ORIGINAL POTATO GATEAU recipe of the Neapolitan Potato Gattò
Recipes where potatoes take center stage are practically endless, but the POTATO GATEAU is undoubtedly one of the most loved by both adults and children, bringing everyone together.
Today we will see how to prepare it in a few steps and bring to the table a great classic of Italian cuisine, a timeless dish: a POTATO CASSEROLE with an irresistible golden crust!
A staple of Neapolitan cuisine, although history tells us that the recipe was handed down to us from France during the Bourbon Kingdom in the Two Sicilies towards the late 1700s. Regardless of where the recipe for the Gattò originated, what matters is its deliciousness, which no one can resist.
Every family passes down their own version of this typical preparation based on boiled potatoes, and today I propose mine, of course characterized by the inevitable golden crust!
The Potato Gattò is a simple recipe that is prepared in a few steps. You will need to boil the potatoes (preferably yellow-fleshed), which once cooked will be mashed in a bowl with the potato masher. You will add eggs, grated cheese, salt, and pepper, then the cold cuts and cheeses of your choice (I use cooked ham and salami) and mix them with the rest.
Then, simply place the mixture in a buttered and breadcrumb-sprinkled baking dish, sprinkle the surface with breadcrumbs and some butter pats, and bake for about 30 minutes to achieve the perfect golden color.
An easy and quick recipe, perfect when you want to serve a rich and delicious dish, the potato gateau is delicious freshly baked, hot and stringy, and this potato casserole is also excellent the next day, just heat it a few minutes to bring it back to its fragrant and flavorful state.
Original Potato Gattò: The Procedure in 5 Steps
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 492.03 (Kcal)
- Carbohydrates 39.85 (g) of which sugars 1.88 (g)
- Proteins 25.10 (g)
- Fat 26.30 (g) of which saturated 13.46 (g)of which unsaturated 9.16 (g)
- Fibers 4.81 (g)
- Sodium 1,072.21 (mg)
Indicative values for a portion of 150 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
WHAT ARE THE INGREDIENTS TO MAKE the POTATO GATEAU a baking dish of 12×9 inches
- 3 lbs potatoes (old)
- 2.5 oz Parmigiano Reggiano DOP
- 3 eggs (medium)
- to taste salt
- 1 pinch black pepper (ground)
- 9 oz Neapolitan salami (or cooked ham in one slice)
- 9 oz buffalo mozzarella (or provola)
- breadcrumbs (for the surface)
- butter (a few pats for the surface)
Tools
- Pot
- Baking Dish
POTATO GATEAU RECIPE
First, you will need to boil the potatoes. Place them in a large pot, cover with plenty of water, and calculate about 35/40 minutes from the moment it starts boiling, or until you can easily pierce the potatoes with a fork. Then drain them, cut them in half, and mash them while still hot with the potato masher. You will see that the skin will remain in the masher. Let them cool in a bowl
While the potatoes cool, prepare the ingredients for the Potato Gateau filling. Then cut the salami (or cooked ham) into cubes, and do the same with the smoked provola (or mozzarella).
Now that the potatoes have cooled, add the grated cheese, eggs, salt, pepper, cubed salami or ham, and smoked provola or mozzarella. Mix with a spoon until all the ingredients are well combined. If it seems too dry, you can add a little milk. Conversely, if it seems too soft, add more grated cheese.
Butter a rectangular baking dish (12×9 inches) and sprinkle with breadcrumbs. Transfer the potato, cold cuts, and cheese mixture inside, and level the surface with a spatula. Finish by sprinkling the gattò with more breadcrumbs and butter pats. Bake in a static oven at 390°F for about 40 minutes. For a perfect golden finish, bake for another 5 minutes with the oven set on grill. Remove from oven and let it cool slightly before serving.
STORAGE
The potato gateau can be stored in the refrigerator for 2-3 days. You can also freeze it either cooked or raw: in both cases, simply let it thaw overnight in the refrigerator.
NOTES AND TIPS
POTATOES: The best potatoes for making the potato gattò are old potatoes because they have lost their water content, have a higher concentration of starch, and are more compact, making them easier to mash. The traditional Neapolitan potato gateau is made with the original Campanian potatoes, such as those from Camposano.
FILLING POTATO GATEAU: The potato gateau is a dish that easily transforms into a fridge cleaner: if you have other cheeses or cold cuts, even if not cubed, now is the time to use them to make the dish even richer.
VARIANTS OF POTATO GATTO
If you prefer, you can replace the Parmigiano Reggiano with pecorino, or the Neapolitan salami with cooked ham. In some versions, a bit of chopped parsley is added, which gives freshness and recalls the taste of Neapolitan Crocchè.
FAQ (Questions and Answers)
WHAT ARE THE BEST POTATOES FOR MASH AND POTATO GATEAU
The best potatoes for potato gattò and mash are old potatoes. You might not know that if you store new potatoes in a cool, dark place, after 2-3 months from harvest, they can already be considered old potatoes. To distinguish old potatoes from new ones, consider that they appear a bit dusty, the flesh is no longer smooth but slightly wrinkled and thick. They are the perfect type for mash, gnocchi, and potato gateau because they have lost part of the water content, making them more compact, with a higher concentration of starch, and thus suitable for mashing.
My gattò is too soft and falls apart when I cut it. Why?
This happens if the potato mixture remained too moist. Check: 1) If you used new potatoes (more watery). 2) If you didn’t drain the potatoes well. Solution: If the final mixture is soft, add 1-2 extra tablespoons of grated Parmigiano to absorb the excess moisture and compact it.
Can I prepare the Gattò in advance and bake it later?
Absolutely yes. You can fully assemble the gattò in the baking dish (without baking), cover it with cling film, and store it in the refrigerator for up to 1 day. Remove it from the fridge 30 minutes before baking.
My gattò is too dry, what can I do?
If the mixture is too dry during preparation, you can add a little milk (1-2 tablespoons) to rehydrate it, or an extra egg if your potatoes were particularly dry. Excessive baking can also dry it out too much; always check after 40 minutes.
