This gateau is special from the first to the last ingredient: everything to try

This gateau is special from the first to the last ingredient: everything to try

Those who love the potato gateau will literally love this version prepared with vegetables that will make it a special dish. An easy appetizer but of great impact

The potato gateau (or gattò) it has now become a classic, even as a recovery recipe. But why can’t even vegetarians eat it as an appetizer or side dish? Thus was born the vegetable gateau, soft inside and slightly crunchy on the surface.

Vegetable gateau


The stringy cheese inside it is certainly an extra boost but in case we can also ignore it. What matters is having a recipe that solves many problems.

Vegetable gateau, we follow the seasonality of the products

As we often tell you, we take advantage of the seasonality of vegetables also for this recipe. In the filling in winter we can put cauliflower and broccoli, in other seasons peppers, spinach, carrots or other.



900 g potatoes
2 eggs
50 g of grated pecorino
40 g of butter
60 ml whole milk
1 nutmeg
60 g breadcrumbs
2 peppers (1 yellow and 1 red)
1 large round eggplant
250 g of mozzarella
3-4 tablespoons of extra virgin olive oil


Let’s see how to prepare this alternative gateau to potato gateau
Wash the potatoes well, possibly of similar size so they will cook well at the same time, and put them to boil in still cold water. We calculate 25-30 minutes from when the water, now salty, begins to boil.
While we wait, we can already start preparing the vegetables for the filling. We wash and trim the eggplant, peel it and then cut it into cubes. Then we take the zucchini, trim them and wash them. Again, cut them into cubes.

In a pan, heat 2 tablespoons of extra virgin olive oil and then cook the aubergines first, adding the courgettes after 5 minutes. Cook the vegetables over medium-high heat by adding a ladle of hot water directly from the pot with the potatoes, salt and after about 15 minutes we can turn it off by keeping everything aside.
Then cut the mozzarella into cubes and drain it in a colander on the sink to make it lose all the conservation liquid. Let’s keep this aside too.

We heat the milk in a saucepan, turning it off before it comes to a boil. When the potatoes are cooked, drain and peel them while still hot. Pass them with the potato masher in a bowl until you get a puree, then add the milk which has been cooled, the butter cut into small pieces, the eggs and 30 grams of pecorino.

We adjust salt and generously grate the nutmeg to flavor the base of the vegetable gateau. then turn everything with a wooden spoon to mix the mixture.
As soon as the puree becomes lukewarm we also add the vegetables that we have sautéed in the pan and the diced mozzarella. We mix everything well again to get a homogeneous mixture and preheat the oven to 190 °.

We grease a pan with the remaining oil and copy both the base and the sides with breadcrumbs. Then pour all the mixture by leveling the surface directly with your hands, slightly wet. On the surface, still a little breadcrumbs, the pecorino that we have left and little I throw in flakes.
We cook our own vegetable gateau in the oven warm for 30-35 minutes. It must appear compact and slightly golden on the surface. When it is ready, let’s take it out and wait for it to cool before slicing it and bringing it to the table.

Category: Recipes
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