Potato Gateau with Salami

Name: Potato Gateau with Salami
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: Yellow potatoes 1.1 lbs; Fior di latte mozzarella cheese 3.5 oz; Neapolitan salami 1.75 oz; Prosciutto cotto in a thick slice 1.8 oz; Parmigiano Reggiano PDO cheese (24 months) 2 spoonfuls; Eggs 2; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 1.1 oz; Breadcrumbs 0.1 cup; Extra virgin olive oil to taste

it fr de es br

317

Calories per serving

Energy Kcal 317
Carbohydrates g 15.4
of which sugars g 0.8
Protein g 14.5
Fats g 21.9
of which saturated fat g 7.03
Fiber g 1.3
Cholesterol mg 97
Sodium mg 537

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 6
Cost: Low
Note + 1 h to drain the mozzarella

PRESENTATION

Recipe by
Roberto Di Pinto

From the beautiful heart of Campania, the potato gateau is, you know, one of those classic dishes that really takes you back to family dinners and comforting meals. This Italian potato bake is famous for its tender, fluffy layers of mashed potatoes. Really, it’s packed with delicious stuff like melty mozzarella, salty Parmigiano, and that distinct taste of Neapolitan salame. And prosciutto cotto or leftover cheeses? Yeah, those too. It's super versatile—just use whatever you’ve got.

Every household in Naples probably has its own version of gattò di patate—which is great, celebrating the dish's cultural roots. The mix of eggs and potatoes creates a creamy base. Pretty much every bite is hearty and moist, while the top bakes to a golden perfection with slightly crispy edges. Seriously good.

In Campania, this potato cake is a staple for family gatherings and Sunday meals. I mean, it’s a delicious and filling option for everyone. You know, it is not uncommon to see a cheesy potato casserole on holiday tables or as a way to use up leftover salami after celebrations. Some might add peas or swap in different cured meats, but it's the Neapolitan salame that's got the flavor.

Compared to other mashed potato dishes, this one stands out. Really, with its rich blend of Italian cheeses and savory meats, it’s something special. The rich filling and cheesy topping make it special, yet approachable. Anyone can throw in their own twist using what’s on hand.

Serving up a slice of this baked potato casserole brings a taste of Naples right to your table, offering a warm, familiar flavor that makes everyone want seconds. Whether it's a main course or a hearty side, this dish’s hard to resist charm is sure to please. Really reminds you of the simple joys of Italian home cooking.

INGREDIENTS

317

Calories per serving

for a 8x8 inch baking dish: Yellow potatoes 1.1 lbs (500 g); Fior di latte mozzarella cheese 3.5 oz (100 g); Neapolitan salami 1.75 oz (50 g); Prosciutto cotto 1.8 oz (50 g) - in a thick slice; Parmigiano Reggiano PDO cheese 2 spoonfuls - (34 months); Eggs 2; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for the baking dish and to season the surface: Parmigiano Reggiano PDO cheese 1.1 oz (30 g); Breadcrumbs 0.1 cup (20 g); Extra virgin olive oil to taste

Preparation

How to prepare Potato Gateau with Salami

To prepare the potato gateau with salami, start by boiling the potatoes: rinse them and place them in a large pot, covering them with plenty of cold water 1. Put the pot on the stove, and as soon as the water reaches a boil, count about 30-40 minutes, depending on the size of the potatoes. Do the fork test to ensure they are cooked 2: if the tines easily reach the center of the tubers, then they are ready. Drain the potatoes and start peeling them while they are still hot, using a small knife to avoid burning yourself 3.

Finally, mash them immediately in a bowl: when hot, the potatoes will break down more easily and won't form lumps 4. Meanwhile, cut the mozzarella into cubes 5 and place it in a strainer to squeeze it, removing excess whey 6. Alternatively, you can squeeze it using a clean cloth.

Cut the Napoli-style salami into cubes of about 0.4 inches 7, then do the same with the slice of cooked ham 8. At this point, take the mashed potatoes and add the eggs 9.

Also add a sprinkle of pepper 10, salt, a drizzle of oil 11, and the grated Parmigiano 12.

Mix the ingredients well 13 14. When the mixture is well combined, you can add the diced ham and salami 15.

Also pour the drained mozzarella into the bowl 16 and mix everything together 17. At this point, oil an 8x8 inch square baking dish 18.

Sprinkle the inside with breadcrumbs 19, shaking the pan to ensure it covers the entire surface 20. Pour the mixture into the pan, using a spatula to level it 21.

Sprinkle the surface with breadcrumbs and Parmigiano 22, drizzle again with oil 23, and bake in a preheated static oven at 356°F for about 30 minutes. When a golden crust has formed, your potato gateau with salami is ready to be served 34!

Storage

The potato gateau can be stored in the fridge for up to 2 days in an airtight container. You can cook it in advance and reheat as needed. It is not recommended to store it raw for too long as the mixture may darken.

Freezing is not recommended.