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Italian Potato Cake

From

February/March 2005

Italian Potato Cake

In this casserole, two layers of creamy mashed potatoes sandwich a rich filling of Italian cheeses and salami. We discovered a few ways to make this Italian Potato Cake recipe perfect. First, boiling the potatoes can cause them to cook unevenly or break apart: we gently simmered them until just tender before mashing. Adding eggs enriched the mashed potatoes and gave them a bit of structure so that the potato cake could be cut into clean slices. Buttering the springform pan and dusting it with breadcrumbs ensured that cake and pan separated easily. We also found it worthwhile to track down imported Italian fontina and Parmesan. The authentic cheese imparted a much richer, stronger flavor than any of the less expensive domestic versions.

Serves 10 to 12

Cut the casserole into wedges and serve with a holiday dinner or brunch.

Ingredients

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