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International Potato Cake

 International Potato Cake
Over the years, I’ve made this potato cake with lamb, ham and hard salami. It’s a perfect side for a lunch or dinner party.—Judy Batson, Tampa, Florida
12 ServingsPrep: 40 min. Bake: 35 min. + cooling

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

  • Sprinkle bread crumbs onto the bottom of a greased 9-in. springform
  • pan; set aside.
  • 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.
  • Preheat oven to 350°. Spoon half the potatoes into prepared pan.
  • Layer with cheese and salami; top with remaining potatoes. Combine

2 of 2

International Potato Cake (continued)

Directions (continued)

  • topping ingredients; spoon over potatoes.
  • 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. Yield: 12 servings.
Nutritional Facts: 1 slice equals 252 calories, 16 g fat (9 g saturated fat), 101 mg cholesterol, 526 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.