When the crisp air of winter begins to make its presence felt, one of the most comforting dishes that comes to mind is Potato and Ham Gratin, a true classic of Calabrian tradition. This dish, rich in flavors and textures, combines the creaminess of potatoes with layers of cooked ham and fontina cheese, creating a harmony of taste that warms even the coldest evenings. The preparation is simple but requires particular attention to the cooking technique: the thinly sliced potatoes cook slowly, absorbing the heat and juices of the other ingredients, which allows for a soft texture with a slight crunch on the surface thanks to the golden breadcrumbs. The onion, sautéed in butter, adds a sweet and aromatic touch that enhances the whole dish, making each forkful a moment of pure satisfaction. Originating from Calabria, this gratin is a perfect example of how simple ingredients can transform into a rich and substantial dish, often served during family lunches or dinners among friends in the colder months. It is not uncommon to find local variations of this recipe, where the cheese may vary depending on family traditions or local availability, but the base always remains the same: potatoes, ham, and a good melting cheese. Ideal to serve as a second course, accompanied by a fresh green salad, Potato and Ham Gratin also becomes an excellent recovery dish, perfect for reusing leftovers of ham or cheese. In any case, preparing it means bringing a piece of Calabria to the table, rich in warmth and flavor, perfect for occasions when you want to share a good meal with loved ones.

Generously grease a baking dish, cover the bottom with slices of ham, sprinkle with thinly sliced onion sautéed in butter, then add slices of cheese. On top of these, place a layer of thinly sliced potatoes, lightly salt, add small dollops of butter here and there, and then another layer of ham, repeating until you reach the layer of potatoes. Pour into the baking dish the milk in which you have melted, by heating it, 50 grams of butter, place in the oven for half an hour, remove, sprinkle with dollops of butter and breadcrumbs, and return to the oven until a golden crust forms.