Milano Potato Mould
|Dry bread crumbs||2 Tablespoon|
|Instant mashed potatoes||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Provolone cheese slice||4 (From 8 Ounce Package)|
Butter a 6 cup ovenproof bowl: coat lightly with bread crumbs.
Prepare enough instant mashed potatoes with water, butter or margarine and salt (omit milk), following label directions, to make 3 cups.
Beat in eggs, 1 at a time; stir in Parmesan cheese, parsley and pepper.
Spoon one third into prepared bowl; top with 2 slices of the provolone cheese.
Repeat layers; spoon remaining potato mixture on top.
Bake in moderate oven (350Â°) for 1 hour, or until golden and potatoes start to pull away from side of bowl.
Cool in bowl on a wire rack 10 minutes.
Loosen mold around edge with a knife; tip and shake bowl gently to loosen mold from bottom; invert onto a neated serving plate; lift off bowl.