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Potato Gattò is the mashed potato of my childhood. It’s a traditional Neapolitan savory pie made of mashed potato, cheese, and cured meats. The name is an Italianization of the French word “gâteau”. My mother would prepare it every Thanksgiving and Christmas, and because she rarely followed a recipe, Potato Gattò tasted a little different each year… but always delicious. One year she’d use soppressata, another year mortadella, and the cheese ratio? Completely dependent on what she had on hand.
Today, I’m sharing my own version so that you can bring a little Italian comfort to your holiday table too. My Potato Gattò is a creamy, cheesy, savory potato bake crowned with a crisp, buttery breadcrumb topping. It blends Yukon gold potatoes, two types of mozzarella, Parmigiano Reggiano, and diced soppressata into a cozy, nostalgic dish that always earns applause.
❤️ Why You’ll Love Potato Gattò
- Potato Gattò is holiday comfort food royalty. It’s rich and hearty, yet elegant enough for a holiday spread. It slices like a casserole, and pairs beautifully with everything from roasted meats to a vibrant winter salad.
- Patato Gattò is one of those dishes that somehow tastes even better the next day.
- Patato Gattò can be completely prepared a few days before serving!!
🍲 Ingredients
Potato Gattò is deceptively simple: potatoes, cheese, cured meats, a few pantry staples, and a golden, crunchy topping. But together? They transform into the kind of dish that gets your guests asking for the recipe before they’ve even finished their first bite.
Here’s what makes it shine:
🧈 Unsalted butter adds richness to both the breadcrumb topping and the potato base, giving the dish its signature indulgent flavor.
🧀 Parmigiano Reggiano brings salty, nutty depth that balances the creaminess of the potatoes.
🍞 Panko breadcrumbs create the ultra-crisp, golden crust that makes every slice irresistible.
🌿 Fresh parsley brightens the topping with a pop of freshness.
🧄 Garlic powder adds a gentle, savory warmth without overpowering the dish.
🥔 Yukon gold potatoes mash up silky smooth and naturally buttery, making them ideal for this bake.
🥚 Eggs help bind the potato mixture so it slices beautifully.
🥛 Whole milk loosens the mash and enhances the velvety texture.
🍖 Soppressata introduces smoky, savory bites throughout.
🧀 Smoked mozzarella adds depth and a subtle, delicious smokiness.
🧀 Fresh mozzarella melts into stringy, creamy pockets that make each forkful dreamy.
👩🍳 How to Make Potato Gattò
Potato Gattò is incredibly easy to prepare, and unlike traditional mashed potatoes, it can be made several days before serving.
Prepare your breadcrumb topping and baking dish. Mix the melted butter, Parmigiano Reggiano, panko, parsley, garlic powder, salt, and pepper. Grease your baking dish with butter, then coat it with a bit of the breadcrumbs so the final bake releases easily.
Boil and peel the potatoes. Add your unpeeled potatoes to a pot, cover with water, salt generously, and boil until tender.
Mash the potatoes. Cool, peel, and rice or mash them until smooth.
Make the potato base. Mix in the melted butter, cheese, eggs, milk, salt, pepper, soppressata, smoked mozzarella, and fresh mozzarella.
Assemble the Potato Gattò and Bake. Spread the mixture into your breadcrumb-lined dish. Top it with the remaining breadcrumbs. Bake until golden, crisp, and irresistible.
🪄 Tips and Tricks
- Use Yukon gold potatoes for the creamiest mash—russets work too, but they won’t be quite as velvety.
- Boil the potatoes with the skins on so the potatoes don’t get waterlogged. Don’t worry, after boiling them, the skin will peel right off.
- Let the potatoes cool before peeling so they don’t steam you alive (learn from my mistakes).
- Mix the cheese into warm—not hot—potatoes so everything melts just enough without turning gummy.
🗒 Variations & Substitutions
- Swap soppressata for Genoa salami, prosciutto, mortadella, or leftover holiday ham.
- Add sautéed onions or caramelized shallots for sweetness.
- Go full vegetarian by skipping the cured meats and bumping up the cheese! Still delicious!
- Use gluten-free breadcrumbs if needed.
- Trade whole milk for half-and-half for extra richness.
- Swap smoked mozzarella for provolone or scamorza if that’s what you have.
🗒 Best Served With
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully, and the texture stays dreamy.
How to Reuse Leftovers
- Reheat slices of Potato Gattò in a skillet for an extra-crispy bottom.
- Cut into cubes and serve as a brunch side with eggs.
- Top with a fried egg for a killer breakfast.
🤔 Common Questions
Can I make POTATO GATTÒ ahead of time?
Absolutely. Assemble it, refrigerate it, then bake before serving—or bake it fully and reheat.
Do I have to use soppressata?
Nope! Use whatever cured meat you love—or leave it out entirely.
Potato Gattò
Ingredients
Breadcrumb Topping Ingredients:
- 3 tbsp unsalted butter, melted
- ½ cup grated parmigiano reggiano
- ¾ cup panko bread crumbs
- 2 tbsp fresh parsley, chopped
- 2 tsp garlic powder
- ½ tsp kosher salt
- pepper to taste
Potato Base Ingredients:
- 3 lbs Yukon gold potatoes
- 2 tbsp unsalted butter, melted
- ½ cup Parmigiano Reggiano, grated
- 2 eggs
- ¼ cup whole milk
- 1½ tsp kosher salt
- pepper to taste
- 6 ounces of soppressata, diced
- 8 ounces of smoked mozzarella, diced
- 6 ounces of fresh mozzarella, diced
Instructions
- Preheat the oven to 375°F.
- Prepare the breadcrumb topping: Combine the melted butter, Parmigiano Reggiano, panko, parsley, garlic powder, salt, and pepper in a medium bowl. Mix well.
- Prepare the casserole dish: Grease a 9×13-inch baking dish with butter. Sprinkle ¼ cup of the breadcrumb mixture into the dish and tilt or pat it around so the bottom and sides are lightly coated. Set the remaining breadcrumbs aside.
- Cook the potatoes: Place the unpeeled potatoes in a large pot. Cover with water by about two inches, salt generously, and bring to a boil. Cook until the potatoes are fork-tender.
- Cool and mash: Drain the potatoes and let them cool to room temperature. Peel off the skins, then pass the potatoes through a ricer or mash until smooth.
- Mix the potato base: Add the melted butter, grated cheese, eggs, milk, salt, pepper, soppressata, smoked mozzarella, and fresh mozzarella to the warm potatoes. Use your hands or a spoon to mix until everything is evenly combined.
- Assemble: Transfer the potato mixture to the prepared baking dish. Spread it evenly, then sprinkle the remaining breadcrumb topping over the surface.
- Bake: Bake for 30 minutes, or until the top is lightly golden and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was delicious
one of my families favorites…glad you loved it!