Classic Potato Gateau

Method

1. Boil 1 kg of potatoes in cold water for about 30 minutes until tender.
2. Remove the potatoes and mash them directly in a bowl without peeling (if using a potato ricer, peel first).
3. Add 3 whole eggs, a pinch of nutmeg, a drizzle of olive oil, salt, and freshly ground black pepper. Mix well until the egg is fully incorporated.
4. Add the cubed salame and half of the diced prosciutto cotto. Mix.
5. Add the cubed mozzarella (from one mozzarella ball) and mix gently.
6. Add grated Parmigiano-Reggiano (about 100 g) until the dough reaches the right consistency (add more if too sticky).
7. Prepare two baking dishes: drizzle with olive oil and coat with breadcrumbs.
8. Divide the mixture into four equal parts. For the classic version, place one quarter into the dish as the base layer.
9. Top the base with sliced mozzarella and the remaining diced prosciutto cotto.
10. Cover with another quarter of the potato mixture and press gently.
11. Dot the surface with small butter flakes, sprinkle with extra grated Parmigiano and a little breadcrumbs.
12. Bake in a preheated oven at 180 °C (350 °F) for 35–40 minutes, or until golden brown. Check after 30 minutes.
13. Let the gateau rest for 20–30 minutes before serving.