Gattò di Patate
A Neapolitan baked mashed potato pie enriched with eggs, cheese, and cured meats. It features a silky savoury interior and a crisp, golden breadcrumb crust.
- Prep
- 30 min
- Cook
- 65 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large saucepan
- •Potato ricer
- •Large mixing bowl
- •24 cm baking dish
- •Silicone spatula
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 22 g
- calories
- 480 kcal
Instructions
- 1
Put the whole, unpeeled potatoes into a large pot of cold salted water.
- 2
Bring to the boil and simmer for thirty minutes until completely tender when pierced.
- 3
Drain and peel the potatoes while hot, taking care not to burn your fingers.
- 4
Pass the warm potatoes through a potato ricer into a large mixing bowl.
- 5
Stir in the butter, warm milk, salt, black pepper, and grated nutmeg until completely smooth.
- 6
Add the beaten eggs and grated Parmigiano Reggiano, mixing vigorously until fully combined.
- 7
Fold the diced provola affumicata, salame napoletano, and prosciutto cotto into the mixture.
- 8
Grease a baking dish generously with butter and coat with half the breadcrumbs.
- 9
Spread the potato mixture evenly into the prepared dish, smoothing the surface with a spatula.
- 10
Sprinkle the remaining breadcrumbs across the top and dot with small flecks of butter.
- 11
Bake at 190 degrees C for thirty-five minutes until the crust is golden and crisp.
- 12
Rest for twenty minutes before slicing so the cake sets neatly.
Chef's tips
Always mash the potatoes while they are hot to prevent them from turning gluey. Letting the baked gattò rest for fifteen to twenty minutes before slicing allows the melted cheeses to settle and keeps the slices intact.
Ingredient substitutions
- provola affumicata → smoked scamorza or low-moisture mozzarella with a touch of smoked salt
- salame napoletano → mild soppressata or Spanish chorizo, though the flavour will differ slightly
Storage
Cover and refrigerate leftovers in an airtight container for up to three days.
Reheating
Reheat slices in a 180 degrees C oven for ten minutes until warmed through and the crust is crisp again.
Common mistakes to avoid
- •Using waxy potatoes, which makes the mash dense and gummy rather than fluffy.
- •Cutting into the dish immediately out of the oven, which causes the slices to collapse.
- •Using very wet fresh mozzarella, which releases excess moisture and makes the dish soggy.
Serving suggestions
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