Save on Pinterest

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
  • Total Time
    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 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


  • 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 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.
Nutrition Facts
1 slice: 252 calories, 16g fat (9g saturated fat), 101mg cholesterol, 526mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.

Recommended Video


Click stars to rate
Average Rating:
  • saeeda
    Mar 31, 2013

    v delicious and yummy eassy to cook

  • Helen Pen
    Mar 31, 2013

    No comment left

  • valarie1641
    Mar 31, 2013

    But, I'd make it my way. Why mess with perfection. I have been making a potato cake for years but, without the lemon-pepper, Greek seasoning or garlic salt. I make it with pepperoni (cut-up) and fontina or provolone cheese. Everything else is exactly the same. It's Italian. And I don't use seasoned bread crumbs, but have wanted to try it. I just never think of it in time.

  • cparbs
    Mar 30, 2013

    No comment left

  • Lloyd Heatwole
    Mar 30, 2013

    No comment left

  • joybear1
    Mar 30, 2013

    Everyone raved about these potatoes. Left out the salami but family wants to try it with, so I'll make it again.

  • lizcowsert
    Mar 30, 2013

    No comment left

  • njt5
    Mar 30, 2013

    No comment left

  • Charlottemarie
    Mar 29, 2013

    No comment left

  • janabelle
    Mar 29, 2013

    go to the top of the page, above the recipe, and type "greek seasoning" into the search box.