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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F.
In a medium skillet, heat 1 tablespoon butter over medium heat. Add onion and garlic; cook until tender. Set aside. Use another 1 tablespoon butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup breadcrumbs; set aside.
Using a potato masher or ricer, mash the hot potatoes in the saucepan until smooth. Stir in eggs, salt, pepper and nutmeg. Stir in onion mixture, Parmigiano-Reggiano (or Parmesan) and salami (and/or prosciutto).
Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining 1/2 cup breadcrumbs. Sprinkle over potato mixture.
Bake for 25 to 30 minutes or until potato mixture is heated through and breadcrumbs are golden brown. Cut into squares. Serve warm.