Italian Potato Cake | America's Test Kitchen

Ingredients

• 5 tablespoons unsalted butter, plus extra for greasing pan
• 5 tablespoons plain bread crumbs
• 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch pieces
• 1/2 cup heavy cream
• 1 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 3 large eggs
• 1/4 pound thinly sliced salami, cut into 1/2-inch pieces
• 6 ounces Italian fontina cheese, sliced thin
• 1/3 cup grated Parmesan or Romano cheese