Ingredients
1/4 cup seasoned bread crumbs3 pounds potatoes (about 9 medium), peeled and cubed1/2 cup heavy whipping cream1/4 cup butter, cubed3 large eggs, beaten1 teaspoon Greek seasoning1/4 teaspoon garlic salt1/4 teaspoon lemon-pepper seasoning1/4 pound thinly sliced fontina cheese1/4 pound thinly sliced hard salami, coarsely choppedTOPPING:1/3 cup grated Parmesan cheese1 tablespoon seasoned bread crumbs1 tablespoon butter, melted
Preparation
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 10-15 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs and seasonings.
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.
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 sides of pan. Serve warm.
