Potato pie with smoked provola and bacon. It’s a Neapolitan classic, traditionally one of the tastiest and most emblematic recipes of this land, the Potato Pie (or Gattò), was born in 1768 on the occasion of the marriage between Queen Maria Carolina of Austria and King Ferdinand I of Bourbon.
Since then, there have been alternatives in the ingredients, like salami or mushrooms, but in reality, the main ingredient, the potatoes, have always remained the true queen of this dish, a symbol of wealth and abundance.

Thought for you

Cost: Economical
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven, Boiling
Cuisine: Regional Italian
Seasonality: All Seasons

529.96 Kcal

calories per serving

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Energy 529.96 (Kcal)
Carbohydrates 44.66 (g) of which sugars 5.20 (g)
Proteins 27.53 (g)
Fat 26.85 (g) of which saturated 11.35 (g)of which unsaturated 10.83 (g)
Fibers 4.30 (g)
Sodium 1,089.63 (mg)

Indicative values for a portion of 300 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

let’s do the shopping

2.2 lbs potatoes (floury)
3.5 oz smoked provola
5.3 oz smoked bacon
1.4 oz Pecorino Romano (grated)
1.4 oz Parmigiano Reggiano DOP (grated)
1.5 cups milk
1 tsp salt
1 oz butter (plus q.s.)
1 pinch pepper
2 eggs
2 boiled eggs
3.5 oz breadcrumbs
1 bunch chopped parsley

Potato Pie with Provola and Bacon

Tools

what we need to prepare

Pot
Immersion Blender
Baking Dish 12×16 inches
Knife

Preparation: Potato Pie with Provola and Bacon

Peel the potatoes and cut them into cubes, place them in a high-sided pot with milk and salt, and cook covered for 25 minutes. Make sure the milk doesn’t dry out too much, adding water if necessary.
Turn off the heat, transfer the mixture to a bowl and add the butter, the grated mix of Parmigiano and Pecorino (keeping 2 tablespoons aside), a bit of chopped parsley, pepper, half of the breadcrumbs, and 2 eggs.
Blend with the immersion blender until the mixture appears smooth and homogeneous.
Preheat the oven to 356°F.
Butter a baking dish (12×16 inches), cover the bottom of the dish with half of the potato mixture.
Distribute a portion of provola and bacon, half of the sliced boiled eggs, and cover with a bit of the potato mixture.
Repeat the operation until you have used all ingredients.
Finally, sprinkle with the 2 tablespoons of the grated mix of Parmigiano and Pecorino set aside, chopped parsley, and breadcrumbs.
Bake in a hot oven for 30 minutes (356°F). Carefully remove from the oven and let it rest for at least 15 minutes.
Then serve. The Potato Pie with Provola and Bacon is done.