Crumble the bread crumbs into a baking dish and brown them in a hot oven at about 390 F; when they are well toasted, arrange them in a bowl with the parsley and minced garlic, adding salt and pepper.
Carefully peel the potatoes and cut them into thin slices.
Grease a fairly large rectangular baking dish and make a first layer of potatoes.
Sprinkle the potatoes with the aromatic breadcrumbs obtained earlier and with fairly thin slices of scamorza cheese, add just enough grated pecorino cheese but keep some aside for the final gratin.
Alternate other layers of potatoes, breadcrumbs and scamorza, adding a little evo oil between each. Bake in a preheated oven at 330 F for about 1 hour and 10 minutes.
After about 60 minutes, remove the pan and add more scamorza, the remaining breadcrumbs and the pecorino cheese kept aside, and return to the oven to finish cooking.
When you see a nice golden crust on the last layer the job is done! Turn off the oven and leave the pan to cool a little inside.
