Italian Style Scallop Potato Recipe
1/4 cup butter and 1/4 cup flour
1 teaspoon minced garlic
1/2 teaspoon garlic powder
dash of cayenne pepper
1 teaspoon sea salt
1/2 teaspoon white pepper or use regular
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/2 cup chicken broth
1/2 pound of extra sharp ( cheddar cheese)
1/2 cup heavy cream, half and half or whole milk
1 cup evaporated milk
1/2 teaspoon Worcestershire sauce
1 pound of prosciutto cooked until extra crispy for the top
3 pounds Yukon Gold potatoes thinly sliced
1 cup shredded Fontina Cheese for the top plus 1/4 cup parmesan cheese
1/2 cup milk
Make a paste with the flour and butter in a saucepan.
Heat and whisk until smooth.
Add all seasonings. Stir to combine evenly.
Add the all milk, chicken broth and heavy cream stir till smooth.
Add the cheese and Worcestershire sauce.
Stir until all is melted.
In a large buttered baking deep casserole dish, add the potatoes on the bottom,
cheese sauce, more potatoes and keep layering with cheese sauce until it's all in
the casserole. Add fontina and grated cheese to the top.
Bake on 375 degree preheated oven for at least 70 minutes or more until top is
browned and potatoes are soft. Sprinkle top with prosciutto.