Vegetarian potato gateau

Name: Vegetarian potato gateau
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Spinach Approximately 8 1/3 cups (raw, loosely packed) 8.3 cups; Scamorza (provola) cheese with vegetable rennet 9 oz; Grated cheese made with vegetable rennet ½ cup; Garlic 1 clove; Eggs 2; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Breadcrumbs coarse 2.1 oz; Extra virgin olive oil to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 25 min
Serving: 4
Cost: Low

PRESENTATION

So, this vegetarian potato gateau really brings that cozy, Southern Italian vibe straight from the heart of Naples. And look, folks in Campania have been making it for years. It's pretty much comfort food at its finest. With layers of creamy mashed potato mixed with sautéed spinach and plenty of scamorza cheese, you get this stringy pull when you cut into it. And truthfully, it’s pretty hard to stop at just one piece.

The top bakes up golden and a little crispy around the edges, which is awesome with the soft, almost melting inside. Really comforting. This is the kind of potato gateau recipe that can turn a simple weeknight dinner into something that feels a bit special. It’s still super easy to throw together and works with whatever leftovers you’ve got. People sometimes call it Gattò di Patate, and there are so many ways to tweak it—sometimes you see versions with pumpkin or taleggio, or even with mushrooms if you want more of that earthy flavor. Really, lots of options.

If you’re after something rich and hearty but also meat-free, this Italian potato pie hits all the right notes. The scamorza gives the whole thing that cheesy, filante texture that’s just perfect when it’s warm, and the spinach keeps it feeling fresh. This dish is super versatile—you can make it as a main course or have it as a side if you’re doing a bigger meal. And listen, it’s one of those recipes that just makes sense when you need something filling and satisfying. It’s great for making ahead or using up whatever you have on hand. Some folks like to add a little extra cheese or toss in different veggies, and in Naples, people might even add a handful of herbs for extra kick. For sure.

No matter how you do it, this vegetarian potato bake always turns out moist and soft inside, with that crispy top that everyone loves. It’s one of those simple Italian dishes that you’ll end up making again and again because it’s just that good—really, really good.

INGREDIENTS

Potatoes 2.2 lbs (1 kg)

Spinach 8.3 cups (250 g) - Approximately 8 1/3 cups (raw, loosely packed)

Scamorza (provola) cheese 9 oz (250 g) - with vegetable rennet

Grated cheese ½ cup (50 g) - made with vegetable rennet

Garlic 1 clove

Eggs 2

Extra virgin olive oil 3 ½ tbsp (50 g)

Fine salt to taste

Black pepper to taste

For the pan (7 7/8 in base, 10 1/4 in top): Breadcrumbs 2.1 oz (60 g) - coarse; Extra virgin olive oil to taste

Preparation

How to prepare Vegetarian potato gateau

To prepare the vegetarian potato gateau, first boil the potatoes starting from cold water and cook for about 40 minutes from the boil 1. Meanwhile, cook the spinach: heat a drizzle of olive oil in a pan with the garlic 1, then add the spinach 3 and a pinch of salt.

Cook over medium heat for 5 minutes, then remove the garlic 4. If they are very watery, drain them in a colander and set aside. Cut the scamorza into cubes about 1/2 inch 5. After the potatoes have cooked, pierce them with a fork to check that they are soft 6.

Drain the potatoes and mash them in a bowl (the skin will remain in the ricer) 7. Add the spinach 8 and the beaten eggs 9.

Also add the grated cheese 10 and the oil 11, then mix the ingredients together 12.

Season with salt 13 and pepper. Finally, fold in the scamorza cubes 14 and mix well to obtain a homogeneous mixture 15.

Now take a flared pan with a base diameter of 7 7/8 inches and a top diameter of 10 1/4 inches, oil the bottom and sprinkle half of the breadcrumbs 16. Pour the potato mixture inside 17 and level it 18.

Cover the surface with the remaining breadcrumbs 19 and drizzle with a little oil 20. Bake in a preheated conventional oven at 392°F for about 40 minutes, or until a nice golden crust has formed. If necessary, use the broiler for another couple of minutes. Remove the vegetarian potato gateau from the oven and let it rest for a few minutes before serving 21!

Storage

The vegetarian potato gateau can be kept in the refrigerator for 2 days.

It can be frozen.

Tip

You can replace vegetables and cheeses with other ingredients you have in the fridge, such as sautéed artichokes, tossed turnip tops or cubes of mozzarella (in that case pat them dry well before adding)!

For the translation of some texts, artificial intelligence tools may have been used.

Vegetarian potato gateau

PRESENTATION

INGREDIENTS

How to prepare Vegetarian potato gateau

Storage

Tip

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