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.

🍷Francesca & Marinella🍴

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 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a website or blog at WordPress.com

Up ↑