Potato Gateau

The potato gateau, also known as “gattò di patate,” is a classic dish of Neapolitan cuisine. It’s a savory cake made with potatoes and typically enriched with cured meats, cheese, and eggs. Here’s how to prepare it:

Ingredients

• 1 kg of potatoes
• 100 g of cooked ham (or salami)
• 150 g of scamorza (or mozzarella)
• 100 g of grated Parmesan cheese
• 2 eggs
• Salt, pepper to taste
• Nutmeg to taste
• Breadcrumbs
• Butter to grease the baking dish

Preparation

1. Boil the potatoes in plenty of salted water, then peel them and mash them while still hot with a potato masher to get a soft puree.
2. To the mashed potatoes, add the eggs, a generous grating of nutmeg, salt, pepper, and half of the grated Parmesan. Mix until you have a homogeneous mixture.
3. Cut the scamorza (or mozzarella) and the cooked ham (or salami) into cubes and fold them into the potato mixture.
4. Take a baking dish, grease it with butter and sprinkle it with some breadcrumbs to prevent the gateau from sticking during cooking.
5. Pour half of the potato mixture into the dish, spread it well, and sprinkle with some of the remaining Parmesan. Cover with the rest of the potato mixture and level the surface.
6. Dust the top with the rest of the Parmesan and a few flakes of butter.
7. Bake the gateau in a preheated oven at 200 °C for about 30-40 minutes, or until it has a golden and crispy crust.

Fun Facts

The potato gateau has quite ancient origins and is believed to be derived from French cuisine’s potato-based dishes. The name “gateau,” which means “cake” in French, has been Italianized to “gattò” in the Campania region, where the dish has become a symbol of Neapolitan home cooking, appreciated for its simplicity and hearty flavor.

This dish is versatile and can be personalized in different variations, for example by replacing the cooked ham with smoked speck or by adding aromatic herbs such as parsley or basil for a fresh touch.