Ingredients

• 500g yellow-fleshed potatoes
• 3 tablespoons Parmigiano Reggiano
• 2 eggs
• 50g sliced Prosciutto di Modena
• 100g Caciotta dell'Appennino Modenese
• Extra virgin olive oil
• 20g breadcrumbs
• Salt, pepper

Preparation

1. Boil the potatoes, peel them, and mash them while still hot. Add the eggs, pepper, salt, olive oil, and grated Parmigiano Reggiano. Mix well.
2. Spread half of the mixture in a previously oiled baking dish. Top with pieces of prosciutto and diced cheese, then cover with the remaining potato mixture.
3. For a golden crust, sprinkle the gateau with Parmigiano Reggiano, breadcrumbs, and a drizzle of olive oil.
4. Bake at 220°C for about 30 minutes.