This was my go-to dish when invited to dinner parties while living in Torino, Italy from 2007 – 2010.

Serves 8-12

Ingredients

• 4 ounces heavy cream

• 1 tablespoon grated Parmesan cheese

• Salt

• Pepper

• Nutmeg

• 4 golden potatoes

• 3-4 ounces total of prosciutto, speck, and/or cooked ham, sliced thin

• 8 ounces mozzarella cheese

• 3 eggs

1. Preheat oven to 400º F. 

2. Slice potatoes in ¼ inch slices – using a Mandolin makes this a lot easier. Grate mozzarella cheese.

3. In a medium bowl, whisk together eggs, cream, and Parmesan cheese. Season with salt, pepper, and just a pinch of nutmeg. Don’t add too much salt if you are using mostly or all prosciutto as that is pretty salty on its own.

4. In an 8 or 9-inch springform pan, lay out one layer of potato slices, then a layer of prosciutto / ham, then mozzarella. Pour just a little bit of the egg and cream mix over the first layer. Repeat layering until ingredients are finished / you reach the top of the pan. 

5. Bake for 25-30 minutes until the top layer of mozzarella is bubbly and golden brown.