International Potato Cake

Total Time Prep: 40 min. Bake: 35 min. + cooling
Yield 12 servings
Contest Winner
Test Kitchen Approved
Over the years, I’ve made this potato cake with lamb, ham and hard salami. It’s a perfect side for a lunch or dinner party.—Judy Batson, Tampa, Florida

Ingredients

  • 1/4 cup seasoned bread crumbs
  • 3 pounds potatoes (about 9 medium), peeled and cubed
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 3 large eggs, beaten
  • 1 teaspoon Greek seasoning
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 pound thinly sliced fontina cheese
  • 1/4 pound thinly sliced hard salami, coarsely chopped
  • TOPPING:
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon seasoned bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. Sprinkle bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.
  2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs and seasonings.
  3. Preheat oven to 350°. Spoon half the potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine topping ingredients; spoon over potatoes.
  4. Cover and bake 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160°. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; remove side of pan. Serve warm.

Nutrition Facts

1 slice: 252 calories, 16g fat (9g saturated fat), 101mg cholesterol, 526mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.

Over the years, I’ve made this potato cake with lamb, ham and hard salami. It’s a perfect side for a lunch or dinner party.—Judy Batson, Tampa, Florida
Recipe Creator

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