Potato, Cheese and Prosciutto Casserole

Ingredients

2 pounds baking potatoes, scrubbed (about
6 medium)
3 tablespoons find dry bread crumbs
1 cup whole milk ricotta
1 cup milk
1 cup plus 2 tablespoons freshly grated
Parmigiano Reggiano
2 eggs, beaten
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper, to taste
1 cup diced mozzarella, preferably fresh
8 ounces
4 ounces thinly sliced prosciutto, cut into narrow strips

Directions

1. Place the potatoes in a large saucepan with cold water to cover. Cover and bring to a boil. Cook until the potatoes are tender when pierced with a knife, about 25 minutes. Drain and cool slightly.

2. Preheat the oven to 375 degrees Fahrenheit. Butter a 12 x 9 x 2 inch oval baking dish or a 3-quart shallow casserole and sprinkle with 1 tablespoon of the bread crumbs.

3. Peel and mash the potatoes. Stir in the ricotta, milk, 1 cup of the Parmigiano, the eggs, and nutmeg. Season with salt and pepper. Stir in the mozzarella and the prosciutto.

4. Spoon the mixture evenly into the baking dish. Sprinkle with the remaining Parmesan and bread crumbs.

5. Bake until the top is golden and the center is heated through, 40 to 45 minutes.


6. Let stand 10 minutes before serving.