If you’re in the mood for a tasty dish that can be prepared without too much stress, the Baked Potato Cake with Salami and Scamorza is the right recipe.
It’s a kind of casserole (but without added eggs), rich and flavorful, with a delicious cheesy heart and an inviting crust. Quick and easy to make. In fact, I used ready-to-eat mashed potatoes (of course, you can also use homemade), enriching it with diced scamorza and nutmeg. The mash is divided into two layers, with a filling of salami and cheese in the center. The whole is covered with breadcrumbs to form a nice golden crust.
This baked potato cake is a perfect lunch or dinner saver because you can prepare it in a few minutes, just the time to cook the instant mash and fill it. Then everything in the oven for about fifteen minutes. In less than half an hour, you will have a succulent dish that will win you over with its creaminess and irresistible flavor.
A recipe that you can also serve for a night with friends or a family dinner, making this potato cake the true star of the table.
If you’re looking for quick and tasty ideas, try these other delicious recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Potato Cake with Salami and Scamorza
- 2 packages potato flakes
- 1 1/4 cups milk
- 7/8 cup water
- 2 pinches nutmeg
- 7 oz scamorza
- 2 oz Neapolitan salami
- 2 pinches salt
- 1 1/2 tbsp butter
- 2 tbsp breadcrumbs
Preparation of Baked Potato Cake with Salami and Scamorza
In a pot, bring the milk mixed with water and a pinch of salt to a boil.
Remove from heat and pour the potato flakes, stirring gently with a whisk until the mixture is smooth and homogeneous.
Then, add the nutmeg and another pinch of salt. Mix well and finish the mash by adding 3 1/2 oz of scamorza, cut into cubes.
Grease a baking dish with some butter and cover the bottom and sides with a tablespoon of breadcrumbs. Remove the excess.
Now, spread half of the mash in the dish, smoothing the surface well with a spatula. Then, fill with the salami cut into slices and the remaining scamorza, diced.
Cover with more potato mash and finish with another tablespoon of breadcrumbs and dots of butter.
Bake the cake in a preheated oven at 356°F for 15 minutes, until a nice golden crust forms on the surface.
Serve hot.
Tip
You can replace the salami with slices of speck or cooked ham.
If you prefer a stronger flavor, replace the scamorza with smoked scamorza.
Storage
The baked potato cake can be stored in the fridge, covered with a sheet of aluminum foil, for 2 days.
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FAQ
Can I prepare the baked potato cake in advance?
Of course. You can prepare this recipe the day before and reheat it when serving: in the oven at 320°F for 10 minutes.
Or you can prepare the cake in advance and cook it directly when needed: in the oven at 356°F for 15 minutes.What are the nutritional properties of potatoes?
Find out in this article: Potatoes, Nutritional Properties, and Cooking
