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5 from 1 vote

Potato "Gatto"

“Gattô” comes from the French “gâteau,” meaning cake; think of it as a layered cake of potatoes.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 8
Calories: 219kcal
Author: Susan Voisin

Ingredients

  • 3 pounds Yukon gold or red potatoes
  • 1/2 ounce dried porcini mushrooms
  • 1 onion diced
  • olive oil spray optional
  • salt and freshly ground black pepper
  • 1-2 cloves garlic minced
  • 1 1/2 cups panko or gluten-free bread crumbs
  • 3/4 cup plain soymilk or other non-dairy milk fatfree preferred
  • 1 tablespoon nutritional yeast
  • 1/4 cup roasted red pepper diced
  • 1 1/3 cups frozen green peas thawed
  • optional cheese sauce (see notes)

Instructions

  • Put the potatoes in a large pot, cover with water, and simmer 25 minutes or until tender all the way through (pierce with a fork to check). When they’re done, dip out 1/2 cup of the cooking water and drain.
  • While the potatoes are cooking, rehydrate the porcini mushrooms according to package directions. (I cover them with hot water and soak for about 25 minutes.) When they are completely rehydrated, drain them, reserving the liquid, and chop coarsely. Strain the soaking liquid through a coffee filter or fine mesh strainer and set aside.
  • Heat a non-stick skillet. Add the onions and sauté until they are browned. Sprinkle them with salt and pepper to taste, then remove them from the pan. 
  • Add the minced garlic and panko to the hot pan. Cook, stirring constantly, for about 3 minutes or until the panko has browned slightly. Sprinkle with salt and pepper to taste and set aside.
  • Preheat the oven to 400F.
  • Mash the potatoes in their skins until slightly lumpy; then stir in the soymilk, nutritional yeast, roasted red pepper, diced porcini mushrooms, and half of the peas. If the potatoes seem dry, add some of the mushroom liquid and/or potato water. You want them to be fairly moist. Season to taste with salt and freshly ground black pepper.
  • Spray an 8-inch casserole dish lightly with olive oil or use a silicone baking dish. Spread half of the potato mixture into the dish, followed by the remaining peas and the onions. (Add "cheese" sauce now, if you'd like.) Top with the rest of the potatoes, smoothing the top.
  • Bake for about 25 minutes, or until hot throughout. Top with the bread crumbs, pressing them into the potatoes slightly. Bake another 10 minutes and serve.

Notes

I recommend adding a layer of cheese sauce on top of the onions and peas. Some of my favorites are the sauce from macaroni and cheese, cauliflower cheese sauce, and chickpea cheese sauce. If you want, you can stir some into the potatoes, too.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 47g | Protein: 7g | Fat: 1g | Sodium: 78mg | Fiber: 5g