Monday, September 28, 2015

Creamy Potato and Prosciutto Bake

As well as experimenting with lasagne recipes I also love tyring different potato bake recipes.  We already have a couple of family favourites already such as Potato, Onion and Bacon Bake (creamy and comforting) and Potato, Carrot and Onion Bake (which is my personal favourite and so full of flavour).


There was never no chance of not trying this recipe - creamy base, layers of potato and sweet potato topped with crispy prosciutto and melted cheese..... heaven in a casserole dish.

I love sweet potato as the flavour is so different than that of normal potato and adds such depth to this dish.  The saltiness of the prosciutto added another element along with it's crunchiness as a topping.

Sadly or maybe not sadly, this decadent potato bake is more like a main meal rather than a nice side dish.  I wasn't complaining though.... as I thought it was perfect just by itself.  It guess it could be a side if you can use portion control.... yikes!

Creamy Potato and Prosciutto Bake
(Recipe adapted from WW Ultimate Comfort Food)

Serves: 4
ProPoints per Serve: 9

1 teaspoon olive oil
2 medium leeks, thinly sliced
500 grams potatoes, thinly sliced
500 grams sweet potatoes, thinly sliced
cooking spray
100 grams baby spinach leaves
3/4 cup light evaporated milk
freshly ground black pepper
100 grams grated tasty cheese
100 grams prosciutto slices, fat trimmed, torn
1/2 bunch fresh thyme leaves

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced. 

Heat oil in a medium non-stick frying pan over medium heat.  Cook leek, stirring occasionally, for 8 - 10 minutes or until softened.  

Meanwhile, boil, steam or microwave potato and sweet potato separately, until almost tender.

Lightly spray a casserole dish with cooking spray.  Layer potatoes, leek and spinach in the prepared dish, finishing with potato.  Pour over evaporated milk and season with salt and pepper.

Sprinkle with 3/4 of the cheese and cover with foil.  Bake for 30 minutes.  Remove foil and top with prosciutto, thyme and remaining cheese.  Bake for 15 minutes or until prosciutto is crisp and golden.

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