Gateau di patate

David Rocco makes a comforting potato bake, oozing with cheese and flecked with nuggets of pancetta
By David Rocco
Gateau di patate
  • Rating:
  • Serves: 4-6
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 6 potatoes, peeled and cut into chunks
  • 4 tbsp extra virgin olive oil
  • 250 g pancetta, diced
  • 1 onion, roughly chopped
  • 1 egg
  • 125 g pecorino cheese, freshly grated
  • 125 g parmigiano reggiano, cut into chunks
  • 125 g parmigiano reggiano, freshly grated
  • 250 g breadcrumbs


1. Preheat oven to 200C/180C fan/gas 6. Boil potatoes until fork tender and let cool.

2. Heat up half the olive oil in a saucepan. Add the pancetta and onions. Cook until onions are golden in colour and pancetta is crisp.

3. In a mixing bowl, mash the potatoes. For a creamier texture, use a potato ricer. Add an egg, the cooked onions and pancetta, all the cheeses and salt and black pepper. Mix well until all the ingredients are evenly distributed.

4. Grease a baking dish with the remaining olive oil and add half the breadcrumbs to the base of the dish and set aside.

5. Transfer the potato mixture to a baking dish and evenly spread over a pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until breadcrumbs are golden brown.

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