You may be familiar with aubergine parmigiana, but did you know that there is also potato parmigiana? With the addition of our roasted ham, it’s a tasty dish! Below the full recipe.

Ingredients for 4 people:

  • 35.3 oz of potatoes
  • 7 oz of Veroni roasted cooked ham
  • 3.5 oz of smoked scamorza cheese, sliced
  • 1/2 dose of béchamel sauce
  • grated Parmigiano Reggiano cheese
  • nutmeg
  • salt and pepper



  1. Peel the potatoes and parboil them in a large saucepan filled with salted water. Cook for about 10 minutes. Drain and allow to cool. Using a knife, cut 1 in slices.
  2. Cover the bottom of a saucepan dish with a thin layer of béchamel sauce. Arrange the slices of potato, slightly overlapping, on top. Add a pinch of pepper and nutmeg to taste.
  3. Using a spoon, spread another layer of béchamel sauce on top, add some of the sliced scamorza cheese, and a few slices of roasted cooked ham.
  4. Sprinkle with plenty of grated Parmigiano Reggiano cheese, followed by another layer of potatoes. Continue until all the ingredients have been used up.
  5. Finish with a third layer of potatoes, béchamel sauce, a little scamorza cheese, and grated Parmigiano Reggiano cheese.
  6. Bake in a preheated oven at 356°F for 45-50 minutes.
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