Recipe: Red and White Scalloped Potatoes (using prosciutto and Italian blend cheese)

RED AND WHITE SCALLOPED POTATOES

Butter for baking dish
2 cups 2 percent milk
1/4 cup all-purpose flour
11/2 lbs. red-skinned potatoes, scrubbed, sliced thin
Favorite all-purpose seasoning
2 cups Italian blend shredded cheese
6 slices crispy prosciutto*
11/2 lbs. baby Yukon Gold potatoes, scrubbed, sliced thin
1 cup Panko (Japanese) bread crumbs
1/4 cup Parmesan cheese

Preheat the oven to 350 degrees F. Butter an 11-inch-by-7-inch baking dish.

In a measuring cup, mix together the milk and flour; set aside.

Place one layer of the red-skinned potatoes in the dish. Sprinkle with seasoning and 1/3 cup of the cheese. Crumble 2 slices of prosciutto over it. Top with a layer of the Yukon Gold potatoes, sprinkle with seasoning, 1/3 cup of the cheese and 2 crumbled slices of prosciutto. Repeat with the remaining potatoes, seasoning, cheese blend and prosciutto. You will have 3 layers of each.

Pour the milk mixture over the potatoes so it trickles down through the layers. Sprinkle the bread crumbs and Parmesan over the top.

Bake for 45 minutes or until the potatoes are tender, the mixture bubbly and the top golden brown. Remove from the oven and serve.

*For crispy prosciutto, preheat the oven to 350 degrees F. Place 6 thin slices on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove from oven and let cool.

Makes 12 servings
Source: Martha Stewart Living magazine, October 2007