Potato Cake filled with Mozzarella and Prosciutto

From "The Best American Recipes 2002-2003"
Original source, "The Gastronomy of Italy" by Anna del Conte


2 lbs. idaho or russet potatoes, scrubbed
7 T. milk
5 T. unsalted butter
1/2 c. fresh parmesan, grated
Salt and Pepper
Small grind of nutmeg
2 XL eggs
1 XL egg yolk
6 oz. fresh mozzarella, sliced
2 1/2 oz. prosciutto, sliced
2 1/2 oz. mortadella or salami, sliced
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For the Pan and Topping
4 T. unsalted butter
4-5 T. dry bread crumbs

In a large saucepan of boiling water, cook the potatoes in their skins until you can easily pierce through to their middles with the blade of a small knife. Meanwhile, preheat oven to 400°

Drain the potatoes and peel them as soon as they are cool enough to handle. Pass the potatoes through a ricer over the pan in which they were cooked.

In a small saucepan, heat the milk and add to the potatoes with the butter. Beat well and add the parmesan, 1/2 t. salt, pepper to taste, and nutmeg. Add the eggs and egg yolk and mix thoroughly.

Butter an 8" springform cake pan and cover the buttered surface with some of the bread crumbs. Spoon half of the potato mix. into the pan and cover with the mozzarella, prosciutto and mortadella (or salami). Spoon the rest of the potatoes over the top. Dot with the remaining butter and sprinkle very lightly with remaining bread crumbs.

Bake the potato cake for 20-30 minutes until it is brown on top and hot in the middle.

Let the cake stand for 10 minutes before unmolding and serving.