• 12servings
  • 75minutes
  • 252calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup seasoned bread crumbs

  2. 3 pounds potatoes (about 9 medium), peeled and cut into wedges

  3. 1/2 cup heavy whipping cream

  4. 1/4 cup butter, cubed

  5. 3 eggs, beaten

  6. 1 teaspoon Greek seasoning

  7. 1/4 teaspoon garlic salt

  8. 1/4 teaspoon lemon-pepper seasoning

  9. 1/4 pound thinly sliced fontina cheese

  10. 1/4 pound thinly sliced hard salami, coarsely chopped

  11. TOPPING:

  12. 1/3 cup grated Parmesan cheese

  13. 1 tablespoon seasoned bread crumbs

  14. 1 tablespoon butter, melted

Instructions Jump to Ingredients ↑

  1. International Potato Cake Recipe photo by Taste of Home 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 for 15-20 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs, and seasonings.

  3. Spoon half of potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine the topping ingredients; spoon over potatoes.

  4. 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.


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