Potato Gateau-Gatto’ Cake – French or Italian?

This French-influenced Neapolitan Savoury Potato cake was subsequently rendered in Italian as Gatto’. This is considered an informal dish to be served warm and sometimes accompanied by a slice of pizza, just to make the meal more Italian :-). Our version is just made with mozzarella cheese and the ubiquitous Parmigiano Reggiano cheese, but you can enriched it by adding ham or a mature cheese of your choice.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

INGREDIENTS for 4-6 servings
Ready in 1h and 20 min: Preparation 20 minCooking 20 min Baking 40 min 

  • 1 kg potatoes
  • 1 knob of butter
  • 3 eggs
  • 1/2 glass of milk
  • 300 g mozzarella, cut into pieces
  • 50g (+2 tbsp to top the cake) freshly grated Parmigiano Reggiano or Grana Padano cheese
  • a handful of bread crumbs salt and pepper, to taste


  • Fill a pot with salted water. Place the potatoes into it and cook on a medium heat until the potatoes are soft (check with a fork). As soon as the potatoes are cooked, peel them and mash them.
  • Put the mashed potatoes in a large bowl. Add the eggs, the Parmigiano Reggiano or Grana Padano cheese, salt and pepper and mix well. Pour the milk a little at a time, checking the consistency (the dough must be firm).
  • Then add the mozzarella and mix all the ingredients very well.
  • Butter a round ovenproof dish (about 20 cm diameter), sprinkle with a light layer of breadcrumbs and blow off the surplus. Spread the mixture trying to level it as much as possible.
  • Top with breadcrumbs, a little grated Parmigiano Reggiano or Grana Padano cheese, and some butter curls.
  • Bake the Gateau at 180°C for about 40 minutes, until the top is slightly browned.
  • Serve the potato Gateau warm.

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