Gateau di Patate (Potato Gratin) - 6 Servings
- Potatoes 1 lb (500 g) - yellow
- Your favorite salami 2 oz (50 g)
- Parmigiano Reggiano DOP 2 tbsp - (aged 24 months) plus a pinch more for the baking dish
- Fine salt to taste
- Black pepper to taste
- Fior di latte mozzarella 3 ½ oz (100 g)
- 2 Eggs
- Breadcrumbs 3 tbsp
- Extra virgin olive oil to taste
To prepare potato gateau, start by boiling the potatoes. To do this, rinse the spuds and place them into a large saucepan, covering with plenty of cold water. Place the pot over heat and, as soon as the water starts to boil, count about 30-40 minutes, depending on the size of the potatoes. Test them with a fork 2 to make sure that they are actually cooked: if the fork easily reaches the center of the largest potato, they are ready. Drain the potatoes and start peeling them while they are still hot, helping yourself with a small knife to avoid scalding your hands.
Mash potatoes immediately in a bowl: when they are hot, they are easier to mash and will virtually be lump-free. In the meantime, dice the mozzarella and place it in a sieve to drain any excess liquid 6. Alternatively, you can squeeze it with a clean cloth.
Dice the salami into about 1/3 inch pieces. Now take the freshly mashed potatoes and add the eggs, a sprinkling of pepper, salt, a drizzle of oil and grated Parmesan.
Mix the ingredients, and when the mixture is well amalgamated you can add the ham and the diced salami.
Pour the drained mozzarella cheese into the bowl and mix all the ingredients. Oil a 4x4-inch (20x20 cm) square baking dish and sprinkle with breadcrumbs. Move the pan to ensure it is evenly coated with breadcrumbs. Now pour the mixture in the pan using a spatula to level it.
Sprinkle the surface with breadcrumbs and Parmesan, season again with a drizzle of oil and bake in a static oven preheated to 350°F (180°C) for about 30 minutes. Once ready, your potato gateau will be a steaming and inviting dish ready to be served!