Italian Potato Cake

"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"
 
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Ready In:
1hr 25mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • 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 (1 tablespoon).
  • 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.

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Reviews

  1. I have made this on several occasions and all I can say is that it is awesome! I will be making this for Thanksgiving as well as traditional mashed potatoes. I have to tell you, the potato cake will go first before the regular mashed! This dish will be the star of your feast!
     
  2. I made this from the Cook's Country Charter Issue in October 2004. I really liked it! Thanks for posting, bengi.
     
  3. Soooo amazing, delicious, and easy. Was a HUGE success with my friends.
     
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