Galbani Fontina Potato Surprise
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 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
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.
