Mash the potatoes while hot, then let them cool before adding the eggs. Keep the filling between two layers of potato, and give the baked gattò 15 minutes to settle before cutting.
Make ahead You can cook and mash the potatoes ahead. Cool promptly and refrigerate if not assembling soon; bring the ingredients together before baking. Serve after the final 15-minute rest.
Gattò di patate
Prep 35 min · Cook 1 hr 50 min · Rest 30 min · Serves 6 · Difficulty Medium
Method
Scrub the potatoes and put them whole, with skins on, in the large pot. Cover with about 3 liters of cold lightly salted water. Bring to a boil and simmer for 40–45 minutes, until a small knife enters the centers easily.Scrub the potatoes and put them whole, with skins on, in the large pot. Cover with about 12⅔ cups of cold lightly salted water. Bring to a boil and simmer for 40–45 minutes, until a small knife enters the centers easily.
Drain, peel while still hot and pass through the potato ricer into the bowl. Spread the mash out slightly and let it cool for about 15 minutes, until warm rather than steaming hot.Drain, peel while still hot and pass through the potato ricer into the bowl. Spread the mash out slightly and let it cool for about 15 minutes, until warm rather than steaming hot.
Heat the oven to 180°C. Dice the ham, salame and Caciocavallo. Grease the baking dish with 15 g of butter and coat its base and sides with 20 g of breadcrumbs.Heat the oven to 350°F. Dice the ham, salame and Caciocavallo. Grease the baking dish with ½ oz of butter and coat its base and sides with ¾ oz of breadcrumbs.
Beat two whole eggs and mix them into the warm potatoes with the milk, 50 g of Parmigiano, a pinch of nutmeg, pepper and salt to taste. The mixture should be soft enough to spread but hold its shape on a spoon. Separate the third egg and keep its yolk for the surface.Beat two whole eggs and mix them into the warm potatoes with the milk, 1¾ oz of Parmigiano, a pinch of nutmeg, pepper and salt to taste. The mixture should be soft enough to spread but hold its shape on a spoon. Separate the third egg and keep its yolk for the surface.
Spread half the potato mixture in the dish. Distribute the diced ham, salame and cheese evenly over it, leaving a narrow border. Cover with the remaining potatoes and smooth the top.Spread half the potato mixture in the dish. Distribute the diced ham, salame and cheese evenly over it, leaving a narrow border. Cover with the remaining potatoes and smooth the top.
Lightly beat the reserved yolk and brush a thin layer over the potatoes. Scatter over the remaining 30 g of breadcrumbs and 20 g of Parmigiano, then dot with the remaining 25 g of butter. Bake for about 50 minutes, until the surface is golden and the center is hot and set.Lightly beat the reserved yolk and brush a thin layer over the potatoes. Scatter over the remaining 1 oz of breadcrumbs and ¾ oz of Parmigiano, then dot with the remaining 1 oz of butter. Bake for about 50 minutes, until the surface is golden and the center is hot and set.
Rest for 15 minutes before cutting into six portions. Lift out with a broad spatula and serve warm.Rest for 15 minutes before cutting into six portions. Lift out with a broad spatula and serve warm.
