Potato Gateau

1. 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. 2

   Preheat the oven to 350u00b0 F.

3. 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. 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. 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. 6

   Bake until golden and crisp, about 45 to 50 minutes, and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.