Gatto di Patate

Italian Potato Cake, a traditional dish from Naples, Italy, is the perfect hearty side dish to serve alongside grilled steak or chicken. The bread crumb topping makes this cheesy potato casserole completely irresistible. The Italians are known for adding anything in the ,kitchen, so if you don’t have a particular cheese, use what you have. If you do not have a piece of salami, add bacon. If you have half of a red bell add it.

INGREDIENTS

4     tablespoons butter, divided

½    cup chopped onion (1 medium)

3     cloves garlic, minced

½    cup Italian-seasoned fine dry bread crumbs, divided

6     cups left over mashed potatoes

2     eggs, lightly beaten

1/8   teaspoon freshly grated nutmeg

1    cup grated Parmigiano-Reggiano or Parmesan cheese

¾   cup chopped salami and/or snipped prosciutto

¾   cup shredded provolone cheese

DIRECTIONS

Preheat oven to 350 degrees F.  Use 1 tablespoon of the butter to generously coat the bottom and sides of a 2-quart square baking dish. Sprinkle bottom and sides with 1/4 cup of the bread crumbs; set aside.

 In a large skillet heat 1 tablespoon of the butter over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until tender.Add the mashed potatoes to the skillet and mix until smooth. Stir in eggs and nutmeg. Stir in the Parmigiano-Reggiano cheese and salami.

Spread half of the potato mixture into the prepared baking dish. Sprinkle evenly with provolone cheese. Top with the remaining potato mixture, spreading evenly to cover the cheese. Melt the remaining 2 tablespoons butter; toss with the remaining ¼  cup bread crumbs. Sprinkle over potato mixture.

Bake for 20 to 25 minutes or until potato mixture is heated through and bread crumbs

are golden brown. Cut into squares. Serve warm.

 Based on a recipe in Better Homes and Gardens  magazine.