Galbani Fontina Potato Surprise
I make these potatoes every year for Christmas. The ingredients (Fontinia cheese and prosciutto ham) can be a little expensive, so we save them for special occasions. They are definitely worth it though because they are a rich and cheesy delight that my children beg me to make.
I make these potatoes every year for Christmas. The ingredients (Fontinia cheese and prosciutto ham) can be a little expensive, so we save them for special occasions. They are definitely worth it though because they are a rich and cheesy delight that my children beg me to make.
- 1 egg
- 1/8 teaspoon salt
- 1 egg white
- 1/8 teaspoon ground nutmeg
- 3 tablespoons butter or margarine melted
- 1/4 cup parmesan cheese freshly grated
- 2 1/2 pounds potatoes
- 4 tablespoons fine dry bread crumbs divided
- 8 ounces galbani fontina cheese cut into chunks
- 1/4 cup provolone cheese freshly grated
- 1/4 pound prosciutto cut into small pieces
- 2 tablespoons butter or margarine cut into small pieces
- Carbohydrate 40.9832625843495 g
- Cholesterol 111.986271454168 mg
- Fat 31.8381151278978 g
- Fiber 4.58746486998498 g
- Protein 23.1017075742892 g
- Saturated Fat 14.9065395875561 g
- Serving Size 1 1 Serving (290g)
- Sodium 848.586746180702 mg
- Sugar 36.3957977143645 g
- Trans Fat 1.80077496977527 g
- Calories 539 calories
Step-by-step
- Cook potatoes in boiling water in large saucepan over medium low heat until tender.
- Drain.
- Cool slightly; pare.
- Press potatoes through food mill or mash until smooth.
- Combine potatoes, melted butter, Parmesan cheese, egg, egg white, salt and nutmeg in large bowl until smooth; set aside.
- Sprinkle 1/2 of the bread crumbs in well-buttered 9-inch round baking dish.
- Tilt dish to coat.
- Spread about 1/2 of the potato mixture on bottom and sides of dish.
- Combine Fontina, Provolone and prosciutto in small bowl.
- Sprinkle over potato mixture in dish.
- Cover with remaining potato mixture; sprinkle with remaining bread crumbs.
- Dot with pieces of butter.
- Bake in preheated 350(F) oven 40 minutes or until thin crust forms.
- Let stand 5 minutes.
- Invert baking dish onto serving plate, tapping gently to remove.
- Serve immediately.
Golden breadcrumbs encasing a velvety mass of mashed potatoes yield an aromatic crust that shatters softly against rich, melted dairy. Chemical reactions dictate the success of this casserole, particularly how dairy fats coat the starch molecules in the potatoes to prevent a gummy texture.
- Pass cooked potatoes through a food mill rather than using a standard hand masher, because shearing the starch cells mechanically prevents the release of excess free amylose that causes gluey results.
- Combine the Fontina and Provolone cheeses evenly with the cured meat so the moisture released by the melting fat distributes uniformly through the central cavity at 350 degrees Fahrenheit.
- Bake the assembly for exactly 40 minutes until a distinct surface crust forms, then allow the dish to rest for five minutes to let the internal proteins set before inversion.
Thermal contraction during the resting phase creates enough structural integrity to release the casserole intact from the baking vessel. Releasing the steam slowly prevents the delicate potato shell from collapsing under its own weight upon the serving platter.
