Potato gateau (gattò) with soppressata and smoked provola

To prepare potato gattò with soppressata and smoked provola, start by boiling the potatoes in a large pan; check they are done by piercing with a fork (if you want to speed things up you can use a pressure cooker, which will take around 20 minutes) 1. In the meantime, remove the soppressata from its casing 2 and dice it 3.

Repeat with the smoked provola, then also dice it 4. As soon as the potatoes are cooked, peel them 5 and mash them up in a bowl using a potato masher 6.

Proceed to make the dough, by adding the softened pieces of butter 7, the grated cheese 8 and the eggs 9. Lastly, add salt and pepper.

Stir all the ingredients together with a fork or by hand, to create a homogeneous mixture 10. Place the mixture in a single-use pastry bag and cut off the tip 11. Now butter a tray, make sure you thoroughly coat the bottom and sides 12.

Sprinkle the breadcrumbs onto the tray 13. Then begin filling the tray with a first layer of potato cream 14, coating the entire surface; create a raised edge all the way around. When you have finished, add a layer of soppressata 15;

and another of smoked provola 16. Add another layer of potato cream 17, followed by another layer of soppressata 18

and smoked provola 19, until all the ingredients are finished. Lastly, you can place any leftover potato cream in a star-tipped pastry bag and use it to add decorative tufts to embellish your dish 20. In this way you will make your potato gattò with soppressata and smoked provola 21. Bake in a static oven preheated to 360°F for the first 15 minutes (or bake in a fan-assisted oven at 320°F (160°C)  for 5-8 minutes), then grill at 400°F (205°C) for the last 5 minutes. Remove from the oven when ready and serve the potato gattò hot or warm.