One of the most comforting dishes of Neapolitan and Italian cuisine? It’s definitely the Potato Gateau (without eggs)! In Naples, we also call it “gattò”, and it’s the perfect casserole that immediately brings to mind the warmth of evenings spent at home during autumn and winter.
Definitely perfect for a picnic or a very rich lunch, the potato gateau without eggs is very simple to make and, following my little tips, also very quick, contrary to what one might think.
We will make everything with the help of one of my favorite appliances, the microwave. But I also leave you instructions for cooking in a traditional oven.
Melty provola, chosen cold cuts, and soft potatoes will be enough for one of the most beloved dishes in Southern Italy. Discover my version now.
Try also:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Electric oven, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 551.16 (Kcal)
- Carbohydrates 54.00 (g) of which sugars 4.30 (g)
- Proteins 27.28 (g)
- Fat 25.60 (g) of which saturated 6.64 (g)of which unsaturated 7.22 (g)
- Fibers 6.02 (g)
- Sodium 1,568.65 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the potato gateau without eggs
- 2.2 lbs potatoes
- 2/3 cup milk
- 1/3 cup grated parmesan
- 8.8 oz smoked provola cheese
- 5.3 oz mortadella (or cooked ham or salami)
- to taste salt
- to taste pepper
- to taste breadcrumbs
Tools
- 1 Baking Dish glass baking dish
- 1 Potato Masher potato masher
- 1 Microwave Dish microwave dish
- 1 Knife knife
- 1 Bowl bowl
- 1 Wooden Spoon wooden spoon
Steps for the potato gateau without eggs
Let’s start by rinsing and peeling the potatoes. Cut them into fairly large cubes. We’ll boil them in the microwave: place them in the steam dish for the microwave. As an alternative, you can also put them in a microwave-safe bowl, add about an inch of water, and cover with plastic wrap. –> I explain here how to boil potatoes in the microwave
Once we’ve boiled the potatoes, we can drain any water (if present) and mash them well with a potato masher.
Pour the mashed potatoes into a large bowl, add salt, pepper, parmesan, and begin to mix with a fork. Gradually add the milk until you create a nice, smooth mixture. Set aside.
Dice the provola and the chosen cold cuts, and add them to the mashed potato mixture, mixing well with a wooden spoon.
Grease the baking dish with a bit of oil and pour in the entire mixture, leveling it with the spoon. Sprinkle the top with breadcrumbs and finish with a few sprays of oil to allow browning.
Bake in the microwave with the crisp function for 15 minutes, or with a combination of microwave and grill at 650w for 15-17 minutes.
Alternatively, bake in a static oven at 356°F for 20 minutes and another 5 minutes with the grill. Let it rest for a few minutes before cutting it.
Storing the potato gateau without eggs
The Potato Gateau can be stored in an airtight container, in the refrigerator for about 2 or 3 days. Remember to let it cool well before putting it in the fridge.
It can also be frozen raw, placing it in aluminum containers, already portioned, and baked when needed.
FAQ (Questions and Answers)
Are there vegetarian alternatives to the classic potato gateau without eggs?
Here’s a version without cold cuts:
Grilled vegetables (zucchini, peppers, eggplants) diced
Smoked scamorza or provola
Black olives and a pinch of oregano
Perfect for a lighter yet tasty and vegetarian version.
You can also make it vegan by using plant-based milk and cheeses.How can I fill the Potato Gateau without eggs if I don’t like cold cuts?
Here are 2 stuffing alternatives:
1: White ragout (veal or turkey ground meat, sautéed with onion and white wine)
Peas sautéed and Caciocavallo
2: Sausages and Rapini for an authentic Neapolitan version
