Boil potatoes in salted water, then peel and cut into medium slices. Oil a baking dish, arrange one layer of potatoes on the bottom, cover with a layer of sliced prosciutto, Emmenthaler and Parmigiano Reggiano.
Add another layer of potatoes and continue this process until all ingredients are used up. Dot with butter and bake in a preheated 350°F oven for about 30 minutes.
We serve it with a white wine that is straw-yellow in color with pale greenish highlights with a delicate, floral, citrus fruit (grapefruit) bouquet with exotic notes (passion fruit) and a well-balanced flavor that is mellow and not too high in alcohol content. Valle d'Aosta Petite Arvine D.O.C
When boiling the potatoes, remember a few simple rules they are to be immersed in cold salt water and, unless the recipe expressly calls for it, do not peel them before cooking so they do not lose most of their nutrients.