Categories: Sides

Ingredients

• 1 tbsp. olive oil
• 1 pkg. prosciutto, sliced into strips
• 3 cups chopped fresh kale
• 1 tbsp. minced fresh garlic
• 2 cups heavy cream
• 1 pkg. Garlic & Fine Herbs Boursin cheese, softened
• 2 cups shredded provolone
• 1/4 cup grated Parmesan
• 1 tbsp. flour
• 3 lbs. russet potatoes, peeled and thinly sliced
• 1 lb. ham steak, shredded

Directions

1. Preheat oven to 425. Coat a 9×13-inch baking dish with nonstick spray.

2. Heat oil in a saute pan over medium. Add prosciutto; cook until crisp. Stir in kale and garlic; cook until kale softens, about 5 minutes, then remove from heat.

3. Heat cream in a saucepan over medium until simmering. Whisk in Boursin until melted.

4. Toss together provolone, Parmesan, and flour.

5. Pour 1/2 cup cream mixture into bottom of prepared baking dish. Arrange one layer of potatoes on top, overlapping like shingles, then top with ham, and 3/4 cup provolone mixture. Pour 1/2 cup cream mixture over provolone mixture, add another layer of potatoes, top with kale mixture and 3/4 cup provolone mixture. Pour 1/2 cup cream mixture over provolone mixture, add last layer of potatoes, top with remaining provolone mixture, then pour remaining cream mixture over top.

6. Coat a piece of foil with nonstick spray and tightly cover baking dish. Bake casserole 30 minutes; remove foil and continue baking until potatoes are fork-tender and top is brown, 25-30 minutes more. Let casserole rest 20 minutes before serving.

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