The potato casserole with vegetables is a tasty and appetizing recipe, a base of mashed boiled potatoes filled with peas, spinach, and cheese.
A unique dish to enjoy both hot and cold, as a main course or cut into squares for appetizers or buffets.
It’s a recipe that can be prepared in advance and is perfect for any occasion, even to take with you for lunch breaks at work or for picnics in the open air.
My version includes a filling of spinach and peas, but you can naturally replace it with what you like best based on the season.
Alternatively, you can use asparagus, artichokes, leeks, and many other ingredients like ham, mozzarella!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the potato casserole with vegetables
- 2.2 lbs Potatoes
- 2 Eggs
- 1.75 oz Grated Grana Padano
- 2 tbsps Butter
- 3.3 tbsps Milk
- to taste Salt
- to taste Breadcrumbs
- 5.3 oz Frozen Spinach
- 3.5 oz Frozen Peas
- 4 slices Leerdammer Cheese
- 1.05 oz Grated Grana Padano
- 1 clove Garlic
- 1 Fresh Spring Onion
- to taste Olive Oil
- to taste Salt
Tools
- 1 Pan
- 1 Pot
- 1 Stove
- 1 Potato Masher
- 1 Loaf Pan
- 1 Parchment Paper
- 1 Oven
Preparation for the Potato Casserole with Vegetables
Wash the potatoes thoroughly and boil them whole in boiling water for about 20 minutes in the pressure cooker, or 40 minutes in a regular pot. (Check the cooking by pricking them with a toothpick).
Meanwhile, cook the frozen spinach and peas in a pan, add salt, 3 tablespoons of water, and soften them for about 7 minutes.
Once dry, add olive oil and brown them in the pan with the garlic clove and chopped spring onion for about 2-3 minutes.Once the potatoes are cooked, drain and peel them while still hot.
Pass them through a potato masher and gather the puree in a large bowl.
Add salt, eggs, milk, butter, and grated Grana Padano, mix and blend the ingredients well.
Line a plum cake mold with parchment paper or grease it well, pour a drizzle of oil on the parchment paper and sprinkle with breadcrumbs. Place a first layer of potato mixture, distribute it well to create an even thickness along the sides.
Pour the vegetables on top, level them well with the back of a spoon, add a sprinkle of Grana Padano, and then cover with the cheese slices.
Cover with the remaining potato mixture, pour a thin drizzle of oil, and then level well with the back of a spoon until a uniform surface is obtained, sprinkle with Grana Padano and breadcrumbs.
Bake in a preheated oven at 392°F for about 15 minutes, lower the temperature to 356°F and continue baking for another 10-15 minutes.
Remove the potato casserole from the oven when it is well browned, let it rest, then turn it upside down and serve in slices.
Read also
Stuffed Potato Cake with Ham and Provola
Tips and Variants
Use old potatoes because they are less watery, it’s preferable to cook them with the skin on, perhaps with a basket so they absorb less water.
Can I use different vegetables?
Yes, of course. Depending on the season, you can replace spinach with chard, broccoli, turnip greens, artichokes, cabbage, or others.
Can I omit the peas
Of course, you can use only one type of vegetable of your choice!
