Ingredients for Potato And Spinach Gatto
- Baking Potatoes
- Fine Dry Breadcrumb
- Parmesan Cheese
- 2 large eggs
- 2 tablespoons butter
- 1 teaspoon salt
- Bechamel Sauce
- Spinach Leaves
- Mozzarella Cheese
- Swiss Cheese
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How to Make Potato And Spinach Gatto
- Boil 2 lbs Yukon Gold potatoes until tender (about 20 minutes).
- Drain potatoes and let cool slightly.
- Peel and mash potatoes until completely smooth using an up-and-down motion.
- Preheat oven to 375°F (190°C).
- Butter a 12x8x2-inch baking dish. Sprinkle with 1/4 cup breadcrumbs, shaking off excess.
- In a large bowl, combine mashed potatoes, 1/2 cup grated Parmesan cheese, 2 large eggs, 2 tablespoons butter, and 1 teaspoon salt.
- In a separate bowl, combine 1/2 cup grated Parmesan cheese, 1 cup béchamel sauce, 10 oz fresh spinach (chopped), 1 cup shredded mozzarella cheese, and 1/2 cup shredded Swiss cheese.
- Season the spinach mixture with 1/4 teaspoon black pepper.
- Using greased hands, press 2/3 of the potato mixture onto the bottom and sides of the prepared baking dish, forming a crust.
- Spoon the béchamel and spinach mixture evenly over the potato crust.
- Top with the remaining potato mixture, sealing the edges.
- Bake for 45 minutes, or until heated through and golden brown.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
13g
Fat
53g
Carbs
21g
