I love Potato Gateau or Potato Cake, I find it rich and tasty, enriched with cheeses and cold cuts that complete its flavor, savory and hearty, a dinner saver when you have no idea what to prepare. Crunchy on top and soft inside, one slice leads to another.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 5/6 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

2.87 potatoes (with skin)
5.3 oz Emmental cheese
5.3 oz cooked ham (in chunks)
2 tbsp butter
2 tbsp Parmigiano Reggiano DOP (grated)
3 pinches fine salt
0.42 cup milk
3 tsp coarse salt
2 eggs (medium)
3 tbsp breadcrumbs (for topping)
3 tbsp Parmigiano Reggiano DOP (grated for topping)
1.5 tbsp butter (for topping)

Preparation

In a large pot, add plenty of water, three teaspoons of coarse salt, and the potatoes with skin (if they are too large, cut them into two or four parts).
Cook for about 15/20 minutes, and to check if they are done, make sure they are soft with a fork.
Meanwhile, while the potatoes are cooking, cut both the cheese and the cooked ham into rather small cubes and place them on a plate.
Drain the potatoes and allow them to cool slightly in cold water, peel them and pass them through a potato masher at least twice, to obtain a smooth and non-grainy mixture.
Add the eggs, butter, salt, grated Parmigiano, and milk. Mix well (I usually use my hands) until you have a well combined and soft mixture.
Now add the cheese and ham, trying to distribute them evenly in the mixture.
Cover a 12-inch diameter baking dish with a sheet of parchment paper, wet and well-squeezed (you can lightly butter it if desired), sprinkle the bottom with two tablespoons of breadcrumbs and place the potato mixture on top by taking small heaps and placing them next to each other. Compact and level with your hands.
Sprinkle the surface with two tablespoons of breadcrumbs, two tablespoons of Parmesan, and some small knobs of butter.
Bake at 356°F for 60/70 minutes in the second bottom shelf of the oven.