Potato gateau
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Serves:     people
Notes from Anna
  • You can substitute other cold meats and cheese for the ham and mozzarella if you like stronger flavours.
  • This simple dish is excellent cut into small squares and served at room temperature as an easy appetiser.
  • Any leftovers are delicious cold for lunch with raw carrots and celery sticks.


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  1. Scrub the potatoes clean. Put them in a saucepan, cover with water and place on a medium heat. Boil for 15- 20 minutes or until you can easily pierce them with a fork.
  2. Drain the potatoes and leave to cool a little. Then peel and mash.
  3. PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
  4. In a large bowl mix the mashed potato with the parmesan, eggs, a pinch of salt, a generous grinding of black pepper and a grating of nutmeg. Use a wooden spoon for this job.
  5. Dice the ham and the mozzarella and slice the olives. Add these to the potato mixture and combine well.
  6. Grease a 32cm x6cm x24cm ovenproof dish with a little butter and sprinkle the base with some of the breadcrumbs.
  7. Pour in the potato mixture and level with the back of a spoon or a spatula. Sprinkle with the remaining breadcrumbs and curls of butter.
  8. Bake for 15 minutes. Turn the oven temperature up to 200˚C/180˚C fan/gas 6 and continue baking for another 15 minutes.
  9. Remove from the oven and leave the gateau to cool at room temperature for at least 15 minutes. Serve still warm accompanied by a mixed leaf salad.

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