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Thursday, November 17, 2011

Gatò Di Patate (Italian Potato Pie)

This is my version of one of my Dad's recipes and was one of my favorite meals as a child, it is so good. Gato is usually made with left over mashed potatoes and cheeses and meats in the fridge but I love this dish so much that I make mashed potatoes just for Gato. I like to describe Gato as an Italian Shepherd's Pie.  The Italian word gatò comes from the French gâteau which means cake, a word left over from when the French  occupied Naples, Italy.
Prepared Mashed Potatoes (5 large potatoes or 2 1/2 pounds of russet)You want a real moist and creamy mashed potato for this recipe but if they are not just add some melted butter and milk to the mashed potatoes.
2 eggs beaten
4 -8 ounces diced sandwich meat2 such as ham or salami
6-8 ounces left over cheeses chopped in small pieces or grated: I like 1/2 Parmesan  1/2 Provolone
1/4 cup bread crumbs for the mixture and a little more for the topping
3 tablespoons olive oil for the mixture and a little more for the topping
a little salt and a lot of pepper added to the mashed potatoes
Preheat oven to 350. Grease a large lasagna pan with butter. Prepare your mashed potatoes and flavor with salt and a lot of pepper. Make sure it is light and creamy, adding more butter or milk if needed. Add the fillings: brad crumbs, eggs, olive oil, ham and cheese and mix well. Pour into the pan. Sprinkle a light veil of breadcrumbs and little more Parmesan over top and drizzle with some more olive oil. Bake at 350 for 30-35 minutes or until it it is golden brown and bubbly.

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