Description
I found this in cook's country, the new magazine by the cook's illustrated people. I haven't tried it yet but plan on making it for the thanksgiving dinner at work. I'm going to go ahead and post it for those looking for holiday recipes. It's basically a savory cake made with potatoes and eggs, with a layer of cheese and salami in the middle, and made in a springform pan like a cheesecake
Ingredients
- Unsalted Butter
- Plain Breadcrumbs
- Russet Potatoes
- Heavy Cream
- Salt
- Pepper
- Eggs
- Fontina Cheese
- Salami
- Parmesan Cheese
Instructions
- 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
- 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