Gattò di Patate – Potato Pie with Mortadella

Gattò di Patate – Potato Pie with Mortadella

a regional dish that is very popular both in Campania and Sicily


Servings 4

  •     1.1 lbs potatoes boiled (weighed before being boiled)
  •     1 egg
  •     1 tbsp butter
  •     5 tbsp Parmigiano Reggiano finely grated
  •     1 pinch nutmeg
  •     1.75 oz. mortadella thinly sliced
  •     2.5 oz. cheese thinly sliced (provolone, fontal or mozzarella or a mix of those)
  •     Salt to taste
  •     Butter and Breadcrumbs to coat the pan plus ½ tbsp butter for the top of the pie


  1.     Boil the potatoes with the skin on. When cooked and still hot, mash them with a potato ricer. Add 1 tbsp of butter, the Parmigiano Reggiano, nutmeg, the egg and salt to taste. Mix well and keep aside.
  2.     In the meantime, prepare the pan. Grease it well with some butter and coat it with breadcrumbs. Make sure it is fully coated, or the pie will stick and you won’t be able to get it out.
  3.     Put half the potatoes at the bottom of the pan and press them down flat. Put the mortadella in one layer and the sliced cheese on the top. Finish off with the remaining potatoes. Make sure to flatten them well.
  4.     Sprinkle the top with some more breadcrumbs and ½ tbsp of butter cut in small pieces.
  5.     Bake in a pre heated oven at 180°C – 355°F for about 30 minutes, or until the top looks golden brown and slightly crusty.
  6.     When ready, let it cool down a bit before un-moulding it (it will help to retain its shape).
  7.     Slice it, serve warm and enjoy!

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