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  • Writer's picturePasta Grammar

Gattò di Patate | Italian Mashed Potato "Cake" Recipe

Gattò (or gateau) di patate is a wonderful way to use up leftover mashed potatoes. Once you eat it, though, you'll start making potatoes just for this recipe!

Gateau di Patate | Italian Mashed Potato "Cake" Recipe

We used 5 large potatoes to make our gattò, but feel free to adjust your dish size and the other ingredients (which are luckily quite flexible) according to the amount of potatoes you have. You can also substitute (or add to) the ham and mozzarella with your favorite cheeses and cold cuts.

Watch the Pasta Grammar video where we make this recipe here:

For this recipe, you will need:

- 5-6 large russet potatoes

- 7 tbsp (100g) unsalted butter, plus extra for topping

- Grated Parmigiano-Reggiano or pecorino cheese to taste

- 2 large eggs

- Salt

- Fresh black pepper

- 5 oz. (150g) sliced deli ham

- 7 oz. (200g) mozzarella cheese

- Breadcrumbs for topping

Boil the potatoes, skin on, until a fork can easily be inserted into them—about 45 minutes. Drain the potatoes, allow them to cool to the touch, then peel and mash them into a large mixing bowl.

Add as much grated Parmigiano as you like. Around a cup is a good starting place but it's really up to you. Also add the eggs and salt/pepper to taste. Mix thoroughly.

Preheat an oven to 395 degrees F (200C).

We used a 9x3-inch diameter casserole dish. Feel free to adjust this, but your dish should be at least 3 inches tall and not too big for the amount of potatoes you have. Grease the dish with a pat of butter.

Spread half the potatoes in the bottom of the dish, making a layer that is about 1-1.5 inches tall. Spread half of the ham over this layer. You can either do so using big slices or in small pieces.

Next spread the mozzarella over the ham. Once again, you can do so in slices or in chopped chunks. Top the cheese with the remaining ham.

Spread the rest of the potatoes over all in a final, smooth layer. Sprinkle a light dusting of breadcrumbs and grated Parmigiano over the top. Finish with some small bits of butter scattered across the surface.

Bake for 30-35 minutes, or until crispy on top. Cool for 15-20 minutes before serving. The dish can be frozen and reheated later. Buon appetito!

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