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Potato Cake

Source of Recipe


Adapted from Mario Batali Holiday Food






List of Ingredients



• 4 eggs
  
• 1/2 cup whole milk
  
• 1/4 cup ricotta cheese
  
• 4 lbs. potatoes (4 to 6 large potatoes)
  
• 1-1/2 cups freshly grated Parmigiano-Reggiano cheese
  
• 1 cup freshly grated pecorino cheese
  
• 1/2 lb. soppressata or salami, cut into 1x1/4-inch strips
  
• 1/4 cup finely chopped Italian parsley
  
• 1/4 cup unsalted butter
  
• 1/2 cup soft bread crumbs
  
• 1 lb. fresh mozzarella cheese, cut into 1/4-inch cubes or smaller
  






Instructions



1. In a medium bowl, lightly beat eggs. Add milk and ricotta and whisk to blend; set aside.
   
   
2. In a large Dutch oven place whole potatoes in water just to cover. Bring to boiling; reduce heat. Cook, covered, until tender, about 45 minutes. Drain and peel potatoes; pass through a food mill or ricer, or mash with a potato masher. In a very large bowl fold Parmigiano-Reggiano and pecorino into potatoes, add soppressata and parsley, and stir just to combine. Gently stir in egg mixture.
   
   
3. Butter a 12-inch oven-going or cast-iron skillet with 2 tablespoons of the butter and dust with half of the bread crumbs. Transfer half of the potato mixture to the pan and gently smooth it to the edges. Sprinkle mozzarella over the potato mixture to within 1/2-inch of the outer edge. Top with the remaining potato mixture and carefully smooth over with a wet spatula. Sprinkle with the remaining bread crumbs and dot with the remaining butter.
   
   
4. Bake in a 450-degree oven for 25 to 30 minutes or until light golden brown on top. Remove from oven. Let stand for 15 minutes; invert onto a serving platter and cut into wedges to serve.
   
   Makes 10 to 12 servings.