📋 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.
Servings 10 people
Calories 493kcal
Equipment
- Round cake pan 9 in if you are using bechamel
- Rectangular Ceramic Baking Dish Set if you are using milk
Ingredients
- 4.5 lb medium potatoes Russet, Yukon Gold
- 1 cup milk if you want to replace the bechamel
- 2 fresh eggs
- 5 tablespoon freshly grated Parmesan
- salt
- black pepper
Bechamel sauce: you can use 2 cups of milk instead
- 2 cups milk
- 4 tablespoon flour
- 4 tablespoon butter
- ½ teaspoon salt
- 1 pinch freshly grated nutmeg
For the filling
- 14 oz Provola or mozzarella
- 8 oz ham or mortadella optional
- 2 boiled eggs optional
For the coating
- 2 tablespoon butter
- ½ cup breadcrumbs
- 1 tablespoon freshly grated Parmesan
Instructions
Potato mash
- Boil the potatoes for 20 minutes in salted water4.5 lb medium potatoes
- Strain the potatoes
- If you are using a potato ricer, peel the potatoes while they are still hot
- Rice the potatoes
- If you are using KitchenAid vegetable strainer, you can strain the potatoes without peeling them
Make the bechamel
- 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.4 tbsp flour, 4 tbsp butter
- Gradually add the warm milk making sure no lumps are formed.2 cups milk
- Bring to boil stirring constantly.
- Lower the heat and keep stirring, till it reaches the right consistency.
- Add salt and nutmeg at the end.½ tsp salt, 1 pinch freshly grated nutmeg
Make the potato mix
- Add to the mashed potatoes the bechamel, the eggs and 3 tablespoon freshly grated Parmesan1 cup milk, 2 fresh eggs, 5 tbsp freshly grated Parmesan, salt, black pepper, 2 cups milk
- Mix until it is all combined
Assemble the casserole
- Butter the casserole and coat it with breadcrumbs½ cup breadcrumbs
- Lay the first layer of the mashed potato
- Add a layer of mozzarella cheese, ham and sliced boiled eggs14 oz Provola, 8 oz ham or mortadella, 2 boiled eggs
- Cover with the second layer of mashed potatoes
- Cover the top with more breadcrumbs, sprinkle with Parmesan and spread some butter flakes2 tbsp butter, 1 tbsp freshly grated Parmesan, ½ cup breadcrumbs
- Bake for 30 or 40 minutes in a hot oven at 355 F - 180 C, until the top is golden and crispy
- Wait few minutes before serving it
Video
Notes
- Use Russet, Yukon Gold potatoes
- Choose potatoes of similar size so when boiled they cook consistently
- If you want an easier recipe, you can replace the bechamel with plain full fat milk
Nutrition
Calories: 493kcal | Carbohydrates: 45g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 832mg | Potassium: 1071mg | Fiber: 5g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 40mg | Calcium: 345mg | Iron: 3mg
