Potato, Ham and Mozzarella Bake: Gattò di Patate (Vegetarian Version too)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
35 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
519 kcal
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Course
Main Course
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Cuisine
Italian
Potato, Ham and Mozzarella Bake: Gattò di Patate (Vegetarian Version too)
Description
Potato, Ham and Mozzarella Bake, known as Gattò di Patate, starts with simmered potatoes peeled and riced or mashed to a smooth consistency. Milk, softened butter, and Parmigiano Reggiano enrich the potatoes before eggs are folded in to bind the mixture. The baking dish is buttered and lined with breadcrumbs to prevent sticking and add subtle texture to the bottom crust.
Layers are formed by spreading a third of the potato mixture, followed by chopped ham pieces and slices of mozzarella cheese, repeated until topped with potatoes. Baking at moderate heat melts the cheese, cooks the eggs through, and achieves a golden crust. The dish combines creamy and cheesy textures with the salty flavor of ham, though vegetarian versions exclude meat, making it a versatile bake.
This comforting casserole suits meals needing a hearty side or main, served warm and ideal for feeding multiple people. Adjusting ham quantity or making vegetarian ramekins allows flexible serving options. The recipe balances softness from potatoes with melty cheese and savory ham for a satisfying texture and taste.
Ingredients
- 3 lbs potato 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 egg
- 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 salt or sea salt
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
- Scrub potatoes well before boiling; skins peel easily after cooking for simple preparation.
- Mash potatoes smoothly or use a ricer for best texture; add salt to taste after mashing.
- Butter the baking dish and sprinkle breadcrumbs on the bottom to prevent sticking and add crunch.
- Use nitrate/nitrite-free ham for a milder flavor, or omit for a vegetarian version.
- Assemble in layers with chopped ham and mozzarella; smaller pieces of ham help with easier serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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