The Neapolitan potato gâteau is one of those dishes that evoke memories of home, family Sundays, and meals fondly remembered. My version is inspired by the Campanian one, but I’ve made it simpler and suitable for everyday cooking, without sacrificing the creaminess and cheesy core that make you want to eat slice after slice.
A complete and tasty single dish, perfect to prepare in advance, to take on a trip, or to serve for a rustic dinner with that extra touch. The cooked ham, mozzarella, and provola melt into a delicious embrace, while the potatoes provide a soft and fragrant base.
In short, it’s not the original strict version… but it’s my tried-and-true, beloved homemade version, and I’m sure you’ll love it too.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric oven, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz White potatoes
- 2 Eggs
- 2 oz Cooked ham
- 5 oz Mozzarella
- 1.5 oz Provola
- 3 oz Parmigiano Reggiano
- 1.75 oz Butter (+ dollops for the surface)
- Parsley
- Nutmeg
- to taste Salt
- to taste Pepper
- Butter (for greasing the baking pan)
- Breadcrumbs
Preparation
Boil the potatoes with their skins in lightly salted water. This method better retains flavor and texture. Once done, peel and mash them while still hot: this way they’ll absorb butter and seasonings better.
Add the butter cut into pieces to the still warm potatoes and mix well until it melts. Add the slightly beaten eggs, Parmigiano, chopped parsley, a grating of nutmeg, salt, and pepper. Mix until you obtain a homogeneous mixture. Finally, incorporate the diced cooked ham.
Grease a baking dish and sprinkle the bottom with some breadcrumbs (or use parchment paper if you prefer). Pour half of the potato mixture, level with a spoon, and distribute diced mozzarella and sliced provola on top. Cover with the remaining mixture and level the surface well without exceeding the edge.
Sprinkle with breadcrumbs and add a few dollops of butter on the surface to achieve a golden, crunchy crust. Bake in a preheated static oven at 356°F for 35-40 minutes until golden. Let it cool for a few minutes before serving.
Tips
If the mozzarella is very watery, squeeze it or let it drain in a colander.
For a stronger taste, replace the cooked ham with salami or add some cubes of mortadella.
You can prepare it in advance and reheat it: it will be even better!
Notes
For an even more compact texture, you can add a tablespoon of breadcrumbs to the mixture.
Let it rest for a few minutes before cutting: it helps to prevent breaking.
Variations
Vegetarian: skip the cooked ham and add grilled vegetables (like zucchini or eggplant).
Gluten free: use gluten-free breadcrumbs or line the baking dish with parchment paper.
Single-serving: make mini gâteaux in muffin molds for a buffet or picnic.
FAQ – Neapolitan Potato Gâteau
Can I freeze it?
Yes, you can freeze it already cooked. When serving, let it thaw in the fridge and reheat it in the oven.
Can it be prepared the day before?
Absolutely yes! In fact, the next day it’s even better because the flavors meld better.
What can I substitute provola with?
With scamorza, fontina, or another stringy cheese. Choose what you have at home!
The Neapolitan potato gâteau is one of those recipes that make you feel at home instantly. My version is easy to prepare, rich in flavor, and perfect for any occasion: from a family dinner to a take-away lunch. Try it yourself, and let me know if it won you over as it did us!
