Gateau Di Patate Recipes

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GATTO DI PATATE (ITALIAN POTATO CAKE)



Gatto di Patate (Italian Potato Cake) image

Gatto di Patate, a traditional potato cake recipe from Naples, Italy, is the perfect hearty side dish to serve alongside grilled steak or chicken. The bread crumb topping is makes this cheesy potato casserole completely irresistible!

Provided by BHG Test Kitchen

Time 1h10m

Number Of Ingredients 12

2.5 pound russet potatoes (about 5 large), peeled and cut into large pieces
4 tablespoon butter
0.5 cup chopped onion (1 medium)
3 cloves garlic, minced
0.75 cup Italian-seasoned fine dry bread crumbs
2 eggs, lightly beaten
0.5 teaspoon salt
0.25 - 0.5 teaspoon freshly ground black pepper
0.125 teaspoon freshly grated nutmeg
1 cup grated Parmigiano-Reggiano or Parmesan cheese (4 ounces)
0.75 cup chopped salami and/or snipped prosciutto
0.75 cup shredded provolone cheese (3 ounces)

Steps:

  • Preheat oven to 350°F.
  • Meanwhile, in a medium skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook until tender. Set aside. Use another 1 tablespoon of the butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup of the bread crumbs; set aside.
  • Using a potato masher or ricer, mash the hot potatoes in the saucepan until smooth. Stir in eggs, salt, pepper, and nutmeg. Stir in onion mixture, Parmigiano-Reggiano cheese, and salami.
  • Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone cheese. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining 1/2 cup bread crumbs. Sprinkle over potato mixture.
  • Bake for 25 to 30 minutes or until potato mixture is heated through and bread crumbs are golden brown. Cut into squares. Serve warm.

Nutrition Facts : Calories 366 kcal, Carbohydrate 38 g, Cholesterol 91 mg, Protein 15 g, SaturatedFat 9 g, Sodium 1184 mg, Sugar 3 g, Fat 17 g, UnsaturatedFat 6 g

GATEAU DI PATATE: POTATO CAKE



Gateau di Patate: Potato Cake image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 potatoes, peeled
4 tablespoons/60 ml extra-virgin olive oil
1 cup/250 ml pancetta, diced
1 onion, coarsely chopped
1 egg
1/2 cup/125 ml freshly grated Pecorino cheese
1/2 cup/125 ml freshly grated Parmigiano cheese
1/2 cup/125 ml Parmigiano, cut into chunks
1 cup 250 ml breadcrumbs
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Boil the potatoes until fork tender and let cool. Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp. In a mixing bowl, mash the potatoes. Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed. Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside. Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until the breadcrumbs are golden brown.

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