This Mashed Potatoes Pie filled with stringy mozzarella and diced ham is the perfect comfort food for any occasion. With its crispy crust, it is a real pleasure for the palate.
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Today I want to offer you an easy, and suitable even for the less experienced, potatoes-based recipe.
The Italian Mashed Potatoes Pie aka “Gattò di Patate” has wonderful taste! Each bite has this golden, crunchy crust that evolves into a soft, stringy texture that is truly satisfying.
Italian Mashed Potatoes Pie is quite simple to make and can be prepared in advance.
On the one hand, it’s perfect if enjoyed while still hot and with stringy cheese. On the other hand, it is also suitable cold, for a standing aperitif or brunch, or even as a side dish during a BBQ party.
Origins of “Gattò di Patate”
The origins of today’s recipe are French, but for Italians, this is 100% an original Neapolitan recipe.
The word Gattò comes from the French “gateau” which means cake.
The Italianization of the term “gateau” was coined by the nuns of the Monastery of Santa Chiara in Naples, who began to use the word “Gattò“, around 1800.
Instead, it’s said that the recipe for the Mashed potatoes Pie was born in Naples at the end of 18° century. At that time, the wife of King Ferdinand I of Bourbon loved French cuisine and refined foods. Therefore, she asks her chef to import a few french dishes. In this way, a kind of french potato gateau became to Naples, which the Neapolitans very soon transformed with the main ingredients of their territory: Mozzarella and Salami.
What is needed to make Mashed Potatoes Pie and substitutions
The Gattò di Patate is basically a pie that is made by mashing boiled potatoes and mixing them with eggs, cooked ham, and mozzarella.
In my family, the Mashed Potatoes Pie has always been prepared with a mix of Mozzarella and Emmenthal. Therefore, depending on the occasion, we use to add diced mortadella, ham, or salami.
However, since this is a very versatile recipe, you can adapt it according to any taste and need.
For a dairy-free version, you can substitute all cheeses with a higher dose of Parmigiano Reggiano.
Few people, in fact, know what authentic Parmigiano Reggiano is naturally lactose-free.
According to the Italian Ministry of Health indications, in fact, the absence of lactose in Parmigiano Reggiano is a natural consequence of the manufacturing process as it has less than 0.01g / 100g galactose. You can find a complete disclosure and a guide to this unique and incredible Italian product on the Parmigiano Reggiano Consortium website.
On another side, for a Vegetarian alternative, you can replace hams with lots of colorful diced vegetables.
My favorite is a mix of zucchini, onions, carrots, and peas.
By doing this, I suggest you also replace the mozzarella with a few kinds of cheese with stronger and more decisive flavor. Good options, in this case, are Smoked Scamorza, Italian Caciocavallo, or Italian Gorgonzola. You will get a slightly smoky taste, which will enrich the recipe.
A few last little tips to have a great Mashed Potatoes Pie
As for potatoes, as my grandmother taught me, I prefer to use only large, red-skinned potatoes. As I said, however, this is a versatile recipe. So you can opt for the potatoes you love the most.
If you’re going to make an Italian-styled Sweet Potato Pie, try contrasting the sweetness with some spicy notes. Increase the quantity and variety of cheese and add a pinch of ginger and a few leaves of minced lemongrass and sage to the mashed potatoes.
Finally, if you have little time to make the recipe, you can also prepare this recipe using Organic Instant Mashed Potatoes.
In this case, while cooking, remember to reduce the amount of liquid (water and milk) by 1/4 to get a thicker consistency. Then, when mashed potatoes are ready, simply continue by following the recipe directions!
- 2 kg potatoes
- 250 g mozzarella
- 100 g edam o emmenthal o caciocavallo
- 200 g (1 thick slice) of mortadella or cooked ham
- 60 g parmesan
- 25 g butter
- 100 ml milk
- 1 egg
- 1 pinch of black pepper
- 1 pinch of nutmeg
- 4 sp breadcrumbs
- Wash the potatoes and remove the dirt.
- Let’s start by boiling the potatoes with the skin in water with 1 teaspoon of salt. It takes about 40 minutes. To verify the cooking do the test by inserting the potato with a fork. If it breaks, the potato is cooked.
- Drain and let cool. Then remove the skin and pass with a potato masher.
- Meanwhile, dice cheese, mozzarella, and mortadella (or ham if you prefer).
- Pour the mashed potatoes into a bowl.
- Pour in the milk, half butter the egg and stir to absorb the liquid, and create a compact dough.
- Grate inside the nutmeg (I have not written the amount, do as your taste), then 2 pinches of black pepper and grated Parmigiano. Mix everything and salt if necessary.
- Now, add in the diced mortadella and then the cheeses, leaving a little aside for the surface.
- Heat the oven to 200 C° (356 F°) in static mode.
- Take a baking dish and grease it with some of the remaining butter.
- Pour the seasoned mashed potato mixture inside. Level with a spatula.
- Sprinkle the surface with cheese and mortadella dices you left aside, then a little more grated Parmigiano and sprinkle with 3 or 4 tablespoons of breadcrumbs.
- Finally, garnish the surface with a couple of butter flakes.
- Bake in the oven for about 20 minutes. Then grill for 5 minutes more.
- Take it out of the oven and enjoy it hot and juicy.
- Buon appetito!
For a totally gluten-free version, you can remove the breadcrumbs and replace them with a greater amount of grated Parmigiano.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 3632Total Fat: 264gSaturated Fat: 103gTrans Fat: 0gUnsaturated Fat: 145gCholesterol: 641mgSodium: 12886mgCarbohydrates: 117gFiber: 8gSugar: 6gProtein: 188g
Nutrition Data is automatically calculated and may be not accurate.
Dishes to match with for a perfect meal
This recipe can be considered as a one-plate meal because it is complete and nutritious and satisfies by itself.
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