The single dish that chases away nostalgia
What is the dish that makes you feel like a child immediately? Mine is definitely potato gateau, and these days I have prepared it to combat homesickness … But in a more “lightened” version, so to speak … a vegetarian potato gateau. In fact, the cold cuts are replaced by sautéed vegetables.
This recipe will allow us to eat a really tasty dish but lighter than the traditional one.
I use shallots, zucchini and canned peas, because in my house they are never lacking.
But you can also replace them with your favorite vegetables.
I consider this dish a real dinner saver because when heated it is even better.
So I prepare it in advance without any fear, then at dinner time I take it out of the fridge and put it in the oven for a few minutes ..
and voilà a succulent second course that, accompanied by a little salad, satisfies the whole family.
When I was a child my mother often prepared it for me, and I assure you that she is a true teacher …
Soon I will also publish its version, which is much more traditional, also very suitable for a picnic out of town.
If you hadn’t understood correctly, the gateau for me represents the dish of good humor … ☺️
Are you curious to taste this vegetarian potato gateau ? …
so let’s get the recipe and prepare it !!!
Preparation of the vegetarian potato gateau
We boil the potatoes and let them cool. Cut the zucchini and shallots into small pieces, toss them in a pan until they become soft.
At this point, add the peas and continue cooking for a few more minutes.
Salt lightly and let it cool. Grease a baking sheet well and sprinkle with breadcrumbs, so that the gateau does not stick in cooking.
We slice the half mozzarella and provola (I often use fontina instead of provola because it is much tastier).
Peel the potatoes, mash them and pour them into a bowl, in which we will also add the other ingredients: nutmeg, eggs, parmesan and vegetables.
We salt and add the chopped chives to taste and mix everything well.
Pour half of the dough into the pan, add the sliced mozzarella and the provolone and then cover with the rest of the dough.
Sprinkle the surface of gateau with a little breadcrumbs and a few pieces of butter.
We bake at 200° static mode for about 30 minutes.
We operate the grill in the last minutes of cooking, so it will become golden and crunchy on surface …
let it cool and serve.
Anna’s advice:
Nobody ever likes peeling potatoes, but if we have a traditional potato masher, we can use a time-saving trick …
insert the potatoes with all the peel inside the tank, crush firmly, et voilà …
we will see the pulp of the potatoes come out of the holes but the peel will remain inside the tool … 😉
potatoes don’t have to be completely cold for this method to work.
Let me know if you liked the recipe …
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
