Potato gateau
HB-1805 · Hand-built original
The potato gateau, or gattò, is a typical dish from the Campania cuisine, enriched with cold cuts, cheeses, and a golden crust!
Main Courses1 hr 50 minServes 6637 kcalHigh Fiber
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:6quantities adjust to match
Ingredients
- 4 lb 7 oz yellow potatoes
- 8¾ oz cooked ham (prosciutto cotto), in one thick slice, diced
- 8¾ oz smoked buffalo mozzarella or smoked provola, diced
- 2½ oz Parmigiano Reggiano, grated
- 3 medium eggs
- 1 tsp fine salt
- 1/2 tsp black pepper
- 4 tbsp breadcrumbs, divided
- 1 oz butter, plus extra for greasing
Method
- Boil the potatoes whole in their skins in salted water for 35-40 minutes until tender. Drain, peel and pass through a ricer or mash thoroughly while hot.
- Beat the eggs into the warm potato with the Parmesan, salt and pepper, then fold in the ham and mozzarella.
- Grease a 10 in baking dish with butter and dust with half the breadcrumbs, tipping out the excess.
- Spread the potato mixture in the dish and level the top. Scatter with the remaining breadcrumbs and dot with butter.
- Bake at 350°F for 40-45 minutes until set, puffed and deep golden on top.
- Rest for at least 15 minutes before cutting into portions; it slices best when warm rather than piping hot.
Prep: 30 min · Cook: 80 min · Total: 110 min
Nutrition (per serving, where published)
637 kcalCalories
19.7 gProtein
81.9 gCarbs
25.7 gFat
8.1 gSaturates
7 gFibre
1.8 gSugars
1835 mgSodium
103 mgCholesterol
1605 mgPotassium
61 mgCalcium
2.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data