Butter the inside of the dish(es) to be used.

Begin by scrubbing the potatoes and putting them in a pot; fill with water and add about 2 teaspoons of salt. Bring to a boil and simmer until a knife inserted into the center of a larger potato goes in easily.

Peel the potatoes after draining them (the skins slip off easily) and either put through a potato ricer (preferable) or mash them. Taste the potatoes and add salt if needed. They should be really tasty, just with added salt. (Preheat oven to 350º F (180º C))

Stir in the butter and milk.Then the grated Parmigiano cheese. Then the eggs, one at a time.

Add about 1/4 tsp more salt (for the added eggs). Next, sprinkle breadcrumbs over the bottom of the buttered dish and spread about one third of the potato mixture onto the breadcrumbs.

Now, add the chopped ham (I used whole slices here, but prefer smaller sized pieces for easier serving). Then top with slices of mozzarella.

Repeat; ending with a layer of potatoes on top. Sprinkle with more breadcrumbs, and dot with butter. I made a little pattern to make it look pretty!

Bake for 30 to 40 minutes (place on a higher rack in the oven towards the end of baking, if you like a more golden brown crust on the potatoes). You can make this ahead of time and reheat it to serve!