7 Ingredients
- Butter melted to grease.
- Thin cream in a 300ml can
- 125ml (1/2 cup) milk
- Sebago (brushed) potatoes, 12.5kg, peeled and thinly sliced.
- Two large brown onions, thinly sliced
- Prosciutto sliced thinly, 100g
- Parmesan finely shredded, 60g (3/4 cup).
- 4 Method Steps
- Step 1
- Preheat oven to 170degC. Butter melted, lightly grease a 2.5L (10 cups) ovenproof dish. Mix the cream and milk in a pan over low heat. Stir occasionally and cook for 2 minutes or until heated.
- Step 2.
- Place half of the potato slices on the bottom of the dish. Sprinkle half of the onion over the potato slices. Add salt and pepper. Pour half of the cream mixture over. Continue by layering the remaining onion, potato slices, salt, pepper, and cream mixture.
- Step 3
- Cover the potato with foil, and place it on a baking sheet. Bake for an hour in the oven or until potatoes are tender. Sprinkle parmesan and prosciutto on top of the baked potato. Uncovered, bake for 25-30 minutes or until the potatoes are golden brown.
- Step 4
- Allow 15 minutes for cooling. Serve.