Mozzarella And Prosciutto Potato Cake

• 1/2 cup fresh breadcrumbs
• 2 lbs potatoes, peeled
• 1/2 cup hot milk
• 4 tbsp (1/2 stick) butter, cubed
• 1/2 cup grated Parmesan cheese
• 2 None eggs
• 1 None egg yolk
• 1 cup grated mozzarella cheese
• 4 oz prosciutto, diced

1. Preheat the oven to 400u0b0F. Grease an 8-inch springform pan and sprinkle bottom with 1/3 of the breadcrumbs.
2. Cook potatoes in a saucepan of boiling salted water for 15 mins, until tender. Drain, return to pan and cook over low heat for 1 min, until dry.
3. Mash potatoes, adding milk and 2 tbsp of the butter. Stir in Parmesan cheese, egg and egg yolk. Season.
4. Spread prepared pan with 1/2 of the potato mixture. Cover with mozzarella cheese and prosciutto; top with remaining potato mixture. Dot with remaining 2 tbsp butter. Sprinkle with remaining breadcrumbs.
5. Bake for 30 mins, until golden. Let stand for 10 mins before serving.

fresh breadcrumbs, potatoes, hot milk, butter, parmesan cheese, eggs, egg yolk, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/27716 (may not work)