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Italian Potato Cake

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Ingredients

Adjust Servings:
5 tablespoons unsalted butter, plus
extra unsalted butter, for greasing pan
5 tablespoons plain breadcrumbs
3 lbs russet potatoes, peeled and cut into 1 inch pieces
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 ounces italian fontina cheese, sliced thin
1/4 lb thinly sliced salami, cut into 1/2 inch pieces
1/3 cup grated parmesan cheese or 1/3 cup romano cheese

Nutritional information

342
Calories
186 g
Calories From Fat
20.7 g
Total Fat
11.9 g
Saturated Fat
118.1 mg
Cholesterol
608.5 mg
Sodium
27.3 g
Carbs
3.2 g
Dietary Fiber
1.8 g
Sugars
12.5 g
Protein
171g
Serving Size

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Italian Potato Cake

Features:
    Cuisine:

    I have made this on several occasions and all I can say is that it is awesome! I will be making this for Thanksgiving as well as traditional mashed potatoes. I have to tell you, the potato cake will go first before the regular mashed! This dish will be the star of your feast!

    • 105 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Italian Potato Cake, I found this in Cook’s Country, the new magazine by the Cook’s Illustrated people I haven’t tried it yet but plan on making it for the Thanksgiving dinner at work I’m going to go ahead and post it for those looking for Holiday recipes It’s basically a savory cake made with potatoes and eggs, with a layer of cheese and salami in the middle, and made in a springform pan like a cheesecake, I have made this on several occasions and all I can say is that it is awesome! I will be making this for Thanksgiving as well as traditional mashed potatoes I have to tell you, the potato cake will go first before the regular mashed! This dish will be the star of your feast!, I made this from the Cook’s Country Charter Issue in October 2004 I really liked it! Thanks for posting, bengi


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    Steps

    1
    Done

    Move Oven Rack to Middle Position and Preheat the Oven to 350 Degrees.

    2
    Done

    Butter a 9-Inch Springform Pan and Sprinkle With 1/4 Cup Bread Crumbs.

    3
    Done

    Shake the Pan to Evenly Spread Out the Crumbs.

    4
    Done

    Put the Potatoes in a Large Pot and Add Cold Water to Cover by 1 Inch.

    5
    Done

    Bring to a Boil Over High Heat Then Lower Heat to a Simmer.

    6
    Done

    Cook Until Tender, Around 15 Minutes.

    7
    Done

    Drain the Potatoes and Return to the Pot.

    8
    Done

    Mash Them With 4 Tablespoons Butter Until Smooth.

    9
    Done

    Add the Cream, Salt and Pepper and Stir Until Well Mixed.

    10
    Done

    Let It Cool For 5 Minutes Then Stir in the Eggs One at a Time.

    11
    Done

    Spoon Half the Potatoes Into the Prepared Springform Pan.

    12
    Done

    Layer the Slices of Fontina Cheese Over the Potatoes and Then Layer the Salami Pieces Over the Cheese.

    13
    Done

    Cover With the Rest of the Potatoes.

    14
    Done

    Melt the Remaining 1 Tablespoon of Butter and Mix With the Rest of the Bread Crumbs (1 Tablespoon).

    15
    Done

    Mix in the Parmesan Cheese and Sprinkle This Mixture Over the Top of the Potatoes.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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