Italian Potato Cake – Gateau di Patate

Comfort food! It’s winter, it’s cold outside, sometimes I just want a recipe that is easy to put together but will deliver a good flavor and warm me up. This was the case last night. I really didn’t feel like putting up a big dinner but I still wanted a real dinner. Gateau di Patate came to my mind. This is an Italian recipe but don’t ask why it uses the french word for cake “gateau” because I have no idea!

Gateau di patate

The process to make this Potato Cake is simple and the result is guaranteed but it takes some time to make it. It is not actual working time, it is waiting time but start to prepare your gateau di patate well in advance. It preserves very well in the fridge, you just need to reheat it in the oven when ready to eat, very convenient!

This amount will feed 4 people.


  • 1kg potatoes
  • 120 gr ham. I used Prague ham (Prager Schinken in German) and it was delicious!
  • 100 gr mozzarella. A mozzarella ball will work well in this recipe, you want the juice.
  • 100 gr gouda cheese (original recipes call for scamorza or provola, I couldn’t find either but gouda worked great!)
  • 100 gr cream cheese (Philadelphia)
  • 80 gr grated parmesan cheese (divided)
  • salt
  • pepper
  • nutmeg
  • 1 egg
  • butter
  • bread crumbs


Grab one kilo of potatoes of similar size, put them in a pot, cover with abundant water and add a handful of kosher salt. Put on the stove, cover with a lid and bring to a boil. Boil for 35-40 minutes. Check the doneness by poking one of the potatoes with a fork, if you can easily go through the potato they are ready. Drain the water and let cool while you prepare the other ingredients.

Preheat the oven to 180°C (360°F).


Cut the ham, the mozzarella and the gouda in small pieces/cubes.

Peel the potatoes and mash in a large bowl.

Add the cubed ham, mozzarella and gouda. Add the cream cheese and half of the parmesan cheese. Add a pinch of salt, pepper and nutmeg. Add the egg and mix everything together thoroughly.

Oven dish steps

Butter an oven dish (bottom and sides) and spread bread crumbs all over it. Using a square oven dish you will obtain a rather high gateau di patate (shown in the pics above). With a larger rectangular oven dish your gateau will be lower therefore more crunchy having a larger percentage of crispy sides (shown in the pics of the slices). The crispy rectangular one is my favorite version :)

Pour the potato mixture in the oven dish and even it out. Sprinkle the top with a little bread crumbs, the remaining parmesan cheese and add small chunks of butter here and there.

Bake for 30 minutes.

Take out of the oven and let stand for 5-10 minutes.

Portion and enjoy!

Gateau di patate


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