Try this rich potato pie from the Hairy Bikers that's packed with cheeses, herbs, pancetta and salami.
100g/4oz unsalted butter, plus extra for greasing
50g/2oz fresh white breadcrumbs
1.3kg/3lb floury potatoes, such as King Edward or Maris Piper, peeled
175g/6oz pancetta, diced
250ml/10fl oz milk
4 free-range eggs, lightly beaten
2 garlic cloves, crushed
250g/8oz parmesan, grated
6 slices Italian salami, chopped
85g/3oz g gruyère or fontina cheese
125g/5oz mozzarella, diced
handful fresh flatleaf parsley, chopped
small handful fresh thyme leaves
1 lemon. zest only
Preheat the oven to 190C/375F/Gas 5. Grease the bottom and sides of a 23cm springform tin with butter then coat with three-quarters of the breadcrumbs.
Boil the potatoes whole in a large pan of gently simmering water for about 30-40 minutes, or until tender (this will depend on their size). Meanwhile, heat a small frying pan over a medium-high heat and fry the pancetta cubes for 5-6 minutes, or until golden-brown.
Drain the potatoes and set aside. Put the milk and butter into the potato pan and return to the heat until the butter has melted. Add the potatoes to the pan and mash until smooth then mix in the fried pancetta, eggs, garlic, parmesan, salami, gruyere, mozzarella and parsley.
Spoon the potato mixture into the springform tin and smooth down the surface. Mix the remaining breadcrumbs with the thyme leaves and lemon zest and scatter over the top, pressing them gently into the potato.
Bake in the oven for 1-1½hours, or until the potato cake is set but with a slight wobble in the middle. Remove the tin from the oven, set aside to rest for five minutes then loosen from the sides with a knife before releasing the tin. Slide the cake onto a serving plate.
To serve, toss the salad leaves in a bowl with olive oil, white wine vinegar and a squeeze of lemon juice, to taste, and serve with the potato cake.
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