Gattó Di Patate aka Italian Potato Cake

By lapadia
January 27, 2015
8 Comments


Author Notes: Many dishes from Campania have names that derive from French, having being ruled by France for many years in the past. Gattò comes from the French gâteau (cake) as this dish resembles a cake.

Traditionally, this cake is layered with ham or mortadella and cheese between the potato mash and served as a main dish. I’ve tweaked the traditional by using roasted cherry tomato in place of meat and serve it as a vegetarian side.

The cake is best served near room temperature; a perfect dish to make ahead. Who can resist the cheesy, roasted tomato filling oozing out of this potato cake?
lapadia

Makes: one 8 inch spring form pan

Ingredients

  • 1 lb potatoes, boiled (weighed before being boiled)
  • 1 egg – lightly beaten
  • 2 tbsp salted butter
  • 1/2 cup Parmesan & Pecorino mix – micro-plane grated
  • 15 cherry tomatoes
  • 1 tablespoon white balsamic vinegar
  • 1/2 tablespoon extra virgin olive oil
  • Salt & Pepper to taste
  • 1 tablespoon combined, fresh chopped thyme & rosemary
  • Reserved cherry tomato roasting juice (refer to recipe below)
  • 1 cup shredded mozzarella cheese
  • Red Pepper flakes – optional
  • Butter and toasted dry bread crumbs to coat the bottom and sides of spring form.
  • Toasted dry bread crumbs plus 2 tablespoons butter cut into small pieces for the top of the pie.

Directions

  1. Roast the cherry tomatoes:
  2. Preheat oven to 400° F, place the tomatoes in baking dish, give each one a slit; toss with the vinegar, olive oil, salt and pepper - to taste. Bake for 20 minutes. Upon taking out of the oven, immediately toss in the herbs. After the tomatoes have cooled a bit, separate them from the roasting juice. Keep both the juice and tomato until needed.
  3. Potatoes:
  4. Boil the potatoes with skin on, when cooked and still hot, mash them. Add 2 tbsp of butter, the Parmesan/Pecorino mixture, the tomato roasting juice, egg and salt, if needed – the cheese usually give out enough saltiness. Set aside until needed.
  5. Prepare the spring form pan. Grease it well with some butter and coat it with breadcrumbs. Make sure it is fully coated, or the pie could stick.
  6. Put half the mashed potatoes at the bottom of the pan and press them down flat. Layer in the roasted tomato and add the shredded cheese over the top. Sprinkle red pepper flakes over cheese – optional.
  7. Finish off with the remaining potatoes and flatten. Sprinkle the top of potatoes with breadcrumbs and scatter with the 2 tablespoons of butter.
  8. Bake in preheated 375° oven for 30 minutes or until top is brown and crusty.
  9. Let it cool a bit before un-molding (to help keep its shape).

More Great Recipes:
Potato|Spring|Fall|Winter|Summer|Vegetarian|Side

Reviews (8) Questions (0)

8 Comments

susan G. April 23, 2015
This made a wonderful dish for a pot luck with about 20 people. I used a 9" springform, doubling the potatoes, using less cheese (cheddar for mozzarella); to make it gluten free, I used quinoa flakes for the buttered sides, and mixed a handful of the mozz/cheddar with the flakes for the topping. Beautiful and delicious, and traveled well, arriving at a perfect temperature to sit on the stove top until dinner was served.
 
Author Comment
lapadia April 23, 2015
Hi Susan, thanks, so happy to hear from you, very pleased with your recipe feedback! :)
 
inpatskitchen January 27, 2015
This looks fabulous! Question: Do you peel the potatoes before mashing?
 
Author Comment
lapadia January 27, 2015
Thanks Pat! You can leave the skin on, I have made this both ways and like it either way.
 
Bevi January 27, 2015
I have made your dish several times. It's a crowd pleaser and great with meatloaf. Love it!
 
Author Comment
lapadia January 27, 2015
Thanks Bevi! :)
 
Bevi February 22, 2015
Made it again 2/19/15 Put extra roasted tomatoes and a sprig of rosemary on top.<br />The crushed red pepper is perfect to add a little zing.
 
Author Comment
lapadia February 22, 2015
BRAVO! :)