Potato bake with salami

Ingredients

• 500 gYellow potatoes
• 100 gFiordilatte mozzarella
• 50 gNeapolitan salami
• 50 gCooked ham, in one thick slice
• 2 tablespoonsParmigiano Reggiano DOP, aged 24 months
• 2Eggs
• As neededExtra-virgin olive oil
• As neededFine salt
• As neededBlack pepper
• 30 gParmigiano Reggiano DOP
• 20 gBreadcrumbs
• As neededExtra-virgin olive oil

Instructions

1. 1

   Cook the potatoes

   Wash the potatoes and put them in a large saucepan, covered with plenty of cold water. Bring to the boil, then cook for about 30–40 minutes, depending on their size. Test with a fork: it should reach the centre easily. Drain the potatoes and peel them while still hot, using a knife to protect your hands.

2. 2

   Mash and drain

   Mash the potatoes straight away in a bowl while they are hot, so they break down easily without forming lumps. Meanwhile, cut the mozzarella into cubes and leave it in a sieve to drain off excess whey, or use a clean cloth.

3. 3

   Cut the fillings

   Cut the Neapolitan-style salami into cubes of about 1 cm, then dice the thick slice of cooked ham in the same way. Add the eggs to the freshly mashed potatoes.

4. 4

   Season the mash

   Add a pinch of black pepper, salt, a drizzle of olive oil and the grated Parmigiano.

5. 5

   Mix in the meat

   Mix the potato mixture thoroughly until combined, then fold in the diced ham and salami.

6. 6

   Add the mozzarella

   Add the drained mozzarella to the bowl and mix everything together. Grease a 20 x 20 cm square baking dish.

7. 7

   Fill the dish

   Coat the inside of the dish with breadcrumbs, moving it around so they cover the base and sides. Spoon in the mixture and level it with a spatula.

8. 8

   Bake until golden

   Scatter breadcrumbs and Parmigiano over the top, then add another drizzle of olive oil. Bake in a preheated conventional oven at 180°C for about 30 minutes, until a golden crust has formed.

What is a potato gateau?

Potato gateau, also called gattò, is a Neapolitan baked potato dish with roots in the city’s layered culinary history. It turns mashed potatoes and savoury fillings into a sliceable bake with a crisp top.

This version combines fiordilatte, Neapolitan salami and cooked ham. Draining the mozzarella and adding the toppings before baking help give it a creamy centre and browned crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 0g protein, 15g carbs, 22g fat.

The potatoes provide most of the carbohydrates, while the olive oil, fiordilatte, salami and Parmesan contribute much of the fat; the eggs, cheese and meats also provide protein. The supplied nutrition listing reports 0 g protein despite those ingredients, so treat that figure cautiously. Serve a portion with salad or vegetables to balance the plate.

Choosing the potatoes

Yellow potatoes: these are the variety specified for the recipe. Cook them whole with their skins on, then peel and mash them while hot for a smoother mixture.

Doneness: check the largest potato with a fork after 30 minutes. If the fork does not reach the centre easily, continue cooking and check again.

Keep the mozzarella from watering the bake

Drain the fiordilatte: cut it into cubes and leave it in a sieve while preparing the other ingredients. Removing excess whey helps keep the potato mixture from becoming too wet.

Cut evenly: aim for roughly 1 cm cubes of salami and similar-sized pieces of ham. This makes them easier to distribute throughout the mash.

Getting the texture right

Mash while hot: the recipe calls for mashing the potatoes as soon as they are peeled. This helps them break down readily and reduces lumps.

Mix in stages: combine the eggs and seasonings with the mash first, then add the diced meats and drained mozzarella. Mix until evenly incorporated without leaving large pockets of filling.

The breadcrumb coating and crust

Prepare the dish: grease the 20 x 20 cm dish, then move it around as you add the breadcrumbs so the inside is coated. This gives the mixture a breadcrumb-lined surface to bake against.

Finish the top: scatter over the remaining breadcrumbs and Parmigiano, then drizzle with olive oil. Bake at 180°C in a conventional oven for about 30 minutes, watching for a golden crust.

Serving the potato bake

Let the bake settle briefly after it comes out of the oven so it is easier to portion. Serve it warm, when the cheese and potato centre is still soft.

A crisp green salad or simply cooked vegetables make a fresh contrast to the rich salami, ham and cheese. The bake can also be served as part of a larger spread.

Recipe notes & tips

• Choose potatoes of a similar size so they cook at roughly the same rate.
• Peel the potatoes carefully while hot, using a knife to avoid burning your fingers.
• Drain the fiordilatte before adding it to the mixture.
• Use the stated 20 x 20 cm dish to keep the mixture at the intended depth.
• Check for a golden crust at around the 30-minute mark.

Variations

• More cheese: add extra fiordilatte for a cheesier centre.
• Peppery finish: add a little more black pepper to the mash.
• Different salami: use another firm salami in place of the Neapolitan style.
• Herb note: mix chopped parsley into the potato mixture.
• Vegetable side: serve with cooked greens for a fresh contrast.

Common mistakes to avoid

• Undercooked potatoes: keep boiling until a fork reaches the centre easily.
• Lumpy mash: mash the potatoes as soon as they are peeled and still hot.
• Wet mozzarella: drain the cubes in a sieve before mixing them in.
• Uneven filling: cut the salami and ham into small, similar-sized cubes.
• Pale topping: bake until the breadcrumb and Parmesan crust is golden.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout; the topping may soften during storage.

Frequently asked questions