Neapolitan Potato Gateau (Gattò)

• •1.5 kg Potatoes (floury, white-fleshed preferred)
• •150 g Neapolitan Salami (diced)
• •150 g Cooked Ham (diced or julienned)
• •200 g Smoked Provola or Fior di Latte cheese (well-drained and diced)
• •3 piece Eggs (large)
• •80 Parmigiano Reggiano cheese (grated)
• •50 g Butter (plus extra for greasing the dish)
• •to taste tbsp Breadcrumbs (for dusting)
• •to taste Fine Salt and Black Pepper
• •pinch to taste Nutmeg (ground, optional)

Instructions

1. 1

   Wash the potatoes thoroughly and boil them with their skins on in plenty of salted water for about 30-40 minutes, or until they are tender when pierced with a fork.

2. 2

   Once cooked, peel the potatoes while they are still hot. Immediately pass them through a potato ricer or masher into a large bowl. Add the butter in small pieces to the hot purée, allowing it to melt completely as you stir.

3. 3

   Add the whole eggs, grated Parmigiano cheese, a generous grind of black pepper, a pinch of salt, and if desired, a touch of ground nutmeg to the potato mixture. Work the mixture well with a wooden spoon until it is smooth and uniformly combined.

4. 4

   Fold in the diced Neapolitan salami, cooked ham, and provola cheese cubes into the potato mixture. Mix gently to ensure all ingredients are evenly distributed.

5. 5

   Generously butter a baking dish (approximately 9x13 inches or similar) and coat it with breadcrumbs, shaking off any excess. Pour the entire potato mixture into the prepared dish and level the surface with the back of a damp spoon.

6. 6

   Sprinkle the surface of the gateau with more breadcrumbs and dot with a few small pieces of butter. This will help create that signature crispy crust.

7. 7

   Preheat your oven to 180°C (350°F). Bake the gateau for approximately 40 minutes, or until the surface is beautifully golden brown and crispy. Remove from the oven.

8. 8

   Allow the Gateau to cool and set for at least 15-20 minutes before slicing and serving. This resting period is crucial for it to hold its shape and for the cheese to be perfectly gooey.

Chef's Tips

• 💡For the best texture, choose floury, white-fleshed potatoes as they mash up light and fluffy. Waxy potatoes can make the gateau gluey.
• 💡Ensure your provola or fior di latte cheese is well-drained to prevent the gateau from becoming watery.
• 💡Resist the urge to cut into the gateau immediately after baking. Allowing it to cool slightly helps it set and makes for cleaner slices where the cheese will stretch beautifully.