The winter season, with its biting cold, brings with it the desire for hearty and comforting dishes, and the "gattò" di potatoes is the epitome of this search for warmth and flavor. This dish, typical of the Campania tradition, presents itself as a rich and creamy savory cake made with mashed potatoes, butter, and Parmesan, which blend together in a delightful embrace of flavors. Its texture is soft and velvety, while the aroma of melted cheese wafts during cooking, inviting you to savor it on every occasion. Originating from Campania, the gattò di potatoes has historical roots that date back to ancient culinary traditions, where the simplicity of the ingredients combines with mastery in preparation. The recipe calls for fresh, starchy potatoes that, once boiled and mashed, are mixed with eggs, salt, pepper, and a generous amount of butter, creating a rich and flavorful dough. Local variations can be added, such as salami and mozzarella, which further enrich the dish, making it perfect for a dinner among friends or a Sunday lunch with family. The oven baking, which allows for a golden and crispy crust on the outside, enhances the flavors and textures, creating a pleasant contrast with the soft heart of the gattò. Served hot, accompanied by a fresh salad or a side of seasonal vegetables, it represents an ideal choice to warm up winter evenings and surprise guests with a dish rich in tradition and taste.

Boil the potatoes, peel them while hot, and mash them using a potato ricer with very small holes. Then, mix them in a bowl with the eggs, salt, pepper, half of the butter, grated Parmesan cheese, the glass of milk, and the chopped ham. Slice the dairy products and set them aside. Grease a baking dish with butter and sprinkle it with breadcrumbs. Add half of the mixture, on which to lay the slices of mozzarella and provola; close with the remaining mixture, pressing and leveling the surface. Sprinkle with breadcrumbs, dot with small pieces of butter, and place in a hot oven (200°), where the "gattò" should turn a beautiful golden color. Before serving, let it rest for half an hour.