Servings: 5 to 8
Inspired by the Italian potato pie called gatto di patate, this dish features panko-dusted, Parmesan-flavored mashed potatoes that hold a layer of sautéed chard and creamy fontina cheese. It makes a great Thanksgiving side dish or even a vegetarian main.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've tried every version of this PIE and can't rave about it more. I didn't find it salty - but then I don't salt the pototoes until they are mashed. Thumbs up on comforting food no matter what time of year you make it!!
Loved the entire idea of this recipe! Made it for my husband and me as a test - only complaint is that with two cheeses - it's too salty! Need to cut back on the added salt to make it palatable. Maybe I overdid it when cooking the potatoes (well salted water?)...just be careful with salt. Very good vegetarian dinner with a salad.
I've made other potato pies that I really like, and I was excited for this, in part because it's vegetarian. It's not more than the sum of its parts--it's cheese, potatoes, and kale. I think if I were to make it again, I'd add bacon. Or even sausage. I might try the sausage version of this, but this one just didn't do it for me.
Wonderful recipe, works well as a main luncheon dish or as a great side dish
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.