Potato Gatto Recipes

GATEAU DI PATATE

Gateau di Patate image

Provided by Giada De Laurentiis

Time 2h

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) unsalted butter, plus 4 tablespoons
1/4 cup breadcrumbs, divided
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, smashed and peeled
3/4 teaspoon kosher salt, plus more for the water
1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for the water
1 cup sour cream
1 1/2 cups freshly grated Parmigiano Reggiano, divided
2 large eggs, lightly beaten
1/2 pound chopped finocchiona, chopped
1/2 pound smoked provolone or smoked mozzarella, grated or diced

Steps:

Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.

POTATO GATTO

Potato Gatto image

You have to try this!! So different, yummy and gives great presentation! I serve with a crisp green salad and fresh veg.

Provided by tamibic

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs red potatoes
1 onion, diced
2 cloves minced garlic
1 1/2 cups breadcrumbs
4 tablespoons butter
1 cup grated parmigiano
1/3 cup half-and-half cream
1/4 lb spicy salami, sliced thin
1 1/3 cups tiny peas (divided)
1/2 lb fresh mozzarella cheese, sliced 1 inch thick

Steps:

Pre-heat oven to 400 degrees.
Cook potatoes in water 25 minutes.
Peel.
Brown the onion and garlic in olive oil, remove to bowl and set aside.
Add a little more olive oil and saute until lightly browned, remove to small bowl.
In large bowl add potatoes, butter, cheese, 1/2& 1/2, salt/pepper to taste.
Mash lightly, stir in the salami and half the peas.
In buttered 8" square dish, press 1/2 the potato mixture into the bottom.
Top with the onions, remaining peas and mozzarella slices.
Spread the remaining potatoes on top smooth with spoon.
Bake 30 minutes.
Top with bread crumbs and bake for 10 minutes longer.

Nutrition Facts : Calories 829.5, Fat 35.7, SaturatedFat 19.6, Cholesterol 103, Sodium 1090.1, Carbohydrate 96.2, Fiber 10.5, Sugar 10.9, Protein 31.7

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