📋 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.
Servings 10 people
Bechamel sauce: you can use 2 cups of milk instead
For the coating
- 2 tbsp butter
- 1/2 cup breadcrumbs
Boil the potatoes for 20 minutes in salted water
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.
Gradually add the warm milk making sure no lumps are formed.
Bring to boil stirring constantly.
Lower the heat and keep stirring, till it reaches the right consistency.
Add salt and nutmeg at the end.
Make the potato mix
Add to the mashed potatoes the bechamel, the eggs and 3 tbsp freshly grated Parmesan
Mix until it is all combined
Assemble the casserole
Butter the casserole and coat it with breadcrumbs
Lay the first layer of the mashed potato
Add a layer of mozzarella cheese, ham and sliced boiled eggs
Cover with the second layer of mashed potatoes
Cover the top with more breadcrumbs, sprinkle with Parmesan and spread some butter flakes
Bake for 20 or 30 minutes in a hot oven at 355 F - 180 C, until the top is golden and crispy
Wait few minutes before serving it
- 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
Calories: 350kcal | Carbohydrates: 11g | Protein: 20g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 830mg | Potassium: 235mg | Fiber: 1g | Sugar: 5g | Vitamin A: 716IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 1mg