Potato Gâteau (u grattò chi patati) with eggplant, ham, and caciocavallo

Prepare the eggplants: slice them thickly, sprinkle with salt, and let them sit in a colander for at least 40 minutes (better with a weight on top) to eliminate bitterness.

Meanwhile, boil the potatoes in plenty of salted water until cooked. Drain, peel, and mash the hot potatoes with a potato masher.

Let the mixture cool for a few minutes, then add the egg, adjust with salt and pepper, add the chopped onion and Grana Padano; if the mixture is too soft, add more Grana until a firm consistency is achieved.

Dry the eggplant slices with a cloth and fry in hot oil. Drain on paper towels to remove excess oil.

Generously butter a 26 cm diameter baking dish and sprinkle it with breadcrumbs on the bottom and sides.

Pour half of the potato mixture into the dish and, with damp hands, press the mixture onto the bottom and sides. Smooth with the back of a wet spoon and create three small wells to add butter bits.

Layer with ham, fried eggplants, and diced caciocavallo. Repeat the layers depending on available space: the more layers, the tastier the gâteau will be.

Cover with the remaining potato mixture, add more butter bits, sprinkle with breadcrumbs and Grana Padano. If preferred, add a drizzle of oil instead of butter.

Cover with aluminum foil and bake in a preheated oven at 180°C (fan or gas) for about 25 minutes.

Remove the foil and continue baking for another 15 minutes or until a golden crust forms on top.

Remove from the oven and let rest for at least half an hour before unmolding and serving. The gâteau is also excellent at room temperature.