Warm up dinner with Gattò di Patate, the ultimate comfort dish with layers of cheesy potato that feel satisfying on weeknights and stay convenient for leftovers.
Gattò di Patate has always been a favourite at home. It’s a potato pie with a soft, creamy base and a generous layer of melted cheese right through the centre.
It’s also a regional Italian dish that you’ll find across Campania and Sicily, each area with its own small variations. I’ve seen versions made with ham or scamorza, but I always return to mortadella, provolone, and fontal. They melt into the potatoes in a way I’ve loved since I was little.
Once baked, the top forms a light crust while the inside stays smooth and comforting. It brings a warm, homely feel to the table, so I often serve it as the main dish. Enjoy!
What is Gattò di Patate?
Gattò di Patate is a traditional Neapolitan potato pie made with mashed potatoes, eggs, butter, Parmigiano, and a savoury filling like mortadella, ham, provola, mozzarella, or a mix of cheeses and cold cuts.
It’s comforting, hearty, and baked until the top forms a golden crust. Families usually serve it as a main dish or side, and it’s especially common at gatherings because it slices neatly and reheats well.
The name “gattò” comes from the French word “gâteau” (cake), introduced during the time of French influence in Naples. It literally means “potato cake.”
Why We Love Potato Pie
- Kids usually enjoy the creamy centre and mild flavours, so it works for family dinners.
- Leftovers keep their texture well, which makes next-day meals much easier.
- Makes a complete meal on its own, especially when you want something warm and filling.
Key Ingredients for Gattò di Patate
Potatoes
Use starchy potatoes such as Yukon Gold or Russet. They mash into a smooth, airy consistency and bake into a soft, tender base with a delicate crumb that suits gattò very well.
Mortadella
Adds gentle savoury notes and a silky texture. Thin slices warm through in the oven and blend with the cheese, giving the centre a pleasant richness.
Provolone, Fontal, or Mozzarella
Create a creamy middle layer. Provolone adds a richer dairy flavour, fontal melts gently and stays mild, while mozzarella gives a softer, milkier result once baked.
Parmigiano Reggiano
Lifts the taste of the potatoes with its salty, nutty character. Finely grated cheese mixes through the mash evenly and seasons it well.
Find the complete list with measurements in the recipe card below.
How to Make Gattò di Patate
Step 1: Boil the potatoes with the skin on. When they are cooked and still hot, mash them with a potato ricer. Add 1 tablespoon of butter, Parmigiano Reggiano, nutmeg, egg, and salt to taste. Mix well and set aside.
Step 2: Grease the pan with butter and coat it with breadcrumbs. Make sure it is fully covered so the pie does not stick.
Step 3: Spread half of the potatoes over the base of the pan and press them flat. Add the mortadella in one layer, then place the sliced cheese on top. Cover with the remaining potatoes and press again to level the surface.
Step 4: Sprinkle more breadcrumbs over the top and add ½ tablespoon of butter, cut into small pieces.
Step 5: Bake in a preheated oven at 180°C – 355°F for about 30 minutes, or until the top is golden brown and slightly crusty.
Step 6: Let it cool slightly before unmoulding so it keeps its shape.
Step 7: Slice, serve warm, and enjoy!
Frequently Asked Questions
Starchy ones work best. Russet or Yukon Gold potatoes mash smoothly and keep the pie steady once baked. Waxy potatoes stay a bit firm and can turn slightly gummy when mashed, so they don’t give the same soft base.
Let the pie rest for a little while once it comes out of the oven. The layers settle during this time, so the slice holds its shape and doesn’t collapse when lifted.
A simple salad works really well because it adds freshness next to the warm potato base. Roasted vegetables or grilled greens are also great if you want something a bit more substantial without making the meal feel heavy.
You can add more cheese, but keep the top potato layer thick enough so the middle stays enclosed. Too much cheese with a thin top layer can push through during baking.
Extra Help from the Kitchen
Choose a Taller Baking Dish – Using a deeper dish creates thicker potato layers, which keeps the centre soft and helps the cheese settle evenly as it melts.
Grate the Parmigiano Finely – A fine grate spreads the cheese through the potatoes in a consistent way, giving the mash steady seasoning without pockets of saltiness.
Pat the Mortadella Dry – Even thin slices can hold moisture. A quick pat with kitchen paper helps the centre stay creamy instead of slightly wet.
Mix the Potatoes Gently – Heavy stirring can make them dense. Light mixing keeps the mash smooth and helps the gattò stay soft after baking.
Variations and Twists
Neapolitan Potato, Cheese, and Ham Pie – Replace mortadella with thin slices of ham and use scamorza instead of provolone or fontal for a stronger, savoury centre.
Potato Pie with Salami and Smoked Provola – Use thin Neapolitan salami in place of mortadella and smoked provola for deeper flavour through the middle.
