Hearty Gattò di Patate: Neapolitan Potato Pie

Potato pie, potato cake or, as it's known in Naples – gattò di patate – is a dish that dates back to 1768, when King Ferdinand IV of Naples married Maria Carolina of Habsburg. 

Missing the tastes of home, she brought French chefs to the Kingdom of Naples. There they created a gâteau – or cake – of potatoes, cheese, salt, pepper and butter. In France, the cheese of choice would have been stringy Gruyere, but in Italy, local ingredients such as mozzarella and cured meats took center stage, giving birth to the gattò.

Ooni ambassadors Cristina and Giuliano (@vuoiassaggiare) have come up with their own version of the popular pie, one that’s crunchy on the outside and soft on the inside, highlighting potatoes alongside pancetta, salami, ham, provolone, mozzarella and grated parmesan. Crispy, rich and comforting, this pizza’s perfect for the royal in us all. 


Difficulty

Servings

4-6 servings

Prep Time

30

Cook Time

20

By Cristina Bruno & Giuliano Bronzi

Hearty Gattò di Patate: Neapolitan Potato Pie

1. Fill a stock pot halfway with water, add the potatoes and place on the stove.

Bring to a boil and cook until soft for 20-25 minutes.

2. Drain the potatoes and let them cool for 5 minutes, then remove the skin with a vegetable peeler.

 


3. Whilst they’re still warm, mash the potatoes in a large bowl with the help of a fork or a potato masher.


4. Add 2 eggs to the potatoes and mix everything together.

Next, add the salt, pepper and olive oil, followed by the pancetta, salami and ham.

Neapolitan Potato Pie Ingredients

5. Add the provolone and mozzarella, making sure to combine the ingredients well.


6. Grease the bottom of the glass baking dish with butter.

Pour the mixture into the dish, making sure to flatten and even out the top with a spatula. 


7. Sprinkle the surface with parmesan and breadcrumbs to create that classic crust when cooking.


8. Preheat your Ooni oven to 300°C.

Use an infrared thermometer to quickly and accurately check the temperature of the baking stone.


9. Cover the baking dish with foil and place it in the oven.

Lower the temperature to minimum heat (this will allow the gattò to cook inside without burning on top).

10. Cook for 15 minutes, turning once.

Remove the aluminum foil, turn again, and cook for another 5 minutes, or until the surface is golden.


11. Remove from the oven and let it cool for at least 15 minutes.


12. Slice, serve and enjoy your meal!.

Slice, serve and enjoy your meal!

Neapolitan Potato Pie

Cristina Bruno & Giuliano Bronzi

Based in Calabria, Italy, Ooni ambassadors Cristina and Giuliano’s love for cooking has evolved over time, focusing more and more on the world of pizza. You can find their recipes, culinary advice and more @vuoiassaggiare
  • 300g of potatoes (we recommend Yukon Gold)
  • 2 eggs
  • 5g salt
  • 5g pepper
  • 3ml extra virgin olive oil
  • 30g diced pancetta
  • 30g spicy salami, cut into small pieces
  • 30g sliced ham, chopped
  • 30g provolone, cubed
  • 30g fior di latte mozzarella, cut into small pieces
  • Butter, for greasing the pan
  • 10g Parmesan, grated
  • 10g breadcrumbs

Recommended Products

3 / 3