The Potatoes Gateau (in Neapolitan Cattò’e patan) is a typical dish of the Neapolitan cuisine.

From the name, the French origins of the dish can be easily guessed, as it was introduced in Napoli after 1768 when Maria Carolina of Austria married Ferdinand I, King of Napoli.

By then Napoli became the centre of “experimental” cuisine, where flavours from around Europe were combined to create new dishes: the first steps of fusion cuisine. Since then, the gateau has probably become one of the most loved dishes, especially by children: one can never have enough “cattò”!

Once, when I was 9 or 10 years old, my mother made the gateau for dinner and, since my father was late from work, she left half of it in the oven for him and sent us to bed. The idea of that uneaten gateau in the oven wouldn’t let me sleep, so I sneaked into the kitchen and, piece by little piece, I ate it all. That evening my dad had a sandwich for dinner! I bet many Italian families have a similar story. And I am sure you will enjoy it as much as I do. Buon appetito!

Ingredients for 6 portions:

  • 2 kg of medium floury potatoes, such as King Edward or Maris Piper
  • 2 whole eggs
  • 1 egg yolk
  • 100 gr grated parmesan cheese
  • 50 gr grated pecorino cheese
  • 150 gr mozzarella, torn
  • 120 gr mortadella or cooked ham, cut into thin stripes
  • 100 gr Napoli salami, diced
  • 100 gr grated extra mature cheddar
  • A few tbsp of breadcrumbs
  • 20gr butter, cut into small cubes
  • Salt and pepper to taste

Method:

1. Cook the potatoes with the skin on, in a large pot of salted water, for about 30 minutes, or until a fork can be pushed easily into the potato. Drain them and let them cool down a little.

2. Preheat the oven at 200 ̊C/ gas mark 6.

3. While still warm, peel them and mash them, preferably with a potato ricer as it creates a fluffier and less watery mash. Add the two eggs, the egg yolk, the grated pecorino and parmesan cheeses, salt and pepper. Mix well until all the ingredients are combined. Be careful not to overwork the mash or it will become watery and the pie will be slushy.

4. Butter an oven dish of about 30cm x 20cm, then dust in some breadcrumb and coat both sides and bottom. Take half of the mash and spread it evenly in the dish. Sprinkle the grated cheddar all over the surface, then add a layer of ham, making sure to cover everything, then a layer of mozzarella, and finally scatter the diced salami all over. Cover with the other half of the mash.

5. With a fork, create ridges on the surface of the mash (so once cooked, there will be delicious crunchy bits), then dust with the breadcrumbs until all the surface is evenly covered. Scatter the diced butter all over and put into the oven. Let it cook for about an hour, or until the gateau has become a nice golden colour and the sides have detached from the dish, becoming slightly darker.

6. Take it out and let it cool down for about 20 minutes. Serve it with a rocket, olive oil and vinegar salad, and a glass of Pinot Grigio.

Variations:

A vegetarian version can be made, by substituting the cured meat with mushrooms and escaroles: boil the escaroles in salted water until they become tender, and then stir-fry them with two crushed garlic cloves in a little olive oil. Set aside. Finely chop a shallot and cook it on a low heat until it becomes translucent. Add the sliced mushrooms, raise the heat, and stir-fry for a few minutes. Season to taste. Layer them instead of the meat, alternating them with the cheese.