The potato gateau, also called gattò di patate, is one of those dishes that taste like home and tradition. I love this dish and it always takes me back to the times when, as a child, my Campanian grandmother would make it with lots of cheeses, cured meats and all her passion: a true delicacy that filled the whole kitchen with aroma.
Today I present my potato gateau with cheeses in a version without cured meats, a slightly lighter variation compared to the classic recipe that is still creamy, stringy and very tasty.
It’s perfect to serve as a main course for a family dinner or as a fridge-clearout dish when you have several cheeses to use up.
Of course, if you prefer the traditional version, you can always enrich it with salami, mortadella or other cured meats: the result will be even richer and more flavorful.
If you love potato-based recipes you can also try other simple and tasty ideas on the blog.
Now let’s go to the kitchen: I’ll show you how to prepare my potato gateau with cheeses step by step.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 4Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Here are the ingredients we need to make it.
- 3 eggs
- 2/3 cup grated Parmigiano-Reggiano (Parmesan)
- 3.5 oz ricotta cheese
- 2/3 cup pecorino (the type you prefer)
- 2.2 lb potatoes
- 7 fl oz milk
- as needed fine salt
- as needed breadcrumbs
- 1.5 oz provola (about 1 1/2 oz)
- as needed butter (for greasing the pan)
Tools
Below is the list of tools I used to make the recipe.
For some of these you’ll also find a clickable Amazon icon, so you can buy them directly if you wish.
- 1 Bowl
- 1 Potato ricer
- 1 Knife
- 1 Fork
- 1 Baking pan
- 1 Pot or pressure cooker
Steps
First of all, take the potatoes, wash them well under running water and set them to cook. I usually use a pressure cooker to reduce the time: in about twenty minutes they are perfectly cooked.
Once ready, drain them, let them cool for a few minutes and then remove the skins.
Then pass them through a potato ricer, collecting the purée in a large bowl.
At this point add to the mashed potatoes all the other ingredients: the eggs, the grated cheese, the ricotta, the pecorino cut into small cubes, the provola and a pinch of salt.
Then start adding the milk, pouring it little by little while stirring. It’s important to add it gradually to get the right dough consistency.
I indicated about 200 ml (≈ 7 fl oz) of milk, but the amount can vary slightly depending on the type of potatoes used: some absorb more liquid, others less. You may need as little as 150 ml or a little more.
The final mixture should be soft and creamy, but not too runny.
Butter a baking pan and sprinkle it with a little breadcrumbs, then pour in the mixture, leveling it well.
Finish the surface with a sprinkle of grated Parmigiano-Reggiano and a little breadcrumbs, which will form a delicious golden crust while baking.
Bake the potato gateau in a convection oven at 338 °F for about 40 minutes, until it is nicely golden on top.
Ready to enjoy it?
As you’ve seen, this potato gateau with cheeses is a slightly lighter version compared to the classic traditional recipe, which often also includes cured meats.
As I mentioned at the beginning, nothing prevents you from enriching it further: if you prefer a stronger flavour you can add salami, mortadella or other cured meats to taste.
The result will still be a potato gateau that is creamy inside with a delicious golden crust on top.
Enjoy your meal!
How to store the potato gateau
The potato gateau keeps very well for the days following preparation. Once cooled, you can wrap it with cling film or transfer it to an airtight container and store it in the refrigerator for 2–3 days.
When you want to enjoy it again, simply warm it in the oven for a few minutes: it will be hot again and the surface slightly crispy.
If you prefer, the potato gateau can also be frozen already cooked and cut into portions. When ready to use, let it thaw in the refrigerator and then reheat it in the oven.
FAQ (Questions and Answers)
Did you like the potato gateau recipe?
If you enjoyed this potato gateau recipe, you’ll find many other tasty potato-based ideas on the blog, perfect for any occasion.
Try for example my baked potato chips, the potato focaccine or the savory pie with potatoes and cabbage: easy recipes that are always loved at the table.
