Gattò di patate

Gattò di patate is an Italian dish influenced by the French Bourbon rule of Naples in the mid-1700's to the late 1800's. For me in the future it will be influenced by the previous nights dinner, and will be used to revamp leftover mashed potatoes, though probably on a smaller scale than the 2 pounds worth.

I only had canned ham on hand which on it's own isn't all that great. I was able to make it pretty tasty though so I have included directions for that if that's what you too have on hand.

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2 lb potatoes, peeled and cubed
4 Tbsp butter
6 green onions, sliced
3 eggs
1/2 c. grated Parmesan cheese
salt and pepper to taste
1/2 c. heavy cream

1 c. ham, chopped OR 1 can ham
4 oz. cheese

Butter, room temp
Seasoned breadcrumbs

Cook the potatoes in salted water until completely tender. Drain and immediately add the green onions and butter. Mash until completely smooth. Add the Parmesan cheese, heavy cream, and salt and pepper. Taste for seasoning. Add the three eggs and mix completely. 

Heat your oven to 350 F.

Directions for canned ham - heat some oil in a small nonstick pan over medium high heat. Add the ham from the can whole, don't crumble it yet. Leave it there until the bottom is golden.  Then turn it over and cook on that side until golden there as well. Mash it some to break it up, I used my potato masher. Let the inside cook some and remove from the heat. When cool enough to handle chop it into small bits. 

In a 9-inch spring-form pan grease generously with butter. Pour the bread crumbs in to the bottom of the pan. Tilt the pan to coat the sides making sure they are completely coated. Pour out the excess crumbs. 

Place half of the potato mixture in the bottom of the pan. Layer with large chunks of cheese and the ham, leaving at least an inch between the cheese and the edge of the pan. Top with the remaining potato mixture. Spread the top flat. Sprinkle evenly with breadcrumbs and dot with butter. 

Bake at 350 for 30 minutes. If the crumbs on the top of the cake aren't golden turn the heat up for a few minutes to brown. 

Remove from the over and let sit for 15 minutes before serving. 

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I served mine with tomato salad on a bed of romaine and sunflower sprouts. I just layered the sliced romaine, then a layer of the sprouts, and the topped with tomato salad. I doubled the dressing on the salad so also act as the dressing for the remaining greens.