"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, March 31, 2013

International Potato Cake Recipe

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

International Potato Cake Recipe
Prep: 40 min. Bake: 35 min. + standing
Yield: 12 Servings403575
1/4 cup seasoned bread crumbs
3 pounds potatoes (about 9 medium), peeled and cut into wedges
1/2 cup heavy whipping cream
1/4 cup butter, cubed
3 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
1/3 cup grated Parmesan cheese
1 tablespoon seasoned bread crumbs
1 tablespoon butter, melted
Sprinkle bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs, and seasonings.
Spoon half of potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine the topping ingredients; spoon over potatoes.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160°. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm. Yield: 12 servings.

Nutritional Facts1 slice equals 252 calories, 16 g fat (9 g saturated fat), 101 mg cholesterol, 526 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as International Potato Cake in Country Woman April/May 2011, p32

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.