Ingredients Jump to Instructions ↓

  1. 8 large potatoes, not peeled or cut 1 lb penne pasta, cooked according to box

  2. 2 cups sour cream

  3. 2 cups, smoked Virginia ham, diced

  4. 1/2 lb smoked Gruyere cheese, diced

  5. 8 oz block Monterey Jack cheese, diced

  6. 1 bunch green onions, sliced

  7. 1 tsp garlic powder Salt and pepper to taste Topping:

  8. 2 cups crushed corn flakes cereal

  9. 1/4 stick melted butter

  10. 1/4 lb prosciutto piccolo, diced and fried

Instructions Jump to Ingredients ↑

  1. In a medium pot, place potatoes and fill water over top of them. On high heat bring to a boil and add 1 tbsp salt. Boil for 15 to 20 minutes or until tender. Drain, peel, and dice then place in a large mixing bowl. To diced potatoes, add each of the remaining 8 ingredients, gently folding in each one. Spread out in a buttered 9 x 13 inch pan. Combine cornflakes with butter and sprinkle on top of potato mixture. Sprinkle on procuitto and bake at 375 degrees for 20 to 25 minutes or until the corn flakes are browned and bubbling.


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