Potato and Spinach Gateau
Potato and Spinach Gateau is a savoury potato cake that is cut into wedges just like a cake. My vegetarian version is made with spinach but this recipe is infinitely versatile and can be personalized to suit your taste!
Servings 8 -12 wedges
- 2 lbs potatoes about 6 large
- 250 g frozen spinach defrosted and well drained
- 2 tbsp. olive oil
- 1 small onion finely minced
- 1 garlic clove finely minced
- 3 tbsp. butter divided, plus extra for greasing the pan
- 1/3 cup grated Parmigiano cheese
- 2 eggs lightly beaten
- salt and pepper to taste
- 2 cups shredded caciocavallo cheese or other cheese of your choice such as mozzarella
- 3 tbsp. dry bread crumbs divided
Peel potatoes, place in a large pot, cover with water, add salt and bring to a boil. Cook until tender, about 30 minutes. Meanwhile heat olive oil in a medium sized skillet and sauté onion and garlic until translucent, about 5 minutes. Place in a bowl and stir in the defrosted and drained spinach.
Prepare a 9 inch springform baking pan by greasing the bottom and sides with butter. Sprinkle 2 tbsp. of breadcrumbs evenly over the bottom and sides of the pan. Flip pan upside down to remove excess crumbs. Preheat oven to 350F.
When the potatoes are done, transfer to a large bowl. Mash potatoes and add butter, Parmigiano, eggs, salt and pepper. Stir in spinach mixture and combine well. Using a spatula spread half the potato mixture in the prepared pan. Sprinkle the grated caciocavallo cheese evenly over the potatoes. Spread the remaining potatoes over the cheese. Sprinkle with the remaining breadcrumbs and dot the surface with about 1 tbsp. butter.
Bake for 40 minutes until the top is golden. You may broil for the last 2 minutes for a crisp, golden crust.
Let sit for about 10 minutes before removing the sides of the pan. Slice into wedges to serve.