International Potato Cake |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Over the years, Iâve made this potato cake with lamb, ham and hard salami. Itâs a perfect side for a lunch or dinner party.Judy Batson, Tampa, Florida Ingredients:
1/4 cup seasoned bread crumbs |
3 pounds potatoes (about 9 medium), peeled and cubed |
1/2 cup heavy whipping cream |
1/4 cup butter, cubed |
3 eggs, beaten |
1 teaspoon greek seasoning |
1/4 teaspoon garlic salt |
1/4 teaspoon lemon-pepper seasoning |
1/4 pound thinly sliced fontina cheese |
1/4 pound thinly sliced hard salami, coarsely chopped |
topping: |
1/3 cup grated parmesan cheese |
1 tablespoon seasoned bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Sprinkle bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.
2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs, and seasonings.
3. Spoon half of potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine the topping ingredients; spoon over potatoes.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160°. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm. Yield: 12 servings.
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