This savory side dish will knock your socks off! Prosciutto, rosemary, caramelized onions and Gruyère cheese add texture and richness to a potato crust!

1. Potato Pie!
An all time favorite!
Prosciutto, rosemary,
caramelized onions and
Gruyère cheese combine to
add rich and delicious textures
to a tender potato crust.
Prep time: 1 hour 45 minutes
Serves 10-12
Watch the video

2. Ingredients
• 3 large or 5 medium Yukon Gold Potatoes
• 6-8 thinly sliced strips of Prosciutto
• 1.5 -2 cups Gruyère cheese, shredded
• One large or 1.5 medium yellow onions
• 6 fresh Rosemary Sprigs
• Fresh garlic, salt, pepper, garlic powder
• ½ cup olive oil
• 5 eggs
• 1 cup whipping cream

3. Step 1- Prepare Potato Crust
Boil potatoes with skin on until firm but tender (fork should slide gently
through to middle of potato)
Peel and grate potatoes after they have cooled slightly
Transfer grated potatoes into a pie dish and form crust around the bottom
and sides of the pan
Simmer 6 tablespoons of olive oil, 2 diced garlic cloves, and finely chopped
fresh rosemary until sizzling (garlic should be cooked but not burned)
Pour rosemary infused olive oil over bottom of potato crust
Bake potato crust for 20 minutes at 350 degrees (until almost golden)

4. Step 2 – Sauté Onions and Prosciutto
Cut onions into thin, round slices
Sauté onions in same pan as was used
to infuse garlic and rosemary - add olive
oil to pan for sauté. Dust onions with
dash of salt, pepper and garlic powder
Remove onions from pan when they are
thoroughly cooked/caramelized
Use same pan to cook prosciutto until
crispy

5. Step 3 – Assemble, Bake and Serve
Place caramelized onions, crispy cooked prosciutto and shredded Gruyère into
potato crust
Whisk eggs and cream together and pour over top (pour gently and slowly so
the liquid seeps through the rest of the ingredients)
Place pie pan onto a cookie sheet (to catch any drippings) while baking
Bake for approximately 50 minutes at 350 degrees
Potato Pie is fully cooked when golden brown and fork comes out clean

6. Watch the Video or
connect with us at
www.TheBrownLounge.com

7. Thanks