Potatoes Gatto

Place the potatoes in a 400° oven and bake until a fork goes easily into the largest potato.

Meanwhile, process the bread into coarse bread-crumbs. Crush the garlic and add to mixture and pulse to combine. Heat a bit of the olive oil in a skillet and sauté the breadcrumbs, until lightly browned (5–10 minutes) Set aside.

Add some more olive oil to the skillet then the onion and a bit of salt. Sauté over medium-high heat until caramelized, then set aside.

Whisk half-and-half and roasted garlic together. Stir together the parmesan and coriander in a large bowl, and slice the butter into it. Using a paring knife or fingers, peel the potatoes then put them through a ricer and into the bowl, then add the half-and-half mixture, salt, and pepper. Stir everything together. Check seasonings as well as consistency, and add a bit more cream if it seems to need it. Stir in the salami and half the peas.

Oil a large casserole dish, and press in half the potato mixture. Layer on the onions, the remaining peas, and the cheese slices. Top with the remaining mashed potatoes, then add the breadcrumbs over all. Bake at 400° for forty minutes.