Recipe courtesy of Mara Nesbitt-Aldrich
Potato Cheese Comfort Casserole
Ingredients
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 provolone 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
Directions
- 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.