Potato Gateau with Prosciutto and Manchego Cheese

large Russet Potatoes (leave the skins on)
60 grams Parma prosciutto – finely chopped
110 grams manchego cheese – finely diced
6 tbs freshly grated Parmigiano-Reggiano
1 whole egg plus 1 egg yolk
1/2 cup chopped parsley
Salt and freshly ground pepper
1 cup milk (heated)
2 tbs butter (melted)
1 cup coarse dried breadcrumbs
Fresh herbs for garnish

Procedure
Pre heat the oven to 190 degrees Celsius. Place the potatoes in a large pot and add enough cold water to cover and bring to the boil. Cook until tender, about 15-20 minutes. Drain the potatoes, peel and set aside to cool. Pass the potatoes through a ricer into a bowl and stir in the prosciutto, Manchaego and Parmigiano-Reggiano. Add the whole egg, yolk and parsley and season with salt and pepper. Mix until soft, gradually pouring in the milk. Transfer the mixture to a round buttered baking dish. Brush the top with melted butter and sprinkle with breadcrumbs, bake in the oven until golden, about 25 minutes. Remove from the oven and un-mould. Slice and serve garnished with fresh herbs.

Wine
Woodthorpe Viognier 2004 Hawkes Bay NZ.
Lush earthy wine with floral aromas and stone fruit flavours. Musky notes and underlying soft oak, firm palate with a strong lush character. A complex yet simple wine ,a paradox of flavours and aromas. Its hearty rustic nature will go well with the potato and cheese. Seemingly at odds with the floral nuances which will lighten the dish and bring the sweetness of the prosciutto out.

Serves 4

Degree of Difficulty 1