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1
Cook the potatoes, whole and in their skins, in a large pot with plenty of water to cover, until they are cooked through and easily pierced but still intact.
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2
Drain the potatoes, and peel them while hot.
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3
Put 6 ounces of the butter (1 1/2 sticks) in the heavy pan, and set it over low heat.
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4
Rice the potatoes directly into the pan as the butter melts.
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5
Stir the mound of riced potatoes vigorously to blend them with the butter, then stir in the hot milk.
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6
Beat the eggs and yolks together, and blend into the potatoes along with the salt.
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7
Finally, sprinkle 1 cup of the grated cheese on top of the potatoes, and incorporate thoroughly.
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8
Heat the oven to 375 .
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9
With some of the remaining butter, grease the insides of the baking dish well, then coat the bottom and sides with 1/4 cup of the bread crumbs.
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10
Spread half of the whipped potatoes in the dish in a smooth layer, distribute the cubed mozzarella evenly on top, then cover the cheese with the rest of the potatoes, spread smooth.
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11
Toss the remaining bread crumbs and grated cheese together, and sprinkle on top of the potatoes.
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12
Melt the last 2 tablespoons of butter (or get some more), and drizzle it all over.
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13
Cover the dish with a sheet of aluminum foil, pressed against the sides to seal the gatto, and place it in the oven.
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14
Bake for 30 minutes, remove the foil, and bake another 20 minutes, or until the top is crisp and nicely colored.
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15
Cut portion-sized squares in the hot gatto and lift out with a spatula, keeping the layers of potato and cheese intact.
