POTATO GATEAU easy ready in 30 minutes
Everyone knows Potato Gateau, or Gatto. It is that savory casserole made with mashed potatoes, cheese and eggs, with a golden crust and a soft, melty filling. Few can resist.
What I propose today is not the classic recipe, but a version I call “super quick” and very easy.
I owe it to my hectic life, but its goodness was certified by a true critic: my best friend’s husband, who is very demanding in the kitchen, claims that my gateau is the best he has ever eaten. He doesn’t know yet that it’s made with potato flakes, otherwise he’d be horrified!
That’s why I tell you: don’t turn your nose up and try it. The mistake people make with the traditional gateau is the potato preparation: boiling, peeling and mashing potatoes is time-consuming and, if the potatoes aren’t perfect, the dough can become heavy and uneven.
My trick solves everything: we use potato flakes (or instant mashed potato packets) instead of boiled potatoes. Besides the obvious ease of execution, the result is lighter and airier than the original version.
The preparation is so simple that you only need to mix all the ingredients in a bowl with a spoon, eliminating pots and potato mashers.
Success is guaranteed. Your gateau will be ready in just 30 minutes in the oven, it will delight everyone and it also lets you empty the fridge by putting in “whatever you find”!
POTATO GATEAU easy ready in 30 minutes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 499.43 (Kcal)
- Carbohydrates 30.96 (g) of which sugars 7.69 (g)
- Proteins 30.44 (g)
- Fat 28.04 (g) of which saturated 14.91 (g)of which unsaturated 12.62 (g)
- Fibers 1.40 (g)
- Sodium 959.17 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS TO MAKE THE GATEAU WITH POTATO FLAKES
- potato flakes (or 2 packets of instant mashed potatoes)
- whole milk (about 3 cups (700 ml))
- eggs (3 whole)
- Parmigiano Reggiano PDO (about 1/2 cup grated (50 g))
- salami (about 5.3 oz (150 g))
- mozzarella (about 7 oz (200 g))
- to taste salt
- butter (for the top, as needed)
- breadcrumbs (as needed)
Tools
- 1 Bowl
- 1 Baking dish
HOW TO PREPARE THE QUICK POTATO GATEAU
Put the contents of both instant mashed potato packets in a large bowl, add the grated Parmigiano, salt, and finally the milk. Mix with a spoon until you obtain a homogeneous mixture. It should have a texture slightly softer than standard mashed potatoes. If it seems too compact or dense, increase the amount of milk. At this point add the eggs, previously lightly beaten, and mix well.
Butter a baking dish and lightly dust the inside with breadcrumbs. Pour half of the potato mixture into the dish to a height of about 3/8 inch (approximately 1 cm), leveling the surface with a spatula. Make a first layer with prosciutto crudo (or another cured meat), trying not to leave gaps; continue with the mozzarella (or another cheese) for the second layer. Finish the gateau by pouring the remaining potato mixture over the mozzarella layer.
Level the surface with a spatula, sprinkle with breadcrumbs and distribute a few knobs of butter on top. Bake for about 30 minutes in a conventional (static) oven at 356°F (180°C). Times are indicative and depend on the oven; the gateau will be ready when it looks nicely puffed and the surface is slightly golden. Let rest a few minutes before serving.
