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 10 wedges
- 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
- 1/3 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
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 tbsp 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 1/2 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.
- 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.
Calories: 229kcal | Carbohydrates: 16g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 291mg | Potassium: 510mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3281IU | Vitamin C: 12mg | Calcium: 226mg | Iron: 4mg