Potato Gateau Recipe

crispy breadcrumb and cheese coated potato and spinach gateau on white plate

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!

Course main, Side Dish

Cuisine Italian

Prep Time 40

Cook Time 40

1 10

Servings wedges

Calories 229kcal

Author Nadia Fazio

Ingredients

2 lbs potatoes about 6 large (900 grams)
250 g frozen spinach defrosted
2 tbsp. olive oil
1 small onion finely minced
1 clove garlic clove finely minced
3 tbsp. butter divided, plus extra for greasing the pan
⅓ cup grated Parmigiano cheese
2 large eggs lightly beaten
salt and pepper to taste
2 cups shredded caciocavallo cheese or other cheese of your choice such as mozzarella
2 tbsp. dry bread crumbs divided

Instructions

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. Add defrosted spinach which has been squeezed to remove excess water and sauté for 1-2 minutes. Place in a bowl and set aside.
Preheat oven to 350F. Prepare a 9 inch springform baking pan by greasing the bottom and sides with butter. Sprinkle 1 tbsp. of breadcrumbs evenly over the bottom and sides of the pan. Flip pan upside down to remove excess crumbs.
When the potatoes are done, transfer to a large bowl. Mash potatoes and add 2 tablespoon butter, Parmigiano cheese, eggs, salt and pepper. Stir in spinach mixture and combine well.
Using a spatula spread half the potato mixture in the prepared pan. Sprinkle 1 ½ cups grated caciocavallo cheese evenly over the potatoes. Spread the remaining potatoes over the cheese. Sprinkle with the remaining caciocavallo cheese, breadcrumbs and dot the surface with 1 tbsp. butter.
Bake for 40 minutes until the top is golden. 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 and serve hot.

Notes

Vary the ingredients you add to your gateau with suggestions outlined above or according to what you have on hand.
If you don't have a spring form pan you can bake it in a casserole dish and spoon it out. The taste is always the same!
We usually serve this as a side dish but a gateau with meat in it can easily become a main dish served with a salad.
Be sure to serve it hot right out of the oven so you can have this effect of gooey strands of cheese when you cut into it!
Warm up leftovers (if you have any!) the next day in the oven until heated through.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition