We’re hoping you already know this, but let this serve as a reminder that Italian food isn’t all pasta and sauce. Don’t get me wrong, pasta is amazing, but there’s so much more to Italian cuisine than just noodles. And that’s great news for me, because I can’t have regular pasta now that I have to follow a gluten-free diet.
I just ran across this amazing Italian dish (Torta di Patate con Cotto e Mozzarella), shared by content creator Giovanni Siracusa (@unpezzoditalia) and it’s creamy, cheesy, crispy and absolutely packed with flavor. It’s like a mash-up of mashed potatoes, a casserole, and a pie all in one—basically comfort food perfection. If you love potatoes (who doesn’t?), this is a must-try and it’s going into my menu rotation right away.
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How to Make Torta di Patate con Cotto e Mozzarella
This potato “cake” with prosciutto cotto and mozzarella (also sometimes called Gattò di patate) is all of our favorite things layered into one dish.
You can grab the full recipe on Siracusa’s Instagram page, but you’ll need golden potatoes, eggs, grated Parmigiano Reggiano, salt, olive oil, breadcrumbs, fresh mozzarella and sliced Prosciutto cotto, which is like the best-ever version of deli ham.
Start by boiling your potatoes until they’re perfectly fork-tender. Let them cool until you can handle them, then smash them by hand or with a potato ricer.
Mix in eggs, grated Parmigiano and salt. Stir everything together until it’s beautifully combined. This is your deliciously cheesy potato base.
Take a baking pan (a springform pan works great), grease it with olive oil and coat the inside with breadcrumbs. This simple but brilliant little trick gives your torta a crispy, golden crust that’s completely irresistible. Spread half of the potato mixture evenly into the pan, making a nice, even layer.
Now, it’s time for the good stuff! Lay down a generous layer of prosciutto cotto, followed by torn mozzarella. If you want to go the extra mile, sprinkle a little more Parmigiano on top, because more cheese is always the right choice, right?
Cover everything with the remaining potato mixture, smoothing out the top. Take a fork and create a crisscross pattern. Not only does it look beautiful, but it also helps the top crisp up.
Sprinkle the top with more breadcrumbs, a little Parmigiano and a drizzle of olive oil. This step will help create an amazing crust on top.
Bake at 400° for about 30-40 minutes, then switch to broil for the last few minutes to get that perfectly golden, crispy finish. When it’s done, let it cool slightly before slicing in.
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Why You’ll Love This Dish
This is a dish that’s creamy on the inside, crispy on the outside and packed with layers of flavor. Whether you serve it as a main dish or a side, it’s guaranteed to be a hit. It’s great for a Sunday supper and is even special enough for your Easter table, if you’re planning ahead for that meal.
Speaking of Easter, if you have leftover ham (and mashed potatoes), this would be the perfect dish to make.
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