Photograph of the finished Gattò di patate

Italy · Bánh khoai tây xốt trắng kiểu Palermo

Gattò di patate

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 2 kg
  • Photograph of Caciocavallo cheese Caciocavallo cheese 520 g
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 360 g
  • Photograph of Fresh milk Fresh milk 1.2 l
  • Photograph of Flour Flour 140 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Panko breadcrumbs Panko breadcrumbs 180 g
  • Photograph of Nutmeg Nutmeg 8 g
  • Photograph of Salt Salt 32 g

Method

  1. 1 Boil potatoes with their skins on for 35 minutes, then peel and mash them while still hot.
  2. 2 Cook the white sauce from butter, flour, and milk for 8 minutes, then season with nutmeg.
  3. 3 The Palermo version mixes white sauce with potatoes and uses caciocavallo, unlike the Neapolitan version which only has potatoes and provola.
  4. 4 Mix the white sauce into the mashed potatoes along with the eggs to create a smooth, creamy mixture.
  5. 5 Place half of the block in the mold, then layer it with sliced prosciutto and caciocavallo.
  6. 6 Cover the remaining parts, sprinkle with breadcrumbs and butter, then bake at 190 degrees for 40 minutes.

With an appliance

  • Air fryer 1 hr 30 min

    Replace step 6: spray oil onto the breadcrumb coating, run the air fryer at 205 degrees for 26 minutes, and rotate the tray at minute 13; the potato surface will crisp up quickly, and large molds must be divided into batches.

Start cooking