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.
This recipe has been hanging on my fridge since it first came out in the magazine and finally got around to making it this week. This is so good. I will be making it again SOON!
Made this tonight as a test for possible Thanksgiving side dish and it was a big hit! I used some smoked gouda I had with the fontina and it really gave it a nice light smoky flavor too. I would add a little rosemary next time. It lends itself to lots of variations- roasted peppers, mushrooms, ... I did not find it too salty.
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!!
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