Cook potatoes in boiling water in large saucepan over medium low heat until tender. Drain. Cool slightly; pare. Press potatoes through food mill or mash until smooth. Combine potatoes, melted butter, Parmesan cheese, egg, egg white, salt and nutmeg in large bowl until smooth; set aside.
Sprinkle 1/2 of the bread crumbs in well-buttered 9-inch round baking dish. Tilt dish to coat. Spread about 1/2 of the potato mixture on bottom and sides of dish. Combine Fontina, Provolone and prosciutto in small bowl. Sprinkle over potato mixture in dish. Cover with remaining potato mixture; sprinkle with remaining bread crumbs. Dot with pieces of butter. Bake in preheated 350(F) oven 40 minutes or until thin crust forms. Let stand 5 minutes. Invert baking dish onto serving plate, tapping gently to remove. Serve immediately.
Look for Fontina cheese in the deli case with the specialty cheese-you won't find it with the packaged cheese.
Buy extra prosciutto--you can't resist snacking on it while you cook! Tell the person in the deli that you want "Parma" prosciutto-it is the best for cooking. (Piccolo prosciutto is better for eating uncooked.)
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 287 (53%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 112mg||34 %|
|Sodium 848.6mg||29 %|
|Potassium 939mg||25 %|
|Total Carbohydrate 41g||12 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 36.4g|
|Protein 23.1g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 539
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