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Gatto’ di Patate (Mashed Potato Pie)

Servings: 4
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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 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, and8.8 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