Italian Potato, Ham, and Cheese Pie (Gattò di Patate) | Food of the Italian Islands

Gattò di Patate is a potato, ham, and cheese pie popular in Naples and the islands in the bay. I love how savoury and gooey each hearty slice is. This is one of the many delicious recipes from my latest cookbook Food of the Italian Islands. Get the recipe below.

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Music is “Ham It Up” and “Slice and Dice” by Steady Fingers

VIDEO CHAPTERS

00:00 Introduction with a lil history
00:38 Potatoes
00:51 Breaking down the steps for ya
01:29 Prepping the ingredients
08:00 Mashing the potatoes
10:49 Building the gattò
12:50 Baking the gattò
13:04 Serving it up
13:16 Mangia mangia
13:56 Last words

Recipe:

Gattò di Patate
Potato, Ham, and Cheese Pie

Makes 1 gattò serving 6

2 pounds medium potatoes (I like russets)
Sea salt
3/4 cup (1.5 sticks) unsalted butter, plus more for greasing
1/2 cup plain bread crumbs
1⁄4 cup heavy cream
Whole nutmeg, for grating
1 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
2 large eggs, beaten
Freshly ground black pepper
6 ounces cooked ham, cut into 1⁄4-inch cubes (about 1 cup)
6 ounces provolone cheese (I like smoked provolone), cut into 1⁄4-inch cubes (about 1 cup)

Place the potatoes in a large pot with water to cover. Salt the water until it tastes like a seasoned soup. Bring the water to a boil over high heat, reduce to a simmer, then cook until the potatoes are fork-tender, about 40 minutes.

Preheat the oven to 350°F.

Butter an 8- x 11-inch pan or 9-inch springform pan and pour in 1/4 cup of the bread crumbs, turning the pan so the bread crumbs are distributed evenly on the bottom and sides, tapping out any excess. Set aside
any leftover crumbs.

Drain and peel the potatoes while still warm, then transfer to a large bowl. Using a potato ricer, immersion blender, or masher, process the potatoes until smooth, then add 1⁄2 cup (1 stick) of the butter, the cream, 2 or 3 gratings of the nutmeg, the Grana Padano, and the eggs. Season with salt and pepper. Stir with a spoon until well combined.

Pour half the potato mixture into the prepared pan, then add the ham and provolone, distributing them evenly. Cover with the remaining potato mixture. Sprinkle the remaining 1/4 cup of bread crumbs over the top, then slice the remaining 4 tablespoons (1/2 stick butter) into pats and distribute them evenly over the bread crumbs. Bake until browned, 45 minutes.

Remove from the oven and set aside to cool for at least 30 minutes before slicing. The gattò will keep in a sealed container in the refrigerator for up to 4 days.