Potato Gateau (Italian Potato Pie)

5 lb. russet potatoes -- peeled & cubed
2 Tbs. salt
1 lb mozzarella cheese -- shredded
1 clove garlic -- minced (don't use more)
1/2 lb. (approx.) grated Parmesan cheese
1/2 cup butter -- cut into small dice
1/4 lb. prosciutto or good ham (1/8" to 1/4" slices then cut into cubes)

Bread Crumb Topping (mix together):
1 cup coarsely grated dry bread crumbs
2 Tbs. or more butter -- melted
Salt and pepper

Put the potatoes and the 2 T salt in a large pot of water. Boil the potatoes until a knife will pass through them.

Meanwhile, preheat the oven to 375F (or any temperature between 325 and 400).

Drain the potatoes and put through a ricer or use a hand held masher to mash into a large bowl (do NOT put in food processor or you will have gray paste).

Add all other ingredients, except the Bread Crumb Topping, and mix.

Spray a 9x13-inch lasagna pan with nonstick spray.

Spoon the potato mixture into the pan and smooth the top. Top with Bread Crumb Topping.

Bake in the oven for 30 to 40 minutes until pie is bubbly and top is browned.

Serving Ideas: Goes great with chicken or other roasts.

NOTES :
Any large dish can be used.
Advance Preparation:
Can be prepared several hours in advance up through step 6 and refrigerated.
You can actually make this a day ahead. Do not put the final topping on until the day of service.
Also, remove it from the fridge about 30-45 minutes before baking.

Source of recipe: Chiffonade