TRICKS AND RECIPES FOR A PERFECT POTATO GATEAU

Published on 05/03/2021 from Chef Giovanni Pantaleo

BUT DO YOU KNOW HOW TO MAKE A POTATO GATEAU ??

How to Make the Perfect Gateau: 5 Rules

Potatoes: better if old

Cured meats

Cheeses

The assembly

The cooking

3 recipes for making potato gateau

Neapolitan gateau

How to make gateau in the microwave

Single portion of eggless gateau

Mashed potatoes, topped with eggs, cured meats, and cheeses, all baked in the oven: that's what potato gateau is. But is it gateau or gattò ? The original name is French and means "cake." When Queen Maria Carolina of Habsburg, wife of Ferdinand I of Bourbon, arrived in the kingdom of Naples in 1768, accompanied by French chefs, the Neapolitans began to change some of the names: "monsieurs" became "monzù," and gateau was distorted into gattò . Over the years, the recipe was modified to use local products, and the Gruyère was replaced by fiordilatte with the addition of scamorza and provola, while the cooked ham gave way, partly, and sometimes entirely, to Neapolitan salami. Historical reenactments aside, before giving you three different potato gateau recipes , let's see what rules to follow for a perfect result.

HOW TO MAKE THE PERFECT GATEAU: THE 5 RULES

Choosing the right ingredients, paying particular attention to the type of potatoes, cured meats, cheeses, assembly, and cooking: here are some tips for making an excellent gateau.

POTATOES: BETTER THE OLD ONE

Among the various types of potatoes , to make a good gateau, choose yellow-fleshed ones, even better if they're old. It may seem contradictory, but using fresh potatoes won't help with this dish. Choosing older ones will have minimal starch. They should then be cooked in boiling water, without removing the skin to prevent them from absorbing too much water. Once cooked, drain, peel, and mash them while still hot: this will make it easier to avoid lumps. You can also microwave potatoes , placing them in a suitable container with half their weight: for every 500 g of potatoes, pour 250 ml of water, cover, and cook on high power for 6 to 8 minutes, depending on the size of the potatoes. After checking for tenderness, peel them and proceed with the rest of the chosen recipe.

Cured Meats

The filling for potato gateau varies from region to region. A classic is mozzarella, fontina, and cooked ham . In the Neapolitan version, for example, Neapolitan salami and dried sausage are preferred. Choose your favorite cured meat, keeping in mind that the more you add, the more flavorful it will be, and therefore, you'll need to add less salt to the filling.

CHEESES

Smoked provola, scamorza, and fontina are all suitable cheeses for making gateau because they melt easily without releasing too much liquid. If you prefer a milder flavor like mozzarella or fiordilatte , be sure to cut the cheeses at least half an hour before using them and drain them in a colander to remove excess liquid. I also suggest topping the surface of the mixture with a few knobs of butter , which, in addition to adding flavor, will help form a crust.

THE ASSEMBLY

Once the potatoes are cooked and mashed, season them with a little salt and butter, a sprinkling of Parmesan cheese, and proceed with the assembly. You can choose whether to mix everything together in the bowl , making sure the filling is evenly distributed. Alternatively, you can also place some of the potatoes in the baking dish, then arrange the cured meats and cheeses, followed by more potatoes, thus creating several layers, a bit like you would with lasagna . Finally, there are those who like to create a single layer, distributing half of the dough, all the sauce in the center, and then more potatoes. There is no right or wrong way to assemble: it really depends on your taste. I prefer the one in which the ingredients are distributed evenly, how about you?

COOKING

Preheat oven to at least 180°C (350°F) and no higher than 220°C ( 428°F), depending on the size of your baking dish and the amount of potatoes you've used. Cooking time can vary from a minimum of 30 minutes to a maximum of 45. Once cooked, turn the grill knob to the grill position and continue cooking for 4-5 minutes to create a crust. Let the batter rest for at least half an hour after baking and serve warm as a main course. The special thing about gateau is that it can also be served cold, cut into squares, as an appetizer. A great way to recycle any leftovers!

3 RECIPES FOR MAKING POTATO GATEAU

Now that we've covered some general tips, let's dive into the recipes and look at three different versions. We'll start with the Neapolitan version, rich in provola and salami, followed by a quick microwave version, and finally, an egg-free version to accommodate those with egg intolerances.

