Italian Potato Cake

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“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”
1hr 25mins

Ingredients Nutrition


  1. Move oven rack to middle position and preheat the oven to 350 degrees.
  2. Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs.
  3. Shake the pan to evenly spread out the crumbs.
  4. Put the potatoes in a large pot and add cold water to cover by 1 inch.
  5. Bring to a boil over high heat then lower heat to a simmer.
  6. Cook until tender, around 15 minutes.
  7. Drain the potatoes and return to the pot.
  8. Mash them with 4 tablespoons butter until smooth.
  9. Add the cream, salt and pepper and stir until well mixed.
  10. Let it cool for 5 minutes then stir in the eggs one at a time.
  11. Spoon half the potatoes into the prepared springform pan.
  12. Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese.
  13. Cover with the rest of the potatoes.
  14. Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon).
  15. Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes.
  16. Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown.
  17. 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.
  18. Serve hot.

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