Potatoes Gateau

Updated: May 4, 2020

#potatoes #gateau #cheese

  • Preparation : 30 Minutes

  • Cooking: 70 Minutes

  • Difficulty: Low/Medium

Ingredients :


Yellow potatoes 500 g Fiordilatte or Mozzarella 100 g Salami 50 g Cooked ham in a 50 g thick slice Parmigiano Reggiano 2 tbsp Eggs 2 Extra virgin olive oil to taste Black pepper to taste Salt to taste


Extra virgin olive oil to taste Breadcrumbs 20 g Parmesan Cheese 30 g


To prepare the potato gateau, start by boiling the latter. To do this, rinse them and pour them into a large pot, covering with plenty of cold water. Transfer the pot to the heat and, as soon as the water is boiling, count about 30-40 minutes, depending on the size of the potatoes. Do the fork test to make sure they are actually cooked: if the prongs easily reach the center of the tubers then they are ready. Drain the potatoes and begin to peel them while they are still hot, help yourself with a small knife so as not to burn yourself. Finally, crush them immediately in a container: when the potatoes are hot, they are more easily discarded and will not present lumps. In the meantime cut the mozzarella into cubes and place it in a colander to squeeze it, in this way it will drain excess whey. You can alternatively, squeeze it with the help of a clean cloth. Cut the salami into cubes of about 1 cm, do the same with the slice of cooked ham. At this point, take the freshly mashed potatoes and add the eggs, A sprinkling of pepper, salt, a drizzle of oil and grated Parmesan cheese. Mix the ingredients, and when the mixture is well blended you can combine the ham and the salami into cubes.Then pour the drained mozzarella into the bowl and mix all the ingredients. At this point, oil a square baking dish 20x20 cm. Sprinkle with breadcrumbs. Move the pan to ensure that the breadcrumbs are spread over the entire surface. Then pour the mixture with the help of a spatula to level it. Preparation Gateau of potatoes Sprinkle the surface with the breadcrumbs and Parmesan, season again with a drizzle of oil and bake in a preheated static oven at 180 ° for about 30 minutes. Once ready, your potato gateau will be steaming and inviting to be served !

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You can keep the potato gateau, ready, and then heat it as needed. It is not recommended to prepare it too many hours in advance before cooking it since the mixture may blacken. Freezing is not recommended.

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