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Potato Gattò

Potato Gattò

The Story

Potato Gattò was one of those recipes that we all loved in our house, and the one who used to make it wasn’t my mother but my father

Born in the south of Italy, in a small village in the province of Avellino, my dad was an aspiring chef, and whenever he had the opportunity, he’d find an excuse to chase my mother away from the kitchen and start preparing something. His specialties were oven-baked dishes, and his cooking was very flavorful. He never wasted anything and was so inventive that with just a few ingredients, he could make ten different dishes.

The recipe I’m sharing with you is the original Neapolitan version, although it actually has French origins and was adapted over time to use local ingredients.

It’s important to keep in mind that if you want to cut a neat slice of Gattò, it should be just warm, not piping hot; otherwise, it might crumble in your hands, and the presentation won’t be as nice. Unlike other recipes where I suggest replacing some ingredients with healthier alternatives suitable for those with food intolerances, in this case, I recommend sticking to the original ingredients and quantities.

Ingredients for 4 People

800g of potatoes
2 eggs
40g of grated Grana cheese
40g of whole milk
200g of smoked fresh provolone cheese (or smoked scamorza cheese)
100g of diced cooked ham
Salt
Breadcrumbs

Preparation

Boil the potatoes in a large pot for about 30 minutes or until they become soft and easy to mash. Once you’ve mashed them, let them cool for a few minutes.

Add the eggs, Grana cheese, milk, and salt to the mashed potatoes. Mix everything with a wooden spoon until you have a smooth mixture without lumps.

Add the diced provolone (or scamorza) and the diced cooked ham. Stir again to combine all the ingredients.

Butter a baking dish and dust it generously with breadcrumbs. Then, spread the Gattò mixture in the dish, smoothing the surface with a spoon until it’s even. Sprinkle breadcrumbs on top.

Bake at 180°C (356°F) for about 45 minutes. If you want to encourage a crispy crust, you can add small pieces of butter on the surface halfway through the cooking time. Enjoy your Potato Gattò!

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