NONNA'S POTATO PIE (GATTÓ DI PATATE)
Italian Soul Food for Sunday Family Meals
Nonna’s Potato Pie, or Gattò di Patate, is one of the most comforting and nostalgic dishes from southern Italy—especially Naples. This Italian soul food blends soft mashed potatoes with cheese, eggs, and cured meats, then bakes it until golden and crispy on top.
This pie is a staple for Sunday meals and big family gatherings, often served as a main or hearty side dish. Every nonna has her own version, layering in her favorite cheeses and cured meats, turning a humble potato base into a dish full of love and flavor. Some families even make vegetarian versions, replacing the meats with extra cheese or sautéed vegetables. It’s a flexible recipe that adapts beautifully to your taste and dietary needs.
It’s perfect served hot, warm, or at room temperature, making it ideal for meal prep or potluck tables. Pair it with a crisp salad or grilled vegetables, and it’s a full meal in itself.
While Gattò di Patate is rich and indulgent, it also offers some balanced nutrition. Potatoes are a great source of energy and provide potassium, fiber, and vitamin C. The eggs and cheese contribute protein and calcium, and the little butter used adds healthy fats.
A little history
The name gattò is a Neapolitan twist on the French word gâteau, a nod to its origins during the 18th century Bourbon rule, when French techniques influenced local cooking traditions.
Gattò di Patate, in fact, was born in Naples in the late 1700s, when French chefs brought to the region by Queen Maria Carolina (sister of Marie Antoinette) introduced the concept of savory potato-based pies to Neapolitan kitchens. Locals adapted the recipe using regional ingredients: potatoes from Campania, local cheeses, and Italian cured meats, creating a dish that was both elegant and deeply homey.
Over generations, Gattò became less about court cuisine and more about nonna's tradition—a dish made from scratch, baked with care, and served with pride. Today, it remains one of the most beloved comfort foods in Italy’s southern regions, especially during festive meals, holidays, and family Sundays.
INGREDIENTS👇🏻
• 1.5kg | 52.9oz potatoes
• 125g | 4.4oz Italian salame
• 125g | 4.4oz cooked ham
• 250g | 8.8oz sweet provola cheese
• 80g | 2.8oz Parmigiano cheese
• 2 eggs
• Butter as required
• Breadcrumbs as required
• Coarse and fine sea salt
The recipe step by step
Add cold water and a generous handful of coarse sea salt to the pot with the potatoes
Close with a lid, bring to boil and boil for circa 40 minutes
Half the boiled potatoes and pass them through a masher, then let them cool down thoroughly
Dice the sweet provola cheese and the Italian salame [don’t use pepperoni, please! ^^], then roughly chop the cooked ham and add them all into a bowl with the cooled mash potato
Add the eggs and season with sea salt and black pepper before folding all the ingredients thoroughly
Last but not least, add the parmigiano cheese and mix it all together again
Butter the oven tray and line its bottom as well as its sides with breadcrumbs
Move the potato mix into the oven tray and level well with a spatula, making sure not to leave air pockets
Spread a thin layer of breadcrumbs on top of your pie and add a few specks of butter here and there
Bake for 40 minutes at 200 °C | 392 °F, with the fan on
Before serving, let it cool down a little so it sets and you can cut neat portions…then enjoy! 😋
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