Ingredients
Ingredients: Prepare a 9x 13 inch pan with Pam spray or Tb. of butter
2 Lb. - fresh potatoes
2 Cups - sour cream
2 Cups - Smoked Virginia Ham, Diced
½ Lb. - Imported Smoked Gruyere Cheese, diced
8 oz. block -Monteray Jack cheese, shredded
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
Preparation
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! Total Time: 40 minutes
