Italian Potato Cake

Recipe by bengi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Move oven rack to middle position and preheat the oven to 350 degrees.
  • Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs.
  • Shake the pan to evenly spread out the crumbs.
  • Put the potatoes in a large pot and add cold water to cover by 1 inch.
  • Bring to a boil over high heat then lower heat to a simmer.
  • Cook until tender, around 15 minutes.
  • Drain the potatoes and return to the pot.
  • Mash them with 4 tablespoons butter until smooth.
  • Add the cream, salt and pepper and stir until well mixed.
  • Let it cool for 5 minutes then stir in the eggs one at a time.
  • Spoon half the potatoes into the prepared springform pan.
  • Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese.
  • Cover with the rest of the potatoes.
  • Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon).
  • Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes.
  • Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown.
  • Remove from oven and run a paring knife around the casserole to loosen from the sides and let it stand for 10 minutes before removing the sides of the pan.
  • Serve hot.
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