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Italian Mashed Potato Pie Gateau

📋 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.
Course Main Course
Cuisine Italian
Keyword Italian gatto', Italian potato pie, mash potato pie
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Calories 350kcal


Bechamel sauce: you can use 2 cups of milk instead

For the filling

For the coating


Potato mash

  • Boil the potatoes for 20 minutes in salted water
    4.5 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.
    1/2 tsp salt, 1 pinch freshly grated nutmeg

Make the potato mix

  • Add to the mashed potatoes the bechamel, the eggs and 3 tbsp freshly grated Parmesan
    1 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 breadcrumbs
    1/2 cup breadcrumbs
  • Lay the first layer of the mashed potato
  • Add a layer of mozzarella cheese, ham and sliced boiled eggs
    14 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 flakes
    2 tbsp butter, 1 tbsp freshly grated Parmesan, 1/2 cup breadcrumbs
  • 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