INGREDIENTS
4
thin slices Prosciutto
1/3 cup
Flat-leaf parsley, fresh
3 cloves
Garlic
8 oz
Mushrooms, small
1
Onion, small
1 1/2 tsp
Oregano, dried
4
Russet potatoes
1/4 tsp
Black pepper, freshly ground
1/4 tsp
Kosher salt
3 tbsp
Olive oil, extra-virgin
1 stick
Butter, unsalted
2 cups
Cheddar, sharp