Triple Cheese Potato Cake With Ham

• 1/4 cup plus 1 tablespoon dry bread crumbs, divided
• 3 pounds medium potatoes, peeled and cubed (about 8 cups)
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 3 tablespoons minced fresh chives
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 large eggs
• 4 slices Swiss cheese
• 4 slices part-skim mozzarella cheese
• 4 ounces thinly sliced deli ham, cut into 1/2-inch pieces
• 1/3 cup grated Parmesan cheese
• 1 tablespoon butter, melted

1. Preheat oven to 350u0b0. Grease a 9-in. springform pan; dust with 1/4 cup bread crumbs.
2. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding cream, cubed butter, chives, salt and pepper. Cool slightly.
3. Add eggs, one at a time, stirring to blend after each addition. Spread half of potato mixture into prepared pan. Layer with cheese slices, ham and remaining potatoes. In a small bowl, mix Parmesan cheese and remaining bread crumbs; stir in butter. Sprinkle over potatoes.
4. Bake 35-40 minutes or until golden brown. Cool on a wire rack, 10 minutes. Loosen sides from pan with a knife. Serve warm.

bread crumbs, potatoes, heavy whipping cream, butter, fresh chives, salt, pepper, eggs, swiss cheese, mozzarella cheese, deli ham, parmesan cheese, butter

Taken from www.tasteofhome.com/recipes/triple-cheese-potato-cake-with-ham/ (may not work)