Potato Cake from Napoli (Gatto) Recipe

Name: Potato Cake from Napoli (Gatto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds baking potatoes, about 16; 4 eggs; 1/4 cup fresh ricotta; 1 1/2 cup freshly grated Parmigiano-Reggiano; 1 cup freshly grated Pecorino; 1/2 pound soppressata, cut into 1-inch batons; 1/2 cup milk; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 2 tablespoons plus 2 tablespoons butter, cut into small dots; 1/2 cup fresh bread crumbs; 1 pound fresh mozzarella, cut into tiny cubes, less than a 1/4-inch

Servings: persons

4 pounds baking potatoes, about 16
4 eggs
1/4 cup fresh ricotta
1 1/2 cup freshly grated Parmigiano-Reggiano
1 cup freshly grated Pecorino
1/2 pound soppressata, cut into 1-inch batons
1/2 cup milk
1 bunch Italian parsley, finely chopped to yield 1/4 cup
2 tablespoons plus 2 tablespoons butter, cut into small dots
1/2 cup fresh bread crumbs
1 pound fresh mozzarella, cut into tiny cubes, less than a 1/4-inch

1
Preheat oven to 450 F.
2
Fill a pasta pot with water and add the whole potatoes.
3
Bring the water to a boil and cook until tender, about 45 minutes.
4
Drain and peel the potatoes and pass them through a food mill.
5
While the potatoes are still warm, place them in a mixing bowl and combine the eggs, ricotta, cheeses, soppressata, milk and parsley.
6
Stir just enough to evenly mix.
7
Butter a 12-inch springform pan with 2 tablespoons of butter and dust with breadcrumbs.
8
Place half of the potato mixture into the pan and gently smooth it to the edges.
9
Sprinkle the mozzarella over the potato mixture, to within 1/2 inch of the outer edge, but not over.
10
Smear the remaining potato mixture over carefully, and smooth with a wet spatula.
11
Sprinkle with remaining bread crumbs and dot with remaining butter.
12
Place the gatto in the oven and cook 25 to 30 minutes, until light golden brown on top.
13
Remove from oven, let stand 15 minutes, unmold and serve in slices.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pounds baking potatoes, about 16, 4 eggs, 1/4 cup fresh ricotta, 1 1/2 cup freshly grated Parmigiano-Reggiano, and more.

Yes, Potato Cake from Napoli (Gatto) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Cake from Napoli (Gatto)

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