Potato Gateau or Gatto`Di Patate
Updated: Feb 11
Try this dish instead of mashed potatoes!
This delicious dish was introduced to Naples in 1768 when the Royal family, the Borboni united to the Asburgo family with the marriage of Ferdinando I and Maria Carolina.
To celebrate the marriage, the best "monsieurs”, French chefs, were brought in to cook the elaborate feast. Potato Gateau was one of the dishes served at the wedding feast. From then on it became custom for the local Neapolitan nobility to hire these "monsiers" in their kitchens. Not having all the French ingredients at their disposal, the chefs started using local ingredients to make the gateau, like smoked mozzarella, salame Napoletano, and the gateau became known as Gatto`di Patate, which is a staple in every Neapolitan home.
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THIS MAKES A LOT! You can freeze some or half the recipe.
-3kg yellow potatoes
-200 g mortadella
-200 g prosciutto cotto
-300 g smoked mozzarella
-100 g Parmigiano Reggiano
-3 tbsp minced parsley
-3 tbsp minced basil
-1 tbsp salt
-1 tbsp back pepper
-3/4 cup butter
-2 cups breadcrumbs
1. Boil potatoes until tender
2. Press them through a potato ricer and place in a large bowl
3. Add butter and mix until melted
4. Add all other ingredients except for breadcrumbs
and mix until well combined
5. Butter the baking dish, and cover the bottom and sides with breadcrumbs
6. Evenly spread potato mixture, cover with breadcrumbs and little dollops of butter
7. Bake at 375F° for 45 minutes or until golden brown perfection!
Buon Appetito Amici!