A Tipical Neapolitan Recipe - Potato Gateau in Vietri Ceramics

The gateau is a stuffing potato pizza. Name come from French, but it become gattò or pizza di patate or souffle or torta di patate in Italian.  
 
Gateau isn't a light plate, but it is a complete food and it is certainly one of the most delicious palate that you can not give up.

 

The base is composed by mashed boiled potatoes, combine with milk, cold cuts, eggs, parmesan, mozzarella or provola and one cheese (scamorza or swiss cheese or spicy cheese) and aroma.

 

...and my advices 
Gateau for me is one of the dish that empty the fridge, because it is true that the traditional recipe has precise ingredients, but I think that if you have parts of cold cuts or cheeses in the fridge, you can use them, adding or replacing one of the recipe. 

 

Another advice: some recipes don't use milk, in my recipe I use milk (!) because we prefer a soft gateau that is possible divided and take easily with a square spoon, but at the same time it mustn't be dry or hard like a brick. 
 
Ingredients for gateau
Potatoes 1 kg
Milk 250 ml
Eggs  2
Ham steak (or raw ham or salami or speck) 160 gr
Mozzarella (or smoked provola) 150 gr
Parmesan 90 gr
Butter 50 gr
Ground pepper 
Salt q.b. (careful if you add "salty" salami or cheese)
Scamorza (or Emmenthal or spicy cheese) 100 gr
Breadcrumbs 50 gr

 

Butter or margarine to oil it 

2 spoons of breadcrumbs 
 

Wash the potatoes under the water. Put them in a pot and add cold or lukewarm water till to cover them. So, boil the potatoes. 

 

Slice the cold cuts, mozzarella and the cheeses in cubes. 

 

When the potatoes are cooked, when they will be lukewarm but non cold, peel and press them with potato masher in a bowl. 

 

Add butter, and work all with a fork, adding salt and pepper till to amalgamate them. 

 

Add eggs and work to absorb them. 

 

Now, add milk, parmesan, cold cuts, mozzarella and cheeses and amalgamate all with a wooden spoon to obtain a cream. 

 

Grease and cover with breadcrumbs an oven pan and pour in the mixture. 

 

Level and cover the gateau with other breadcrumbs, other parmesan and some pieces of butter.

 

Put in the oven for 25 minutes; then turn on the grill in the oven to 200° to make a light crust on the gateau. Be careful to not get burned. 

 

After the cook, put off the gateau from the oven and let it cool for 10-15 minutes, then divided in portion and serve it in a beautiful and colored dish of our collection that you can find on www.ceramicavietrese.it