Potato Gateau

Name: Potato Gateau
Ingredients: 2 1/2 pounds (1.2 kilograms) potatoes; 4 tablespoons grated Pecorino Romano; 7 tablespoons (100 grams) butter, cut into pieces; 2 eggs; 1/2 teaspoon salt; 1/2 teaspoon grated nutmeg; 1 dash freshly ground black pepper, to taste; 10 1/2 ounces (300 grams) fresh mozzarella; 3 1/2 ounces (100 grams) gorgonzola or blue cheese; 1 cup (150 grams) prosciutto cotto, thinly sliced; 3 tablespoons bread crumbs; 1 tablespoon extra virgin olive oil

12 ingredients

6 steps

Ingredients

2 1/2 pounds (1.2 kilograms) potatoes
4 tablespoons grated Pecorino Romano
7 tablespoons (100 grams) butter, cut into pieces
2 eggs
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1 dash freshly ground black pepper, to taste
10 1/2 ounces (300 grams) fresh mozzarella
3 1/2 ounces (100 grams) gorgonzola or blue cheese
1 cup (150 grams) prosciutto cotto, thinly sliced
3 tablespoons bread crumbs
1 tablespoon extra virgin olive oil

Directions

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

Preheat the oven to 350° F.
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

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

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

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

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