- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
- 850 g floury potatoes, peeled and cut into large chunks
- 100 ml full-fat milk, heated
- 105 g butter
- freshly grated nutmeg, to taste
- 6 tbsp parmesan, grated
- 3 large eggs, plus 1 yolk extra, beaten
- 4-5 tbsp stale breadcrumbs, brown or white
- 400 g buffalo mozzarella, sliced
- 85 g prosciutto crudo, about 6 slices
- 85 g mortadella or salami, sliced
- 1 tbsp chopped flat-leaf parsley, optional
Tips and Suggestions
You can easily use leftover mashed potatoes for this recipe, as long as you add the butter, milk, nutmeg, parmesan and eggs when you originally make the mash so that everything melts in properly.
Finocchiona salami flavoured with fennel seeds works well in this dish.
1. Preheat the oven to 200C/180C fan/gas 6. Boil the potatoes in the usual way until they are cooked through, then drain and mash well, adding the hot milk and 85g of the butter. Season with sea salt and black pepper and add the nutmeg and parmesan. Mix well, then add the beaten eggs and extra yolk and mix again. Set aside.
2. Butter a 20cm springform cake tin and scatter over about a third of the breadcrumbs. Spoon over half the potato mixture. Cover with the sliced mozzarella, prosciutto, mortadella or salami, and parsley if using.
3. Spoon over the rest of the potato mixture then sprinkle with the rest of the breadcrumbs and dot with the remaining 20g butter.
4. Bake for about 30 minutes until the potato cake is browned and crisp on top and bubbling in the middle. Let it stand on a wire rack for 10 minutes before unhinging the side of the tin and removing it.
5. Cut the potato cake into thick wedges. Serve with a simple endive salad, dressed with vinaigrette, and slow-cooked tomatoes on the side.
Rate This Recipe