Boil the Potatoes:
Place whole potatoes in a pot and cover with cold water. Add salt and bring to a boil. Cook until just tender (about 20–25 minutes). Drain and let cool slightly.

Slice the Potatoes:
Once cool enough to handle, peel (optional) and slice into thick rounds, about ½-inch thick.

Cook the Bacon:
In a skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Reserve some bacon fat if desired for extra flavor.

Make the Cream Sauce:
In a bowl, whisk together the eggs, crema, milk, smoked paprika, salt, and pepper until smooth.

Preheat the Oven:
Preheat your oven to 355°F (180°C). Grease a medium casserole dish with butter or oil.

Assemble the Layers:
Start with a light layer of the cream mixture at the bottom of the baking dish. Layer with sliced potatoes, followed by ham, bacon, shredded cheese, and a drizzle of cream mixture. Repeat until all ingredients are used, ending with cheese on top.

Bake Covered:
Cover the dish with foil and bake for 40 minutes.

Bake Uncovered:
Remove foil and bake for another 10–15 minutes, or until golden and bubbly on top.

Rest and Serve:
Let rest for 10–15 minutes before slicing to allow it to set properly.