Potato Parmigiana with Ham and Cheese

Method

1. Prepare the béchamel: melt butter in a saucepan, add the flour all at once and cook to form a roux.
2. Add the warm milk in three batches, stirring continuously to avoid lumps.
3. Season the béchamel with salt, pepper, and nutmeg, then cook until thickened. Set aside.
4. Boil the potatoes in salted water for about 10 minutes until tender but still firm. Drain and let cool.
5. Slice the sweet provola into thin slices.
6. In a baking dish, spread a thin layer of béchamel on the bottom.
7. Arrange a layer of potato slices over the béchamel, season with salt and pepper.
8. Add another layer of béchamel.
9. Distribute a layer of provola slices and cooked ham.
10. Add another layer of béchamel.
11. Sprinkle a generous amount of grated cheese over the béchamel.
12. Add the remaining potato slices on top.
13. Add another layer of béchamel.
14. Add another layer of cooked ham.
15. Add a final layer of béchamel.
16. Top with remaining provola slices and a final sprinkle of grated cheese.
17. Bake in a preheated static oven at 180°C (350°F) for 40–45 minutes, until golden and bubbly.