Naples’ golden treasure in a baking dish: Gatto’ di Patate
Gattò di Patate is a traditional Neapolitan dish that combines mashed potatoes, cheese, and cured meats into a savory baked cake. The name “gattò” comes from the French “gâteau,” which means cake. Its appearance on the luxurious tables of the Kingdom of the Two Sicilies dates back to the end of the 1700s thanks to Queen Maria Carolina of Habsburg, wife of Ferdinand I of Bourbon. The Neaoplitans replaced the groviera with the mozzarella, and then embellished the pie with cooked ham and salami. The dish remains a popular choice for family meals and gatherings and it’s a fantastic way to use up leftover cheese or deli meats. Let’s dive into it!
Ingredients (serves 4-6 persons):
2lbs Potatoes: Go for starchy potatoes like Russets or Yukon Golds
4 Eggs
200 g (8 oz) Mozzarella, fresh and cubed.
3 Tbsp Parmesan, grated
100 – 150 gr (4 oz) of mixed cured meats such us cooked ham, salami and mortadella, cut into small pieces.
Salt, pepper, and (optional) parsley
Extra virgin olive oil
Breadcrumbs and extra Parmesan for that irresistible golden crust
Instructions
Boil the Potatoes: Boil the potatoes until fork-tender (about 30-40 minutes depending on the size). Then strain them and peel and mash them in a bowl while they’re hot.
Mix the Base: Add the eggs, salt, pepper, a little olive oil and the grated parmesan and mix. Add the cured meats and the mozzarella and continue working the mixture until well mixed.
Prepare the Dish: Grease a baking dish with butter and dust it with breadcrumbs.
Assemble the Gattò: Spread the potato mixture into the dish leveling it with a spatula. Sprinkle breadcrumbs and a generous handful of grated Parmesan on top. Add a drizzle of olive oil.
Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the top is golden. Let it cool for 10 minutes before serving—if you can wait that long.
Serving and storage suggestions:
Serve it with a simple salad or roasted veggies to balance out the richness. You can store the gatto’ in the fridge for a few days heat it if necessary. It is not recommended to prepare it too many hours before cooking it as the mixture could blacken. Freezing is not recommended.
Wine pairing suggestions:
For a perfect pairing, consider the following options:
White Wines:
Falanghina: A crisp and aromatic white wine from Campania, with notes of citrus and green apple. Its acidity cuts through the richness of the potatoes and cheese, while its fruitiness complements the subtle sweetness of the dish.
Greco di Tufo: Another Campanian classic, offering a fuller body with hints of stone fruit and minerality which enhance the savory and creamy layers of the gatto’ without overpowering them.
Red Wines:
Aglianico: A bold and structured red with dark fruit and spice notes. Its tannins pair well with the dish’s hearty texture, while its robust flavors stand up to the sharpness of the Parmesan.
Gattò di Patate is a versatile recipe that showcases the simplicity and flavor of Italian cooking. Enjoy this dish with family and friends, and experience a taste of Naples in your own home. And don’t forget to follow Alfredonomore on social media for more recipes, tidbits, and all things Italian. Buon appetito!