The potato gateau is a delicious preparation based on potatoes and various cured meats. A pie to bake with an irresistible golden crust that will ensure a succulent meal. This famous and ancient preparation is a stronhold of the Neapolitan cuisine and then revisited in other regions of southern Italy. However, the potato gateau, Italianized in gattò or gatò, made its appearance on the luxurious tables of the Kingdom of the Two Sicilies only at the end of 1700.

Ingredients for a 20×20 cm baking dish:

• Yellow potatoes: 500 g (17,63 oz)

• Mozzarella: 100 g (3,52 oz)

• Neapolitan salami: 50 g (1,76 oz)

• Ham cooked in a thick slice: 50 g (1,76 oz)

• Grated Parmesan: 2 tbsp

• Eggs: 2

• Extra virgin olive oil: as needed

• Black pepper: as needed

• Salt: as needed

For the baking dish and to season the surface:

• Extra virgin olive oil: as needed

• Breadcrumbs: 20 g (0,70 oz)

• Grated Parmesan cheese: 30 g (1,05 oz)

Method

1) To prepare the potato gateau, start by boiling the potatoes. To do so, rinse and pour them into a large pot covered with plenty of cold water. Transfer the pot over the heat and, as soon as the water is boiling, count about 30-40 minutes, depending on the size of the potatoes. Take the fork test to make sure they are actually cooked: if the prongs easily reach the center of the tubers, then they are ready. Drain the potatoes and begin to peel them while they are still hot, help yourself with a small knife so as not to burn yourself.

2) Finally, crush them immediately in a container: when they are hot, the potatoes become more simple to break up and will not show lumps. Meanwhile, cut the mozzarella into cubes and place it in a colander to squeeze it, in this way it will drain excess whey. Alternatively, wring out with a clean cloth.

3) Cut the Napolitan salami into cubes of about 1 cm, do the same with the slice of cooked ham. At this point, take back the freshly crushed potatoes and add the eggs, a sprinkle of pepper, salt, a drizzle of oil and grated Parmesan. Mix the ingredients, and when the mixture is well blended, you can add the ham and Napolitan salami in cubes.

4) Then pour the mozzarella drained into the bowl and mix all the ingredients. At this point, oil a 20×20 cm square baking dish and sprinkle with breadcrumbs. Move the pan to ensure that the breadcrumbs spread over the entire surface. Then pour the mixture helping you with a spatula to level it.

5) Sprinkle the surface with the breadcrumbs and Parmesan, season with a little oil and cook in a preheated oven at 180° C for about 30 minutes. Once ready, your potato gateau will be steaming and inviting to be served!

Council

You can keep the potato gateau, ready, and then heat it when needed. It is not recommended to prepare it too many hours in advance before cooking because the mixture may blacken. Freezing is not recommended.

Never as in this case it is useful to embrace the famous popular theory of “you find what you put”, then you can make fun of using meats and cheeses of your liking. If the potatoes you used are too powdery, you can dilute the mixture with very little milk, as the Neapolitan tradition requires.

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