Potato, Ham and Mozzarella Bake: Gattò di Patate (Vegetarian Version too)

Name: Potato, Ham and Mozzarella Bake: Gattò di Patate (Vegetarian Version too)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 3 lbs potatoes; ⅓ cup milk; ½ cup butter; ½ cup parmigiano reggiano; 3 eggs; 5 oz mozzarella cheese; 4 oz ham; 3 Tbsp breadcrumbs; 1 tsp Kosher or sea salt

User Reviews

4.8

84 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
35 mins
Total Time
1 hr 10 mins
Servings
6
Calories
519 kcal
Course
Main Course
Cuisine
Italian

Potato, Ham and Mozzarella Bake: Gattò di Patate (Vegetarian Version too)

Ainsley Webb

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An Italian ham, cheese and potato dish that's absolutely delicious. Perfect as a side or even a main.

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Ingredients

Servings

3 lbs potatoes I used Gold; try to use similar sized potatoes
⅓ cup milk room temperature or heated (few extra pats of butter, to top the dish)
½ cup butter softened/slightly melted
½ cup parmigiano reggiano grated
3 eggs
5 oz mozzarella cheese sliced or shredded
4 oz ham about 5 slices, nitrate/nitrite free (I used Applegate's Black Forest ham)
3 Tbsp breadcrumbs
1 tsp Kosher or sea salt

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Instructions

Butter the inside of the dish(es) to be used.
Begin by scrubbing the potatoes and putting them in a pot; fill with water and add about 2 teaspoons of salt. Bring to a boil and simmer until a knife inserted into the center of a larger potato goes in easily.
Peel the potatoes after draining them (the skins slip off easily) and either put through a potato ricer (preferable) or mash them. Taste the potatoes and add salt if needed. They should be really tasty, just with added salt. (Preheat oven to 350º F (180º C))
Stir in the butter and milk.Then the grated Parmigiano cheese. Then the eggs, one at a time.
Add about 1/4 tsp more salt (for the added eggs). Next, sprinkle breadcrumbs over the bottom of the buttered dish and spread about one third of the potato mixture onto the breadcrumbs.
Now, add the chopped ham (I used whole slices here, but prefer smaller sized pieces for easier serving). Then top with slices of mozzarella.
Repeat; ending with a layer of potatoes on top. Sprinkle with more breadcrumbs, and dot with butter. I made a little pattern to make it look pretty!
Bake for 30 to 40 minutes (place on a higher rack in the oven towards the end of baking, if you like a more golden brown crust on the potatoes). You can make this ahead of time and reheat it to serve!

Notes

I also ended up making two vegetarian versions (no ham) in a couple of ramekins.

Nutrition Information

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Serving 1 Calories 519kcal (26%) Carbohydrates 45g (15%) Protein 21g (42%) Fat 29g (45%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 160mg (53%) Sodium 1102mg (46%) Potassium 1100mg (31%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 843IU (17%) Vitamin C 45mg (50%) Calcium 289mg (29%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 519 kcal

% Daily Value*

Serving	1
Calories	519kcal	26%
Carbohydrates	45g	15%
Protein	21g	42%
Fat	29g	45%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	160mg	53%
Sodium	1102mg	46%
Potassium	1100mg	23%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	843IU	17%
Vitamin C	45mg	50%
Calcium	289mg	29%
Iron	3mg	17%