Preparation

To prepare potato gateau, start by boiling the potatoes.

To do this, rinse the spuds and place them into a large saucepan, covering with plenty of cold water.

Place the pot over heat and, as soon as the water starts to boil, count about 30-40 minutes, depending on the size of the potatoes.

Test them with a fork to make sure that they are actually cooked: if the fork easily reaches the center of the largest potato, they are ready.

Drain the potatoes and start peeling them while they are still hot, helping yourself with a small knife to avoid scalding your hands.

Finally, mash them immediately in a bowl: when they are hot, the potatoes are easier to mash and will virtually be lump-free.

In the meantime, dice the mozzarella cheese and place it in a sieve to drain any excess liquid 6.

Alternatively, you can squeeze it with a clean cloth.

Dice the Neapolitan salami into about 1/3 inch (1 cm) pieces and do the same with the slice of ham 8.

Now take the freshly mashed potatoes and add the eggs ,a sprinkling of pepper, salt, a drizzle of oil and grated Parmesan cheese.

Mix the ingredients , and when the mixture is well amalgamated you can add the ham and the diced Neapolitan salami .

Pour the drained mozzarella cheese into the bowl and mix all the ingredients.

Oil a 4x4-inch (20x20 cm) square baking dish and sprinkle with breadcrumbs .

Move the pan to ensure it is evenly coated with breadcrumbs.

Now pour the mixture in the pan using a spatula to level it .

Sprinkle the surface with breadcrumbs and Parmesan cheese 22, season again with a drizzle of oil and bake in a static oven preheated to 350°F (180°C) for about 30 minutes.

Once ready, your potato gateau will be a steaming and inviting dish ready to be served!.

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