Popular in the Bay of Naples, this mashed potato pie is serious fuel for a winter hike. At cafés and rosticcerie, creamy potatoes are layered with little bits of cheese and ham, then sold by the slice and stuffed into aluminum containers for taking away. It’s a great way for those businesses to use up scraps, and you can, too, if you’ve got odds and ends in your cheese and cold cuts stash. Vegetarians can substitute sautéed vegetables for the ham. It’s all about using up leftovers, so anything goes, really.
I love this recipe so much it was the subject of the premier episode of my new YouTube series “Katie’s Kitchen!” Be sure to subscribe to the channel and set notifications so you never miss a recipe! There will also be jaunts outside my kitchen to vineyards, restaurants, and bakeries across Italy.
Recipe
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, Pecorino Romano, 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, a few 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.
