Potato and Salami Cheesecake
Oh my is it good.
Featured Pinch Tips Video
- 3 lb
- potatoes, waxy gold, such as yukon gold
- 4 tsp
- unsalted butter
- 1 c
- fresh breadcrumbs, toasted until golden brown
- 1/2 c
- whole milk
- 4 large
- 1/4 c
- 1 c
- frshly grated parmigiano-reggiano
- 1 bunch
- flat-leaf parsley, finely chopped (1/4 cup)
- 4 oz
- asiago, grated
- 1/2 lb
- sweet italian salami, cut into 1/4-inch dice. i used small bits of ham instead
1Boil potatoes for about 45 min. or until tender. This recipe state to peel after they cooked I didn't I peeled and quartered them and they were fine. So either way.
2Butter the bottom and sides of 12-inch springform pan , bottom and sides.
Then dust the bottom and sides with 1/4 cup breadcrumbs.
3Preheat oven to 400.
4Drain and peel the potatoes and pass them through a food mill or ricer into a very large bowl. ( I gently used a masher to break them up and used a hand mixture the mix when I added the egg mixture below instead of food mill and it worked great.)
5Gently stir in the egg mixture, do not overstir, just bring it all together.
6Place half of the potato mixture in the prepared pan and gently smooth it to the edges.
Sprinkle the grated Asiago over the potato mixture to within 1/4 inch of the outer edge. but not over.
Top with the remaining potato mixture and carefully smooth it over with a wet spatula.
Sprinkle with the remaining 3/4 cup breadcrumbs and dot with the remaining 2 tablespoons butter.
7Place the pan on a baking sheet and bake for 25-30 minutes, until light golden brown on top.
Remove from the oven and let rest for 20 min.
Unmold onto a serving plate and cut into wedges like a cheesecake to serve.
8I came back in and did an edit on this by adding a masher and hand mixer and I used ham instead, but this turned out wonderfully and was really pretty easy to make.
It makes a lot and is smooth and cheesy.