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Let the potato cake cool off for a good 20 minutes or more before serving. Unmold the gattò if you baked it in a cake pan, and serve it just like a cake. If you baked it in a casserole, just bring it to the table and serve.
Either way, the ultra-filling gattò di patate is typically served, warm but not scalding hot, as a piatto unico —a one-dish meal—although a thin slice could also do service as an antipasto or perhaps a substantial primo. Steam (or boil) the potatoes until they are fully tender, about 20-30 minutes depending on the size and quality of the potato.
For a fancy occasion, the gattò can be treated just like an actual cake, baked in a springform pan and unmolded onto a serving dish, to be sliced into wedges. For a cosy family dinner, it can be baked and served still nestled in a casserole.
Bake in a moderate oven (180C/350F) for about 30-45 minutes, until the gattò is cooked through and golden brown. (If the top is not quite browned enough, you can raise the heat for a few minutes before removing from the oven.) Let the potato cake cool off for a good 20 minutes or more before serving.
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