Years back, the food nazis declared war on unhealthy chinese restaurant food and dared to call Fettucine Alfredo “heart attack on a plate’ due to its use of cheese, cream and, well, many of the things that make life worth living.
Well kids, I found a recipe that does the same thing for mashed potatoes. Ladies and gentlemen, I give you…
3 pounds potatoes
6 ounces salami, finely diced
1 pound mozzerella cheese, shredded
6 Tbs butter, plus a scosh more for buttering the pan
8-10 ounces ricotta cheese
3/4 tsp pepper
1 medium red onion, finely diced
1/2 cup bread crumbs
1/4 cup plus 2 Tbs parmesan cheese, grated
Preheat oven to 350.
Add the diced salami and mozzerella. Stir until the cheese makes thin, melty threads. Add 4 Tbs of the butter and stir in until melted. Stir in the ricotta, then add the eggs one at a time; stirring the whole mess till around. Add the pepper and onion, and keep mixing until everything is well distributed.
Butter bottom and sides of a large baking dish, or several smaller ones. Add 2 Tbs of parmesan to the bread crumbs, then place them in the baking dish, shaking to coat bottom and sides before discarding the excess.
Add potatoes to the dish, sprinkle with remaining parmesan and dot with the last 2 Tbs butter. Bake for 30 minutes, or until the top is nicely browned. Let stand for 10 minutes before serving. You’ll need to do this so that it sets up… unless you want to serve it with a soup ladle and I wouldn’t blame you for wanting to do that one bit.
Serves… alot. Say 6-8
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