Ham and Potato Casserole (Cheesy Main Course or Side Dish)

This ham and potato casserole with gooey cheese, or Gattò di Patate (as it’s called in Italy) is a comfort food that will be a family favorite the first time you make it. Directions for a vegetarian recipe are included.

My mother made this ham and potato casserole for my brother’s high school graduation open house. Everyone raved about it, but she never made it again.

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Shall I add that my brother is now 43? I still remember how much I loved this and I was only 21 when he graduated. Why my mother never made it again, and why I never made it until now, boggles my mind. My mother is just as mystified, but we’re making up for lost time!

Another mashed potato recipe you’ll love: potato croquettes!

Recipe source

The recipe comes from Il Cucchaio D’Argento (The Silver Spoon) which is a fabulous Italian cookbook. It’s sort of a bible of Italian cooking the way Americans have the Betty Crocker Cookbook, I suppose. Although I found the recipe online, for some reason, it’s been changed from the original recipe. My mother used the version from the hardcover copy of the old book she still has, so I stuck to the original recipe as that’s the one we had enjoyed so much.*

If you’ve ever had duchesse potatoes, you’ll know that they are light and fluffy in the center and have a lovely, crisp crust. Well, think of this cheesy potato casserole, or gattò di patate, as a duchesse potato lasagna with ham and mozzarella cheese filling!

Looking for more fun and delicious ways to use potatoes?
Check out my Italian Potato & Roasted Red Pepper Salad, and Springtime Garlic Scape Potato Salad!

Why is this Ham and Potato Casserole called Gattò di Patate?

The reason given in Il Cucchaio D’Argento, for the name of this dish being “gattò”, is the mispronunciation, by Italians, of the French word, “gateaux”, which means “cake” (not to be confused with the Italian word for cat).

I have to make this again very soon, because my husband, daughter and I devoured the first one I made!

*In the recipe photos, I show full slices of ham, but it was difficult to cut into the pieces after being baked, so  I now layer pieces of chopped ham. This can also be made vegetarian just by omitting the ham. Remember to use leftover mashed potatoes to make this whenever you have them.

Ham and Potato Casserole with Cheese
(Gattò di Patate)

Adapted from Il Cucchaio D’Argento.         Serves 6 (large servings)

FULL PRINTABLE RECIPE BELOW

Ingredients

• potatoes
• milk
• butter
• Parmigiano Reggiano
• eggs
• mozzarella cheese
• ham
• breadcrumbs
• Kosher or sea salt

Special equipment: An 9 x 9 ovenproof dish (I used an 8×8 pan and 2 ramekins)

Directions

Butter the inside of the dishes to be used.

Begin by scrubbing the potatoes and putting them in a pot; fill with water and add about 2 teaspoons of salt. Bring to a boil and simmer until a knife inserted into the center of a larger potato goes in easily.

Peel the potatoes after draining them (the skins slip off easily) and either put through a potato ricer (preferable) or mash them. Taste the potatoes and add salt if needed. They should be really tasty, just with added salt.

Preheat oven to 350º F (180º C).

Stir in the butter and milk.

Then the grated Parmigiano Reggiano cheese.

Then the eggs, one at a time.

Assemble the Ham and Potato Casserole

Add about 1/4 tsp more salt (for the added eggs). Next, sprinkle breadcrumbs over the bottom of the buttered dish and spread about one third of the potato mixture onto the breadcrumbs.

Now, add the chopped ham.

Then top with slices of mozzarella.

Repeat; ending with a layer of potatoes on top. Sprinkle with more breadcrumbs, and dot with butter. I made a little pattern to make it look pretty!

I also ended up making two vegetarian versions (no ham) in a couple of ramekins.

Bake for 30 to 40 minutes (place on a higher rack in the oven towards the end of baking, if you like a more golden brown crust on the potatoes). And this photo will prove that you can make this ham and potato casserole ahead of time and reheat it to serve!

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For another Italian potato recipe, check out my friend, Frank’s site at Memorie di Angelina for a Basilicata potato casserole.

Potato, Ham and Mozzarella Bake: Gattò di Patate (Vegetarian Version too)

Servings: 6

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Additional Time: 35 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

An Italian ham, cheese and potato dish that's absolutely delicious. Perfect as a side or even a main.

4.8 from 28 votes

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Ingredients

US CustomaryMetric

• 3 lbs potatoes I used Gold; try to use similar sized potatoes
• ⅓ cup milk room temperature or heated (few extra pats of butter, to top the dish)
• ½ cup butter softened/slightly melted
• ½ cup Parmigiano Reggiano grated
• 3 eggs
• 5 oz mozzarella cheese sliced or shredded
• 4 oz ham about 5 slices, nitrate/nitrite free (I used Applegate's Black Forest ham)
• 3 Tbsp breadcrumbs
• 1 tsp Kosher or sea salt

Get Recipe Ingredients

Instructions

• Butter the inside of the dish(es) to be used.
• Begin by scrubbing the potatoes and putting them in a pot; fill with water and add about 2 teaspoons of salt. Bring to a boil and simmer until a knife inserted into the center of a larger potato goes in easily.
• Peel the potatoes after draining them (the skins slip off easily) and either put through a potato ricer (preferable) or mash them. Taste the potatoes and add salt if needed. They should be really tasty, just with added salt. (Preheat oven to 350º F (180º C))
• Stir in the butter and milk.Then the grated Parmigiano cheese. Then the eggs, one at a time.
• Add about 1/4 tsp more salt (for the added eggs). Next, sprinkle breadcrumbs over the bottom of the buttered dish and spread about one third of the potato mixture onto the breadcrumbs.
• Now, add the chopped ham (I used whole slices here, but prefer smaller sized pieces for easier serving). Then top with slices of mozzarella.
• Repeat; ending with a layer of potatoes on top. Sprinkle with more breadcrumbs, and dot with butter. I made a little pattern to make it look pretty!
• Bake for 30 to 40 minutes (place on a higher rack in the oven towards the end of baking, if you like a more golden brown crust on the potatoes). You can make this ahead of time and reheat it to serve!

Notes

I also ended up making two vegetarian versions (no ham) in a couple of ramekins.

Nutrition

Serving: 1 | Calories: 519kcal | Carbohydrates: 45g | Protein: 21g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1102mg | Potassium: 1100mg | Fiber: 5g | Sugar: 3g | Vitamin A: 843IU | Vitamin C: 45mg | Calcium: 289mg | Iron: 3mg

Did you Make this Recipe?

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Author: Christina Conte from an adaptation of Il Cucchiaio D'Argento

Course Main Courses

Cuisine Italian

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