Potato Gâteau: a true Comfort Food

1. Wash the potatoes well and boil them with their skins on until soft. Drain them and let them cool slightly before peeling.

2. Mashed potato the potatoes in a large bowl until smooth and without lumps. Add the Parmesan cheese and extra-virgin olive oil to the resulting mashed potato, stirring until smooth.

3. In a separate bowl beat the eggs, add salami, cooked ham and diced fiordilatte, and mix well. Add the egg mixture to the puree and mix well. Adjust for salt and pepper.

4. Oil a 20x20 cm square baking dish and sprinkle with breadcrumbs, making sure they are well distributed all over the bottom.

5. Pour the mixture into the baking dish, leveling it with a spatula or spoon. Sprinkle the surface with breadcrumbs and Parmesan cheese, and top with a drizzle of oil.

6. Bake in a static oven preheated to 180°C (350°F) for about 30 minutes. Remove from the oven and let cool for at least half an hour before serving.