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Potato Mold
Gatto’ di Patate
Gatto’ di Patate
serves 6
2 lb (900 g) russet potatoes
1 egg
2 tablespoons (30 gr) butter, diced
2 oz (60 g) parmigiano reggiano cheese, grated
2 oz (60 g) mozzarella cheese, diced
2 oz (60 g) cooked ham, diced
2 tablespoons Italian parsley, chopped
grated rind of 1 lemon
pinch of nutmeg
2 lb (900 g) russet potatoes
1 egg
2 tablespoons (30 gr) butter, diced
2 oz (60 g) parmigiano reggiano cheese, grated
2 oz (60 g) mozzarella cheese, diced
2 oz (60 g) cooked ham, diced
2 tablespoons Italian parsley, chopped
grated rind of 1 lemon
pinch of nutmeg
1/2 cup (120 cc) milk, or heavy cream
salt and pepper
2 tablespoons bread crumbs
salt and pepper
2 tablespoons bread crumbs
Gatto’ di Patate is a soft potato mold that takes its name from the French “gateau.” French cooks came to Naples following Napoleon, and many preparations derive their names from French words such as Ragu’, Gatto’, Sciu’, and Sartu’.
Boil potatoes with their skin on until tender. Peel and mash them in a food mill or with a potato masher, while still hot.
Preheat oven to 350 F (175 C).
Transfer to a bowl the mashed potatoes, the egg, 1 tablespoon of the butter, the parmigiano, mozzarella, ham . . . .
Transfer to a bowl the mashed potatoes, the egg, 1 tablespoon of the butter, the parmigiano, mozzarella, ham . . . .
. . . . parsley, lemon rind, nutmeg, milk, salt, and pepper.
Mix with a spatula thoroughly to combine all the ingredients.
Brush a round oven pan approximately 8 inches (20 cm) in diameter with butter.
Transfer the potato mixture to the pan.
Spread with some of the breadcrumbs.
Top with the bread crumbs.
Level it with a spatula.
Make a design on the surface of the potatoes with the prongs of a fork.
Top with the remaining 1 tablespoon of diced butter.
Bake for about 30 minutes, until the surface is golden. Serve hot.
Side Courses >> Gatto’ -
INGREDIENTS
PREPARATION
