Nonna Liliana Barone’s Sicilian Potato Pie

Name: Nonna Liliana Barone’s Sicilian Potato Pie (Gattò di Patate)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: Salt, to taste; 5 pounds (2.3 kg) Idaho potatoes, washed and peeled; 3 tablespoons (45 ml) extra-virgin olive oil, plus more for greasing the pan and drizzling; ¾ cup (180 ml) whole milk; ½ cup (1 stick, or 120 g) unsalted butter, melted; ¾ cup (75 g) grated Pecorino Romano cheese; 3 large eggs, at room temperature; 3 tablespoons (12 g) chopped fresh parsley (optional); ¼ cup (30 g) plain bread crumbs, plus more for sprinkling; 4 ounces (113 g) provolone cheese, sliced; 4 ounces (113 g) sliced ham; 8 ounces (227 g) fresh mozzarella, sliced

Gattò di Patate

Preparation info

Yield:
10
servings

Difficulty
Easy
Ready in
1 hr 45

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

A gattò is a savory potato pie layered with different meats and cheeses typical of the regions of Sicily and Campania. Nonna Liliana fills her gattò with savory prosciutto cotto and provolone, and makes it every Thanksgiving in place of mashed potatoes as a way of melding cultures.

Ingredients

Salt, to taste
5 pounds (2.3 kg) Idaho potatoes, washed and peeled
3

Europe
Italy
Sicily
Campania
Pie
Thanksgiving

Method

Bring a large stockpot of generously salted water to a boil. Drop the potatoes in, whole, and cook until a fork can easily pierce a potato, about 30 minutes.
Preheat the oven to 375°F (190°C). Grease a 13 × 9-inch (33 × 23 cm) pan with olive oil. Set a