Potato Gateau: here’s the recipe. Are your ready?

gateau-di-patate

Potato gateau: enjoy the traditional recipe!

Olio Farchioni
5 from 1 vote
Read on and discover all the tricks for a superb potato gateau!
Print Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course, Side Dish
Cuisine Italian
Servings 4 People
Calories 550 kcal

Ingredients
 

  • 500 g Potatoes
  • 100 g Fiordilatte
  • 50 g Salami
  • 50 g Ham
  • 2 cucchiai Parmesan Cheese
  • 2 Eggs
  • to taste Extra virgin olive
  • to taste Breadcrumbs
  • to taste Black pepper
  • to taste Salt

Instructions
 

  • Wash the potatoes thoroughly and boil them with their skins on until soft.
  • Drain them and let them cool a bit before peeling.
  • Mash them in a large bowl until smooth and lump-free.
  • Add Parmesan cheese and extra virgin olive oil to and mix until smooth.
  • Beat the eggs in a separate bowl, add salami, ham and diced fior di latte.
  • Combine all the ingredients and add salt and pepper.
  • Oil an 8” baking dish and sprinkle the bottom evenly with breadcrumbs.
  • Pour the mixture into the baking dish and level it with a spatula or a spoon.
  • Sprinkle the surface with the breadcrumbs and Parmesan cheese, and finish with a drizzle of oil.
  • Bake at 180° in a preheated static oven for about 30 minutes.
  • Remove from the oven and let cool for at least half an hour before serving.
gateau patate

Potato gateau is a very popular classic of Neapolitan cuisine, rich in flavor and simple to prepare. Read on and discover all the tricks for a superb potato gateau!

Butter-free lemon cake: a few tips 

This recipe is not difficult to put into practice. You will need to remember a few small tricks. Here are our tips:

  • Choose yellow potatoes, whose creamy texture is perfect for mashing.

  • Cook them in their skins to retain maximum flavor, then let them cool. Peel them and make sure there are no lumps in the mash.

  • Remember to drain the fior di latte after cutting it into cubes.

  • Pay attention to the texture of the mash: if you think it is too watery, add a little parmesan cheese.

  • Cook the potato gateau at medium temperature, so that the top will not get too brown.

  • Do not serve the gateau fresh from the oven: let it sit for half an hour before cutting it up.

  • You may customize this recipe by using herbs if you wish. We suggest parsley, thyme or rosemary.

Potato gateau: the importance of extra virgin olive oil

Extra virgin olive oil is a key ingredient to our potato gateau:

  • Extra virgin olive oil is rich in monounsaturated fatty acids, antioxidants and polyphenols. It is a very healthy alternative to butter,
    contributes to a balanced diet and reduces the risk of cardiovascular disease

  • If you sprinkle some on the top of the gateau before baking, it will yield a crispy and tasty crust;

  • It is a very effective binder, perfect for mixing all the ingredients;

  • It gives the recipe an extra touch of flavor, but keeps it light;

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Now that you got all the tips, we wish you good work and bon appétit!

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