Potato and Spinach Gatto

Elevate your comfort food game with this Potato and Spinach Gatto, a hearty Italian-inspired casserole that’s as indulgent as it is wholesome. This dish layers creamy mashed Russet potatoes, a vibrant sautéed spinach and garlic mixture, and gooey mozzarella cheese, all brought together with a touch of grated Parmesan and a hint of nutmeg for depth. Topped with crispy golden breadcrumbs, this baked masterpiece combines rich flavors with satisfying textures, creating the perfect centerpiece for a cozy dinner or a crowd-pleasing side dish. Ready in just over an hour and packed with nourishing ingredients, this dish is a must-try for lovers of classic baked casseroles.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 kg Russet potatoes
• 300 g Fresh spinach
• 100 g Parmesan cheese, grated
• 150 g Mozzarella cheese, shredded
• 2 large Eggs
• 100 g Breadcrumbs
• 60 ml Milk
• 30 g Butter
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Nutmeg, grated

Directions

Step 1

Peel and cut the potatoes into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.

Step 2

Meanwhile, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until it is wilted, about 3-4 minutes. Season with a pinch of salt and set aside to cool slightly.

Step 3

Preheat your oven to 190°C (375°F) and grease a 9-inch round baking dish or casserole dish with butter.

Step 4

Drain the cooked potatoes and mash them in a large bowl until smooth. Add 30 grams of butter, milk, salt, black pepper, and nutmeg. Stir until well combined.

Step 5

In a separate bowl, lightly beat the eggs. Stir the eggs, grated Parmesan cheese, and chopped parsley into the mashed potatoes. Mix well.

Step 6

Fold the cooked spinach and shredded mozzarella cheese into the potato mixture, ensuring an even distribution.

Step 7

Transfer half of the potato mixture into the prepared baking dish and spread it evenly. Sprinkle a small amount of breadcrumbs over the layer. Top with the remaining potato mixture and smooth the surface.

Step 8

Sprinkle the remaining breadcrumbs evenly over the top for a crispy crust.

Step 9

Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.

Step 10

Remove the Gatto from the oven and allow it to cool for 10-15 minutes before slicing and serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2391.2g)

Amount per serving	% Daily Value*
Calories	3445.7

Total Fat 131.3g	0%
Saturated Fat 61.9g	0%
Polyunsaturated Fat 3.5g
Cholesterol 665.9mg	0%
Sodium 7375.6mg	0%
Total Carbohydrate 431.3g	0%
Dietary Fiber 37.6g	0%
Total Sugars 30.9g
Protein 152.5g	0%

Vitamin D 114.0IU	0%
Calcium 2902.4mg	0%
Iron 35.5mg	0%
Potassium 8861.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 17.3%

Carbs: 49.1%