Potato Cheese Comfort Casserole

Comforting roasted garlic mashed potatoes, layered with cheese and salami

  • 3 1/2 lbs russet potatoes
  • 2 heads garlic
  • 1 onion, sliced in half, cut side down
  • 2 c. heavy cream
  • 2 eggs
  • Salt, pepper, nutmeg to taste
  • 1/4 lb provelone or mozzarella cheese, shredded
  • 1/4 lb sharp cheddar cheese, shredded
  • 1/4 lb thin-sliced Italian salami, cut in 1 inch pieces (try Genoa, Mortadella, or Soprassata)
  • 1/2 c. breadcrumbs
  • 1/2 -1 c. grated Parmesan cheese
  • Preheat oven to 350. Slice 1/3 off the top of the garlic heads, brush with olive oil and wrap each head individually in foil. Butter and bread-crumb 2 qt. casserole dish with high sides (6 inches or higher).

  • Pierce the potatoes with a fork or knife tip and place on a baking sheet along with the garlic and onion. Bake for one hour, or until potatoes are soft. Mash potatoes in a large bowl or use a standing mixer.

  • Add squeezed-out garlic and onion and mix till fairly smooth. Add cream, eggs, salt, pepper and nutmeg. Grate Parmesan, shred other cheeses.

  • Spoon about 2/3 of the potatoes into the prepared casserole dish, pressing potato mixture up sides. Layer salami, soft cheeses, half the Parmesan and half the breadcrumbs on top of the potatoes.

  • Season with salt and pepper. Top with remaining potato mix, sprinkle with rest of breadcrumbs and Parmesan cheese. Bake on cookie sheet one and a half hours. Let cool a bit before spooning out.

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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