Sunday Potato Gateau

Sunday Potato Gateau

Courtesy of

Serves: 4 to 6
Prep time: 10 min
Cook time: 1 hrs


  • 2 1/2pounds (1.2 kilograms) potatoes
  • 4tablespoons grated Pecorino Romano
  • 7tablespoons (100 grams) butter, cut into pieces
  • 2eggs
  • 1/2teaspoon salt
  • 1/2teaspoon grated nutmeg
  • 1dash freshly ground black pepper, to taste
  • 10 1/2ounces (300 grams) fresh mozzarella
  • 3 1/2ounces (100 grams) gorgonzola or blue cheese
  • 1cup (150 grams) prosciutto cotto, thinly sliced
  • 3tablespoons bread crumbs
  • 1tablespoon extra virgin olive oil

    1. Peel the potatoes and cut them into 1/2-inch-thick slices. Steam the sliced potatoes in a pressure cooker for about 6 to 7 minutes. Alternatively, you can also boil the potatoes; in this case leave them whole, so they will absorb less water.
    2. Preheat the oven to 350° F.
    3. Mash the steamed potatoes in a bowl with a potato ricer. Mix the potatoes while they are still hot with the butter, eggs, grated Pecorino, salt, pepper, and nutmeg. Use a fork to make a creamy, smooth texture.
    4. Grease an 9 x 9-inch baking dish or oven-safe pot and sprinkle with half of the bread crumbs. Spoon half of the mashed potatoes on the bottom and flatten the surface with a spatula.
    5. Cover the potatoes with the prosciutto cotto and scatter the surface with pieces of mozzarella and gorgonzola. Top with the rest of the mashed potatoes, then flatten the surface with a spatula. Dust the surface with breadcrumbs, then drizzle with extra virgin olive oil.
    6. Bake until golden and crisp, about 45 to 50 minutes, and serve warm

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