Over the years, I’ve made this potato cake with lamb, ham and hard salami. It’s a perfect side for a spring event.
—JUDY BATSON TAMPA, FL
PREP: 40 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 12 SERVINGS
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
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 10-15 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs and seasonings.
3. Preheat oven to 350°. Spoon half the potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine topping ingredients; spoon over potatoes.
4. Cover and bake 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.