Gatto di Patate

IMG_1753Yet another traditional Italian dish, which served warm could be a meal in itself, or as an accompaniment or allowed to go cold and serve in slices as antipasto.  I’ve taken the liberty of making a vegetarian version, by adding a layer of spinach, replacing the more traditional ham or salami layer, but adapt to your own personal tastes.

A great accompaniment to any meal – 1 slice goes quite a long way!  Given that it tastes just as good cold, don’t bother scaling back on the proportions – go on, you just know you’ll eat it all…

NB: Instead of plain breadcrumbs, I used some leftover Pangrattato – it was terrific!

Serves 6-8


  • 1 Kg Potatoes
  • 50g Butter
  • 2 Eggs
  • grating a fresh Nutmeg
  • Salt & Pepper for seasoning
  • 200g Spinach
  • 100g Mozzarella, sliced
  • Breadcrumbs**
  • Butter for greasing the tin


  • Microwave the potatoes in their skins until tender, then cut in half & pass through a ricer into a large bowl to get a smooth, dry mash.  Alternatively use a potato masher
  • Add the butter, nutmeg and seasoning and beat into the potatoes.  Allow to cool for a few minutes before adding the beaten eggs to prevent curdling.  Beat the eggs in too – the final enriched mash should be stiff and smooth
  • Rinse the spinach and place in a pan.  Cover with the lid and steam for a couple of minutes until cooked through
  • Drain the spinach well and squeeze to get most of the moisture out.  Turn on to a chopping board and chop well
  • Grease a springform tin tin with plenty of butter, and coat with the breadcrumbs
  • Press half of the mash into the tin and smooth off
  • Top with the spinach in an even layer, then a layer of the mozzarella
  • Finish off with the remaining mash and smooth off on the top
  • Sprinkle any remaining breadcrumbs on top, and dot with a few knobs of butter
  • Bake in a preheated oven, 180oC Fan, for 20-30 minutes, until cooked through
  • Turn out onto a serving plate and eat hot or cold


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