FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
FANCY PANTS POTATO CAKES
I call these fancy pants because of the fancy ingredients. You can always substitute bacon for prosciutto and use any type of cheese you want. This is a great change of pace to a potato side dish.
Provided by barbara lentz
Categories Potatoes
Time 2h25m
Number Of Ingredients 7
Steps:
- 1. cook potatoes in boiling salted water. Drain and mash. Add salt to taste.
- 2. combine potatoes with remaining ingredients except olive oil. Shape them into patties and refrigerate for 2 hours.
- 3. Pour olive oil over baking sheet and place the cakes onto the sheet.
- 4. Place in preheated 400 degree oven. Bake about 15 minutes. Flipping cakes half way through.
POTATO, PROSCIUTTO & FONTINA CAKE
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!
Yield serves: 4
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with water; season the water generously with salt.
- Bring the water to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 25 to 30 minutes, or until fork-tender. Drain the potatoes well.
- In a small saucepan, heat the cream.
- While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.
- Mix in the Fontina, prosciutto, and eggs and stir well to combine. Taste and add salt if you need to-you probably will.
- Form the potato mixture into cakes about 2 1/2 inches wide and 3/4 to 1 inch thick. Put them on a baking sheet and refrigerate for at least 1 hour.
- Preheat the oven to 375°F.
- Coat a large nonstick sauté pan with olive oil and bring to high heat. Working in batches, brown the cakes on both sides, about 2 minutes per side. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.
- These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until you're ready to eat.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
POTATO BAKE WITH PROSCIUTTO
Make and share this Potato Bake With Prosciutto recipe from Food.com.
Provided by Stacelee
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
- Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
- Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
- Pour over 2 cups vegetable stock.
- Bake for 45 minutes.
Nutrition Facts : Calories 410.5, Fat 11.8, SaturatedFat 6.2, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 65.5, Fiber 7.5, Sugar 5.6, Protein 12.8
CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO
Provided by Bon Appétit Test Kitchen
Categories Cheese Chicken Quick & Easy Dinner Fall Winter Family Reunion Prosciutto Party Fontina Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
- Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.
PROSCIUTTO AND POTATO CAKES
A great way to use up leftover mash, I use this easy recipe as a side dish and the family love it! Alternatively these could be served on their own with a nice dipping sauce.
Provided by Tisme
Categories Lunch/Snacks
Time 40m
Yield 24 Patties, 24 serving(s)
Number Of Ingredients 13
Steps:
- Make the mashed potato first (using the mash ingredients) and allow to cool.
- Add the egg, green onions prosciutto and garlic to the cooled potato.
- Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
- Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.
Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 51, Sodium 149, Carbohydrate 17.5, Fiber 1.6, Sugar 1.3, Protein 4.6
FONTINA RISOTTO CAKES WITH FRESH CHIVES
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Categories Cheese Onion Rice Appetizer Bake Christmas Parmesan White Wine Winter Parsley Fontina Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
- Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
- Serve risotto cakes sprinkled with cheese and garnished with chives.
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