I have to admit, I did not know that this Italian potatoe cake named gattò di patate existed. But I somehow got hooked on it, it is this wonderful warming dish that you can eat once the air becomes chilly and you feel like something cozy and warm. You can probably think of this cake as mashed potatoes that are layered with some sausages, ham, mozzarella and other cheese. This all is then baked with a nice crust of bread crumbs. So delicious.
I have to warn you though, it is quite filling and probably should be accompanied by some fresh salad or some other greens. My hubby and me ate twice from it as a main meal. We were both surprised how simple and easy it was, yet how tasty. It is also perfect if you have some leftover sausages, ham, or similar, you can “hide” some more ingredients in there for sure.
Credit: Inspired by Cookwithfez (on Instagram in Italian) and Inside the rustic kitchen
This potatoe cake is from Naples and contains two layers of mashed potatoes and one layer of several Italian meat specialties and mozzarella. Bring the potatoes to a boil with a lot of water and some salt. Let cook for about 20-25 minutes or until soft. Drain, let cool a little, then peel. Meanwhile grate the parmesan and cube the sausage/meat. Combine potatoes with grated parmesan, egg, milk, and spices and mash. Fold in half of the cubed meat. Preheat oven to 180 degrees Celsius, butter a 24cm springform and sprinkle with breadcrumbs. Press down half of the potatoe mix. Sprinkle the remaining half of the cubed meat/sausages on top. Lastly press the remaining potatoe mix on top. Sprinkle some more bread crumbs on and cut the butter into small cubes and also divide on the top. If covered airtight, you can freeze this cake or leave it in the fridge overnight. Bake on medium rack for about 40-45 minutes or until the surface is golden. Let briefly cool, release from pan and serve warm. I enjoyed leftovers after reheating at 180 degrees Celsius for 20 minutes.Italian Potatoe Cake Gattò di Patate
Ingredients
Instructions
No Comments