Potatoes with Marsala Mushrooms and Prosciutto

These aren't plain scalloped potatoes--they have layers of mushrooms with Marsela wine and prosciutto ham, plus gruyere, fontina & gorgonzola cheeses.

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Ingredients:

• 3 tablespoons (unsalted) butter, plus butter for baking dish
• 2 garlic cloves, minced
• 1 lbs fresh mushrooms, stems removed and sliced (assorted or just one type, such a crimini, or porcini)
• 4 green onions, sliced thin  
• 3 tablespoons sweet Marsala wine
• 2 tablespoons flat leaf parsley, chopped
• 1/2 cup roasted red peppers from jar, diced
• 2 oz. thinly sliced prosciutto, minced
• 1 14 oz can lower-sodium chicken broth
• 2 cups heavy whipping cream
• Salt and pepper to taste
• 1 1/2 cups shredded Gruyere cheese
• 1 1/2 cups shredded fontina cheese
• 4 oz. crumbled gorgonzola cheese
• 3 1/2 to 3 3/4 pounds russet potatoes

Method

Preheat oven to 375 degrees. In a 12-inch skillet over medium heat melt butter; add garlic. Saute for 1 minute, add mushrooms and green onions. Cook for 2 minutes, stirring frequently. Add Marsala wine, raise heat to medium-high; cook for 3 minutes or until most of the wine has evaporated. Transfer to a large bowl; add parsley, roasted peppers and prosciutto. Toss and set aside. In a small bowl, whisk together chicken broth, whipping cream, salt and pepper. Set aside. In a medium bowl or large ziptop plastic bag mix all cheeses together. Peel, wash and slice potatoes very thin, about 1/8-inch. In a 13x9-inch buttered baking dish, evenly layer a third of potatoes, a third of Marsala mushroom mix, and one third of cheese mix. Pour a third of the whipping cream mixture over top. Repeat layers twice with the remaining potatoes, whipping cream mix, and cheese mix. Salt and pepper the top; cover with foil and bake for 1 hour. Remove foil and bake an additional 15 minutes to brown cheeses. Let stand 10-15 minutes before serving.

Notes:

Number of servings: 10

Submitted By: tonyntori
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