Taste of Home
International Potato Cake
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1/4 cup seasoned bread crumbs
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3 pounds potatoes (about 9 medium), peeled and cubed
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1/2 cup heavy whipping cream
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1/4 cup butter, cubed
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3 large eggs, beaten
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1 teaspoon Greek seasoning
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1/4 teaspoon garlic salt
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1/4 teaspoon lemon-pepper seasoning
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1/4 pound thinly sliced fontina cheese
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1/4 pound thinly sliced hard salami, coarsely chopped
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TOPPING:
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1/3 cup grated Parmesan cheese
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1 tablespoon seasoned bread crumbs
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1 tablespoon butter, melted
Directions
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1.
Sprinkle bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.
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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.
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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.
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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 side 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.
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