Parmesan Potato Cake

2 pounds peeled potatoes, boiled (or left over mashed potatoes)
1/3 cup milk
1/3 cup butter
salt and pepper to taste
pinch of nutmeg
3 eggs plus one egg yolk
14 ounces sliced mozzarella de buffala
6 ounces shredded parmesan
3 ounces (6 slices) prosciutto
3 ounces mortadella or salami
butter for pan
buttered bread crumbs

Mash potatoes with milk, butter, salt, pepper, nutmeg, and eggs.

Butter an 8 inch springform pan. Layer in buttered breadcrumbs.

Add a layer of about 1/2 the potatoes. Layer in mozzerella and meat. Add another layer of potatoes.

Bake at 400 for 30 minutes. Let stand for 10 minutes before turning and releasing from pan.