The vegetable gateau is a delicious and tasty variant of the classic potato gateau. I’ve made several sweet gateaus and savory ones, and this time, I created a rustic one using, in addition to potatoes, zucchini, and carrots. So delicious! The vegetable gateau is soft, flavorful, with a cheesy filling and a golden, crispy crust. It is also delicious cold and is an excellent recipe to get children to eat vegetables. Try it, and it will win you over at the first bite!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-inch to 9-inch mold
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1.1 lbs potatoes
- 5.3 oz scamorza
- 1.1 cups zucchini
- 1.1 cups carrots
- 3.5 oz cooked ham
- 0.75 cups grated Parmesan
- 2 eggs
- to taste water
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste breadcrumbs
Steps
The vegetable gateau is very simple and quick to prepare. First, clean the potatoes, carrots, and zucchini, and cut them into chunks. Place them in a microwave-safe container, add half an inch of water, and cook them at maximum power (800w) for about ten minutes. Pierce them with a fork to check for doneness.
Drain the vegetables well and mash them with a fork (or a potato masher), add the eggs, grated Parmesan, salt, black pepper, and mix all the ingredients thoroughly.
Transfer half of the mixture into a greased and breadcrumb-dusted baking dish, add some cooked ham, scamorza, more ham, and cover the filling with the remaining puree.
Finish off the vegetable gateau with a sprinkle of breadcrumbs and grated Parmesan, and bake it in a preheated oven at 392°F for about 30 minutes.
Note:
The vegetable gateau can be kept at room temperature for a few hours or in the fridge for 2-3 days. You can replace the cooked ham with speck or omit cured meats for a vegetarian version.
Other savory gateau recipes HERE
Sweet gateau recipes HERE
