Potatoes Gateau

Potatoes gatò is a classic of Sicilian gastronomy; in particular its name comes from a transliteration from the French gateau.
It is a very appetizing recipe of simple preparation: boil and peel when they are still hot (for a lump-free mixture) 500 g of potatoes; to these add two whole beaten eggs, the leftovers of the cheese and salami fridge or 50 g of ham 50 g of salami and 50 g of mozzarella, 2 abundant spoons of grated Parmesan, salt and pepper to taste – for you- in very small pieces the cheese and sliced ​​salami.
For a more appetizing preparation you can add bechamel the correct with a little nutmeg.
 At this point, butter a pan of about 20 cm, sprinkle with breadcrumbs, throw away the excess, pour the mixture into the pan, sprinkle a little parmesan and breadcrumbs; still a few flakes of butter and bake in the oven at a hundred and eighty degrees for about half an hour. The effect and goodness are assured.