- 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
- 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.
- 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.
- Spoon half the potato mixture into the prepared pan. Place slices fo Fontina over and top cheese with salami. Cover with remaining potatoes.
- Melt remaining butter and mix with remaining bread crumbs and Parmesan in a small bow.. Sprinkle cheese mixture over the top.
- 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.
- 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!!