Italian Mashed Potato Pie Gateau

This Italian mashed potato pie called Gatto' (from the French Gatteau: cake) has originated from Naples, prepared by the French Chefs at the court of the Bourbons. It is a creamy mashed potato casserole filled with cheese, ham, or any other meat you want to use up.

Jump to:

• The mashed potato mixture
• The filling
• What pan to use
• How to prepare it
• Assemble the Italian potato pie
• How to serve it
• The origin of this recipe
• Other recipes you may like
• More Italian vegetable pies
• 📋 Italian Mashed Potato Pie Gateau

The mashed potato mixture

In this Gatto', the mashed potatoes are mixed with egg and milk, a mixture similar to the Duchess potatoes and the Dauphinoise potatoes.

They give consistency to the mash creating a savory cake batter where flour is replaced by the potatoes.

This specific recipe, which is from my grandmother, uses Bechamel instead of milk, which gives a creamier taste and stronger texture to the casserole.

If you don't have time and want to make it easier, you can use 2 cups of milk instead of the 2 cups of bechamel. Most Gatto' recipes use only milk.

The filling

The filling in this casserole is what makes it a complete meal.

A layer of abundant stringy cheese is added in the middle of the cake, usually scamorza, provola or cacio cavallo. Although, Mozzarella will do just fine.

Meat is also added, like ham, salami, or mortadella, each region and family will have their own version.

In many of these Italian casserole dishes like parmigiana or meatloaf, sliced boiled eggs are added in between to make it more consistent.

Anything can be added in between the mashed potatoes, the perfect opportunity to use your leftover roast, ham, or turkey.

However, good stringy cheese is always a good addition and goes well with any leftover you want to add.

What pan to use

This pie cannot be removed from the pan and it is served in the pan in which it is cooked.

Make sure you are using a pan you feel comfortable bringing to the dining table, especially if you have guests.

I used a round aluminium pan, but you can use any casserole you have, make sure it is big enough as this recipe makes a large quantity.

If you are looking to buy a new casserole, I would recommend a Le Creuset.

How to prepare it

Preparing the potatoes

For this recipe, I like to use Russet, Yukon Gold potatoes as they make a nice and creamy mash. Choose potatoes of similar size so when they are boiled they all cook consistently.

You can check if the potatoes are all done by piercing them with a pointed knife. The blade should easily cut through the potato all the way to the center.

1. Boil the potatoes for 20 minutes in salted water
2. Strain the potatoes

Mashing the potatoes with a hand ricer

Mashing the potatoes can be a long and hard process:

1. They need to be peeled when they are still warm.
2. Then you can mash them one by one using a hand ricer

An easier way to mash potatoes

I am so glad I have my KitchenAid and its vegetable strainer, I can just put the potatoes in without peeling them and the skin is automatically removed by the machine. I also use it to make tomato sauce and jams.

Make the bechamel

If you want to save time you can substitute 2 cups of Bechamel with 2 cups of milk. The Bechamel give to the pie more consistent texture.

1. Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
2. Gradually add the warm milk making sure no lumps are formed.
3. Bring to boil stirring constantly.
4. Lower the heat and keep stirring, till it reaches the right consistency.
5. Add salt and nutmeg at the end.

For more information you can read the article: How to make a white roux and its related mother sauces

Make the potato mix

1. Let the mashed potato cool down at room temperature
2. Add to the mashed potatoes the Bechamel, the eggs, and 3 tablespoon freshly grated Parmesan
3. Mix until it is all combined

Assemble the Italian potato pie

1. Butter the casserole and coat it with breadcrumbs
2. Lay the first layer of the mashed potato
3. Add a layer of mozzarella cheese, ham, and sliced boiled eggs, or any filling you like
4. Cover with the second layer of mashed potatoes
5. Cover the top with more breadcrumbs, sprinkle with Parmesan, and spread some butter flakes
6. Bake for 20 or 30 minutes in a hot oven at 355 F - 180 C until the top is golden and crispy

How to serve it

This potato gateau is best served warm, but not piping hot from the oven as the potatoes can really burn your palate. Let it rest for few minutes before bringing it to the table.

It can be served with some boiled or stir-fried vegetables, as it is very filling and can be served as a main dish.

It is an abundant dish that feeds a crowd!

If there is any leftover it will last for few days in the fridge. Just warm it up before serving it.

The origin of this recipe

This recipe is a mix between the French and the Italian cuisine, specifically from Naples.

In the 18th century, Maria Carolina of Austria, the wife of Ferdinando IV di Borbone king of Naples and Sicily, had a passion for French cuisine and hired French chefs to prepare the meals at the palace.

Soon all the aristocracy followed the trend and many French chefs moved to Naples to cook for the local aristocracy and wealthy families.

Many Neapolitan recipes were called with French names adapted to local dialects like Ragu', Sartu', Gatto'. 

A special name was also given to the French chefs who were working for the most wealthy families: Monsu', an adapted pronunciation of the French word: monsieur.

Monsu' were regarded as celebrities and had their fame and recognition.

You can read more about Italian regional cuisine in the article: Traditional Italian Recipes By Region

Other recipes you may like

If you are looking for more baked casserole meals that feed a crowd, you can check out the classic lasagna that is easy to make, or a healthy version of eggplant Parmigiana or another classic from Naples Sartu: rice timbale.

For more easy potato recipes you can check the microwave baked potatoes or the Potato Grating Dauphinoise made in the microwave, potatoes with wild mushrooms and a collection of Gnocchi recipe in the category Gnocchi

More Italian vegetable pies

If you are making this Italian mashed potato pie Gateau, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.