Potato Casserole with Cheese and Salami

Ingredients

• 1 kg waxy potatoes
• Salt
• 100 g Italian salami
• 3 anchovies
• 250 g mozzarella
• 200 g Provolone cheese
• 1 handful parsley
• 80 g Butter
• 3 eggs
• 5 tbsp milk
• 80 g grated parmesan
• pepper (ground)
• butter (for the pan)
• 2 tbsp breadcrumbs
• 20 g butter (to top)

Instructions

1. 1.

   Wash the potatoes and boil in salted water for about 30 minutes. Drain, let cool slightly, peel, and press through a potato masher.

2. 2.

   Dice the salami. Drain and finely chop the anchovies. Slice both cheeses into rounds. Wash the parsley, shake dry, pluck leaves, and chop finely.

3. 3.

   Combine the mashed potatoes with salami, parsley, anchovies, butter pieces, eggs, milk, and parmesan to form a smooth batter; season with salt and pepper. Preheat the oven to 180 °C (356 °F) with upper and lower heat and grease a large baking dish with butter.

4. 4.

   Pour one third of the potato mixture into the dish, spread half of the cheese slices over it, then layer another third of the potato mixture on top. Distribute the remaining cheese slices and the rest of the potatoes evenly.

5. 5.

   Sprinkle breadcrumbs and dot with butter flakes. Bake in the preheated oven for about 40 minutes until golden brown. Cut into pieces and serve.