• Wash and scrub the potatoes, then place them in a large pot. Cover them with cold water, then place a lid on the pot and bring to a boil. Once boiling, uncover the pot and let them cook until fork-tender (about 20-25 minutes).
• Meanwhile, chop the salami and smoked scamorza cheese into small to medium-sized cubes. Cut the mozzarella into slices and let it drain on kitchen paper.
• When the potatoes are cooked, drain them, then pass them through a potato ricer into a large bowl (discard the skins).
  
• Season the potatoes well with salt, pepper, and a small sprinkling of nutmeg, then add the grated Parmigiano cheese and 70g or 5 tablespoons of butter. Stir the potatoes until the butter has fully melted.
• Let the potatoes cool for a about 5 minutes if still piping hot then, add the cubed scamorza and salami and stir through.
  
• Whisk the eggs together with a fork in a bowl, then pour into the potato mixture and stir through until well combined.

Assemble

• Preheat your oven to 180℃/350℉ fan or 200℃/400℉ static.
• Grease your 9 inch springform cake tin with butter, then line it with around 2-3 tablespoons of breadcrumbs so the tin is coated.
• Spread half of the potato mixture in the tin in an even layer, then cover it with the slices of ham and mozzarella. Top with the remaining half of potatoes and smooth out the top surface.
  
• Sprinkle over about 1-2 tablespoons of fine breadcrumbs, then small dots of butter (about 30g or 2 tablespoons). Place on a tray, then bake in the oven for 40 minutes until nice and golden brown on top.
  
• Remove from the oven and let it rest for 15 minutes before removing from the cake tin, then serve.
• The gattò di patate is delicious, served hot or cold.