The ultimate comfort dish!
Ingredients
3 1/2 pounds of russet potatoes
2 heads garlic
1 onion, sliced in half, cut side down
2 cups heavy cream
2 eggs
Salt, pepper, and nutmeg to taste
1/4 pound provolone or mozzarella cheese, shredded
1/4 pound sharp cheddar cheese, shredded
1/4 pound thin-sliced Italian salami, cut into 1-inch pieces
1/2 cup breadcrumbs
1/2 – 1 cup grated Parmesan cheese
Steps
-Preheat the 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 a 2-quart casserole dish with high sides.
-Pierce the potatoes with a fork or knife tip and place them 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 until smooth. Add the cream, eggs, salt, pepper, and nutmeg. Grate the Parmesan, and shred the 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 the remaining potato mixture, and sprinkle with the rest of the breadcrumbs and Parmesan cheese.
-Bake on a cookie sheet for one and a half hours. Let cool for a bit before spooning out.
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