For 4 people:

• 6 slices of ham (not too thin)
• 4 large potatoes
• bechamel sauce
• grated cheese
• ground pepper and butter

Cut the unpeeled potatoes in half, arrange them in a dish and put them into an already heated oven for 45 minutes until they are done to a turn. Take the dish out of the oven and leave it to cool for a moment. Remove the potato from the skins and mix it with a thick bechamel sauce and two slices of Cured ham cut into small pieces.
Stuff the potatoes with the mixture, placing a knob of butter and a slice of ham on top. Cover with the rest of the bechamel sauce. Sprinkle with grated cheese, cook au gratin and serve very hot.