Potato and Prosciutto Bake


Ultra Basic





A recipe allowed in a diet.

Pair potatoes with prosciutto crudo and parmesan, and season with lots of nutmeg for a super nice bake! It's the ideal choice for a simple, but comforting, dinner.

Nutritional Chart

Calories: 773 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 97 g
  • 35 g
  • 28 g

Ingredients Needed for Potato and Prosciutto Bake

4 potatoes
½ teaspoon butter
6 prosciuttos slices
0.5 ounce - parmesan
bechamel sauce:
2 tablespoons of butter
2 tablespoons of flour
1 ½ cups of milk
½ teaspoon salt
½ teaspoon nutmeg

How to Make Potato and Prosciutto Bake

  1. Start with the bechamel sauce.
  2. Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
  3. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  4. Separately, heat the milk in a pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
  5. Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
  6. Season the sauce with salt and nutmeg and leave it aside.
  7. Preheat the oven to 390 degrees F/200 degrees C.
  8. Peel and slice the potatoes.
  9. Cut the prosciutto into small thin strips.
  10. Grease a baking dish (about 4 inches/10 cm diameter) with butter.
  11. Add a layer of potatoes, prosciutto, grate nutmeg, add bechamel.
  12. Continue with potatoes, prosciutto, nutmeg, and bechamel until you finish all the ingredients.
  13. Top the casserole with grated parmesan.
  14. Bake for 20 minutes then test the potatoes. If needed, bake more.

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