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Potato Gatto

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Why I Love This Recipe

"Gattô" comes from the French "gâteau," meaning cake; think of it as a layered cake of potatoes.

(taken from

Ingredients You'll Need

3 pounds Yukon gold or red potatoes
1/2 ounce dried porcini mushrooms
1 onion, diced
olive oil spray
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


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.

Spray a non-stick skillet with the olive oil, and heat it. Add the onions and saut� until they are browned. Sprinkle them with salt and pepper to taste, then remove them from the pan. Give the pan another quick spray and add the minced garlic and panko. 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. Spread half of the potato mixture into the dish, followed by the remaining peas and the onions. 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.

Makes 8 generous servings. Per serving: 219 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 47g Carbohydrate; 0mg Cholesterol; 78mg Sodium; 5g Fiber. 4 WW Points. (Core +3 points for the breadcrumbs)

(taken from

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