members recipes

A whammy of a potato dish serve as a side or a entree serve with a salad!

Ingredients
Ingredients: Prepare a 9x 13 inch pan with Pam spray or Tb• of butter

2 lb• large potatoes

2 Cups - sour cream

2 Cups - Smoked Virginia Ham, Diced

½ Lb• - Imported Smoked Gruyere Cheese, diced

8 oz• block – Tillamook Monteray Jack cheese

1 bunch – green onions , sliced

1 tsp• Garlic powder

Salt and pepper to taste

Topping: 2 cups- crushed Cornflakes cereal, 1/4 stick melted butter

¼ Lb• Prosciutto Piccolo , diced and fried

Method
In a medium pot, place potatoes and fill water over the top of them. On
high heat bring to a boil ,add a TB. of salt. Boil for 15 to 20 minutes until
tender. Drain , peel, and dice then place in a large mixing bowl. To the
diced potatoes add each of the remaining 8 ingredients (not the Topping)
Gently fold in each one.
Spread out in a buttered 9x 13 inch pan.
Combine cornflakes with butter and sprinkle on top of potatoes mixture.
Sprinkle on Procuitto .
Bake at 375 for 20 to 25 minutes or until the corn flakes are browned its bubbling!
Serve with a great salad and you have a Whammy Supper!
Total Time: 40 minutes