Potato Gateau Recipe – The GialloZafferano Recipe

Podcast Recipe

Duration 2:47 – 8 steps

Potato gateau is a delicious preparation based on potatoes and various cured meats. A mess to take out of the oven with an irresistible golden crust that will ensure a succulent meal. This famous and ancient preparation is a cornerstone of Neapolitan cuisine and then revisited in other regions of southern Italy. However, the potato gateau, Italianised as gatò or gatò, made its appearance on the luxurious tables of the Kingdom of the Two Sicilies only at the end of the 1700s. In fact, the refined palate of Queen Maria Carolina of Habsburg, wife of Ferdinand I of Bourbon, did not he wanted to separate himself from the delicacies of the monsieurs – the French chefs – recalled to the court of the Kingdom of Naples. This was how the Neapolitan people learned the technique and made it their own. He replaced the gruyere with fior di latte, and then embellished the pasticcio with cooked ham and salami. And not only that. Even the name soon changed from potato gateau to gattato… and even the monsieurs did not escape the Neapolitan imagination, therefore becoming the “monzù”! Each family passes down their own version of this irresistible mess made with boiled potatoes, and so we too have decided to share with you the recipe for the potato gateau created by Chef Roberto Di Pinto!

Also try these delicious variations:

Potato gateau