POTATO GATTO
2 1/2 pounds potatoes, scrubbed (I used Yukon Gold)
2 tablespoons plain bread crumbs
1/4 cup (1/2 stick) unsalted butter, softened
2/3 cup warm milk
1 cup plus 2 tablespoons freshly grated pecorino Romano or
Parmigiano-Reggiano
1 large egg, beaten
1/4 teaspoon grated nutmeg
Salt and pepper to taste
8 ounces fresh mozzarella, cut into 1/2-inch dice
4 ounces sliced Genoa or other Italian style salami and/or prosciutto
chopped (I used just prosciutto)
1. Place the potatoes in large saucepan with cold water covering them
completely. Cover the pan and bring the water to a simmer over
medium-high heat. Cook the potatoes until they are tender when pierced
with a knife, about 20 to 30 minutes. Drain them and let them cool
slightly.
2. Generously butter a 2-quart baking dish. Sprinkle the dish
with the
bread crumbs, turning it to spread the crumbs evenly.
3. When the potatoes are cool enough to handle, remove the skins. Place
the potatoes in a bowl and mash them until smooth. Stir in 3 tablespoons
of the butter, the milk, 1 cup of the grated cheese, the egg, the nutmeg,
and salt and pepper to taste. Fold in the mozzarella and meat.
4. Heat the oven to 400 degrees. Spread the mixture evenly in
the dish,
dot with the remaining 1 tablespoon of butter, and sprinkle with the
remaining 2 tablespoons of grated cheese. (This dish can be prepared
to
this point and refrigerated for up to 24 hours.)
5. Bake the dish until the top is browned and the center is hot, 40
to 45
minutes (50 minutes if it was refrigerated). Let it cool for 10 minutes
before serving.
Serves 10
Submitted By Marie Falco