Gattò di Patate, the Italian Potato Pie From Naples

Gattò di patate, also called torta di patate, is a Neapolitan mashed potato pie filled with stringy cheese, ham or any other meat you want to use up. The name comes from the French word gâteau, cake, because the dish was created by the French chefs at the court of the Bourbons in Naples.

It was a weeknight dinner that was in my mother's repertoire.

I remember it from when I was little, because I didn't like it too much.

The rule was that even if you don't like it, you have to try.

So eventually I did like it, when I ate it at my aunt's farm in Tuscany in May 1971.

How do I remember the date so well?

My twin cousins had just been born, my aunt was back from the hospital, and my mother made it for dinner.

Jump to:

• The mashed potato mixture
• The filling
• What pan to use
• The ingredients
• How to prepare it
• Assemble the Italian potato pie
• How to serve it
• The origin of this recipe
• Frequently asked questions
• Other recipes you may like
• More Italian vegetable pies
• 📋 Gattò di Patate, the Italian Potato Pie From Naples

The mashed potato mixture

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

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

There are two options:

• Option 1 is the easy one, with the milk.
• Option 2 is the more complicated one, with the béchamel sauce.

By using the béchamel, the gattò remains firm and you can remove it from the pan and present it as a cake.

The béchamel also gives a creamier taste to the casserole.

Most gattò 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 caciocavallo. Mozzarella will do just fine, though.

Meat is also added, like ham, salami, or mortadella, and 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, so it is 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.

A vegetarian version is an option if you want to, by not using meat.

What pan to use

If you make the version with milk, 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.

I would recommend:

• Round cake pan 9 in if you are using béchamel
• Rectangular Ceramic Baking Dish Set if you are using milk

The ingredients

• Potatoes: For this recipe, I like to use Russet or Yukon Gold potatoes, as they make a nice and creamy mash. Choose potatoes of similar size so they all cook consistently when they are boiled.
• Béchamel or milk: you can choose between two options. Option 1 uses only milk and is the easier one. Option 2 uses a béchamel sauce, made with milk, flour, butter, salt and nutmeg, which keeps the pie firm so you can remove it from the pan.
• Eggs and Parmesan: they are mixed into the mash, and more Parmesan goes on the top.
• Cheese: I use provola, but scamorza, caciocavallo or mozzarella also work.
• Ham or mortadella: they are optional, and you can use salami or any leftover meat instead.
• Boiled eggs: they are optional and are sliced into the filling.
• Butter and breadcrumbs: they coat the casserole and the top of the pie making a nice crust.
• Basil: chopped basil in the mix gives the gattò a Mediterranean taste. My mother used to add lemon zest.

Find the measurements in the recipe card.

How to prepare it

Preparing the potatoes

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

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

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, because I can put the potatoes in without peeling them and the machine removes the skin automatically. I also use it to make tomato sauce and jams.

You can find out more about how to use it in the article: The KitchenAid Attachments I Use To Cook Italian

Make the béchamel

If you want to save time, you can replace the béchamel with the same amount of milk.

The béchamel gives the pie a more consistent texture.

1. Stir the flour and the butter in a pan over low heat with a wooden spoon for 1 or 2 minutes to create a white roux.
2. Gradually add the warm milk, making sure no lumps are formed.
3. Bring to a boil, stirring constantly.
4. Lower the heat and keep stirring until 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

In the potato mix I added chopped basil, which gives it a Mediterranean taste. My mother used to add lemon zest.

Mix until it is all combined.

Assemble the Italian potato pie

If you are removing it from the pan, wait 10 minutes before moving it into a serving dish.

How to serve it

This potato gattò is best served warm, but not piping hot from the oven, as the potatoes can really burn your palate.

Let it rest for a few minutes before bringing it to the table.

I also like it at room temperature.

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 are any leftovers, they will last for a few days in the fridge.

Just warm them up before serving.

The origin of this recipe

This recipe is a mix between French and 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 given French names adapted to the local dialect, like ragù, sartù and gattò.

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

The Monsù were regarded as celebrities and had their own fame and recognition.

You can read more about the history of Neapolitan food in the article Campanian Cuisine, A Journey Through History.

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

Frequently asked questions

Why is it called gattò?

Gattò is the Neapolitan version of the French word gâteau, which means cake. In the 18th century, Maria Carolina of Austria, the wife of Ferdinando IV di Borbone, King of Naples and Sicily, hired French chefs to cook at the palace, and the aristocracy followed her. These chefs, called Monsù, cooked with local ingredients, and many of the dishes from that period were given French names adapted to the Neapolitan dialect, like sartù and gattò. It has an accent on the last letter, because gatto without the accent means cat in Italian.

Can I make gattò di patate without béchamel?

There are two options: the easy one with the milk, and the more complicated one with the béchamel sauce. By using the béchamel, the gattò remains firm and you can remove it from the pan and present it as a cake.

Is gattò the same as a torta di patate?

Yes, torta di patate is the same dish.

Which potatoes are best for gattò?

I use Russet or Yukon Gold potatoes because they make a nice and creamy mash. Choose potatoes of a similar size so they all cook consistently.

What cheese can I use if I cannot find provola?

The cheese is usually scamorza, provola or caciocavallo, but mozzarella will do just fine.

How long does gattò keep?

It will last for a few days in the fridge. Just warm it up before serving.

Can I freeze gattò di patate?

I usually do not like frozen mashed potatoes, as their texture changes.

Is gattò di patate vegetarian?

It is an option if you want to, by not using meat.

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, a healthy version of eggplant parmigiana or another classic from Naples, sartù, the rice timbale.

For more potato recipes, you can check the microwave baked potatoes, the potato gratin Dauphinoise made in the microwave, the potatoes with wild mushrooms and the collection of gnocchi recipes in the Gnocchi category.

More Italian vegetable pies

If you make this gattò di patate, leave a comment and a star rating below, because I would like to hear from you. You can find more ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram, or sign up for my newsletter.

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