Gateau di Patate (Cheesy Potato & Ham Ovenbake)

Gateau di Patate is a typical Neapolitan food, a comfort food for me. Made with potatoes boiled in salted water that is then pealed and riced/mashed with a mixture of Parmigiano cheese, salt, diced cooked ham, and black pepper. It is layered in a casserole dish that is buttered and lined with breadcrumbs. The potato mixture is topped with “drained” mozzarella cheese covered with another layer of potato and finished with breadcrumbs and dollops of butter. This yields a gooey soft cheesy interior with a slightly crunchy breadcrumb exterior that we all end up fighting for at home. I hope you enjoy this winter warmer recipe.

How to Make Gateau Di Patate

Step 1: boil the potatoes (unpeeled) in salted water until they are soft. In the meantime, slice or roughly chop the mozzarella and put it in a sieve over a bowl to drain the excess milk.

Step 2: peel and rice (or mash) the potatoes. Whisk an egg into the potatoes then mix this with Parmigiano, salt, and black pepper.

Then mix in the ham

Step 3: Butter your casserole dish and line it with breadcrumbs.

Step 4: Portion half of the potato mixture into the casserole dish. Evenly top that with the mozzarella cheese then add the rest of the potato mixture.

Step 5: Finish with a generous sprinkle of breadcrumbs

Evenly on the potatoes and add little knobs of butter and a drizzle of olive oil.

Bake the gateau di patate at 210°C / 410°F for 20 minutes or until beautifully golden.

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Pasta with potatoes is a comforting and warm dish made with pasta and simmered potatoes blended to make a creamy sauce with Parmigiano Reggiano.

Print Recipe

Gateau di patate (Cheesy Potato & Ham Ovenbake)

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lunch/dinner – Italian

By Angela – Serves: 3

Prep Time: 10 minutes – Cooking Time: 1 hour – Total Time: 1 hour 10 minutes

Ingredients

• 400g everyday potatoes
• 50g Parmigiano Reggiano
• 150g diced cooked ham (thinly sliced)
• salt and black pepper to taste
• 2 eggs
• 1/2 cup breadcrumbs
• 25g butter
• 3 tablespoons olive oil

Instructions

1

Bring a pot of water to a boil, add a tablespoon of salt

2

Tip in the potatoes to boil (unpeeled) until they are soft. In the meantime, slice or roughly chop the mozzarella and put it in a sieve over a bowl to drain the excess milk.

3

Peel and rice (or mash) the potatoes. Whisk an egg into the potatoes then mix this with Parmigiano, salt, diced ham, and black pepper.

4

Butter your casserole dish and generously line it with breadcrumbs.

5

Portion half of the potato mixture into the casserole dish. Evenly top that with the mozzarella cheese then add the rest of the potato mixture.

6

Finish with a generous sprinkle of breadcrumbs evenly on the potatoes and add little knobs of butter and a drizzle of olive oil. Bake at 210°C / 410°F for 20 minutes or until beautifully golden.