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Gatto’ di Patate
Potato Mold
Potato Mold
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Copyright © 2003, 2004, 2005 Anna Maria Volpi - All Rights reserved.
serves 6
2 lb (900 gr) russet potatoes
1 egg
2 tablespoons (30 gr) butter, diced
2 oz (60 gr) parmigiano reggiano cheese, grated
2 oz (60 gr) mozzarella cheese, diced
2 oz (60 gr) cooked ham, diced
2 tablespoons Italian parsley, chopped
grated rind of 1 lemon
pinch of nutmeg
2 lb (900 gr) russet potatoes
1 egg
2 tablespoons (30 gr) butter, diced
2 oz (60 gr) parmigiano reggiano cheese, grated
2 oz (60 gr) mozzarella cheese, diced
2 oz (60 gr) 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
This soft potato mold took his 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’, Sartu’....
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 to thoroughly combine all the ingredients.
Brush with butter a round oven pan, approximately 8 inches (20 cm) in diameter.
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 diced butter.
Bake for about 30 minutes, until the surface is golden. Serve hot.
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