Potato gateau with cooked ham and Porcini mushroom cream
1.2 kg yellow potatoes
200 g Scamorza cheese
120 g cooked ham, sliced
50 g Parmesan cheese, grated
1 knob of buttero
Wash the potatoes in their skins and place them in a saucepan. Cover with cold water and bring to a boil, then cook for about 30 minutes or until soft and easily pierced with a fork. Drain and leave to cool.
When cold, peel the potatoes and mash them with a potato masher.
Add the eggs, the Parmesan, and the Scamorza cheese cut into cubes. Season with salt and pepper and mix until smooth and even.
Cover the bottom of a ø 20 cm hinged baking pan with parchment paper, grease the bottom and sides and sprinkle with breadcrumbs. Turn the pan over to remove any excess breadcrumbs. Start preparing the gateau by placing half of the potato-based mixture inside the pan, followed by the mushroom cream, the cooked ham and finally the remaining potato-based mixture. Sprinkle the top of the gateau with breadcrumbs and add a few flakes of butter.
Bake in a static oven pre-heated to 180 °C for 50 minutes, and for a further 5 minutes under the oven grill to brown the top.
Remove from the oven and leave to cool before slicing and serving.