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.
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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
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