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The Famous Neapolitan Potato Flan: Gateau Di Patate (Aka Gatto')

Potato gateau  ( Neapolitan Gattò)  is a delicious potato casserole enriched with provolone cheese and various cured meats that is soft and tasty and that no one can give up. Crispy around and soft inside the gateau has a little long preparation but it is always worth it.
Course Dessert
Cuisine Italian
Servings 6


  • 7 Medium Potatoes
  • 2 Eggs
  • 1 Cup Milk
  • 1/4 Cup Butter
  • 1/4 Cup Parmigiano Reggiano Cheese
  • Salt to taste
  • Nutmeg to taste
  • Black Pepper to taste
  • 20 Slices Salami
  • 6 Slices Cooked Ham
  • 1 Cup Provolone Cheese
  • Breadcrumbs to taste


  • To prepare the potato gateau start by heating the potatoes
  • Boil the potatoes covered with water until they are just soft enough.
  • Once cooked, peel them and mash them with a potato masher in a bowl.
  • Now season the potatoes by forming a mixture with : eggs, Parmesan cheese, milk, butter, salt, black pepper, chopped parsley, nutmeg and mix.
  • Now add chopped salami, diced provola and chopped cooked ham and knead.
  • Grease an oven dish and sprinkle it with breadcrumbs.
  • Lay the potato mixture inside
  • Compact the potatoes with the help of a spoon or your hands and sprinkle with breadcrumbs
  • Add a few butter flakes on top.
  • Place a few butter flakes on top of the gateau and bake at 350 f for about 40 minutes until golden brown on the surface.
  • Grill for 10 minutes
  • Take the gateau out of the oven and let it rest for a while before serving.


  • You can make the potato gateau with your favorite cured meats and substitute fior di latte or pasta filata type cheese for the provolone.
  • Dose the milk and butter according to how much the potatoes absorb until the dough is very soft.


  • Store the potato gateau in a cool place for 2 days and reheat as needed
Keyword Flan
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