Gatto di Patate

Servings: 8

Preparation Time: 20 minutes

Start to Finish Time: 1 hour 20 minutes

• Ingredients

  • 1 kilogram Russet potato, peeled and cut into 2 inch pieces

  • 1 900 ml box Aurora chicken broth no salt added

  • 2 bay leaves

  • 1/2 teaspoon freshly grated nutmeg

  • 2/3 cup freshly grated Parmigiano

  • 2 eggs

  • 1 cup Aurora Muffaletta

  • 150 grams Prosciutto Cotto

  • 6 slices smoked mozzarella

  • 1 cup Aurora plain bread crumbs

  • 1/4 cup unsalted butter

  • Aurora extra virgin olive oil

  • Aurora Kosher salt to taste finely chopped fresh parsley, for garnish

  Serving Ideas: Change up the cheese and the Prosciutto Cotto for a new twist, but always include the Muffaletta!

• Directions

  Preheat oven to 375 degrees. Lightly oil a 8 x 10 oven proof dish. Set aside.

  Place potatoes and bay leaves in a pot, cover with chicken broth (adding water if needed), season with salt, and bring to a boil. Simmer for about 15 minutes until tender, then drain, discard bay leaves, and return potatoes to the pot.

  Season potatoes with salt, add nutmeg and 3/4 of the Parmigiano. Mash, then mix in the eggs until well incorporated.

  Layer half of the potato mixture in the dish, then top with muffaletta, prosciutto cotto, and mozzarella. Add remaining potato, then sprinkle with breadcrumbs, Parmigiano, and drizzle with oil. Top with butter pieces. Bake for 45 minutes until golden and heated through.

  Let rest for 10 minutes, garnish with parsley, and enjoy!