800g potatoes, 10g salt, 150g Mortadella Bologna IGP, 100g Parmesan cheese, 40gr breadcrumbs, 100g fontina cheese
Boil the potatoes for 8 minutes, let them cool and peel them. Cut the potatoes into thin slices. Cut the cheese into cubes. Cut mortadella into strips. On the bottom of the pan put 20g of breadcrumbs, then put a layer of potatoes and salt them. Season with fontina, mortadella and Parmigiano Reggiano. Cover with another layer of potatoes and flavour again with fontina, mortadella and Parmesan cheese. End with breadcrumbs. Bake at 180 degrees for 30 minutes, until the surface is golden brown. Serve hot or warm.