Potato Torta Gratto Di Patate Recipes

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.

POTATO TORTA (GRATTO DI PATATE)

Steps:

• Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
• Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
• Put potatoes through a ricer or mash in a bowl with a fork until smooth.
• Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
• Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
• Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
• Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
• Sprinkle with the remaining breadcrumbs.
• Drizzle with the remaining 3 tablespoons olive oil.
• Place on a baking sheet; bake in a preheated 350° for 1 to 1 1/4 hours or until the top is crusty and brown.
• Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.

GATEAU DI PATATE

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.