Gattò di Patate

Gattò di Patate (or Gatò)

Potato gateau, or rather potato gattò, can be defined as a veritable savory tart with a melted center and a crunchy crust au gratin. It can be enjoyed as a single dish but also as a side dish or for an aperitivo. So, what’s its history and how do you make potato gateau? Let's go back to the XVIII century.

From gateau to gattò: the story of the potato gateau

It first appeared on the Neapolitan scene back in 1768 when Queen Maria Carolina of Habsburg, wife of Ferdinand I of Bourbon, called French cooks to the Kingdom of Naples to enjoy their delicacies. The so-called monsieurs, professional French cooks, were nicknamed monzù. Similarly, the Neapolitans took the gateau (which in French means cake) and transformed it into gattò; the French potato pie which originally contained a stringy center of Gruyere was instead filled with fior di latte ( fresh mozzarella cheese made from cow’s milk) and Neapolitan salami or cooked ham or cooked ground beef.

Potato gateau has many different recipes that have been handed down in each family. You can change the potato gateau recipe according to your tastes and fill it with whatever cold cuts, meat, or cheeses you have in the fridge. In Campania, the most popular choice for that strong taste is Neapolitan soppressata salami, scamorza cheese, and smoked provolone cheese.

Which potatoes to use to make the perfect gattò? The advice is to use old yellow roasting potatoes to minimize the presence of starch. If the potatoes are too floury you can add more milk to the mixture, but some people also enrich it with plenty of butter.

Among the methods for creating a perfect potato gattò, there are differences, one is in the assembling of the components. Some mix all the ingredients, distributing cheese and cold cuts or meats evenly. Others prefer to proceed in layers. Half of the mixture is poured on the bottom of the pan and leveled, then a central layer is added with mozzarella, salami or cooked ham, or meat then finally the last layer of potatoes. The filling will then be found in the center.

I will be presenting a Sicilian style Gattó which features ingredients that are commonly found in Sicilian cuisine. I assemble mine more like one would a Shepherd’s Pie.

Ingredients:

• 4 tablespoons of unsalted butter

• 6 tablespoons of grated Parmigiano Reggiano cheese

• ½ cup olive oil or 3 tablespoons of lard (I used lard for my version of the dish)

• 2 medium onions chopped

• 2 and ½ pounds of lean ground beef

• 4 oz. chopped Castelvetrano green olives

• ¼ cup dried currants

• ¼ cup pine nuts

• 1 tablespoon smoked paprika

• 2 hard-cooked eggs thinly sliced

• 4 cups mashed potato

• Salt and pepper to taste

Directions:

Preheat the oven to 375˚F

Butter the inside of 4 individual size baking dishes the dust the inside with the grated

Parmigiano Reggiano making certain the sides and bottom are completely covered. I place mine in the fridge to make certain that it sets up nicely for me while I am working on the remaining components of the dish.

Melt the lard or heat the olive oil in a large heavy-bottom skillet over medium-low heat, Add the chopped onion and cook until translucent.

Add the meat in small batches stirring to combine the meat with the onion.

Add the chopped olives, currants, pine nuts, and paprika. Continue stirring and cooking until the meat has browned but still maintains moisture.

When cooked to your liking remove from the heat and season with salt and pepper to taste.

Pack the meat mixture in the prepared baking dishes leaving room for topping the mixture with the sliced hard-cooked eggs and the mashed potatoes.

Smooth the top layer of mashed potato and then use a fork to score the top creating ridges in the potato. Sprinkle the scored potatoes with the grated cheese and top with small cubes of cold butter.

Bake until the tops are golden brown, and the filling is completely heated through. This should take about 30 minutes.

When ready remove from the oven and allow to rest for a few minutes before serving. Garnish with more grated cheese and fresh parsley.

You can assemble these in advance and keep them in the refrigerator until you are ready to use them. Making them ahead for your next dinner gathering allows you to spend more time with your guests while still serving a meal that seems to have taken hours to prepare.

Until the next time!

Buon Cibo e Buon appetito!

Chef John