The potato gateau is a tasty and delicious casserole typical of the Campanian tradition. It is made with few ingredients but the final result is spectacular. You will need boiled mashed potatoes, eggs, cheeses, and cold cuts to create a potato pie with an irresistible crunchy crust and a soft, cheesy interior that will win over both adults and children.
The name of this dish, which in Neapolitan is referred to as “gattò”, comes from the French “gâteau”, a term used to define both sweet and savory cakes.
The history of the gateau dates back to 1768, when the marriage between Ferdinand IV of Bourbon and Maria Carolina of Habsburg was celebrated in Naples. French chefs, known as “monsieur” (renamed in Neapolitan dialect as “monzù”), were invited to prepare the royal wedding banquet and served the guests a delicious potato pie created especially for them.
Over time, the gateau or gatò of potatoes has been influenced by both Neapolitan and French cuisines and has been transformed and enriched with local cold cuts and cheeses. When served in small portions, it was considered an appetizer or side dish, but with the Neapolitan transformation, it became a hearty main course.
The recipe is extremely simple; if you have time, I recommend preparing it in advance because it needs to “settle” after baking so it can be sliced easily. As I mentioned, it is perfect as a main dish but can also be served in small individual portions as an appetizer or in a buffet with other savory pies.
If you like savory pies, try these versions too:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 184.91 (Kcal)
- Carbohydrates 13.13 (g) of which sugars 1.06 (g)
- Proteins 10.12 (g)
- Fat 10.33 (g) of which saturated 6.28 (g)of which unsaturated 3.72 (g)
- Fibers 1.38 (g)
- Sodium 391.47 (mg)
Indicative values for a portion of 100 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
- 2.2 lbs potatoes (net weight)
- 1.75 tbsp butter
- 0.42 cup milk
- 2.82 oz grated Parmesan cheese
- 2 eggs (medium)
- 8.82 oz provola (or scamorza or mozzarella drained the night before)
- 6.17 oz cooked ham (sliced, roughly chopped)
- to taste salt
- to taste pepper
- 1.41 tbsp butter
- 2.12 tbsp breadcrumbs
- 0.88 oz grated Parmesan cheese
- 0.71 tbsp butter
- 1.41 tbsp breadcrumbs
Tools
- 1 Pot
- 1 Bowl
- 1 Potato masher
- 1 Cutting board
- 1 Grater
- 1 Cake tin 22 cm diameter or a rectangular mold 8×10 inches
Method
Wash the potatoes very well to remove any dirt, place them in a pot, cover with water, and cook for about 40 minutes from boiling.
Drain, peel, and mash them using a potato masher, collecting the puree in the bowl.
Add the butter in pieces, the milk, grated Parmesan cheese, salt, and pepper, and mix well.
Finally, add the eggs.
The base is ready; at this point, add the provola cut into cubes and the roughly chopped cooked ham.
Butter the mold and sprinkle with breadcrumbs, pour in the mixture, and level it with dampened hands.
Sprinkle the surface with breadcrumbs and Parmesan and finish with small pats of butter.
Bake the gateau in a preheated static oven at 356°F for 45 minutes or until golden brown. If you want an even crispier crust, leave it under the grill for a few minutes before taking it out.
The potato gateau is ready; take it out and let it rest for 1 hour before slicing it, otherwise it will tend to crumble.
Tips
Storage
You can store the potato gateau in the refrigerator for 3 days. You can freeze it in suitable containers for up to 2 months.
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FAQ
What to eat with gateau?
You can serve the potato gateau with a side of cooked vegetables sautéed in a pan, such as spinach or Swiss chard.
How to freeze gateau?
You can freeze it for 2 months in suitable containers. Slice it and separate each portion with plastic wrap so you can defrost only the amount you need.
How to reheat frozen gateau?
Defrost the casserole in the refrigerator; it will take a few hours if divided into portions or overnight if frozen whole. Heat it in the microwave or oven.
