Here at 91��߹, we talk a lot about food, much of which is highly debatable.

For example: Cilantro, yes or no? Roast or braise? Dessert or cheese course?

One recent topic of conversation was regarding favorite potato preparations. For 91��߹ New York’s Assistant Dean of Students, Lisa Preti, it’s simply roasted potatoes with salt and pepper. For Chef-Instructor Joshua Resnick, it’s a schmaltz-y tater tot. (With ketchup, naturally.)

Culinary Arts Chef-Instructor Rémy Forgues loves a gattò di patate. A regional dish found in the Campania and Sicily regions of Italy, the luxurious gattò di patate is a dish comprised of creamy pommes purée, cured meats (like soppressata or mortadella) and cheese.

It’s a “cake,” and also a perfectly acceptable way to use up leftover mashed potatoes. Those weary of unmolding prior to serving have no fear — Chef Rémy is here for you.

“Grease the pan and dust it with breadcrumbs, and let it cool down before you flip it,” he says.

Oui, Chef.

Here's how to make it at home.

Ingredients

2 pounds Idaho potatoes, cooked and riced
2 ounces unsalted butter
10 ounces Parmesan cheese, grated
2 ounces Soppressata, cut into julienne slices
1 egg, lightly beaten (add eggs if it’s too thick)
1 ounce mascarpone cheese
Salt, to taste
Butter, for greasing
Dried breadcrumbs, for dusting
8 ounce fresh mozzarella, sliced
2 ounces dried breadcrumbs
3 ounces softened butter

Directions

Preheat oven to 425˚F.
In a large bowl, mix the potatoes, butter, parmesan, soppressata, egg(s), mascarpone and salt.
Grease an 8” cake pan with butter and dust with breadcrumbs, removing excess.
Pour half of the mixture into the pan. Layer the fresh mozzarella on top, and add remaining mixture, smoothing out.
Sprinkle the top with breadcrumbs, dot with butter and bake in oven for approximately 20 minutes or until nicely browned. Allow to cool and set slightly before unmolding.