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Gateau di patate al ragù

A super delicious and recycled potato flan

by Ada Parisi
5 min read
Gateau o gattò di patate al ragù, uno sformato di patate di riciclo goloso e semplice

How to prepare the potato gateau or gattò with meat sauce, recycling recipe

Gateau or potato gattò with meat sauce: Today a recycled recipe for a hearty and delicious main course. This easy recipe was created to Recycle leftover meat sauce, white sauce, cheese used to make lasagna, baked pasta, cannelloni or arancini. On my YouTube channel also find the VIDEO RECIPE Stepper Potato gattò with meat sauce.

Gateau or gattò: Recipes and seasonal variations

I've already told you how much I love the potato gatau or gattò? On the blog you can obviously find the recipe for the CAT’ TRADITIONAL SICILIAN POTATO: by traditional I mean what we do at home in Sicily, with a filling made from smoked cheese and salami. Today, however, I want to invite you to try this Tasty variant of the traditional gattò, which I could also call a recycling recipe. This potato flan with meat sauce and cheese it is delicious every day of the year and It can also be enjoyed cold. While there are others more seasonal potato gattò, as the GATEAU WITH SAUCE AND FRIED EGGPLANT, Purely summer. Or the CAT’ PUMPKIN, CHEESE & MUSHROOMS, Decidedly autumnal, or that WITH BLACK CABBAGE, That it's winter.

How to use leftover meat sauce

Now, It happened sometimes to prepare the sauce and make it too? If you were to happen again, don't eat noodles with meat sauce for three days in a row, Try to prepare this Gateau or potato gattò that, with a mixed salad, It's an excellent single dish. If you wish to make this more refined dish, prepare it in mono portion stencils, or cut it into diamonds for an appetizer dinner.

The batter put parsley, Parmigiano Reggiano and Pecorino cheese Dop, but use whatever you prefer. If you also have some leftover white sauce, Feel free to use it: It will make him even richer. I also really like the touch of green of the peas. And if you want to give the Gateau di patate al ragù An unusual shape, Try to do it in one Ring Mold, like a donut. And of course have a look at all my Recipes breakfast. Have a good day!

Gateau o gattò di patate al ragù, uno sformato di patate di riciclo goloso e semplice

Gateau di patate al ragù (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


2 kg yellow potatoes

600 grams of minced meat sauce (for sauce recipe click here)

200 grams of smoked cheese or provolone, diced

a whole egg

60 grams of shredded PDO Parmigiano Reggiano

40 grams of grated pecorino cheese Dop

A little bit of white sauce (Optional)

fresh parsley

100 grams of boiled peas

50 grams of butter

salt and pepper

extra virgin olive oil




The doses for the gateau of potatoes with meat sauce are for a cake of 24-26 centimeters in diameter. Boil the potatoes in salted water. When the potatoes are still hot, Peel and mash with potato masher. Combine the melted butter, the Parmesan, pecorino, the finely chopped parsley, and the whole egg lightly beaten. Knead with your fingertips or a spoon. Taste before adding salt if necessary.

Preheat the oven at 180 degrees.

Grease a cake tin and sprinkle with breadcrumbs. Place half of the potato dough in the cake tin. Spread over the mashed potato layer and season the meat sauce (best if cold), cheese cut into cubes and peas. Add the béchamel sauce in case you have leftover from cannelloni or lasagna: If you don't have any to recycle, you can easily do without it.


Cover everything with the rest of the potato dough and level with a spatula or the back of a spoon until you get a fairly smooth surface. Grease the potato gateau with meat sauce with a drizzle of extra virgin olive oil or spread butter flakes on the surface. Sprinkle the surface with a little breadcrumbs.

Bake the potato gateau or gattò with meat sauce for about 40 minutes or until the potato flan is evenly browned. Let the potato flan rest with meat sauce and serve warm with a mixed salad as a side dish. Keep in mind that when cold you will cut perfectly, while if you like to enjoy it hot you'll have to adapt to a little softer slice. Bon appétit!

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