📋 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
Calories 350kcal
Equipment
Ingredients
- 4.5 lb medium potatoes Russet, Yukon Gold
- 1 cup milk
- 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 tablespoon flour, 4 tablespoon 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 teaspoon 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 tablespoon 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 tablespoon butter, 1 tablespoon freshly grated Parmesan, ½ 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
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: 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