* 6 average-sized potatoes
* 2 free-range eggs
* 100 grams ham, pre-cubed or in a thick slice
* 350 grams mozzarella cheese
* 1.5 handfuls of grated parmigiano reggiano cheese
* Small butter stick
* Black pepper
Peel and boil the potatoes in unsalted water. While they cook, cut the ham into very small cubes and slice the mozzarella into slices. Take a single-use aluminum pan, roughly 35 by 25 centimeters, and “paint” it evenly with the butter stick, then coat it with finely grated breadcrumbs which should stick to the butter. Dump the excess crumbs. Mash the potatoes in a bowl, separately whisk the eggs then join them to the potatoes and mix evenly. Add the ham and the mozzarella. Mix well, adding salt and pepper to your satisfaction. Put the result in the pan without pressing it, as the gateau should remain airy and relatively soft. Spread more breadcrumbs all over it, then spread the parmigiano reggiano on top of it all. Add a few butter flakes here and there to get a golden crust, then bake at 200 C° for 20 minutes. If you are a perfectionist, turn on the overhead grill for the last five minutes.