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1
Move oven rack to middle position and preheat the oven to 350 degrees.
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2
Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs.
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3
Shake the pan to evenly spread out the crumbs.
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4
Put the potatoes in a large pot and add cold water to cover by 1 inch.
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5
Bring to a boil over high heat then lower heat to a simmer.
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6
Cook until tender, around 15 minutes.
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7
Drain the potatoes and return to the pot.
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8
Mash them with 4 tablespoons butter until smooth.
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9
Add the cream, salt and pepper and stir until well mixed.
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10
Let it cool for 5 minutes then stir in the eggs one at a time.
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11
Spoon half the potatoes into the prepared springform pan.
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12
Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese.
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13
Cover with the rest of the potatoes.
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14
Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon).
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15
Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes.
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16
Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown.
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17
Remove from oven and run a paring knife around the casserole to loosen from the sides and let it stand for 10 minutes before removing the sides of the pan.
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18
Serve hot.
