Rosemary Prosciutto Cheesy Idaho® Potatoes | Idaho Potato Commission

Ingredients

• 2 3/4 pounds Idaho® Russet potatoes
• 1 3/4 cups chicken stock
• 7 tablespoons unsalted butter, divided
• 1 1/2 cups onion, thinly sliced
• 1 tablespoon garlic, minced
• 8 ounces prosciutto, thinly sliced and diced
• 2 tablespoons fresh rosemary, finely chopped, divided
• 1 cup sour cream
• 2 1/4 cups mild cheddar cheese, grated, divided
• 1/2 cup breadcrumbs or gluten-free breadcrumbs
• salt and pepper to taste