The pea and potato gateau is an easy and delicious variation of the classic potato gateau. Peas are in season, and in the countryside, we are harvesting quite a lot of fresh peas. Loving the combination of potatoes and peas, I thought of preparing this recipe. The pea and potato gateau is creamy, stringy, and super tasty. My daughter loved it, and it’s a great way to get even the little ones to eat peas. You absolutely have to try it. It’s too good, perfect as an appetizer or main course, delicious straight from the oven and great even cold!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes (already peeled)
- 9 oz peas
- 5.3 oz scamorza cheese
- 3.5 oz cooked ham
- 1.8 oz grated Parmigiano
- 2 eggs
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste breadcrumbs
Steps
The pea and potato gateau is very simple and quick to prepare. First, peel the potatoes and cut them into small chunks. Place them in a pot together with the peas, bring to a boil and add salt. Continue cooking for about ten minutes, and use a fork to check doneness.
Drain the potatoes and peas, put them in a bowl, and mash with a potato masher. Add the eggs, grated Parmigiano, salt, black pepper, and mix everything together, then add the diced cooked ham.
Transfer half of the mixture to a greased baking dish and sprinkle with breadcrumbs. Add the sliced scamorza cheese, cover the filling with the remaining mixture, and sprinkle some breadcrumbs and grated Parmigiano on top.
Bake the pea and potato gateau in a preheated oven at 392°F for about 25 minutes until golden brown.
Notes:
The pea and potato gateau can be kept at room temperature for a few hours or in the fridge for 2-3 days. If you prefer, instead of using diced ham, you can place slices of ham in the center along with the scamorza cheese.
Other potato gateau recipes HERE
