Go Back
–+ servings
Print
Whole Gattò di Patate on a serving plate with a crisp golden crust.

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

Course: Main
Cuisine: Italian
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Manuela Zangara

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

  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.
  2. Grease the pan with butter and coat it with breadcrumbs. Make sure it is fully covered so the pie does not stick.
  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.
  4. Sprinkle more breadcrumbs over the top and add ½ tablespoon of butter, cut into small pieces.
  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.
  6. Let it cool slightly before unmoulding so it keeps its shape.
  7. Slice, serve warm, and enjoy!