Name: Gattò di patate
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Italian, Naples / Campania
Ingredients: 1.3 kg floury potatoes, similar in size; 3 large eggs; 100 ml whole milk; 80 g Parmigiano Reggiano, grated; 40 g Pecorino, grated; 5 g fine sea salt, adjust to taste; 2 g black pepper; 1 g nutmeg, freshly grated; 220 g provola or well-drained fior di latte, small dice; 180 g Neapolitan salami, small dice; 35 g butter; 50 g breadcrumbs

Gattò di patate: wide hero view of the finished traditional dish

Prep30 minutes

Cook50 minutes

Total1 h 35 min

Yield1 24 cm dish, 6 servings

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The dish

About Gattò di patate

La Cucina Italiana describes gattò as a Campanian classic with a soft, stringy interior and characteristic crisp gratinated crust.

Boiling potatoes in their skins limits excess water, which keeps the mixture rich rather than loose.

Provola or well-drained fior di latte and Neapolitan salami are characteristic fillings, though household versions vary.

Breadcrumbs and small dots of butter on the surface create the golden crust that contrasts with the soft centre.

Technique

Three things that matter

Use dry floury potatoes. Watery potatoes make the bake loose and dull.
Drain fresh cheese. Excess whey prevents clean slices and proper browning.
Rest after baking. Fifteen minutes lets the centre firm while keeping the cheese molten.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Potato mixture

1.3 kgfloury potatoessimilar in size
3 largeeggs
100 mlwhole milk
80 gParmigiano Reggianograted
40 gPecorinograted
5 gfine sea saltadjust to taste
2 gblack pepper
1 gnutmegfreshly grated

Filling and crust

220 gprovola or well-drained fior di lattesmall dice
180 gNeapolitan salamismall dice
35 gbutter
50 gbreadcrumbs

Step by step

Method

Prepare a dry potato base

Boil potatoes in skins. Cover whole potatoes with cold salted water and simmer until a knife enters easily, about 25–35 minutes.
Potatoes should be tender without splitting apart in water.
Rice while hot. Drain, peel as soon as manageable and pass through a ricer.
The mash should look fluffy and dry, not gluey.
Season and cool slightly. Mix in butter, salt, pepper and nutmeg, then let the mash lose strong heat.
The mixture should be warm but not hot enough to scramble eggs.

Enrich and assemble

Add eggs and dairy. Mix eggs, milk, Parmigiano and Pecorino into the potatoes.
The mixture should be creamy yet hold a mound on the spoon.
Fold in filling. Add salami and most of the provola, distributing them evenly.
Cheese and salami should appear throughout, not in one dense layer.
Fill the dish. Butter the dish, coat with breadcrumbs, add potato mixture, smooth and top with remaining provola, breadcrumbs and small butter dots.
The top should be evenly crumbed from edge to edge.

Bake and rest

Gratinate. Bake at 180°C for 25–35 minutes.
The top should be deep golden and the edges gently bubbling.
Set before cutting. Rest 15 minutes out of the oven.
The centre should firm enough for clean portions while staying soft.
Serve warm. Cut into generous squares or wedges.
Each portion should show a crisp crust and soft, cheesy interior.

Practical guidance

Potatoes

Yellow-fleshed or other floury potatoes are preferable to waxy salad types.

Fillings

Family versions may use different cured meats or cheeses; salami and provola keep a strongly Neapolitan profile.

Make-ahead

Assemble several hours ahead, refrigerate, then bake until the centre is fully hot.

Troubleshooting

Mixture is watery. Potatoes or mozzarella contained too much water; use drier potatoes and drain cheese longer.
Gattò becomes gluey. Potatoes were overworked; use a ricer and mix only until combined.
Top stays pale. Move the dish higher in the oven for the final few minutes, watching closely.

Nutrition per serving

Serving size: 1 of 6
Calories: approximately 590 kcal
Carbohydrates: 48 g
Protein: 28 g
Fat: 31 g
Fibre: 5 g
Sodium: 1080 mg

Approximate; salami and cheese have variable sodium.

Allergens and food safety

Cool cooked potatoes only briefly before mixing with egg; do not leave at room temperature for extended periods.

Bake until the centre reaches at least 74°C.

Refrigerate leftovers within 2 hours and use within 3 days.

FAQ

Why is it called gattò?

The Neapolitan name derives from the French gâteau, reflecting eighteenth-century court influence adapted into local cooking.

Should gattò be creamy or firm?

It should slice after resting but remain soft and moist inside, with a crisp breadcrumb crust.

Can mozzarella be used?

Yes, provided it is drained very well so it does not water down the potato mixture.

Final note

What matters most

Result: A golden breadcrumb crust over a soft potato interior threaded with molten provola and savoury Neapolitan salami.
Key: Keep the potatoes and cheese dry, then rest the bake before slicing.