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Old 10-28-2008, 01:37 AM
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Deadly Sushi Deadly Sushi is offline
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Style: pizza
Red face Neapolitan Gatto

My aunt serves this every Thanksgiving and its orgasmic!!!!
I searched for the recipe WITH a photo and, well if you decide to make it, I hope you folks enjoy it as much as I do!!!! It isnt very expensive to create either!!! PLEASE remember.... amounts dont have to be EXACT and if you cant find or dont have a certain type of meat or cheese, just omit OR experiment!!!!

Gatto' di patate is a classic dish of Neapolitan home cooking. It is usually served as main dish along with one or more vegetable dishes, for a pasta-free meals, but can be easily used as a starter. The term "gatto' " comes from the French gateaux. It is only one example of the many influences of French on Neapolitan dialect.

3 LBS potatos, whole (use baking potatoes only)
1.75 oz butter
2.50 oz grated Parmigiano Reggiano
1.75 oz grated aged caciocavallo or pecorino Romano
4 egg yolks
2 egg whites
1T finely chopped basil
3.5 oz salami or cooked ham (or a combination of the two), finely diced
3.5 oz provola (i.e. smoked mozzarella), missing that any mild smoked cheese will do, diced
5 oz mozzarella, diced
1 c warm milk (if needed)
saltbread crumbs and butter for the cake pan

  • Boil the whole potatoes. Once done drain the water but keep the potatoes warm in their pot. Taking one potato at a time, peel and mash them. A ricer works best, but a hand masher is OK, especially if the potatoes are nicely floury.
  • Pre-heat your oven to 375F - 400 Fahrenheit.
  • Add the following to the mashed potatoes in succession: butter, parmesan and caciocavallo (or pecorino), ham and/or salami, the egg yolks and the chopped basil. Stir well after each addition.
  • Once everything has been added taste if the salt is OK. Usually the cheese will make the "dough" of this cake salty enough, but it's better to check twice.
  • Whip the egg whites and fold into the potato mixture. If the mass feels too resistant to stirring you should add a bit of warm milk. Do this carefully, a few tablespoons at a time.
  • Take a 10" round cake pan, (or square pan) butter it and coat with bread crumbs.
  • spread half the potato mass at the bottom. Lay the mozzarella and provola on top and cover with the rest of the potatoes, spreading them to obtain a nice flat top. Dust the top with bread crumbs and place a few tiny pieces of butter on top.
  • Bake for 30-40 minutes in the pre-heated oven, until the breadcrumbs on the top start to brown.
  • Wait at least 30 minutes before serving for the cake to firm up while cooling, while the cheese remains melted.
I like it even better after a few hours, once it reaches room temperature. No more melted mozzarella but the flavours will have had time to blend better. Thanks to for the recipe!


Last edited by Deadly Sushi; 10-28-2008 at 01:55 AM.
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Old 03-11-2010, 01:09 PM
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QSis QSis is offline
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Default Re: Neapolitan Gatto

Okay, here's one thread I've chosen to bump.

After seeing this long-ago post by Sushi, I looked up other recipes for this "Mashed Potato Cake" that all look pretty similar.

I love the concept, and I'm sure I'd love the dish, but is it really served as an appetizer? I was thinking of making this and having it with a salad for dinner!


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appetizer, cheese, gatto, ham, neopolitan, potatoes, salami

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