Potato Gateau

Ready in

2h 30 min


40 min


30 min


4 Person






Cattò re patane

POTATO GATEAU OR pie of potatoes

Nonna Claudia cannot fail to tell you about a classic of our cuisine: the recipe for potato gateau (or even gattò). Unmissable in buffets and aperitifs, it is a very tasty pie made with potatoes, mozzarella, parmesan, eggs, ham or Napoli salami. Depending on your taste, you can consume it hot or cold, as a single dish or rich main course. The potato gateau is ideal for buffets, picnics and picnics. The dish was born in Naples in 1768, at the Bourbon court. On the occasion of the marriage between Archduchess Maria Carolina of Habsburg and Ferdinand IV of Bourbon, the Monsieurs, French cooks, were called to court who, taking advantage of the local raw materials, had the intuition to create the dish they called “Gàteaux de pommes de terre “. Italianized throughout the Kingdom, including the Cilento that was part of it, it became Gattò di patate.


  • 500g boiled white-paste potatoes
  • 100g grated Parmesan
  • 100g ham in a single slice
  • 100g breadcrumbs
  • 250g mozzarella cheese
  • 4 whole eggs
  • 50g lard or butter
  • 50 ml extra virgin olive oil
  • j.e. milk
  • j.e. salt
  • j.e. black pepper
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In a bowl, mash the boiled potatoes with the potato masher

Dice the slice of cooked ham and the mozzarella cheese

Add the cheese, ham, mozzarella cheese, eggs, a pinch of salt and pepper to the potatoes

Squeezing the ingredients well between your fingers, begin to knead and gradually add the milk until you have reached a soft but not liquid consistency

Grease with lard or butter, a lasagnera * or baking dish with a circumference of 25×35 cm, put half of the breadcrumbs and stick well on the bottom and all sides

Pour the whole mixture and level it with a dripping pan or fork. At will you can make scratches with the prongs of the fork for decoration

Sprinkle the breadcrumbs over the whole gateau in the pan

Now pour some olive oil over the whole gateau

Turn on the oven at 180-200°C (350-400°F), when it’s hot, bake and cook for 30 minutes or until a nice golden crust has been made

Leave to cool for 10 minutes, then cut it into 4 equal pieces and serve


  1. Use white-fleshed potatoes, they are softer.
  2. Never use blenders or vegetable runners to mash potatoes, otherwise they become sticky.


  1. It can be kept in the fridge for a maximum of 2 days.
  2. It can be stored in the freezer for 2 months without cooking it, being careful not to use aluminum containers and to thaw it before cooking it.


  1. * Lasagnera high tray in aluminum, glass or ceramic.


  1. Pot for cooking potatoes
  2. Potato masher
  3. Large bowl
  4. Carving knife
  5. lasagnera * or casserole dish with a 25×35 cm circumference
  6. Fork
  7. Bowl
  8. Oven
  9. Tray or serving dishes
  10. Chopping board

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