NEAPOLITAN GATEAU

It's one of the typical dinners of my childhood, especially when I arrived at my grandmother's house in Naples: she prepared the gateau in advance in the afternoon and let it rest, so that when we arrived she could dedicate herself to us, having dinner already ready.

Ingredients for 4-6 people

1.2 kg of potatoes
2 eggs
30 g of parmesan cheese
50 g of milk
200g smoked provola (or smoked scamorza)
100 g of salami
100 g of diced cooked ham
a pinch of salt
qb of extra virgin olive oil
a pinch of pepper (optional)
qb of butter
a pinch of breadcrumbs

Procedure

Boil the potatoes in their skins in a large pot of water for about 30 minutes . To check if they're cooked through, prick them with a toothpick or fork. Drain and rinse under cold water.
Peel and mash them , preferably while they're still warm. Place them in a large bowl, add salt and a drizzle of oil, mix, and let cool.
Add the eggs, followed immediately by the Parmesan cheese, milk, salt, and, if desired, pepper. Mix with a wooden spoon. Then add the cheese, salami, and cooked ham and mix again.
Take a baking dish, butter it, and sprinkle it with breadcrumbs. Pour the mixture in and level it with the back of a spoon . Finally, sprinkle the breadcrumbs on top to create a crust.
Preheat the oven to 200°C and bake for at least 35 minutes ; then, turn the dial to grill and continue baking for another 5 minutes , until golden brown. Turn off the oven and let it rest in the oven, then serve warm or at room temperature.

HOW TO MAKE GATEAU IN THE MICROWAVE

Besides being lighter, microwave cooking is much quicker. You can cook the potatoes in the steamer and then, after assembling, bake them.

Miti74/shutterstock.com

Ingredients for 4-6 people

1.2 kg of potatoes
500 ml of water
50 g of butter
1 egg
30 g of grated Parmesan cheese
200 g of salami
200 g of fontina cheese
100 g of mozzarella
a pinch of salt
a pinch of pepper
qb of extra virgin olive oil
a pinch of breadcrumbs

Procedure

Place the potatoes in a microwave-safe steamer or a Pyrex dish, filling the bottom with a little less than half their weight in water. Then, cover with a suitable lid and cook on maximum power, about 800 W, for 5 minutes . Remove, turn the potatoes, being careful not to burn yourself with the steam, and continue cooking for at least another 3-4 minutes .
Meanwhile, dice the mozzarella and drain it in a colander to remove excess liquid.
Once the potatoes are soft, drain and peel them. Mash them with a potato ricer and place them in a large bowl. Season with salt, oil, a knob of butter, pepper, and Parmesan cheese, then mix and let cool . Add the egg, stir well, and when well combined, add the diced mozzarella, salami, and Fontina.
Mix and pour the mixture into a microwave-safe pan , such as a Pyrex dish, previously buttered and dusted with breadcrumbs. Sprinkle the breadcrumbs over the top of the mixture as well.
Finish with a few knobs of butter on top . Microwave at 650W with the grill on for at least 10 minutes, then check that the surface has a golden crust and, if necessary, bake for a few more minutes. Let it rest in the oven and serve warm.

SINGLE PORTION OF EGG-FREE GATEAU

For those who have trouble digesting eggs, here's a variation that doesn't require them. In this case, the gateau is assembled individually, making it perfect as an appetizer.

Vincenzo De Bernardo/shutterstock.com

Ingredients for 4-6 people

1 kg of boiled potatoes
50 ml of milk
200 g of sliced cooked ham
300 g of fontina cheese
80 g of grated Parmesan cheese
50 g butter or 40 ml extra virgin olive oil
a pinch of salt
a pinch of pepper
a pinch of breadcrumbs

Procedure

Boil the potatoes in plenty of water, peel them, mash them, and season with a little salt, oil, and pepper. Add the milk, Parmesan cheese, and butter (or oil), and mix until smooth .
Take some pastry cutters, grease them, and place them on a baking sheet lined with parchment paper. Drop a spoonful of batter into the cutters , smoothing them out. Create a layer of fontina, top with a slice of cooked ham, and finally, some more potatoes.
Coat the mini gateau with breadcrumbs, add a knob of butter , and then move on to preparing the second course. Once you've used all the individual portions, cover and refrigerate for at least an hour to firm up.
Once the time is up, preheat the oven to 220°C, remove the cookie cutters, and bake for at least 30 minutes , then turn the grill to the grill position for another 5 minutes . Remove from the oven and let cool. Using a spatula, lift the gateau out, place it on a plate, and serve.