On The Menu: Chive & Prosciutto Potato Bake

Hungry for savory potatoes? Try our chive and prosciutto potato bake recipe!
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Hungry for savory potatoes? Try our chive and prosciutto potato bake recipe!

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When we first watched Stella Artois' latest short film project, The Butcher, The Baker and The Belgian Beer-Maker, we were particularly struck by the story of Brooklyn butcher Cara Nicoletti's honor for her grandfather's craft. Cutting meat - to her - is a meditative skill that was passed from generation to generation in her own family, and although the techniques and tools have changed a bit, the love of the craft is still very much the same.

When we think, then, of our own warmest family traditions in the kitchen - the endless conversations around a wooden farmhouse table, the uproarious laughter booming from the men's side of the table with questionable glances from their ladies - we think of two things: beer and potatoes.

We'll take them roasted, fried, mashed or even served summerside in the form of a potato salad. So when Stella Artois asked us to conjure up our favorite family recipe tradition to pair with their Belgian-famed beer, it was an easy choice: Chive & Prosciutto Potato Bake. Here's the recipe, from our table to yours!:

INGREDIENTS:

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4 tablespoons unsalted butter
6 garlic cloves, sliced
1 1/2 lbs. yukon gold, sliced 1/4'' thick
1 1/2 lbs. small purple potatoes, sliced 1/4'' thick
5 tablespoons unsalted butter
1/4 cup thinly sliced chives, for garnish
2 oz prosciutto, torn

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1. Preheat oven to 350 degrees.  Grease baking pan well.

2. Heat about 2 tablespoons of butter over medium heat. Add garlic and stir, until golden brown (about 5 minutes), then transfer to paper-towel lined plate. Add the final 2 tablespoons of butter and add potatoes. Stir and continue to cook over medium heat until then begin to soften.  Season with sea salt and freshly ground pepper. Add the rest of the butter and toss, cooking for 20-25 minutes, until tender and browned.

3. Transfer potatoes to a 6 or 8 inch cake of pie pan.  Press down firmly to help potatoes form together. Bake for 20-24 minutes (or until browned and crispy). While you wait, pour a tall glass of Stella Artois and pass around tall favored stories of family survival, resilience and joy.

4. As the cake is cooling, heat pan over medium-high heat.  Add prosciutto and cook for 5-7 minutes or until crispy.  Top your cake with reserved garlic, chives and crispy prosciutto. Serve and enjoy as you bask in the warmth of carbs, beer and family!

Tell us, what family recipe traditions do you hold near and dear? Are you living your family's legacy with a craft or cultural skill? We'd love to know!

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All images © Julia Gartland; this post was sponsored by our friends at Stella Artois. Cheers to you and those around your dinner table!