Ingredients: |
Ingredients: 5 tbsp. unsalted butter, plus extra for greasing pan
5 tbsp. plain bread crumbs
3 lbs. russet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1/2 c. heavy cream
1 tsp. salt
1/4 tsp. pepper
3 large eggs
6 oz. Italian fontina cheese, sliced thin
1/4 lb. thinly sliced salami, cut into 1/2-inch pieces
1/3 c. grated Parmesan or Romano cheese
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 350º. Butter 9-inch springform pan and sprinkle with 1/4 c. bread crumbs, shaking pan to distribute crumbs evenly.
Place potatoes in large pot and add enough cold water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, return potatoes to pot and mash with 4 tbsp. butter until smooth. Stir in cream, salt and pepper. Cool 5 minutes. Stir in eggs, one at a time.
Spoon half of potato mixture into prepared pan. Place slices of fontina over potatoes to cover surface and top cheese with salami pieces. Cover with remaining potatoes. Melt remaining 1 tbsp. butter and mix with remaining 1 tbsp. bread crumbs and Parmesan in small bowl. Sprinkle cheese mixture over top of casserole.
Bake until casserole is very hot and puffed and top is golden brown, 35 to 45 minutes. Run paring knife around casserole to loosen. Cool for 10 minutes before unmolding. Serve hot. |
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