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

4.8 (28 ratings)

Rate it:

Ingredients

3 lbs potatoes (I used Gold; try to use similar sized potatoes)
1/3 cup milk (room temperature or heated (few extra pats of butter, to top the dish))
1/2 cup butter (softened/slightly melted)
1/2 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

1
Butter the inside of the dish(es) to be used.
2
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.
3
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))
4
Stir in the butter and milk.Then the grated Parmigiano cheese. Then the eggs, one at a time.
5
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.
6
Now, add the chopped ham (I used whole slices here, but prefer smaller sized pieces for easier serving). Then top with slices of mozzarella.
7
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!
8
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!