I was lucky enough to find myself at Villa Ardore in the heart of Tuscany over the holidays, and for my 50th birthday celebration! While there, Stephen made the most amazing Potato Cake I've ever had! It was hearty and light at the same time, and the fresh Italian ingredients made it even better! But to be surrounded by the beautiful Italian countryside in this most luxurious, set completely cozy setting with my family and friends made for the best food memory! He was generous enough to part with the recipe so I could make it at home and relive those wonderful Tuscan moments at the Villa! The recipe is below, and some pics from inside and outside the villa follow.
Villa Ardore is available to be rented as a full house, complete with infinity pool overlooking the Tuscan hillside, an indoor spa with 10 person jacuzzi, and other fun things like a bocce court for passing the time away the Tuscan way! They provide everything from just renting the house, to events like weddings and retreats. They can even help you create bespoke experiences like pizza making in their pizza oven, to wine tastings, and fun vintage Fiat rentals for the day! Go to www.villaardore.com for more information.
Ingredients
5 tbsp unsalted butter (plus extra for greasing pan) 5 tbsp plain bread crumbs 3 lb russet potatoes (, about 6 medium peeled and cut into 1 inch pieces)
1⁄2 cup heavy cream 1 tsp salt 1⁄4 tsp pepper 3 large eggs
6 oz Italian fontina cheese (sliced thin) 1⁄4 lb thinly sliced salami (cut into 1/2 inch pieces) 1⁄3 cup grated Parmesan or Romano cheese
Adjust oven rack to middle position and heat to 350 degrees. Butter 9- inch springform pan and sprinkle with 1/4 cup bread crumbs, shaking pan to distribute evenly. Place potatoes in large pot and add cold water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, return potatoes to pot, mash with 4 tbsp butter until smooth. Stir in cream, salt, and pepper. Cool 5 minutes. Stir in eggs, one at a time.
Spoon half of potato mixture into prepared pan. Place slices of fontina over potatoes to cover surface. Top cheese with salami pieces. Cover with remaining potatoes. Melt remaining 1 tbsp butter and mix with remaining 1 tbsp bread crumbs and Parmesan in small bowl. Sprinkle mixture over top of casserole. Bake until casserole is very hot and puffed, and top is golden brown, 35 to 45 minutes. Run paring knife around casserole to loosen.
This is looking up to the house from the veggie garden over the bocce court.
These sunsets happened daily out my bedroom window view. Not filter, just pure Italian magical light!
Holidays at the Villa!
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