Gattò di Patate with Soppressata and Smoked Provola
Category: Main Dishes
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 2 kg |
| Soppressata (Italian dry salami) | 250 g |
| Smoked Provola Cheese | 250 g |
| Eggs | 4 |
| Grana Padano DOP Cheese | 100 g |
| Butter | 20 g |
| Salt | To taste |
| Black Pepper | To taste |
| Breadcrumbs | To taste |
| Butter (for greasing the pan) | To taste |
Instructions:
-
Cook the Potatoes:
Begin by boiling the potatoes in a large pot until fully cooked. You can test their doneness by piercing them with a fork. If you want to speed up the cooking process, use a pressure cooker for about 20 minutes. -
Prepare the Soppressata and Provola:
While the potatoes are cooking, remove the casing from the soppressata and cut it into small cubes. Do the same with the smoked provola cheese, cutting it into cubes. -
Mash the Potatoes:
Once the potatoes are cooked, peel them and mash them in a large mixing bowl. Add the butter and Grana Padano cheese, then season with salt and black pepper to taste. Use a fork or your hands to mix until the mixture becomes smooth and homogeneous. -
Assemble the Layers:
Transfer the potato mixture into a disposable piping bag and cut off the tip. Grease a baking dish with butter, ensuring the bottom and sides are well-coated. Then, sprinkle the dish with breadcrumbs. -
Layer the Potato and Cheese Mixture:
Start by piping a layer of the mashed potato mixture into the bottom of the dish. Add a layer of smoked provola cheese, followed by another layer of the mashed potato mixture. Repeat until all the ingredients are used up, ensuring you finish with a layer of mashed potatoes on top. -
Decorate with Potato Cream:
If there is any leftover mashed potato mixture, transfer it to a piping bag fitted with a star nozzle and pipe decorative rosettes on top of the gattò to enhance its appearance. -
Bake the Gattò:
Preheat the oven to 180°C (350°F) in static mode. Bake the gattò for 15 minutes. Alternatively, if using a fan oven, set it to 160°C (320°F) and bake for 5-8 minutes. After 15 minutes, increase the temperature to 200°C (390°F) and switch to grill mode for the last 5 minutes to create a golden, crispy top. -
Serve:
Once the gattò is golden and crispy, remove it from the oven, let it cool slightly, and then invert it onto a plate. Serve it warm or slightly cooled for a delicious, hearty dish.
Enjoy this rich and savory Gattò di Patate, combining the smooth texture of mashed potatoes with the robust flavors of soppressata and smoky provola! It’s perfect for family meals, special gatherings, or as a comforting dinner on a chilly evening.
