Potato Lasagna with Bechamel Sauce

Boil the potatoes in a pot with salted water for about 5 minutes, or until tender but not overly soft.
Drain the potatoes and mash them until smooth. Add salt to taste and set aside.
Prepare the Bechamel Sauce:

In a medium saucepan, melt the butter over medium heat.
Add the flour and cook, stirring constantly, for about 2 minutes to eliminate the raw flavor.
Gradually whisk in the milk, stirring continuously, until the mixture thickens into a smooth sauce.
Stir in the heavy cream, salt, pepper, and nutmeg. Cook for a few more minutes until well combined and smooth.
Assemble the Lasagna:

In a medium baking dish, spread a thin layer of bechamel sauce on the bottom.
Add a layer of lasagna noodles over the sauce.
Spread a layer of mashed potatoes, followed by a layer of ham, and then a layer of mozzarella cheese.
Repeat the layers (sauce, noodles, potatoes, ham, cheese) until all ingredients are used, ending with a layer of noodles topped with béchamel sauce.
Sprinkle grated Parmesan cheese over the top.
Bake:

Preheat the oven to 350°F (180°C).
Bake the lasagna for about 35 minutes, or until the top is golden brown and bubbling.
Serve:

Remove the lasagna from the oven and let it rest for 10 minutes before cutting and serving.
This dish is perfect for a family meal, offering a creamy and flavorful combination of potatoes, ham, cheese, and silky béchamel sauce. Enjoy!