to try: Italian Potato Cake

Prep Time: 20 mins

Total Time: 1 hr 25 mins

Servings: 10-12

5 tablespoons unsalted butter, plus extra unsalted butter, for greasing pan
5 tablespoons plain breadcrumbs
3 lbs russet potatoes, peeled and cut into 1 inch pieces
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 ounces Fontina cheese, sliced thin
1/4 lb thinly sliced salami, cut into 1/2 inch pieces
1/3 cup grated parmesan cheese or 1/3 cup romano cheese

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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Published in: on March 30, 2012 at 5:14 pm  Leave a Comment  

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