Gattò di Patate

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Origin

• Region: Campania (Naples)

• Historical Context: The word gattò is a Neapolitan corruption of the French gâteau (cake). It dates back to the late 18th century when French chefs worked in the royal courts of Naples, merging elegant French culinary techniques with rustic local ingredients.

Description

A luxurious, comforting potato casserole. Fluffy mashed potatoes are whipped with butter, eggs, and Parmigiano cheese, layered with smoky scamorza cheese and cured salami, and baked under a golden crust of breadcrumbs until gooey and rich.

Presentation

Served warm, cut into clean square slices. It functions as a hearty side dish or a standalone comfort meal.

Ingredients

• 1.2kg starchy potatoes

• 50g unsalted butter, softened

• 2 large eggs, beaten

• 60g Parmigiano-Reggiano, grated

• 150g smoked Scamorza or low-moisture Mozzarella, diced into small cubes

• 100g Neapolitan salami or cooked ham, diced

• Fine breadcrumbs (for coating the baking pan and top)

• Fine sea salt, freshly cracked black pepper, and a pinch of nutmeg

Step-by-Step Directions

1. Boil Potatoes: Boil the potatoes whole with their skins on in a large pot of salted water until completely tender (about 30 minutes). Drain, let cool slightly, peel off the skins, and pass them through a potato ricer into a large bowl.

2. Mix Base: While the mashed potatoes are still warm, stir in the softened butter, grated Parmigiano-Reggiano, and beaten eggs. Season generously with salt, pepper, and a pinch of ground nutmeg. Mix until smooth.

3. Add Fillings: Fold the diced smoked scamorza and chopped salami (or ham) directly into the potato mixture until evenly distributed.

4. Prep Dish: Grease an 8x12-inch baking dish with butter and dust the interior completely with breadcrumbs, shaking out any excess.

5. Assemble: Spread the potato mixture evenly into the prepared dish, smoothing down the surface with a damp spatula. Sprinkle a thin layer of breadcrumbs and a few tiny dots of butter over the top.

6. Bake: Bake at 190°C (375°F) for 35–40 minutes until the top forms a deeply golden, crackly crust and the interior cheeses have melted completely. Let it rest for 15 minutes before slicing so it holds its shape.

Optional Variations

• Gattò Vegetariano: Omit the salami and enrich the filling with sautéed mushrooms and peas for an excellent vegetarian alternative.

Cooking Tips

• Always mash or rice the potatoes while they are hot. If you let them cool down completely before mashing, the starches turn gummy and sticky instead of light and fluffy.

Nutrition Facts

• Calories: 360 kcal

• Carbohydrates: 34g

• Protein: 14g

• Fat: 18g

• Sodium: 580mg