Potato gateau

Name: Potato gateau
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Ingredients: Yellow potatoes old 4.4 lbs; Prosciutto cotto (a thick slice) 8.8 oz; Mozzarella di bufala cheese smoked (or Campania provola) 250; Parmigiano Reggiano PDO cheese to grate 2.5 oz; Eggs medium 3; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste; Butter to taste

it es br de fr

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 6
Cost: Low

PRESENTATION

Golden crust and creamy layers set potato gateau apart as a real DELICIOUS option for regular family dinners or big celebrations. Known as Gattò di patate, this Neapolitan potato cake brings real Italian comfort food to the table with its soft, hearty inside and those bits of savory, mildly salty cheeses and cured meats. The pretty, crisp, golden top makes it stand out on any table and usually gets everyone reaching for a second slice. Families looking for something special for holidays, Sunday meals, or even casual gatherings see the easy appeal of this Italian mashed potato pie, since it brings all the warmth and satisfaction of a really good home-cooked supper. Nobody’s disappointed here—each bite hits with that balance of rich flavors and satisfying texture people want from traditional comfort food.

Busy home cooks will tell you: few dishes serve up as well as this savory potato pie when the schedule gets tight but the crowd is hungry. Nice and versatile, it’s easy to pair just about however you want—goes great next to a fresh salad or works with crusty bread for a meal that actually fills people up. Some call it a cheese and salami savory cake for all the heartiness inside, but what matters most is it feels like something everyone can agree on...easy but really good, with enough variety for picky eaters or anyone who just loves soft, creamy comfort. The golden crust potato pie finish adds plenty of visual appeal, so it always brings a bit of excitement to the spread. With reliable, consistent results and that satisfying bite every time, this old-school favorite handles both weeknights and special occasions like a pro—families keep coming back for the unbeatable mix of potato gateau warmth, taste, and crowd-pleasing style. (Works every time for potlucks, too—always disappears fast!)

INGREDIENTS

for a 30x22 cm baking dish: Yellow potatoes 4.4 lbs (1.5 kg) - old; Prosciutto cotto 8.8 oz (250 g) - (a thick slice); Mozzarella di bufala cheese 250 - smoked (or Campania provola); Parmigiano Reggiano PDO cheese 2.5 oz (70 g) - to grate; Eggs 3 - medium; Fine salt to taste; Black pepper to taste

for the baking dish and the surface: Breadcrumbs to taste; Butter to taste

Preparation

How to prepare Potato gateau

To prepare the potato gateau, start with the potatoes: place them in a large pot and cover with plenty of water 1. From the moment it starts boiling, let them cook for about 40-50 minutes or until you can easily pierce the center with a fork 2. Drain the potatoes and mash them while still hot: cut them in half and place them skin-side up inside a potato ricer 3.

Mash them 4 and gradually remove the skin that will stick to the ricer. While the potatoes cool down, cut the cooked ham 5 and the smoked provola 6 into cubes of about 1.5 cm (approximately 0.6 inches).

Once the mashed potatoes have cooled down, add the eggs and grated cheese 7, the cubes of ham and smoked mozzarella 8, salt and pepper 9.

Knead by hand until all the ingredients are well mixed 10; if necessary, adjust the consistency by adding more milk if it’s too dry, or more grated cheese if it’s too moist. Butter a 12x9 inch baking dish and sprinkle with breadcrumbs 11. Then transfer the potato gateau inside and level the surface 12.

Sprinkle the surface with more breadcrumbs and abundant butter flakes 13. Bake in a preheated static oven at 392°F (200°C) for about 40 minutes, then turn on the grill and let it brown further for another 5 minutes 14. Take your potato gateau out of the oven and let it rest for about 10 minutes before serving it 15!

Storage

The potato gateau can be stored in the refrigerator for 2-3 days.

You can also freeze it either cooked or uncooked: in both cases, just let it thaw overnight in the fridge.

Tip

The potato gateau is a dish that easily transforms into a fridge-clear-out: if you have other cheeses or cold cuts, even if not cubed, it's the time to use them to make the dish even richer!

If you prefer, you can replace Parmesan with Pecorino, or cooked ham with Neapolitan salami.

In some versions, a bit of chopped parsley is added, which gives freshness and strongly resembles Neapolitan croquettes.

Curiosity

Potatoes stored in a cool, dark place, after 2-3 months from harvest, can already be defined as old potatoes. They appear a bit dusty, the flesh is no longer smooth but slightly wrinkled and thick. They are the perfect type for mash, gnocchi, and potato gateau because they have lost part of their moisture content, resulting in a more compact structure with a higher starch concentration, making them ideal for mashing.

A traditional potato gateau is prepared with potatoes native to Campania, like those from Camposano, or from the nearby Avezzano (Abruzzo)!

For the translation of some texts, artificial intelligence tools may have been used.