Ingredients for 4 people
600 gr of potatoes
150 gr of mortadella cut into slices
200 gr of mozzarella
150 gr of smoked scamorza cheese
100 gr of Parmesan cheese
100 gr of provolone
1 glass of whole milk
Extra virgin olive oil
A sprig of finely chopped fresh rosemary
50 gr breadcrumbs
Salt and pepper
Wash and peel the potatoes. Slice them thinly (a mandolin could help) and dip them into cold water to prevent them from blackening and eliminate the starch.
Cut the mozzarella and scamorza cheese into cubes and grate the parmesan and provolone using the grater with large holes.
Turn on the oven at 200 °C. Take a pan, oil it with the help of a brush and distribute half of the breadcrumbs on the bottom. Arrange the drained and dried potato slices quickly - to remove excess water - sprinkle them with rosemary, salt, pepper, part of the cheeses and slices of mortadella. Continue with another layer of potatoes, salt, pepper, rosemary, cheeses and continue like this until all the ingredients are used up, completing with a layer of cheese and breadcrumbs. Pour a glass of milk along the edges and put the pan covered with aluminum foil in the oven for about half an hour. After this time, remove the foil and continue cooking for another 20/30 minutes. Finish with 4/5 minutes on the grill to form a nice golden crust. Remove from the oven and let it rest for about ten minutes before serving.