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Potato Gatto
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Rating: 4.2/5 (64 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 908
% Daily Value**
Total Fat 43g
66%
Saturated Fat 24g
37%
Unsaturated Fat 2g
Cholesterol 110mg
37%
Sodium 2090mg
87%
Total Carbohydrate 84g
28%
Dietary Fiber 8g
33%
Sugars 10g
Protein 47g
Vitamin A  26%Vitamin C  36%
Calcium  107%Iron  33%
Potassium  39%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Potato Gatto

Recipe Tags: Potato Recipes

Date Added: September 25, 2016
Wonderful side dish for a hearty meal.

Ingredients:

3 lbs Yukon Gold Potatoes
1 Olive Oil extra-virgin
1 Onion , diced
Salt to taste
Pepper to taste
1 1/2 cups Italian Bread Crumbs
4 tablespoons Unsalted Butter
1 cup Parmigiano Reggiano Cheese grated
1/3 cup Milk
1/4 lb Salami spicy sliced 1/8 inch thick and diced
1 1/3 cups Frozen Peas , defrosted; divided
1/2 lb Mozzarella Cheese
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Directions:

1. Preheat the oven to 400 degrees.

2. Place potatoes in a large pot, cover with water and bring to a boil.

3. Turn the heat down and simmer 25 minutes or until a fork goes easily into the largest potato.

4. Meanwhile, brown the onion in a scant tablespoon of olive oil over medium-high heat, seasoning with salt and pepper.

5. Remove the onions into a bowl. Add a bit more oil to the skillet and saute the breadcrumbs, seasoning with salt and pepper, until lightly browned (5 to 10 minutes).

6. Remove the breadcrumbs to a bowl. Drain the potatoes and let cool 10 minutes.

7. Slice the butter into a large bowl. Using a paring knife or your fingers, peel the potatoes then put them into the bowl with the butter, Parmigiana, milk and salt and pepper to taste.

8. Lightly mash the potatoes; they should be fairly lumpy.

9. Stir in the soppressata and half the peas. Oil an 8-inch square baking dish (Pyrex works well) and press half the potato mixture into the bottom.

10. Top with the onions and remaining peas, then the mozzarella slices in a single layer.

11. Spread the rest of the potatoes on top and smooth with a spatula or the back of a large metal spoon.

12. Bake 30 minutes. Remove from the oven and top with the breadcrumbs.

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Dietary Notes:
This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, MSG, Potato, Cheese, Peas, Beef, Onion, Olive Oil allergies.
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