Ingredients

• 800 g (1.75 lbs) potatoes, peeled and thinly sliced
• 200 g (7 oz) scamorza cheese (or mozzarella/provolone), thinly sliced
• 200 g (7 oz) cooked ham
• Q.b grated Parmesan cheese (to taste)
• 2 sprigs fresh rosemary, needles removed
• Q.b extra virgin olive oil (to taste)
• Salt and black pepper, to taste

Step-by-Step Method

1. Prepare the Potatoes:

1. Peel the potatoes and rinse under running water.
2. Using a mandoline or sharp knife, slice the potatoes thinly and evenly.
3. Place the slices in a bowl of water with a teaspoon of salt and let them soak for 30 minutes. This removes excess starch and ensures the potatoes cook evenly.
4. After soaking, drain the potatoes and pat them dry with a clean towel.

2. Assemble the Parmigiana:

1. Preheat your oven to 180°C (350°F).
2. Grease a baking dish with a drizzle of olive oil.
3. Arrange a single layer of potato slices, slightly overlapping, at the bottom of the dish.
4. Sprinkle with a pinch of salt, a little grated Parmesan, and some rosemary needles. Add a layer of scamorza cheese and cooked ham.
5. Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.
6. Drizzle the top layer with olive oil, a sprinkle of salt and pepper, and more rosemary needles.

3. Bake the Parmigiana:

1. Cover the dish with foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for another 10 minutes, or until the top is golden and a crust has formed.
3. Test for doneness by inserting a fork into the center; if the potatoes are soft, it’s ready.

4. Serve:

1. Let the Parmigiana cool for 10 minutes before slicing and serving.
2. Serve warm as a main dish or as a side with a fresh green salad.