Hi, Welcome to the Italian forum.
If you can narrow down where in northern Italy (Liguria, Piemonte, Lombardia, Veneto, Friuli Venezia Giulia, Val d'Aosta, Trentino Alto Adige) your grandfather was from, it would help in locating a recipe. The dish sounds like it may have Austrian/Hungarian/Ukrainian roots.
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Edited to add:
This dish is from the Friuli Venezia Giulia region, (which was under Austrian rule for centuries) therefore the use of sour cream (which is scarce in most of Italy). Perhaps your grandfather made a bechemel sauce for his version.
Patate con la Panna Acida - 4-6 servings
2 1/4 pounds (1 k) potatoes
1/2 cup sour cream
1/4 pound smoked pancetta (this is similar to bacon, but with no sugar added), in a single slice, diced
2 hard-boiled eggs, sliced
Unsalted butter for greasing the pan
Salt
Preparation:
Boil the potatoes until a skewer penetrates smoothly in lightly salted water, then peel them, and once they have cooled, slice them.
Preheat your oven to 320 F (160 C).
Butter an oven pan and lay down the potato slices. Pour the sour cream over them, sprinkle the diced pancetta over all, then put down the sliced hard-boiled egg, and heat through in the oven until the potatoes are browned.
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3 lbs small potatoes
1 1/2 tablespoons salt
6 hard-cooked eggs
1/4 lb sweet Italian sausage
1/2 lb boiled ham, sliced
1 cup sour cream
1/4 lb butter
Preheat the oven to 350 degrees.
Cook potatoes in their skins in enough salted (about 1 tb salt) water to cover them.
Cook potatoes until tender. Then peel and slice.
Peel and slice hard boiled eggs.
Butter a glass casserole dish well. Arrange a layer of sliced potatoes neatly on the bottom (about 1/3 of the potatoes). Season with salt.
Melt the butter and sprinkle a little on top of the potatoes.
Top the potato layer with a layer of ham slices, then top the ham with another layer of potatoes.
Sprinkle the layer with salt and drizzle with butter.
Arrange egg slices and then sausage slices on top. Finish with a final layer of potatoes.
Pour any remaining butter on top. Spread sour cream over all and bake 30 minutes.
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Sformato All'Emiliana - Serves 4
4 large russet potatoes, peeled
1/4 cup all-purpose flour
2 ounces sliced ham, cut in bite-size pieces (substitute 4-5 sliced hard boiled eggs, for the ham)
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
Preheat oven to 350°F. Butter a 9″ × 13″ baking dish; set aside.
Slice the potatoes into ¼-inch-thick slices.
Put down a layer of 1/3 of the potato slices in the baking dish, then sprinkle half of the flour over them. Add half of the ham (layer the sliced eggs over the potatoes); then sprinkle 1/3 of the salt and pepper over this layer.
Add another layer of potatoes, the rest of the flour and ham, and 1/3 of the salt and pepper on top of the first layer. Top this layer with a final layer of potatoes and the final 1/3 of the salt and pepper.
Pour milk over the potatoes, then drizzle the melted butter and sprinkle the cheese over the top. Cover and bake for 1 hour, until potatoes are tender and can be pierced easily with the tip of a paring knife.
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Ham & Potato Casserole - serves 2
1 cup cubed (1/2-inch cubes) white or red potatoes (peeled or not as you prefer)
4 oz. gruyere; shredded
1 tsp. unsalted butter plus additional butter to grease ramekins
3 Tbsp. grated parmesan cheese; separated
1 tsp. flour
1/4 cup white wine or vermouth
1 sm. clove garlic; peeled and finely chopped
Dash of pepper sauce
1 cup cubed (1/2-inch cubes) cooked ham steak*
Preparation:
1. Heat oven to 400 degrees. Grease two 6-inch ramekins with butter and dust each with 1 1/2 teaspoons of parmesan cheese.
2. Boil potatoes until just tender. Drain.
3. Heat wine in the microwave until warm - about 45 seconds at full power.
4. Melt butter in a small sauce pan over medium-low heat. Whisk in flour and garlic and continue to cook, stirring frequently, for 4 minutes.
5. Whisk in the warmed wine and cook until thickened.
6. Whisk in some of the cheese until completely melted.
7. Continue whisking in cheese, a bit at a time, until it's all added and the sauce is smooth. Stir in mustard and pepper.
8. Add potatoes and ham to sauce and combine. Scoop into ramekins and top each with 1 tablespoon of parmesan. Bake in center of oven for 20 - 30 minutes until golden brown.
Variations: I've been known to use sliced hard boiled eggs , or toss some frozen peas, leftover spinach or kale into the mixture or to substitute a chopped, cooked Italian sausage link for the ham.
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