Potato Delight

Description
Purchased from the Weir Estate in Canton, Texas in 1990. Notation on card indicates this was served at a very elegant dinner party in 1964. Recipe was requested and the caterer gave it to "me". Not sure who me is. I have made this and it is awesome.

Ingredients

 * 2 ½ pounds new potatoes
 * 3 tablespoons melted butter
 * ¼ cup grated Parmesan cheese
 * 1 egg
 * 1 egg white
 * 1/8 teaspoon salt
 * 1/8 teaspoon ground nutmeg
 * 4 tablespoons fine dry bread crumbs, divided
 * 8 ounces fontina Cheese cut into chunks
 * ¼ cup freshly grated sharp provolone Cheese
 * ¼ pound Prosciutto, cut into small pieces
 * 2 tablespoons butter, cut into small pieces

Directions

 * 1) In large saucepan, cook potatoes in boiling water over medium-low heat until tender; drain.
 * 2) Cool slightly then peel and cut in half.
 * 3) Mash potatoes.
 * 4) Combine potatoes, melted butter, grated Parmesan cheese, egg, egg white, salt and nutmeg in large bowl and mix until smooth.
 * 5) Set aside.
 * 6) Sprinkle ½ of bread crumbs in well-buttered 9-inch-round baking dish.
 * 7) Tilt dish to coat.
 * 8) Spread about ½ of Potato mixture on bottom and side of dish.
 * 9) Combine fontina, provolone and prosciutto in small bowl.
 * 10) Sprinkle over Potato mixture in dish.
 * 11) Cover with remaining Potato mixture and sprinkle with remaining bread crumbs.
 * 12) Dot with pieces of butter.
 * 13) Bake in preheated 350 oven for 35 minutes.
 * 14) Let stand 5 minutes.
 * 15) Invert baking dish onto serving plate, tapping gently to remove.
 * 16) Serve immediately.

Contributed by:
Cat's Recipes Y-Group