International Potato Cake

• 1/4 cup seasoned bread crumbs
• 3 pounds potatoes (about 9 medium), peeled and cubed
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 3 large eggs, beaten
• 1 teaspoon Greek seasoning
• 1/4 teaspoon garlic salt
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 pound thinly sliced fontina cheese
• 1/4 pound thinly sliced hard salami, coarsely chopped
• 1/3 cup grated Parmesan cheese
• 1 tablespoon seasoned bread crumbs
• 1 tablespoon butter, melted

1. Sprinkle bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.
2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs and seasonings.
3. Preheat oven to 350u0b0. Spoon half the potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine topping ingredients; spoon over potatoes.
4. Cover and bake 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160u0b0. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm.

bread crumbs, potatoes, heavy whipping cream, butter, eggs, seasoning, garlic salt, lemonpepper seasoning, fontina cheese, hard salami, parmesan cheese, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/international-potato-cake/ (may not work)