ITALIAN POTATO CAKE ~Submitted by Treva, Eastern TN 5 tablespoons unsalted butter, plus extra for greasing pan 5 tablespoons plain bread crumbs 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch pieces 1/2 cup heavy cream 1 teaspoon salt 1/4 teaspoon pepper 3 large eggs 6 ounces Italian Fontina cheese, sliced thin 1/4 pound thinly sliced salami, cut into 1/2-inch pieces 1/3 cup grated Parmesan or Romano cheese 1. Adjust oven rack to middle position and heat oven to 350 degrees. Butter 9-inch springform pan and sprinkle with 1/4 cup bread crumbs, shaking pan to distribute crumbs evenly. 2. Place potatoes in large pot and add enough cold water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, return potatoes to pot, and mash with 4 tablespoons butter until smooth. Stir in cream, salt, and pepper. Cool 5 minutes. Stir in eggs, one at a time. 3. Spoon half of potato mixture into prepared pan. Place slices of Fontina over potatoes to cover surface and top cheese with salami pieces. Cover with remaining potatoes. Melt remaining 1 tablespoon butter and mix with remaining 1 tablespoon bread crumbs and Parmesan in small bowl. Sprinkle cheese mixture over top of casserole. 4. Bake until casserole is very hot and puffed and top is golden brown, 35 to 45 minutes. Run paring knife around casserole to loosen. Cool for 10 minutes before unmolding. Serve hot. Cut the casserole into wedges and serve with a holiday dinner or brunch. Serves 10 to 12
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