Potato Gatto Recipes

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GATTO DI PATATE (ITALIAN POTATO CAKE)



Gatto di Patate (Italian Potato Cake) image

Gatto di Patate, a traditional potato cake recipe from Naples, Italy, is the perfect hearty side dish to serve alongside grilled steak or chicken. The bread crumb topping is makes this cheesy potato casserole completely irresistible!

Provided by BHG Test Kitchen

Time 1h10m

Number Of Ingredients 12

2.5 pound russet potatoes (about 5 large), peeled and cut into large pieces
4 tablespoon butter
0.5 cup chopped onion (1 medium)
3 cloves garlic, minced
0.75 cup Italian-seasoned fine dry bread crumbs
2 eggs, lightly beaten
0.5 teaspoon salt
0.25 - 0.5 teaspoon freshly ground black pepper
0.125 teaspoon freshly grated nutmeg
1 cup grated Parmigiano-Reggiano or Parmesan cheese (4 ounces)
0.75 cup chopped salami and/or snipped prosciutto
0.75 cup shredded provolone cheese (3 ounces)

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.

Nutrition Facts : Calories 366 kcal, Carbohydrate 38 g, Cholesterol 91 mg, Protein 15 g, SaturatedFat 9 g, Sodium 1184 mg, Sugar 3 g, Fat 17 g, UnsaturatedFat 6 g

GATEAU DI PATATE



Gateau di Patate image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, plus 4 tablespoons
1/4 cup breadcrumbs, divided
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, smashed and peeled
3/4 teaspoon kosher salt, plus more for the water
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for the water
1 cup sour cream
1 1/2 cups freshly grated Parmigiano Reggiano, divided
2 large eggs, lightly beaten
1/2 pound chopped finocchiona, chopped
1/2 pound smoked provolone or smoked mozzarella, grated or diced

Steps:

  • Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
  • Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
  • In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
  • Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.

POTATO GATTO



Potato Gatto image

You have to try this!! So different, yummy and gives great presentation! I serve with a crisp green salad and fresh veg.

Provided by tamibic

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs red potatoes
1 onion, diced
2 cloves minced garlic
1 1/2 cups breadcrumbs
4 tablespoons butter
1 cup grated parmigiano
1/3 cup half-and-half cream
1/4 lb spicy salami, sliced thin
1 1/3 cups tiny peas (divided)
1/2 lb fresh mozzarella cheese, sliced 1 inch thick

Steps:

  • Pre-heat oven to 400 degrees.
  • Cook potatoes in water 25 minutes.
  • Peel.
  • Brown the onion and garlic in olive oil, remove to bowl and set aside.
  • Add a little more olive oil and saute until lightly browned, remove to small bowl.
  • In large bowl add potatoes, butter, cheese, 1/2& 1/2, salt/pepper to taste.
  • Mash lightly, stir in the salami and half the peas.
  • In buttered 8" square dish, press 1/2 the potato mixture into the bottom.
  • Top with the onions, remaining peas and mozzarella slices.
  • Spread the remaining potatoes on top smooth with spoon.
  • Bake 30 minutes.
  • Top with bread crumbs and bake for 10 minutes longer.

Nutrition Facts : Calories 829.5, Fat 35.7, SaturatedFat 19.6, Cholesterol 103, Sodium 1090.1, Carbohydrate 96.2, Fiber 10.5, Sugar 10.9, Protein 31.7

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