Gateau di Patate (Potato Pie)

This is one of my absolute favorite traditional Neapolitan dishes that my family makes! It makes a wonderful main course with a salad or can be used as a side dish for a holiday like Thanksgiving. If you have never had the pleasure of this delight, please do, it will knock your socks off!

Gateau di Patate (A Pizz i Patann)

5 from 1 vote

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Course Main Course

Cuisine Italian

Ingredients

• 3 lbs Cooked russet or Yukon gold potatoes riced
• 1 stick Unsalted Butter, 113g or 8 tbsp room temp
• 3 Eggs
• 3/4 lb Mozzarella
• 1/4 cup Grated Pecorino
• 1/4 lb Ham
• 3/4 lb Cooked sausage meat
• 1/3 cup Milk
• Salt and pepper to taste
• Plain breadcrumbs for crust
• 4 tbsp Butter for top

Instructions

• Boil the potatoes until fork tender. Set aside to cool slightly.
• In the meantime, cook your sausage meat, and set aside.
• Dice the ham and shred the mozzarella.
• Once cool enough to handle, peel and rice the potatoes.
• Add in unsalted butter, salt (not too much salt because the add ins are salty), pepper, eggs and milk and mix well.
• Add in ham, sausage, mozzarella, grated cheese.
• Mix until thoroughly combined.
• Butter a 12 inch round pan or 9×12 baking dish, sprinkle with plain breadcrumbs to coat.
• Place the mixture into the pan and then top with more plain breadcrumbs and a few pats of butter.
• Bake at 375°F for 1 hour or until golden brown on top.
• Allow it to cool and set for at least 20 minutes before serving.

Keyword gateau di patate, Potato, potato pie