Potato, Prosciutto & Fontina Cake

Name: Potato, Prosciutto & Fontina Cake
Yield: serves: 4
Ingredients: 2 pounds Yukon gold potatoes, peeled and cut into quarters; Kosher salt; 1/4 cup heavy cream; 3/4 cup freshly grated Fontina cheese; 1/2 cup prosciutto, cut into 1/4-inch dice; 2 large eggs; Extra virgin olive oil

December 9, 2011

I’m a huge fan of potatoes! Which is why I love this dish. It’s the perfect base for poached eggs at brunch, to sop up the juices of a big rib eye steak (page 156), to complement my fabulous brined pork chops (page 170), or just for lunch. When this was on the menu at my restaurant and I was craving something porky, cheesy, and delicious, I’d have one of the line cooks fry up one of these lovelies for me to eat while I worked. Yum!

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