Traditional Neapolitan Gattò di Patate
An incredibly comforting, savory, and rich baked potato cake packed with a delicious center of melting cheeses and cured meats.
65 min
Easy
Italiana
6 servings
The story behind
You have no idea how much I love this dish! The very first time I tried real gattò di patate was during a cozy dinner in Naples. A close friend invited me over and her mother brought this hot cake straight out of the oven; the aroma of toasted butter and smoky cheese filled the dining room in a split second. She explained to me that the name 'gattò' actually comes from the French word 'gâteau', because this recipe was born back in the late eighteenth century when French chefs worked for the Neapolitan royalty and beautifully adapted their pastry techniques using rich local ingredients. Personally, I absolutely love having it for a relaxed evening meal when you want something deeply satisfying to soothe your soul after a long day. It goes beautifully with a simple side rocket salad to provide a fresh, peppery contrast to the creamy potatoes, and to drink, a chilled peach iced tea or a glass of light red wine pairs perfectly. It is pure Neapolitan nostalgia in every single slice.
Instructions
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1Mash the warm boiled potatoes inside a large mixing bowl until you get a completely smooth texture without any remaining lumps.
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2Stir the soft butter right into the hot potatoes so it melts, then add the beaten eggs, grated parmesan, a pinch of black pepper, and that classic hint of ground nutmeg.
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3Mix everything thoroughly with a wooden spoon, then fold in the diced ham and the fresh mozzarella cheese cubes so they are evenly distributed.
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4If the potato mixture feels a bit too stiff or dry, pour in a tiny splash of whole milk to make it smoother and creamier.
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5Grease a baking dish with a little touch of extra butter and dust the bottom and sides evenly with a thin layer of breadcrumbs.
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6Transfer the potato mixture into the dish, smooth out the top with a spatula, sprinkle the remaining breadcrumbs, and dot with small bits of butter.
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7Bake at 180°C for about 40 minutes until the top turns beautifully golden and crispy, letting it rest for 10 minutes before slicing and serving.
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