We had this for dinner tonight, and I thought I'd pass on the love. Especially with the weather getting cold, this is what I would call comfort food for grownups. (well, for kids too if they don't mind a wine flavor to things)
Potato Gatto (these amounts are for making it as a side, or a main dish for a small family. I doubled it for our family)
-2 1/2 lbs. potatoes washed
-2 tablespoons plain bread crumbs
-1/4 cup butter, softened
-2/3 cup warm milk
-1 cup plus 2 tablespoons freshly grated paremesan (don't skimp, really use fresh)
-1 large egg, beaten
-1/4 teaspoon grated nutmeg (I didn't put this in, as I don't like nutmeg)
-Salt and pepper to taste
-8 ounces fresh mozzarella, cut into 1/2-inch dice (don't skimp on this either, use real fresh) (oh, and this wasn't enough cheese to potato ratio for us, next time I'll use more. But then again, I am a cheese freak.)
-4 ounces sliced Genoa or other Italian-style salami and/or prosciutto, chopped (I used just the genoa, and it was great. If you don't want the wine flavor of genoa, I would definitely stick to the dry italian sausages/salamis)
1. Place the potatoes in a 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.(I left the skins on) 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°. Spread the mixture evenly in the dish, dot with the remaining 1 tablespoon of butter,(I didn't do the butter on the top) 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.