Derived from the French word gateau, this savory dish of Naples is typically served as a side to any meal.
The gattò was first created in late-1700s for the new Queen of Naples that had influenced the region’s cuisine with her influx of French cooks. Along with other foods like the Parigina, the gattò quickly became a staple of Napoletano cuisine.
The gattò di patate can be found all throughout Italy, but typically made using the same ingredients of the Campagna region. The meat is optional, but typically made using mortadella or smoked ham.
Read about the Parigina Napoletana recipe here.
Gattò di Patate
Derived from the French word gateau, this savory dish of Naples is typically served as a side to any meal.
Ingredients
Equipment
Method
- Boil potatoes until soft, let cool.
- Preheat oven 350℉ (175℃).
- In a bowl, mash potatoes, then mix in the cheeses, and milk. (Optional: Add chopped smoked ham)
- In small bowl crack the eggs, beat and add to potato mixture. And mix to incorporate all ingredients.
- Butter the baking tray – be sure to also butter on all sides. Dust with a coating of bread crumbs.
- Pour potato mixture into the tray and cover with more bread crumbs until fully coated. Then top with shaved or thinly sliced butter.
- Bake for 30-45 minutes, or until golden brown and crispy on top.
- Remove from oven and let cool slightly before slicing and serving.
