To warm up your winter evenings, there is nothing better than this potato soufflé (although not technically a soufflé, this is the way we call it), also called "Gato' di Patate". As a child, I remember this one being my absolute favourite dish out of my family's cooking repertoire and for good reasons: it's incredibly smooth in texture and flavour, it has lots of good cheese and those irresistible golden crunchy breadcrumbs on the outside. Gato' di Patate is also perfect for utilising cheese leftovers but you will need at least these three: parmesan, fresh mozzarella and Swiss gruyère. Just take out the ham for a vegetarian version of this classic Central Italian winter dish.
Gato' di patate. (Potato soufflé'). -serves 10.
500g of potatoes, 300g mozzarella cheese, 1 cup of parmigiano cheese, 200g of Swiss gruyère cheese, 2 eggs, 100g of butter, bred crumbs, prosciutto cotto (ham), salt, nutmeg.
Mix mashed potatoes with butter, one or two eggs and parmigiano cheese, a good pinch of salt and nutmeg while still hot. Add diced mozzarella, bits of prosciutto or ham, grated parmigiano and any other cheese you like (except for blue cheese). Pour the mixture in to an oven bowl and top with bread crumbs and a few bits of butter. Bake for about 40 minutes and/or until golden brown. Serve hot.
