Potato Cakes (Neapolitana Gattò di Patate)

Italian Potato Cake, or Gattò di Patate, is a Neapolitan dish of mashed potatoes topped with bread crumbs and filled with cheeses and salami. Gattò di Patate evidently gets the name gattò from the French term for cake, gateaux, adapted from when the French occupied Naples in the fifteenth and sixteenth century. This Italian potato cake is hearty and delicious. It makes a wonderful side dish for dinner or brunch. It reminds me of this mashed potato casserole, but it has a delicious Italian surprise inside, a layer of Fontina cheese and salami in the middle. I made this Italian potato cake in a springform pan so I could cut it into cake-like slices. You can also layer it in a casserole, top it with breadcrumbs, and serve it in squares.

5 Tbsp. unsalted butter
6 Tbsp. fresh breadcrumbs
3 lbs russet potatoes, peeled and cut into 1" cubes
½ cup heavy cream
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
3 large eggs, lightly whisked
¼ lb thinly sliced salami (preferably uncured), cut into ½" squares
6 oz fontina cheese, thinly sliced
⅓ cup Parmesan cheese, freshly grated

Heat your oven to 350°F (180°C/160°C fan, Gas Mark 4) with a rack in the middle. Spray a 9" spring form pan with spray oil and sprinkle the bottom and sides with ¼ cup of the breadcrumbs.

Place the potatoes into a large (4-6 qt) saucepan and cover with water by 1". Bring the pan to a boil and then lower to a simmer. Simmer for about 15 minutes, until the potatoes are tender.

Drain the potatoes and then return them to the pot. Turn on the heat and cook for 30-60 seconds to boil off any excess moisture.

Turn off the heat, add 5 Tbsp. of butter, and mash the potatoes with a potato masher. Add the cream, salt, and pepper. Let cool for a few minutes.

Stir in the eggs, one at a time.

Spread half of the potatoes into the spring form pan and evenly top with the fontina cheese slices and salami. Cover with the rest of the potatoes.

Melt 1 Tbsp. of butter and toss with the rest of the breadcrumbs and Parmesan. Sprinkle the mixture over the top of the potatoes.

Bake the potato cake for 35-45 minutes, until golden brown.

Cool for 10 minutes before unmolding and serving.

Makes 10 servings.