Creamy, comforting, and crazy delicious, this Italian potato pie (Gattò di Patate) is made with mashed potatoes, three types of cheese, and some meat. A great side dish or even a filling main meal!
At this time of the year, farmer’s markets are packed with fresh right-from-the-garden new potatoes. My love for them is infinite. Especially the smallest ones, the size of a walnut. They are kind of a pain in the you-know-what to peel / scrub but totally worth it.
The recipe I want to show you today asks for more starchy potatoes, though. It comes from Italy (surprising, really, because it looks like something from Eastern Europe or Germany, for example) and it’s awesome. Italian Mashed Potato Pie! Or Gattò di Patate in the original language. Yes, Italian cuisine is not only about pasta & pizza!
Ok, so what this pie is all about?
Mashed potatoes enriched with butter, milk and mixed with a combination of three kinds of cheese and cured meats. Then, all this goodness is baked in a springform pan and topped with breadcrumbs and even more butter. I mean, can it sound any better?
This Italian potato pie reminds me of another dish we love here in Lithuania – Kugel. With the exception that it is made from fresh potatoes and is meatless. I promise to make it one day for the blog, guys. It’s strange that Kugel is not already here considering my love for it and a number of times I make it every single year.
It’s interesting that Gattò di Patate is considered to be a side dish even though I had it as a main meal and got my stomach so full I could barely walk. Not surprising at all – potatoes, lots of cheese, plus some meat. Not a walk in a park to finish it off! If you have a big family and will divide this pie into more portions, then yes, it’s can be a nice side dish to pretty much anything.
This Italian mashed potato pie is a must for any potato lover out there. Super creamy, full of flavor, and so easy to make. After the boiling potatoes part everything you need is just one large bowl to combine all the ingredients together and a springform pan to finish it in the oven. I am pretty sure my 2-year-old son could make it. He loves mixing things in a bowl, ha!
There is nothing more to say. I am on my way to the kitchen for another slice of Gattò di Patate. Until the next post, guys!
Italian Mashed Potato Pie - Gattò di Patate
- 2 lb (900g) starchy large potatoes , boiled
- 6 tablespoons unsalted butter , softened (plus more for the pan)
- 1/2 cup dried bread crumbs
- 1 1/4 cups whole milk
- 3/4 cup chopped fresh mozzarella
- 3/4 cup grated Parmesan cheese
- 3/4 cup shredded mild provolone cheese
- 1/4 cup diced prosciutto
- 1/4 cup diced salami
- 2 tablespoons chopped flat-leaf parsley
- salt and pepper , to taste
- 2 large eggs , beaten
- Preheat the oven to 425°F (220°C). Butter a 9-inch springform pan. Coat with 1/4 cup bread crumbs tapping out the excess.
- Drain the boiled potatoes if you haven't done so already and transfer them to a large bowl. Add 2 tablespoons softened butter and the milk. Mash with a potato masher until almost smooth. Add all the cheeses, prosciutto, salami, and parsley. Season with salt and pepper.
- Stir in the beaten eggs. Pour the mixture into a prepared springform pan. Sprinkle with the remaining breadcrumbs and dot the top with the remaining butter.
- Bake for about 50 minutes, until lightly browned and set in the center. Let stand at room temperature for 30 minutes before removing from the pan. Serve warm. Enjoy!
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