Gateau di Patate (Potato Pie)

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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)

Course Main Course
Cuisine Italian


  • 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


  • 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.
Keyword gateau di patate, Potato, potato pie

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