Prosciutto Cheesy Scalloped Red Potatoes

Prosciutto Cheesy Scalloped Red Potatoes

One of my favorite ways to eat a potato is scalloped. But, now that I’m thinking about it, I don’t know if I’ve ever had a potato I didn’t like. Raw, maybe. But this recipe for Prosciutto Cheesy Scalloped Red Potatoes is definitely a must have. Nothing brings a potato to the next level quite like cheese and a salty meat.

Back when Daniel and I were fist married, we practically lived off of boxed scalloped potatoes. It was one of those meals that I could add whatever I wanted to it and I knew it would turn out perfect. I would usually add cubed ham and peas right into the casserole for a one pot dinner. But now that Daniel and I do our very best to eat from scratch as much as possible, that meal hasn’t been around much. But this Prosciutto cheesy Scalloped red potatoes is a little nod to the good ol’ newly wed days. When budgets were tight and eating habits were loose.

It’s a fancy kind of scalloped potato and the perfect kind of side dish for your Easter celebration. Well really, any kind of celebration. It’s not a week night kind of a meal but it is a perfect complement to a salty prime rib or a honey ham.

The question arises again, where does the word “scalloped” come from? It makes me think of Tom Hardy in The Revenant and not in a good way. Alas, Google hasn’t given me a sufficient answer to my inquiry. If I had my way, they would be called “creamy potatoes”. I mean, how appetizing does that sound? Okay, word rant over.

Prosciutto can be found at Trader Joes, specialty stores or any Italian market. It’s a cured ham that is typically served in thin slices. Which is what this recipe calls for.

This recipe also needs a mandolin or food processor that has the capability to cut potatoes slices paper thin. Thank goodness for my KitchenAid Food Processor with “ExactSlice”! It took me longer to take it out of the cupboard and plug it in than it did to actually cut up the potatoes. It has made my day on more than one occasion. But if you don’t have one, just slice the potatoes as thin as possible and adjust the cook time for a little longer.

Week days have been absolutely crazy around the Flores house. Trying to “keep up” is becoming impossible. So we do our best and then try not to be too hard on ourselves when it’s 8 PM and we are finally home, not fed and too exhausted to eat. Confession: my dinner the other night was a bag of popcorn. It was actually quite lovely. I’m hoping that this weekend will be bringing some good old fashioned rest and a side of really good food.

I hope that you all get to enjoy your weekends too! If you make this dish, that’s awesome! If not, I’m sure there will be another potato dish of equal value on your Easter table. The point is to be with people you love and to celebrate with a caramel Cadbury egg. Priorities.

Prosciutto Cheesy Scalloped Red Potatoes

Prosciutto Cheesy Scalloped Red Potatoes

Prosciutto Cheesy Scalloped Red Potatoes

Prosciutto Cheesy Scalloped Red Potatoes

Prosciutto Cheesy Scalloped Red Potatoes

Prosciutto Cheesy Scalloped Red Potatoes

Prosciutto Cheesy Scalloped Potatoes

Print Recipe
Serves: 12


  • 1/4 cup butter
  • 4 cloves of garlic
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 2 teaspoon onion powder
  • 1 1/2 teaspoon salt
  • 1 1/2 cup whole milk
  • 1 1/2 cup cream
  • 2 cups shredded cheddar cheese
  • 1 cup parmesan cheese plus 1 tablespoon
  • 2 lbs red potatoes, (about 6 medium - large red potatoes)
  • 12 slices of prosciutto



Preheat the oven to 350 degrees.


In a medium saucepan, melt butter with the crushed garlic, sprigs of rosemary, thyme, onion powder and salt. Add in the milk and cream. Let the mixture come to a boil and reduce the heat to a simmer for about 5 minutes. Keeping careful watch so it doesn't burn. Take off the heat and pour over a sift into another bowl to remove the rosemary, thyme and garlic. Stir in 1 cup parmesan cheese and 1 cup of cheddar cheese until melted.


Slice the red potatoes paper thin with a food processor or mandolin.


Butter a large casserole dish. Place a third of the potatoes evenly on the bottom of the dish with 1/3 cup cheddar cheese and 1/3 of the cheese sauce and then 4 slices of prosciutto. Repeat this layering two more times.


Cover with foil and bake for 50 minutes. Remove the cover, sprinkle remaining parmesan cheese and continue to bake for another 30 - 45 minutes. Just until the potatoes are cooked. They should be soft yet still a little sturdy.


If you cannot get your potato slices paper thin, you will just need to add more bake time. The dish I used is an 8x10. If you use a 9x13 the cooking time may be shorter. Start checking after an hour of cooking.

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