Title: Gateau Di Patate (Potato Cake)
Categories: None
Yield: 1 Servings

3 lb Boiling potatoes; scrubbed
-but unpeele
8 tb Unsalted butter; plus,
-butter for greasing
1 c Warm milk
2 Eggs lightly beaten
3 tb Freshly grated; parmesam
5 tb Bread crumbs; lightly
-toasted
8 oz Mozzarella; diced
4 oz Mushroom; finely diced
1 lg Pinch paprika

This Neopolitan dish,produces a layered cake of sorts. The mozzarella
creates a generous middle layer, with serves as nice oozy contrast to the
potatoes. It is a great recipe, save it.

Preheat the oven to 350 F.

Boil the potatoes until tender, then drain. When they have cooled slightly,
peel then and pass them throuh a potato ricer, or use the masher.Mix in the
butter, milk, eggs and 1 tablespoon od grated cheese.

Butter a baking dish and sprinkle in half of the bread crumbs, making sure
they coat the surface entirely. Tap out any excess crumbs.

Spoon a half of the potato mixture into the dish, spreding it evenly. Top
with mozzarella,1 tablespoon of a grated cheese, and mushroom, then cover
with the rest of the potato.

Sprinkle the top withthe leftover bread crumbs, the final tablespoon of
grated cheese, and a little of paprika. Bake for 30 minutes. If the top
isn't golden brown, place the dish under the broiler for a few minutes. Let
rest for 10 minutes then serve.

Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 18, 1998, converted
by MM_Buster v2.0l.