Fluffy, buttery, cheesy baked mashed potatoes sound like the best addition to any lineup of classic casseroles. This mashed potato and ham bake is inspired by the French and Italian gatto di patate, which can be found in Katie Parla’s latest cookbook:
Foods of the Italian Islands. Imagine a crispy mac and cheese topping on your rich mashed potatoes with an added ham layer (which almost reminds me of lasagna). You’re going to wow everyone with that perfectly squared off slice—yup, the addition of eggs will do that. This comfy casserole-style side dish is a dream for both the meat and carb connoisseurs. Read on for tips on how to make it.
What is gatto di patate?
“Gatto” refers to a cake in French, which is why people bake this potato casserole in a round springform pan. Mashed potatoes are combined with pieces or slices of ham and baked with lots of cheese and bread crumbs. Coating the outer edges with bread crumbs makes the cake a little more special; however, to keep things simple, this recipe is made in a 9″ x 9″ pan. Feel free to switch it up.
More cheese is BETTER:
Wondering why it’s Italian? The ingredients speak for themselves. Cheese is one of the stars of the dish, so we went with mozzarella, fontina, and Parmesan. Sharp cheeses are perfect here, but provolone is a common option too.
The ham:
This dish is made with thinly sliced deli ham. The cross-section is great for presentation. But you can chop a thick ham steak or leftover baked ham if you prefer chunkier pieces. Other Italian cured meats like prosciutto or pancetta can be replaced with cooked ham.
Storage:
You can bake, let cool, and store in the refrigerator for up to 3 days. Slowly reheat in a 350° oven until the center is warmed through. Make the mashed potatoes up to 1 day ahead and assemble later on.
Try this recipe? Let us know in the comments below.