Ingredients per 4 servings
- 2 lb potatoes
- 3 oz butter
- 3 oz grated Parmigiano Reggiano cheese
- 2 eggs
- 4 oz ham, or salami
- 3 ½ oz mozzarella cheese
- 3 ½ oz Provola cheese, smoked
- salt and pepper to taste
Boil the potatoes, peel while hot and mash with a potato masher, collecting them in a large bowl.
Add the eggs, salt, pepper, half the butter, grated Parmigiano Reggiano cheese and chopped ham (or sausage crumbled).
Stir everything until well-blended.
Slice the mozzarella and provolone and set aside. Butter a baking dish and sprinkle with breadcrumbs.
Add half the potato mixture, level using your hands and arrange the slices of mozzarella and provolone on top.
Finish by adding the remaining potatoes and level off the surface. (I personally add sliced boiled potatoes here)
Sprinkle with breadcrumbs, top with a few knobs of butter and bake in oven at 400 °F, until the cake is Golden.
Serve hot or warm by letting it cool for 20 minutes.
A bit of history….The potato gattò – a savory cake commonly served as a main dish, given the richness of the ingredients – is a typical dish of Neapolitan cooking: its name derives from the French gateau, which means cake, and was Italianized into gattò or Gatò.
The name comes from the French word related to the reign of the Bourbons, at the time of the 1768 marriage between King Ferdinand and Maria Carolina of Bourbon.
The new Queen, sister of the famous Marie Antoinette, brought french chefs to Naples, to prepare dishes for her using ingredients typical of the Campania region.
For this reason, some preparations have taken traditional French names like gattò, crocchè (croquettes) and ragù (ragout).