Potato and Salami Cheesecake

Name: Potato and Salami Cheesecake
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 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 eggs; 1/4 c ricotta; 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

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By virginia duncan
@duncan2929

This is a Mario Batali's recipe I got off the Racheal Ray Show.
Oh my is it good.
Yum!!!!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

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

eggs
1/4 c

ricotta
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

How to Make Potato and Salami Cheesecake

Step-by-Step

Boil 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.
Butter the bottom and sides of 12-inch springform pan , bottom and sides.
Then dust the bottom and sides with 1/4 cup breadcrumbs.
Preheat oven to 400.
Drain 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.)
Gently stir in the egg mixture, do not overstir, just bring it all together.
Place 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.
Place 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.
I 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.