Friday, February 4, 2011
This is a potato pie with provolone cheese and prosciutto…yum!
serves 12 ( 8 points + )
5 lbs. Yukon Gold potatoes, peeled and quartered
½ T. salt
1 c. skim milk, warmed
4 T. light stick butter
3 eggs, separated ( room temperature)
3 whole eggs
8 oz. reduced fat Provolone cheese slices ( Sargento)
4 oz. thinly sliced prosciutto
3 oz. freshly grated Parmesan cheese
½ c. bread crumbs
Preheat oven to 375 and spray a 13 x 9 pan with cooking spray.
Boil potatoes until done; drain. Mash with butter and warmed milk.
Separate 3 eggs. Beat the egg whites until soft peaks form. Fold into potato mixture.
Place ⅓ of potato mixture in the bottom of the 13 x 9 pan. Top with half of the Provolone and half of the prosciutto. Sprinkle with ⅓ of the Parmesan cheese.
Repeat with another ⅓ potato mixture, remaining Provolone and prosciutto and ⅓ of Parmesan cheese.
Top with remaining potatoes. Whisk together the egg yolks and 3 whole eggs. Pour over potato mixture. Sprinkle with remaining Parmesan and bread crumbs. Bake 40 minutes or until the top has puffed and is a deep golden brown.