Potato Gateau: The Recipe for a Timeless Classic with 3 Tips…
Forkful after forkful, I admit, I could finish a whole pan of potato gateau by myself! I am not exaggerating-it is truly irresistible. Soft, flavorful, with a golden crust to die for! If you’ve never tried it, it’s time to remedy that. Sure, it’s not exactly a quick recipe but every minute it takes is justified as soon as you taste this goodness!
Ingredients:
- 1kg/ 2.2 lbs potatoes
- 50g g 1/2 cup grated Parmesan cheese
- 65g 1/4 cup milk
- 2 eggs
- 200g / 7 oz cooked ham, diced
- 200g / 7 oz smoked scamorza cheese
- Fresh rosemary
- Salt
- Pepper
- Breadcrumbs
- Butter
How to Prepare Potato Gateau:
- Boil the potatoes in a pot of salted water until soft when pierced with a fork (this will take 30-40 minutes from boiling).
- Mash the potatoes, add the milk, Parmesan cheese and salt. Let cool about 10 minutes and then add the eggs and pepper as well. Stir the mixture with a wooden spoon or spatula.
- Add the cooked ham, diced scamorza cheese, and a few rosemary needles if you like. Mix everything again until well blended.
- Take a 20- or 22-cm hinged mold, butter it and coat the bottom and edges with breadcrumbs. Pour in the mixture and level it well.
- Spread more breadcrumbs on the surface and add a few butter flakes. Bake at 190°C (375°F) in a static oven for 45 minutes. Then turn on the grill, bake another 10 minutes so that a nice crispy crust forms!
- Take out of the oven, let it cool and then unmold the gateau! It is great both hot and cold!
Bon Appetit!
