Arpit potatoes cake

Wash the potatoes thoroughly and boil them unpeeled in salted water. Peel and mash the potato masher.

Prepare the bèchamel proceeding in the following way: put in a large pot milk cold or at room temperature (you can use that skimmed milk) with a pinch of salt, butter and flour (two tablespoons well filled if you want stronger bèchamel; more rasi if want more liquid, as the cream). Thoroughly mix all these ingredients with a spoon, taking care to dissolve all lumps of flour. When all is well mixed, put the pan on the fire and continue turning with a spoon until the mixture that will begin to simmer. At this point, add a pinch of freshly ground pepper and a pinch of nutmeg. Stir for 1 minute and the bèchamel is ready.

If it is a bit too runny, let it rest for half an hour approximately and then add a tablespoon of Parmesan cheese. To prepare this dish the bèchamel must not be too dense, and when it cooled down, you will have to add 1 tablespoon of Parmesan cheese, potatoes and diced ham. Mix well.

Grease lightly with a kitchen brush a cake tin, breadcrumbs and dust sides pour the levelling compound well. Sprinkle with breadcrumbs mixed with 1 tablespoon of Parmesan cheese and pass in a hot oven (180°) for 30 minutes. until the surface is golden. Let cool a few minutes before serving.