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Arrange a rack in center of oven; preheat to 350°. Grease a 9" x 9" baking dish with butter.
In a large pot, cover potatoes with water; generously season with salt. Bring to a boil and cook until fork-tender and nearly falling apart, 20 to 25 minutes. Drain, then pass potatoes through a ricer into a large bowl.
Meanwhile, in a medium bowl, combine mozzarella, fontina, and 1 oz. Parmesan. Set aside 2 oz. (about ¼ cup) cheese mixture. Add eggs and half-and-half to remaining cheese mixture and stir to combine. Add egg mixture and 4 Tbsp. butter to mashed potatoes and fold to combine.
Layer half of potatoes in prepared dish. Sprinkle reserved 2 oz. cheese mixture on top. Layer with ham. Spread remaining potato mixture over ham.
In a small bowl, combine breadcrumbs, pepper, and remaining 1 oz. Parmesan and 1 Tbsp. butter. Sprinkle in an even layer over potatoes.
Bake ham and potatoes until top is golden brown, 40 to 45 minutes.