The delicious potato loaf with spinach and mozzarella is a simple and comforting recipe that, a bit like the potato gâteau, is born from the union of humble but incredibly versatile ingredients, able to transform into a rich, soft and melty dish that wins you over at the first bite.
In this version, the filling is enriched with spinach and mozzarella, a balanced pairing that combines the sweetness of the potatoes, the vegetal note of the spinach and the indulgence of melty mozzarella. The result is a complete second course, nutritious and perfect for the whole family.
The potato loaf is also an extremely versatile recipe: it can be served as a main course, as a single-dish meal accompanied by a fresh salad, or sliced for a buffet or an informal dinner.
Golden on the outside and soft on the inside, this loaf embraces all the flavor of home cooking with simple ingredients, easy preparations for everyone and that irresistible crust on top that makes every slice even more inviting.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Days
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.54 lbs potatoes (boiled)
- 1 egg
- 3 tbsp breadcrumbs
- 3 oz grated Parmesan
- to taste black pepper (ground)
- to taste fine salt
- 10.6 oz spinach
- 9 oz mozzarella (sliced)
- 1 clove garlic
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Potato ricer
- 1 Bowl
- 1 Parchment paper
- 1 Loaf pan
- Aluminum foil
- 1 Frying pan
- Cooling racks
Steps
To prepare the potato loaf, first wash the potatoes and start boiling them in cold salted water.
While the potatoes are cooking, heat a drizzle of olive oil in a frying pan and sauté one clove of garlic. When it starts to sizzle, remove it and add the cleaned, washed and drained spinach to the pan. Salt them and let them flavor for a few minutes until they are completely wilted.
As soon as the potatoes are ready (you should be able to pierce them with a fork without them falling apart completely), drain them, let them cool for a few minutes, then peel them and pass them through the potato ricer.
Collect the potatoes in a bowl and add the egg, the grated cheese, salt, pepper and breadcrumbs.
Work all the ingredients first with a fork and then with your hands until you obtain a homogeneous mixture with a consistent structure.
Take a sheet of parchment paper, grease it well and spread the potato mixture with your hands. You should obtain a rectangle about a finger thick.
Spread the spinach all over the surface first and then the mozzarella, previously sliced and well drained.
Finally, starting from the short side, roll the mixture onto itself.
You should obtain a loaf about 10 in long, i.e. roughly the length of the loaf pan. Wrap it first in parchment paper and then in aluminum foil, transfer it to the refrigerator and let it firm up for at least 30 minutes.
After this resting time, still on the parchment sheet, sprinkle the surface of the loaf with breadcrumbs.
With the help of the parchment paper, transfer it into the loaf pan and add a few knobs of butter on top.
Bake your potato loaf with spinach and mozzarella in a preheated conventional oven at 356°F for 30 minutes, using the grill setting in the last minutes to get a golden, crisp crust.
Once out of the oven, let the potato loaf rest inside the pan but placed on a cooling rack, then unmold it, transfer it to a serving plate, slice and serve while still melty 😉.
Storage
The potato loaf with spinach and mozzarella keeps well if stored properly. Once baked, allow the loaf to cool completely, then wrap it with plastic wrap or transfer it to an airtight container. In the refrigerator it will keep for 2–3 days. When ready to eat, you can reheat it in the oven at 320–338°F for about 10–15 minutes, or in a covered pan to maintain softness. You can also freeze it whole or already sliced. Wrap it well in plastic wrap or place it in a freezer-safe container. In the freezer it will keep for about 1 month. For best results, let it thaw slowly in the refrigerator and then reheat in the oven until warm and the mozzarella is soft and melty.
FAQ (Questions & Answers)
How to prevent the potato loaf from falling apart?
To get a compact loaf, it is important to mash the potatoes well while still hot and then let the mixture cool before shaping. If the mixture is still too soft, add a little more breadcrumbs to make it easier to work with.
Can I use frozen spinach?Yes, frozen spinach works well. Using it will skip the cleaning step and shorten the preparation time of the loaf.
Which mozzarella is best to use?
For this recipe it’s preferable to use a well-drained mozzarella or a fiordilatte for pizza, which contains less liquid. This way the filling will remain melty without making the potato mixture too wet.
Can I prepare the potato loaf in advance?
Yes, you can prepare it a few hours in advance and keep it formed in the refrigerator. When serving, simply bake it in the oven. Alternatively, you can bake it ahead of time and reheat it shortly before serving.
How to tell if the loaf is cooked?
The loaf is ready when a golden and slightly crispy crust forms on the surface. Generally 25–35 minutes in the oven are enough depending on the size.
Can I cook it in an air fryer?
Yes, the potato loaf can also be cooked in an air fryer. Cook it at 338°F for about 20 minutes, turning halfway through if necessary to get even browning.
How to serve the potato loaf?
The potato loaf with spinach and mozzarella is perfect as a main course, but it can also become a single-dish meal if served with a fresh salad or seasonal vegetables.
