Potatoes are one of those foods that you just can't resist. And the best part is that they are always appreciated in every season: they are perfect to accompany winter roasts but they are delicious in summer salads! So today potatoes will be the undisputed protagonists of the recipe of the day: the stringy gateau, a rich potato pie with cheese and vegetables!
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Identity Card of the Recipe
- 101 KCal Calories per serving
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Ingrediants
For the Gateau
- 60 g of eggs
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of oregano
- q.s. of nutmeg
- q.s. of pepper
- q.s. of salt
- 200 g of Fontina cheese
- 40 g of grated Parmesan cheese
- 600 g of eggplant
- 300 g of coppery tomatoes
- 900 g of potatoes
For the pan
- 20 g of breadcrumbs
- 10 g butter (for the pan)
Materials Needed
- Chopping board
- Knives
- Colander
- Potato masher
- Bowl
- Wooden spoon
- Glass pan with dimensions of 20 X 25 cm
- Grater
- Mixer
Preparation
- Wash the potatoes and combine them in a saucepan. Fill with water and bring to a boil: cook for about 40 minutes, until the heart is soft.
- Meanwhile, prepare the eggplant. After washing them, remove the stalk and cut them into round slices. Arrange them in layers inside a colander, alternating with the coarse salt. Place a bowl full of water on top of the aubergines to facilitate draining. Leave to rest for 30 minutes.
Did you know that
The salt is used to extract a large part of the solanine present in aubergines: it is a molecule (glycoalkaloid) potentially harmful to health.- After the necessary time, wash the aubergines in water to remove excess salt. Heat a pan and, without adding seasonings, cook the aubergines maintaining a high flame for a couple of minutes, turning them from time to time. When the aubergines have formed an inviting crust, lower the heat, cover with the lid and cook for 5-6 minutes. Remove the aubergines from the pan, arrange on a plate and set aside.
- Wash the tomatoes, dry them, remove the stalk and any impurities. Cut the tomatoes into slices and quickly sear them in a pan (high flame for 2 minutes).
- Remove the potatoes from the water and remove the skin. Pass the potatoes through a potato masher to form a puree. Allow to cool.
- Meanwhile, chop the stretched curd cheese.
The advice OK
It is advisable to remove the skin from potatoes that are still very hot: in this way, not only will they peel more easily, but it will avoid the formation of lumps in the puree.
Another tip is to choose a stretched curd cheese with a low percentage of water: for this purpose, for example, classic mozzarella is not recommended because it would produce water during cooking, thus causing a rather mushy gateau.- When the potatoes have cooled, add the egg, parmesan cheese, salt, pepper and nutmeg.
- Preheat the oven to 180 ° C.
- Lightly grease a glass pan and sprinkle with breadcrumbs.
- Pour half the rich potato puree into the pan. Stuff with grilled aubergines and tomatoes. Flavor with oregano and sprinkle with plenty of stretched curd cheese.
- Cover with the other half of the puree. Spread the aubergines and tomato slices on the surface, finish with the remaining cheese and a couple of tablespoons of oil.
- Cover the pan with aluminum foil and bake at 180 ° C for about 40 minutes, removing the aluminum halfway through cooking so that an inviting golden crust can form.
- Remove the pan from the oven and wait 15-20 minutes before serving.
Alice's comment - PersonalCooker
Normally, the potato gateau is prepared with a higher quantity of eggs and with the addition of cubes of ham or other cured meats. I have tried to reduce the calories a little with the lighter version, but just as tasty!
For a better presentation, I advise you to wait 10-15 minutes before serving the gateau to your guests: in this way the portions will be perfect! You can serve it as an appetizer or, in larger portions, as a rich main course!Nutritional values and Health Comment on the recipe
The Potato Gateau is a single dish with a fairly low energy intake. Calories essentially come from lipids (mainly unsaturated) and carbohydrates, while proteins are less important. The fibers are very relevant while the cholesterol is low.
Potato Gateau contains both gluten and lactose, therefore it should be excluded from the diet of those affected by the relative intolerances; large portions are not indicated in case of diabetes, hypertriglyceridemia and overweight. The average portion corresponds to about 300g (300kcal).
