Potato, Prosciutto & Fontina Cake

• 2 pounds Yukon gold potatoes, peeled and cut into quarters
• Kosher salt
• 1/4 cup heavy cream
• 3/4 cup freshly grated Fontina cheese
• 1/2 cup prosciutto, cut into 1/4-inch dice
• 2 large eggs
• Extra virgin olive oil

1. Put the potatoes in a large saucepan and cover with water; season the water generously with salt.
2. Bring the water to a boil (BTB) and reduce to a simmer (RTS).
3. Cook the potatoes for 25 to 30 minutes, or until fork-tender.
4. Drain the potatoes well.
5. In a small saucepan, heat the cream.
6. While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.
7. Mix in the Fontina, prosciutto, and eggs and stir well to combine.
8. Taste and add salt if you need toyou probably will.
9. Form the potato mixture into cakes about 2 1/2 inches wide and 3/4 to 1 inch thick.
10. Put them on a baking sheet and refrigerate for at least 1 hour.
11. Preheat the oven to 375F.
12. Coat a large nonstick saute pan with olive oil and bring to high heat.
13. Working in batches, brown the cakes on both sides, about 2 minutes per side.
14. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.
15. These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until youre ready to eat.

gold potatoes, kosher salt, heavy cream, freshly grated fontina cheese, eggs, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/potato-prosciutto-fontina-cake-378209 (may not work)