Potato Gateau

This French-influenced Neapolitan Savoury Potato cake was subsequently rendered in Italian as Gatto'. This is considered an informal dish to be served warm, sometimes accompanied by a slice of pizza, just to make the meal more Italian :-). Our version is simply made with mozzarella cheese and the ubiquitous Parmigiano Reggiano cheese, but you can deepen the flavour by adding ham or a mature cheese of your choice.

A potato cake on a serving tray


  • 1 kg potatoes

  • 1 knob of butter

  • 3 eggs

  • 1/2 glass of milk

  • 300 g mozzarella, cut into pieces

  • 50g (+2 tbsp to top the cake) freshly grated Parmigiano Reggiano or Grana Padano cheese

  • a handful of bread crumbs

  • salt and pepper, to taste

How to make it

  1. Fill a pot with salted water. Place the potatoes into it and cook on medium heat, until the potatoes are soft (check with a fork).

  2. As soon as the potatoes are cooked, peel them and mash them.Put the mashed potatoes in a large pot. Add the eggs, the Parmigiano Reggiano or Grana Padano cheese, salt and pepper and mix well.

  3. Pour the milk a little at a time, checking the consistency (the dough must be firm). Then add the mozzarella and mix all the ingredients very well.

  4. Butter a round ovenproof dish (about 20 cm diameter), sprinkle with a light layer of breadcrumbs and brush off the surplus. Spread the mixture, trying to level it as much as possible.

  5. Top with breadcrumbs, a little grated Parmigiano Reggiano or Grana Padano cheese, and some butter curls.

  6. Bake the Gateau at 180°C for about 40 minutes, until the top is slightly browned. Serve the potato Gateau warm.

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Recipe by Mad & Delicacy