Ingredients

• 5 tablespoons butter plus extra for greasing the pan
• 5 tablespoons plain bread crumbs
• 3 pounds russet potatoes, about 6 medium, peeled and cubed
• ½ cup cream
• 1 teaspoon salt
• ¼ teaspoon pepper
• 3 large eggs
• 6 ounces Italian Fontina cheese, sliced
• 1/4 pound thinly sliced salami, cut into ½ inch pieces
• 1/3 cup grated Parmesan

Instructions

1. Adjust oven rack to middle position and heat oven to 350. Butter a 9 inch spring form pan and sprinkle with ¼ cup bread crumbs, shaking pan to distribute them evenly.
2. Boil potatoes until tender. Drain very well and mash with 4 tablespoons butter until smooth. Stir in cream, salt and pepper. Cool five minutes and stir eggs in one at a time.
3. Spoon half the potato mixture into the prepared pan. Place slices fo Fontina over and top cheese with salami. Cover with remaining potatoes.
4. Melt remaining butter and mix with remaining bread crumbs and Parmesan in a small bow.. Sprinkle cheese mixture over the top.
5. Bake until it is very hot and puffed and the top is golden brow, about 35 to 50 minutes. Keep a watch on it as the time varies greatly.
6. Run a paring knife around the pan to loosen. Cool for TEN MINUTES before taking off the sides of the pan. Serve hot.

Comments: This is a recipe from Sicily. We love the crisp exterior and delicate interior of this soufflé-like potato casserole. There is a surprise in the middle that EVERYONE will love!!