Imagine a dish that combines the creamy comfort of mashed potatoes with the irresistible crunch of a golden breadcrumb crust – welcome to the world of Gateau di Patate! This classic Italian potato cake is about to become your new obsession, transforming humble ingredients into a show-stopping dish that will have your family and friends begging for seconds. Whether you're looking for a crowd-pleasing side dish or a satisfying vegetarian main course, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 kg potatoes, peeled and cubed
- 2 eggs
- 150g grated cheese
- 100g breadcrumbs
- Salt and pepper to taste
- 2 tablespoons parsley, chopped
Instructions
- Wash and peel the potatoes, then cut them into uniform cubes approximately 2-3 cm in size to ensure even cooking.
- Place the potato cubes in a large pot of salted water and bring to a boil. Cook until potatoes are tender and can be easily pierced with a fork, approximately 15-20 minutes.
- Drain the potatoes thoroughly and return them to the pot. Mash the potatoes while they are still hot using a potato masher or ricer to create a smooth, lump-free texture.
- Let the mashed potatoes cool for 10-15 minutes to prevent the eggs from scrambling when mixed in.
- Add the eggs to the mashed potatoes, mixing thoroughly to create a uniform consistency.
- Incorporate the grated cheese, chopped parsley, salt, and pepper into the potato mixture, stirring until all ingredients are well combined.
- Preheat the oven to 180°C (350°F) and grease a 24 cm round baking dish or springform pan.
- Sprinkle half of the breadcrumbs on the bottom of the greased baking dish to create a crispy base.
- Transfer the potato mixture into the prepared baking dish, spreading it evenly and smoothing the top with a spatula.
- Sprinkle the remaining breadcrumbs over the top of the potato mixture to create a golden, crispy crust.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the edges are crispy.
- Remove from the oven and let the Gateau di Patate rest for 10 minutes before serving to allow it to set and cool slightly.
- Slice into wedges and serve warm as a side dish or light main course, accompanied by a fresh salad if desired.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Mash While Hot: Mash the potatoes immediately after draining to prevent lumps and ensure a smooth consistency.
- Cool Before Adding Eggs: Let the potatoes cool for 10-15 minutes to prevent the eggs from scrambling when mixed in.
- Season Generously: Don't be shy with salt and pepper – they bring out the potato's natural flavors.
- Get That Perfect Crust: Spread breadcrumbs evenly on both bottom and top for maximum crispiness.
- Let It Rest: Allow the Gateau to rest for 10 minutes after baking to help it set and make slicing easier.
- Serve Warm: This dish is best enjoyed fresh out of the oven when the crust is at its crispiest.
- Experiment with Cheese: Try different hard cheeses like Pecorino or Parmesan for varied flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 75mg
