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)
Ingredients
- 3 lbs Cooked russet or Yukon gold potatoes riced
- 1 stick Unsalted Butter, 113g or 8 tbsp
- 3 Eggs
- 3/4 lb Mozzarella
- 1/4 cup Grated Pecorino
- 1/4 lb Ham
- 1/2 lb Cooked sausage meat
- 1/3 cup Milk
- Salt and pepper to taste
- Plain breadcrumbs for crust
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 mozzarella.
- Once cool enough to handle, peel and rice the potatoes.
- Add in butter, salt and milk and blend using a handmixer.
- Add in ham, sausage, mozzarella, grated cheese and pepper to taste.
- Mix by hand until thoroughly combined.
- Butter a 12 inch round pan, 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.
