Italian Potato Cake Recipes

GATEAU DI PATATE: POTATO CAKE

Steps:

• Preheat the oven to 400 degrees F. Boil the potatoes until fork tender and let cool. Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp. In a mixing bowl, mash the potatoes. Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed. Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside. Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until the breadcrumbs are golden brown.

GATTO DI PATATE (ITALIAN POTATO CAKE)

Steps:

• Preheat oven to 350°F.
• Meanwhile, in a medium skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook until tender. Set aside. Use another 1 tablespoon of the butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup of the bread crumbs; set aside.
• Using a potato masher or ricer, mash the hot potatoes in the saucepan until smooth. Stir in eggs, salt, pepper, and nutmeg. Stir in onion mixture, Parmigiano-Reggiano cheese, and salami.
• Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone cheese. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining 1/2 cup bread crumbs. Sprinkle over potato mixture.
• Bake for 25 to 30 minutes or until potato mixture is heated through and bread crumbs are golden brown. Cut into squares. Serve warm.

ITALIAN POTATO CAKES

Steps:

• Preheat the oven to 415º F.
• Slice the onion, break it into rings, and, in a strainer, rinse the rings under cold water.
• Melt the butter in a small saucepan, add the garlic, and set aside.
• Place a layer of potato on the bottom of an 8" springform pan, followed by layers of onion, butter, mozzarella, and Parmesan.
• Grind some black pepper and a little sea salt.
• Repeat the layers until you have used up all the ingredients, keeping a bit of butter to drizzle on the top.
• Finish with potato and then drizzle on a little butter.
• Spoon the milk over the top.
• Place the springform pan on a baking sheet with a lip or flat pizza pan with a lip.
• Bake for 1 hour, or until the top is golden brown and the potatoes are tender.
• Check in 45 minutes; if the top is getting too brown, cover with foil.
• Cool for 10 minutes before serving.
• Unclip the sides of the pan and remove, and transfer to a plate for serving.

ITALIAN POTATO CAKE

Steps:

• Move oven rack to middle position and preheat the oven to 350 degrees.
• Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs.
• Shake the pan to evenly spread out the crumbs.
• Put the potatoes in a large pot and add cold water to cover by 1 inch.
• Bring to a boil over high heat then lower heat to a simmer.
• Cook until tender, around 15 minutes.
• Drain the potatoes and return to the pot.
• Mash them with 4 tablespoons butter until smooth.
• Add the cream, salt and pepper and stir until well mixed.
• Let it cool for 5 minutes then stir in the eggs one at a time.
• Spoon half the potatoes into the prepared springform pan.
• Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese.
• Cover with the rest of the potatoes.
• Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon).
• Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes.
• Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown.
• Remove from oven and run a paring knife around the casserole to loosen from the sides and let it stand for 10 minutes before removing the sides of the pan.
• Serve hot.