Book Now
Rest, Reconnect, Rejuvenate

5 T. unsalted Butter (use extra for greasing pan)
5 T. Plain bread crumbs

3 pounds russet potatoes, peeled & cut into 1” pieces
½ cup heavy cream
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
3 large eggs
6 ounces mozzarella or fontina cheese, cut ½ inch cubes
¼ pound thinly sliced salami, cut into ½ inch pieces
⅓ cup grated Parmesan or Romano cheese

Optional: 2 Tablespoons chopped fresh chives or parsley

Directions:

  1. Adjust oven rack to middle position and heat to 350 degrees. Butter a 9 inch springform pan and sprinkle with ¼ cup breadcrumbs, shaking pan to coat sides.

  2. Place potatoes in large pot and add enough cold water to cover by 1 inch. Bring to boil, then lower to simmer and cook until potatoes are tender, about 15 minutes.
    Drain potatoes, wipe pot dry and return potatoes to pan. Mash with 4 T butter until smooth. Stir in cream, salt, pepper. Cool 5 minutes. Stir in the eggs, 1 at a time. Gently fold in salami, mozzarella and optional herbs.

  3. Spoon potato mixture into prepared pan. Mix remaining 1 T butter, 1 T. breadcrumbs and Parmesan in small bowl. Sprinkle evenly over potato mixture in pan.

  4. Bake until casserole is very hot, puffed and golden brown on top, 35-45 minutes. Run paring knife around casserole to loosen. Cool for 10-15 minutes before unmolding. Serve hot.

You've successfully subscribed to Rosemont Inn
Welcome back! You've successfully signed in.
Great! You've successfully signed up.
Success! Your account is fully activated, you now have access to all content.