Gattò di Patate is a classic Neapolitan potato gateau made from creamy mashed potatoes layered with cheese, salami and ham. Rich and comforting, it delivers a soft, cheesy interior and a golden, slightly crisp top — ideal for family meals or feeding a crowd.
Quick recipe overview
- Traditional Neapolitan recipe
- Time – 1 hour 35 minutes
- Flavour – rich, cheesy and savoury with a creamy inside and crispy golden crust
- Perfect for – family meals and feeding a crowd
Gattò, or gateau di patate, is a beloved comfort dish in Naples. Though its roots trace back to France, it was adapted in southern Italy using local cheeses and cured meats. Throughout Italy you’ll find regional twists — in Sicily a layer of béchamel is sometimes added for extra creaminess, while elsewhere cooks add local sausages or different cheeses.
This recipe is flexible and forgiving: you can swap cheeses and meats to suit what you have on hand. Below are ingredient notes, serving suggestions, variations and practical tips to make this classic at home.
Ingredient notes
- Potatoes – use varieties good for mashing such as Maris Piper, Yukon Gold, Russet or other yellow-fleshed potatoes.
- Smoked scamorza – a mild smoked melting cheese; substitute Fontina, Provolone or Gruyère if preferred.
- Salami –choose a good-quality salami and cut into cubes for even distribution.
- Ham – regular cooked ham works well; mortadella is a tasty alternative.
- Breadcrumbs – use fine-textured breadcrumbs (not panko) for lining and topping the tin.
How to serve it
Gattò di patate is best served just warm, about 20–30 minutes after baking, or at room temperature so the flavours of meat and cheese are more pronounced. Traditionally it can be offered as an antipasto or primo, or served as a hearty side. Pair it with grilled vegetables, a simple salad or roasted meats for a complete meal.
Variations to try
Use this recipe as a base and adapt it to your tastes or leftovers. A few ideas:
- Cheese –try Taleggio, Fontina, Gorgonzola, Provolone, Pecorino or Gruyère.
- Meat –hot or mild salami, cooked sausage, mortadella or small cubes of leftover roast.
- Adding sauce – a thin layer of béchamel in the middle keeps the centre extra creamy.
Recipe tips and FAQs
Adding eggs –season the mashed potato mixture to taste before adding eggs. Allow the potatoes to cool for about 5 minutes so the eggs won’t scramble when mixed in.
Cake tin vs baking dish – you can bake gattò in a springform cake tin for easy unmolding, or in a casserole/baking dish for a rustic presentation.
Prepping the tin –grease the tin with butter and coat it with a thin layer of fine breadcrumbs, shaking out any excess so the gateau doesn’t stick.
Rest before unmolding – if using a cake tin, let the gateau rest for at least 15 minutes after baking so it sets and is easier to remove.
Gattò di Patate keeps well for 3–4 days in the fridge and can be enjoyed hot or cold.
Yes. Once completely cooled, cut into portions and freeze for 2–3 months. Fully defrost before reheating in the oven until piping hot.
Yes. Assemble the dish up to 1–2 days ahead, store covered in the fridge, then bake when ready.
More Neapolitan recipes to try
Italian Sunday Dinner
Ragu alla Napoletana (Neapolitan Ragu)
Pasta
Orecchiette alla Positanese (Sausage, Tomato and Burrata)
Pasta
Pasta e Patate (Pasta and Potatoes)
Antipasti
Pizza Rustica (Italian Easter Pie)
If you try this Gattò di Patate recipe, please rate it and share your experience in the comments — feedback is always welcome. Follow the blog on social accounts or sign up to the newsletter to get more recipes and tips.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to ensure success.
Gattò di Patate
By Emily
Equipment
- 9 inch springform cake tin
Ingredients
- 1.35 kg (3 lbs) potatoes (we used red potatoes)
- 150 g (5 oz) whole salami, cut into cubes
- 180 g (6 oz) smoked scamorza, cut into cubes
- 125 g (4.4 oz) ball fresh mozzarella, sliced
- 50 g (3/4 cup) Parmigiano Reggiano, finely grated
- 1 pinch ground nutmeg (optional)
- 100 g (about 7 tablespoons) unsalted butter, divided, plus extra for greasing
- 3 large eggs
- 3 large slices ham (about 80 g / 3 oz)
- 5 tablespoons fine breadcrumbs (2–3 for lining and 2 for topping)
Instructions
- Wash and scrub the potatoes, place them in a large pot, cover with cold water and bring to a boil. Cook until fork-tender, about 20–25 minutes.
- While the potatoes cook, cut the salami and smoked scamorza into small cubes and slice the mozzarella. Drain the mozzarella on kitchen paper.
- Drain the cooked potatoes, discard the skins, and pass the flesh through a ricer into a large bowl.
- Season the potatoes with salt, pepper and a small pinch of nutmeg. Add the grated Parmigiano and 70 g (about 5 tablespoons) of butter; stir until the butter melts and the mixture is smooth.
- Let the potatoes cool for about 5 minutes if still very hot, then fold in the cubed scamorza and salami.
- Whisk the eggs in a small bowl, then stir them into the potato mixture until combined.
Assemble
- Preheat the oven to 180℃/350℉ fan or 200℃/400℉ static.
- Grease a 9-inch springform tin with butter and coat the base and sides with 2–3 tablespoons of fine breadcrumbs.
- Spread half the potato mixture evenly in the tin. Layer the ham and mozzarella on top, then cover with the remaining potatoes and smooth the surface.
- Sprinkle 1–2 tablespoons breadcrumbs on top and dot with small pieces of butter (about 30 g / 2 tablespoons). Place the tin on a baking tray and bake for about 40 minutes, until the top is golden brown.
- Remove from the oven and allow to rest for 15 minutes before unmolding. Serve warm or at room temperature.
Notes
- You can bake the gattò in a cake tin or a casserole dish depending on how you want to present it.
Helpful Info for All Recipes
- Extra virgin olive oil is used in most recipes unless stated otherwise.
- Vegetable sizes are assumed medium unless specified.
- Recipes are tested in a fan (convection) oven unless noted.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
| Carbohydrates: 36g
| Protein: 26g
| Fat: 24g
Nutrition information is approximate and provided as a guide.