Gattò is the transliteration of gâteau (cake) from French to Italian, a savory cake made with mashed potatoes, eggs, cheese (provola) and spicy salame, a classic dish from Napoli, of French influence.
However i didn't have salame, neither provola or caciocavallo, so, my gattò here is very simple and much lighter with only few cubes of baked ham and cheddar.
- 500 grams mashed potatoes
- 70 grams baked Ham
- 2 Eggs
- 120 grams grated cheddar
- 30 grams grated cheddar or Parmigiano for topping
- few spoons of milk if the dough is too thick
- 30 grams butter + more for the pan
- Salt and Pepper
- Pre-heat the oven to about 370 F [190° C].
- Mash the boiled potatoes and add the butter and freshly ground pepper, stir until the butter is melted and then add the eggs and the cheddar. If the dough is too stiff add few spoons of milk.
- Stir everything well and add the small cubes of ham. Adjust salt.
- Butter the baking pan and coat with breadcrumbs.
- Spread the mashed potatoes and top with grated cheddar, then breadcrumbs and few thin slices of butter.
- Bake for 30/40 minutes until the top is golden brown.
This is a very rich dish usually served warm [room temperature] with fresh salad for a complete meal.
And as you can imagine there are lots of variations in the filling like hard boiled eggs, parsley, nutmeg, scamorza cheese, chorizo or steamed asparagus, sautéed zucchini etc etc but of course not all the fillings together.