Potato And Spinach Gatto

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 lbs small baking potatoes
• fine dry breadcrumb
• 2 ounces freshly grated parmesan cheese
• 3 eggs
• 2 tablespoons butter
• 2 teaspoons salt
• 3 cups bechamel sauce (recipe is in my cookbook)
• 2 cups cooked spinach leaves, squeezed dry and chopped
• 4 ounces mozzarella cheese, finely diced
• 4 ounces swiss cheese, finely diced

Recipe

• 1 boil potatoes until tender, about 20 minutes.
• 2 drain and cool slightly.
• 3 peel.
• 4 mash potatoes until smooth, using straight up and down motion.
• 5 preheat oven to 375°f.
• 6 butter 12x8x2-inch baking dish.
• 7 sprinkle with breadcrumbs, shaking out excess.
• 8 mix mashed potatoes, ½ cup parmesan, eggs, butter and salt in large bowl.
• 9 mix remaining parmesan, béchamel sauce, spinach, mozzarella and swiss cheeses in another bowl.
• 10 season with pepper.
• 11 using greased hands, form 2/3 of the potato mixture into patties and press onto bottom and sides of prepared dish, covering completely.
• 12 spoon béchamel over.
• 13 top with remaining potato mixture, sealing edges.
• 14 bake until heated through, about 45 minutes.
• 15 let stand 5 minutes before serving.