Italian Potato Cake

Rita Sleys -

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.