Potato Cake
5 tbsp unsalted butter
5 tbsp plain bread crumbs
3 lb russet potatoes (about 6 medium)
1/2 cup heavy cream
1 tsp salt
1/4 tsp pepper
3 large eggs
6 oz fontina cheese, sliced thin
1/4 thinly sliced salami, cut into 1/2 pieces
1/3 cup grated Parmesan or Romano cheese
Adjust oven rack to middle psition and heat to 350 degrees. Butter 9-inch spring-form pan and sprinkle with 1/2 cup bread crumbs, shaking pan to distribute evently. Place potatoes in large pot and add cold water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to getle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, return potatoes to pot, 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. 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 a small bowl. Sprinkle 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. Serves 10.
from _The Week_
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