Potato Bake With Prosciutto

READY IN: 55mins
Recipe by Stacelee

Serve with a roast or steak

Top Review by ItalianMama

My fiance and I very much enjoyed this potato dish. The combination of feta and potatoes is very nice. Baking time was a little off - it took mine a good half-hour at 350F (equivalent of 180C) longer than the stated time, but perhaps my potatoes were sliced a little too thickly, so either make sure to cut yours very thin or be prepared to allow for a little more time. Like I said, we enjoyed this, but next time I would probably omit the prosciutto or substitute something else. The silky, buttery texture of the prosciutto is lost when it's cooked that way (essentially boiled), and its subtle flavor couldn't quite stand up against the stronger flavor of the feta. It wasn't bad, mind you, but it just didn't seem to add much. So next time I will probably replace it either with regular ham or maybe even bacon. I've also enjoyed prosciutto when it's cooked until crispy, so it's possible that it would work better spread on top partway through cooking instead of baked inside. But definitely a great way to do potatoes, so we'll be giving this another shot! Thanks! Made for PAC Fall 2012.

Ingredients Nutrition


  1. Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
  2. Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
  3. Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
  4. Pour over 2 cups vegetable stock.
  5. Bake for 45 minutes.

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