Caramelized Onions, Prosciutto and Potato Casserole
Caramelized onions and prosciutto bring the whole potato casserole dish to a higher level, and the flavor is rich and delicious. Serve it at your Thanksgiving dinner with your favorite main course.
heavy whipping cream
minced, or as needed
or to taste
caramelized, recipe is below
thinly sliced crosswise
or comte, emmentaler cheese, grated
Heat oven to 375℉ (190℃) and put a baking sheet in the bottom of the oven to catch any drips.
Slice the potatoes crosswise as thinly as possible.
Place the sliced potatoes in a 3-quart saucepan and stir in the milk, cream, garlic, bay leaf and salt.
Cover and bring to a gentle simmer.
When the liquid starts to bubble around the edges, remove the lid and cook until the potatoes are firm but tender, 18 to 22 minutes total.
Rub the inside of a large casserole dish with enough butter.
Using a slotted spoon, arrange about half the potatoes in an even layer from the saucepan to the dish.
Mix together the caramelized onions and the prosciutto and distribute this evenly across the potatoes (it will be just enough to form a very thin layer).
Add the remaining potatoes and cooking liquid into the gratin dish, arranging the potatoes in an even layer.
It should be enough liquid to almost cover the potatoes.
Scatter the cheese over the top and bake until the top is bubbly and evenly browned, about 1 hour.
Cool for a few minutes and serve warm.