Best Gateau Di Patate Potato Cake Recipes

Gateau di Patate image

Provided by Giada De Laurentiis

Time 2h

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, plus 4 tablespoons
1/4 cup breadcrumbs, divided
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, smashed and peeled
3/4 teaspoon kosher salt, plus more for the water
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for the water
1 cup sour cream
1 1/2 cups freshly grated Parmigiano Reggiano, divided
2 large eggs, lightly beaten
1/2 pound chopped finocchiona, chopped
1/2 pound smoked provolone or smoked mozzarella, grated or diced

Steps:

Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.

Gateau di Patate: Potato Cake image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 potatoes, peeled
4 tablespoons/60 ml extra-virgin olive oil
1 cup/250 ml pancetta, diced
1 onion, coarsely chopped
1 egg
1/2 cup/125 ml freshly grated Pecorino cheese
1/2 cup/125 ml freshly grated Parmigiano cheese
1/2 cup/125 ml Parmigiano, cut into chunks
1 cup 250 ml breadcrumbs
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Boil the potatoes until fork tender and let cool. Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp. In a mixing bowl, mash the potatoes. Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed. Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside. Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until the breadcrumbs are golden brown.