Gattò di Patate, also called gateau di patate in Italy, is a wholesome and rustic dish that’s both comforting and delicious. Golden and crusty on the outside yet soft and hearty on the inside, it’s made with mashed potatoes, cooked ham, and plenty of cheese.
As with many Italian classics, every family and region have its own twist. Some add salami or mortadella instead of ham, while others choose provolone or caciocavallo for a sharper, tangier flavor. You might even come across lighter versions with vegetables folded into the potato base.
A Bit of History
The story of gattò begins in Naples at the end of the 18th century, during the reign of Ferdinand I of Bourbon, king of the Two Sicilies. His wife, Maria Carolina, adored French cuisine and brought French chefs to court. Over time, however, the Neapolitans made the dish their own, replacing the original Gruyère with local cheeses like mozzarella di bufala. That’s how a French gâteau transformed into the beloved Neapolitan gattò.
Gattò di patate is most often served as a main course, but any leftovers are wonderful the next day as a starter or side dish, enjoyed warm or cold. However you prepare it or fill it, this is one of those dishes you’ll want to make again and again.
Servings: 4
Ingredients:
- 2.2 lb (1 kg) potatoes
- 3.5 oz (100 g) Parmigiano Reggiano cheese
- 7 oz (200 g) mozzarella di Bufala affumicata (or scamorza affumicata)
- 8.8 oz (250 g) cooked ham
- 2 eggs
- 3.5 fl oz (50 ml) milk
- Salt and pepper to taste
- Butter for greasing
Step-by-Step Instructions:
- Prepare the potatoes
Peel and cut 2.2 lb (1 kg) potatoes into chunks. Boil in salted water until tender, about 20-25 minutes. Drain and mash until smooth. Let cool slightly. - Mix the base
In a large bowl, combine the mashed potatoes with 3.5 oz (100 g) Parmigiano Reggiano cheese, 2 eggs, 3.5 fl oz (50 ml) milk, salt, and pepper to taste. Mix until creamy and well combined. - Add the filling
Add in 7 oz (200 g) mozzarella di Bufala affumicata, cut into small cubes, and 8.8 oz (250 g) cooked ham, also cubed. Mix gently to distribute evenly. - Prepare the baking dish
Grease a baking dish with butter. Pour in the potato mixture, spreading evenly. Smooth the top and optionally sprinkle a little extra Parmigiano on top for a golden crust. - Bake the gattò
Preheat the oven to 375°F (190°C). Bake for 30-40 minutes until the top is golden and crusty. - Serve and enjoy
Let the gattò cool slightly before slicing and serving
Buon appetito!
Nutritional Information (per serving):
Calories: 430 kcal | Carbohydrates: 45 g | Protein: 18 g | Fat: 20 g | Saturated Fat: 9 g | Fibre: 4 g | Sugar: 4 g | Sodium: 680 mg | Cholesterol: 110 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Gatto’ di Patate (Mashed Potato Pie)
Ingredients
- 2.2 lb (1 kg) potatoes
- 3.5 oz (100 g) Parmigiano Reggiano cheese
- 7 oz (200 g) mozzarella di Bufala affumicata(or scamorza affumicata)
- 8.8 oz (250 g) cooked ham
- 2 eggs
- 3.5 fl oz (50 ml) milk
- Salt and pepper to taste
- Butter for greasing
Instructions
- Prepare the potatoesPeel and cut 2.2 lb (1 kg) potatoes into chunks. Boil in salted water until tender, about 20-25 minutes. Drain and mash until smooth. Let cool slightly.
- Mix the baseIn a large bowl, combine the mashed potatoes with 3.5 oz (100 g) Parmigiano Reggiano cheese, 2 eggs, 3.5 fl oz (50 ml) milk, salt, and pepper to taste. Mix until creamy and well combined.
- Add the fillingAdd in 7 oz (200 g) mozzarella di Bufala affumicata, cut into small cubes, and8.8 oz (250 g) cooked ham, also cubed. Mix gently to distribute evenly.
- Prepare the baking dishGrease a baking dish with butter. Pour in the potato mixture, spreading evenly. Smooth the top and optionally sprinkle a little extra Parmigiano on top for a golden crust.
- Bake the gattòPreheat the oven to 375°F (190°C). Bake for 30-40 minutes until the top is golden and crusty.
- Serve and enjoyLet the gattò cool slightly before slicing and serving
