Vegetarian potato gâteau

Ingredients

• 1 kgpotatoes
• 250 gspinach
• 250 gscamorza made with vegetarian rennet
• 50 ggrated cheese made with vegetarian rennet
• 1 clovegarlic
• 2eggs
• 50 gextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper
• 60 gcoarse breadcrumbs
• as neededextra-virgin olive oil

Instructions

1. 1

   Cook potatoes

   Put the potatoes in cold water and bring to the boil. Cook for about 40 minutes from when the water starts boiling. Meanwhile, warm a splash of oil with the garlic in a frying pan, then add the spinach and a pinch of salt.

2. 2

   Prepare filling

   Cook the spinach over medium heat for 5 minutes, then remove the garlic. If the spinach is very wet, drain it in a colander and set aside. Cut the scamorza into cubes about 1.2 cm across. Check the potatoes with a fork; they should be tender.

3. 3

   Mash potatoes

   Drain the potatoes and pass them through a potato ricer into a bowl; the skins will remain in the ricer. Add the spinach and beaten eggs.

4. 4

   Mix ingredients

   Add the grated cheese and 50 g of olive oil, then mix until everything is combined.

5. 5

   Season mixture

   Season with salt and pepper to taste. Fold in the scamorza cubes and stir until evenly distributed.

6. 6

   Fill the tin

   Oil the base of a flared tin measuring 20 cm across the base and 26 cm across the top. Sprinkle it with half the breadcrumbs, add the potato mixture and level the surface.

7. 7

   Bake until golden

   Scatter the remaining breadcrumbs over the top and drizzle with a little oil. Bake in a preheated conventional oven at 200°C for about 40 minutes, until a golden crust forms. If needed, use the grill for a couple more minutes. Remove from the oven and leave to rest for a few minutes before serving.

What is potato gâteau?

Potato gâteau, also known in Italian cooking as gattò di patate, is a baked potato dish associated with southern Italy, particularly Naples. It turns mashed potato into a sliceable bake, often enriched with cheese and other savoury fillings.

This version pairs spinach with scamorza made using vegetarian rennet. The cheese melts into the potato, while breadcrumbs on the base and top help create a browned crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 29g protein, 61g carbs, 33g fat.

Potatoes and breadcrumbs provide most of the carbohydrates, while olive oil and the cheeses contribute much of the fat. Scamorza, grated cheese and eggs supply most of the protein. Serve a slice with a generous salad or cooked vegetables for a more balanced plate.

Choosing the ingredients

Potatoes: choose a floury variety that mashes easily. Cooking them whole with their skins on helps keep the flesh from taking on too much water.

Scamorza: cut it into evenly sized cubes, about 1.2 cm across, so it is spread through the mixture. Check the label for vegetarian rennet if that matters to your meal.

Spinach: fresh spinach wilts quickly in the pan. Drain it if it looks watery before mixing it with the potatoes.

Getting the mash right

Potato ricer: pass the drained potatoes through while they are still hot. The ricer leaves the skins behind and produces a fine mash without needing to beat it vigorously.

Mixing: add the spinach, eggs, grated cheese and oil, then combine before folding in the scamorza. This keeps the cheese cubes intact and distributes them throughout the bake.

Building the crust

Breadcrumb base: coat the oiled base of the flared tin with half the coarse breadcrumbs. This gives the bottom a layer that can brown as the gâteau bakes.

Golden top: cover the levelled mixture with the remaining crumbs and drizzle with oil. The bake is ready when the surface has formed a well-browned crust; a brief turn under the grill can finish it if needed.

Timing and doneness

Potatoes: allow about 40 minutes of boiling time once the water reaches a boil, then test with a fork. It should pierce the potatoes easily.

Oven: bake in a preheated conventional oven at 200°C for about 40 minutes. Rest the gâteau for a few minutes after baking so it is easier to serve.

Serving ideas

Serve slices warm, when the scamorza is melted and stretchy. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich, soft interior.

For a larger meal, pair it with cooked green vegetables or a tomato salad. The gâteau is substantial enough to take the place of potatoes or bread on the plate.

Recipe notes & tips

• Start the potatoes in cold water so they cook through evenly.
• Drain the spinach well if it releases a lot of liquid.
• Use a potato ricer for a smooth mash and to leave the skins behind.
• Cut the scamorza into similar-sized cubes to spread it evenly through the mixture.
• Let the gâteau rest for a few minutes before cutting and serving.

Variations

• Add nutmeg: grate a little into the potato mixture for a warm, savoury note.
• Use another melting cheese: replace the scamorza with a vegetarian-rennet cheese that melts well.
• Try chard: cook and drain chopped chard in place of the spinach.
• Add herbs: stir chopped parsley into the potato mixture before filling the tin.
• Make individual bakes: divide the mixture among smaller oven-safe dishes and check them as they bake.

Common mistakes to avoid

• Watery spinach: drain it well before mixing so it does not loosen the potato mixture.
• Undercooked potatoes: check with a fork and keep cooking until they are tender before draining.
• Lumpy mash: pass the hot potatoes through a ricer rather than leaving large pieces.
• Uneven cheese: cut the scamorza into evenly sized cubes and fold it through thoroughly.
• Pale crust: spread the breadcrumbs over the whole surface and drizzle them with oil before baking.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in the oven until hot throughout; the microwave also works, though the breadcrumb crust will be softer.

Frequently asked questions