Blue Cheese Potato Cake

Coat a 9-inch spring-form pan with butter; add breadcrumbs. Tilt pan to coat evenly with crumbs; tap out excess crumbs. Put potatoes in a large pot, with enough cold water to cover by 2 inches; add 2 teaspoons of the salt. Bring to a boil; simmer 15 minutes, or until tender. Drain.

Preheat oven to 425 degrees F. Return potatoes to pot while still hot and mash, leaving some lumps. Stir in remaining 1 teaspoon salt, oil, 1/2 cup of the Parmesan, and pepper.

Spoon half the potatoes into prepared pan; press down evenly. Scatter the blue cheese on top in an even layer. Spoon the remaining potatoes over blue cheese, pressing potatoes into an even cake. Sprinkle the remaining 1/4 cup Parmesan over top.

Bake 40 minutes, or until golden brown and puffed. Remove from oven to wire rack. Let cool 15 minutes. Remove sides of pan. Sprinkle with chopped parsley.