Potatoes gattò

This dish is pronounced "Gattò di patate" the Italian version of the French Gateau. I did it this evening because of one of the first days of autumn and because our little Eva has gone, one of our cats, sick of a cancer. A dish to warm the weather and the heart. Good with a red wine, not so fresh and a fennel salad with Italian dress (oil, salt and vinegar).

I have found this image in internet and just like the
one I put in the dish.

I have prepared it like this. Boil a kg (2.20 pounds) of potatoes in salted water (40 minutes in a normal cooking, 20 minutes pressure cooking). Once they are done, cool them in water and remove the peel) cut them in pieces. Turn on the oven set at 200°C (392°F). Squeeze the potatoes in a bowl by a vegetable mill. Add to it two eggs, 50gr (0.11 pounds) of parmesan) and mix with a wood spoon. Vigorously, mix vigorously, to tell the potatoes that has to better blend and become a cream. Add a mozzarella in little cubes, smoked scamorza and and spicy provolone, all in litthe cubes. Add and adjust with salt and nutmeg.
Put your finger in it, taste the flavour! You must have confidence with the food you are cooking, that potatoes have to know that you want to do something special and they have to know you are loving them, you are about ti sink your teeth in the nature, the rays of the sun that made them grow.
Put butter in a casserole and bread it (you may find a paper casseroles at the supermarket, it is the same and you do not have to clean a pan afterward!).
Set the mixture in the pan, cover with some curls of butter and dust with some more parmesan to cover. The time for 20 minutes in the oven comes and the heat has to down, after this time turn the heat on top to better create the crust and it is done.
Here we are, my favourite, tasty and with no meat in it! Done in one hour!
I like it even cool.

What do you think?