Gattò di Patate
Gattò di Patate
Potato, Ham and Cheese Pie
Popular in the Bay of Naples, this mashed potato pie is serious fuel for a summer swim. At cafés and rosticcerie, creamy potatoes are layered with little bits of cheese and ham, then sold by the slice and stuffed into plastic containers for taking to the beach. It’s a great way for those businesses to use up scraps, and you can, too, if you’ve got odds and ends in your cheese and cold cuts stash. When it comes to either, you can be as fancy or as trashy as you want. The cafeterias of the islands use pretty cheap cheeses, so if you have scraps of Kraft singles lying around, feel free to tear those up and add them to the mix. It’s all about using up leftovers, so anything goes, really.
Ingredients (11)
Ingredients (11)
Instructions
Place the potatoes in a large pot with water to cover. Salt the water until it tastes like a seasoned soup. Bring the water toa boil over high heat, reduce to a simmer, then cook until the potatoes are fork-tender, about 40 minutes.
Preheat the oven to 350°F.
Butter a 9-inch springform pan and pour in 1/4 cup of the breadcrumbs, turning the pan so the bread crumbs are distributed evenly on the bottom and sides, tapping out any excess. Set aside any leftover crumbs.
Drain and peel the potatoes while still warm, then transfer to a large bowl. Using a potato ricer or masher, process the potatoes until smooth, then add ½ cup (1 stick) of the butter, the cream, 2 or 3 gratings of the nutmeg, the Grana Padano, and the eggs. Season with salt and pepper. Stir with a spoon until well combined.
Pour half the potato mixture into the prepared springform pan, then add the ham and provolone, distributing them evenly. Cover with the remaining potato mixture. Sprinkle the remaining 1/4 cup of bread crumbs over the top, then slice the remaining4 tablespoons (1/2 stick butter) into pats and distribute them evenly over the bread crumbs. Bake until browned, 45 minutes.
Remove from the oven and set aside to cool for at least 45 minutes before removing the springform ring and slicing. The gattò will keep in a sealed container in the refrigerator for up to 4 days.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
