Potato and Spinach Gatto
Elevate your comfort food game with this Potato and Spinach Gatto, a hearty Italian-inspired casserole that’s as indulgent as it is wholesome. This dish layers creamy mashed Russet potatoes, a vibrant sautéed spinach and garlic mixture, and gooey mozzarella cheese, all brought together with a touch of grated Parmesan and a hint of nutmeg for depth. Topped with crispy golden breadcrumbs, this baked masterpiece combines rich flavors with satisfying textures, creating the perfect centerpiece for a cozy dinner or a crowd-pleasing side dish. Ready in just over an hour and packed with nourishing ingredients, this dish is a must-try for lovers of classic baked casseroles.
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Recipe Information
Ingredients
- 1.5 kg Russet potatoes
- 300 g Fresh spinach
- 100 g Parmesan cheese, grated
- 150 g Mozzarella cheese, shredded
- 2 large Eggs
- 100 g Breadcrumbs
- 60 ml Milk
- 30 g Butter
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg, grated
Instructions
Peel and cut the potatoes into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
Meanwhile, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until it is wilted, about 3-4 minutes. Season with a pinch of salt and set aside to cool slightly.
Preheat your oven to 190°C (375°F) and grease a 9-inch round baking dish or casserole dish with butter.
Drain the cooked potatoes and mash them in a large bowl until smooth. Add 30 grams of butter, milk, salt, black pepper, and nutmeg. Stir until well combined.
In a separate bowl, lightly beat the eggs. Stir the eggs, grated Parmesan cheese, and chopped parsley into the mashed potatoes. Mix well.
Fold the cooked spinach and shredded mozzarella cheese into the potato mixture, ensuring an even distribution.
Transfer half of the potato mixture into the prepared baking dish and spread it evenly. Sprinkle a small amount of breadcrumbs over the layer. Top with the remaining potato mixture and smooth the surface.
Sprinkle the remaining breadcrumbs evenly over the top for a crispy crust.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Remove the Gatto from the oven and allow it to cool for 10-15 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 7376 mg | 321% | |
| Total Carbohydrate | 431.3 g | 157% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 30.9 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2902 mg | 223% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 8862 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
