International Potato Cake

Name: International Potato Cake
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 large 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; 1/3 cup grated Parmesan cheese; 1 tablespoon seasoned bread crumbs; 1 tablespoon butter, melted

13 ingredients

4 steps

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 large 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
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 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 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm.