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.
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🍷Francesca & Marinella🍴
INGREDIENTS for 4-6 servings
Ready in 1h and 20 min: Preparation 20 min – Cooking 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 pot. 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.