The potato gateau is a potato flan, a typical dish of Neapolitan cuisine, a unique dish very delicate yet very unique .; here with us is commonly called gattò potato which is a corruption of the French lemma gateau (cake). At home the potato gattò is a habit of the Friday night, and you do not ham or sausages; It seems absurd, but I think the baked pie or sausage does not fit at all well! Certainly it is a matter of taste, but I like it, soft (in fact add a little 'milk) and only with such mozzarella or smoked cheese and parmesan. I leave you this is the recipe for my mom to which you can add if you like them, sausage, but I would not recommend them to you: P
- Serves 6:
- 1 kg of potatoes
- 1 knob of butter
- 3 eggs
- 1/2 cup milk
- 300 grams of mozzarella
- 50 g parmesan cheese
- bread crumbs
How to make potato gateau
Cook the potatoes in salted water for about 40 minutes.
As soon as the potatoes are cooked, still hot, peel and mash the potato masher in a large bowl. Add the butter and grated nutmeg.
Then add the eggs, Parmesan cheese, salt and pepper.
Begin to blend the mixture.
Add milk a little 'at a time, checking the consistency (the dough should be nice hard), and the mozzarella cut into squares (those who prefer can also add ham chunks, but I've added a bit' of smoked cheese ) and mix all the mixture.
Grease a baking dish, sprinkle with a thin layer of breadcrumbs and blow away the surplus.
Spread the mixture trying to level it as much as possible.
Sprinkle the potato gateau with breadcrumbs, a little 'of grated parmesan cheese and the butter curls.
Bake the potato gateau at 180 ° C and cook for 40 minutes.
Cool the gattò potatoes and serve lukewarm.