Four-Cheese Potato Pie – Omit the mortadella and fill the centre with provolone, fontal, mozzarella, and Parmigiano for a richer vegetarian option.
Add Hard-Boiled Eggs with Ham and Mozzarella – Layer sliced hard-boiled eggs with the ham and mozzarella for a filling commonly prepared in Campania.
Storage and Shelf Life
Store Gattò di Patate in an airtight container in the fridge for 2–3 days. The texture holds well, and the top stays firm as long as it is kept covered. You can also freeze the pie once baked. Slice it first, wrap each piece, and freeze for up to 2 months so it is easy to portion later.
Thaw the slices in the fridge until fully defrosted. Reheat in the oven at 180°C – 350°F until warmed through.
More Delicious Ways to Enjoy Potatoes
Gattò di Patate Recipe (Potato Pie)
Warm up dinner with Gattò di Patate, the ultimate comfort dish with layers of cheesy potato that feel satisfying on weeknights and stay convenient for leftovers
Ingredients
- 500 g – 1.1 lbs potatoes boiled – weighed before boiling
- 1 egg
- 1 tbsp butter
- 5 tbsp Parmigiano Reggiano – thinly sliced
- 1 pinch nutmeg
- 50 g – 1.75 oz mortadella – thinly sliced
- 70 g – 2.5 oz cheese – thinly sliced (provolone, fontal, mozzarella, or a mix)
- salt – to taste
- butter and breadcrumbs – to coat the pan, plus ½ tbsp butter for the top of the pie
Instructions
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Boil the potatoes with the skin on. When they are cooked and still hot, mash them with a potato ricer. Add 1 tablespoon of butter, Parmigiano Reggiano, nutmeg, egg, and salt to taste. Mix well and set aside.
-
Grease the pan with butter and coat it with breadcrumbs. Make sure it is fully covered so the pie does not stick.
-
Spread half of the potatoes over the base of the pan and press them flat. Add the mortadella in one layer, then place the sliced cheese on top. Cover with the remaining potatoes and press again to level the surface.
-
Sprinkle more breadcrumbs over the top and add ½ tablespoon of butter, cut into small pieces.
-
Bake in a preheated oven at 180°C – 355°F for about 30 minutes, or until the top is golden brown and slightly crusty.
-
Let it cool slightly before unmoulding so it keeps its shape.
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Slice, serve warm, and enjoy!
How delicious! I look forward to trying this soon.
Yum!!! Now that our weather is finally turning cooler, this may have to make it onto the rotation! Beautiful photos as always, Manu!!
Perfect for the weekend…!!!
Hi Manu,
I’ve been quietly following your blog for quite some time and I LOVE the recipes that you post. 🙂
My zia Rosalba introduced me to this dish back in 1989 on one of our summer visits in Calabria (I grew up in Canada). She had made it with home sausage. My mom and I made it often after we came back from our trip.
I will be making your family’s recipe soon for my kids. They just love mortatella and mashed potatoes! Thanks for sharing your family’s recipe!
Tanti saluti dalla Germania,
Rosa
That looks AMAZING! I’m going to be making this VERY soon!
I have never been partial to this dish, and now as I am looking at your pictures I am wondering why??? I know my Italian kids would love it… have to try making it.
Nice site! Love the cheese ooooozing out of the gato. Have made it differently many times – I have a Neopolitan aunt – but your looks delicious. I am expecting guests and am trying to prepare food in advance and not sure if this could this be frozen before cooking so it would be ready quickly?
Hi Vivian!
I am not sure whether you can freeze this before cooking as I am afraid it may become soggy when thawed (which would make it very hard to unmould). You could bake it the day before though and keep it in the fridge. Then just re heat it in the oven for a few minutes until warm throughout. I hope it helps! 🙂
trying this out todayyy*fingers crossed*…:D
Been yearning for this for a long while now… 30 years or so. Thanks to Massimo, I got here! In Capri, we used Mozzarella & ricotta but couldn’t remember what meats. Guess you can add anything you like! Thanks much! Marie
Looks fabulous! I don’t have a potato ricer, can I just mash the potatoes? Nettie
Yes! Of course! Just make sure there are no lumps, so the pie is smooth! 🙂
It’s like the Italian version of Shepard’s Pie. Thanks for sharing this… I’ll try it out with some ham or a mix of prosciutto and capicollo. You might like my Italian Pasta Sausage Pie as well… it’s on the blog. Cheers Mr.CBB
MY DEAR FRIEND AGNES VENEZIA FROM HESTER STREET IN LITTLE ITSLY ALWAYS HAD ONE OF THESE IN HER FREEZER…SHE WOULD POP IT IN THE OVEN…WHEN I CAME TO VISIT…
I MISS AGNES AND THINK OF HER OFTEN..REST IN PEACE MY FRIEND