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Meat, Italy

Neapolitan potato gattò

Neapolitan potato gattò is a baked mashed potato dish stuffed with ham, salami and mozzarella, a specialty from Naples. It serves 4, takes 1h20 total, stays easy to make, and costs about €2.60 per person. The key to success is working with mashed potatoes that are dry and still warm when you add the eggs.

A Naples style potato bake, the gattò, stuffed with ham, salami and mozzarella, for a dinner the whole family agrees on.

Neapolitan potato gattò
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under its golden, crunchy breadcrumb crust, the gattò hides a soft mashed potato filling packed with ham, salami and mozzarella that stretches with every slice. It's a generous dish, nothing like a bland gratin, where each bite moves between the creaminess of the potato and the salty bite of the cured meats. Nutmeg and parmesan add depth without ever taking over.

This is the kind of dish that feels comforting on a cold fall or winter evening, when you want a hearty dinner without spending all night on it. Kids love it for the melted cheese and the satisfying texture of a thick potato cake, while adults appreciate how simple and indulgent it manages to be at once. It works just as well for a weeknight meal as for a family Sunday table.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Green salad 1

Dairy

  • Milk 10 cl
  • Butter 50 g
  • Eggs 2
  • Grated parmesan 50 g
  • Mozzarella 150 g

Butcher

  • Cooked ham 150 g
  • Salami 80 g

Pantry

  • Breadcrumbsoften in the pantry 3 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the peeled potatoes in salted water, then mash them. 25 min

    Dry the mash over the heat for a few minutes so it's less watery.

  2. Add the warm milk, 30 g of butter, the eggs, parmesan and nutmeg, and mix well.

    Add the eggs off the heat so they don't cook in the hot mash.

  3. Butter a baking dish and coat it with breadcrumbs, then spread half the mash in the bottom.

    A breadcrumb coated dish gives you a golden crust on the edges.

  4. Scatter the diced ham, salami and mozzarella over the top, then cover with the rest of the mash.

    Smooth the top with the back of a spoon and dot with small pieces of butter.

  5. Bake at 200°C until the top is golden, and serve with the green salad. 30 min

    Let it cool for ten minutes, it slices more cleanly.

Our tips to get it right

  • Pick a starchy potato variety like russet, it gives you a drier mash that's easier to shape and hold together.
  • Cut the ham, salami and mozzarella into small, even cubes so the filling spreads evenly in every slice.
  • If your mash still feels wet after cooking, dry it a bit longer over low heat before adding the warm milk.

The variations

  • Swap the salami for dry sausage or prosciutto if you want a milder flavor.
  • For a vegetarian version, skip the ham and salami and add diced grilled vegetables like zucchini or bell peppers instead.
  • For a faster version, use store bought mashed potatoes and spend your prep time on the filling and the bake instead.

What to serve it with

  • A sharply dressed green salad
  • Roasted seasonal vegetables
  • Sparkling water with lemon

Storage

The gattò keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, in individual portions, either before or after baking. Reheat it in the oven rather than the microwave to get the crust crisp again.

Questions about this dish

Can you make the gattò ahead of time?

Yes, you can assemble the whole dish the day before and keep it covered in the fridge. Bake it the next day, adding a few extra minutes since it starts cold.

Which potatoes work best for gattò?

Go for a starchy variety like russet, it absorbs the milk well and gives you a firm mash. A waxy potato would make the inside too dense.

Does gattò freeze well?

Yes, you can freeze it raw or already baked, in individual portions that are easy to pull out later. Let it thaw in the fridge before reheating it in the oven.

How do you adjust gattò for kids?

You can cut back slightly on the salami for a milder flavor and dice the filling a bit smaller. Melted mozzarella wins over most kids, even the picky ones.

How long does it take to make a Neapolitan potato gattò?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Neapolitan potato gattò?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Neapolitan potato gattò cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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