Potato Gâteau: a true Comfort Food

Potato gâteau: preparation tips! 

The recipe for potato gâteau is not difficult: you just need to follow some small preparation tips:

• Choose the right potatoes: opt for yellow potatoes, as they are creamier and have an ideal texture for mashing. 
• Cook the potatoes with their skins on to retain maximum flavor (you will peel them when they have finished cooking, when they have become warm) and be sure to mashed potato them well, to make a smooth, lump-free mashed potato.
• Remember to let the fiordilatte drain after dicing so that the mixture does not become too watery.
• Pay attention to the consistency of the puree: if it is too runny, add a little more Parmesan cheese.
• Cook the potato gâteau at a temperature that is not too high to prevent it from burning on the surface.
• Do not serve the gâteau fresh from the oven: after baking, let it rest for half an hour before cutting it.
• Customize your recipe by using herbs such as parsley, thyme or rosemary if you wish.

Potato gâteau...the importance of extra virgin olive oil

Extra virgin olive oil is a key ingredient in our potato gâteau:

• It gives the recipe an extra touch of flavor without weighing it down.
• It is a very effective binder, perfect for blending all the gâteau ingredients in the best possible way.
• Added to the surface of the gâteau before baking, it helps create a crisp and tasty crust.
• Rich in monounsaturated fatty acids, antioxidants and polyphenols, extra virgin olive oil is a very healthy alternative to butter (often used for this recipe) that contributes to a balanced diet, offering benefits such as reduced risk of cardiovascular disease.

For the preparation of our potato gâteau, we used Fruttato Farchioni Extra Virgin Olive Oil whose full and intense taste is perfect for giving our gâteau a touch of extra flavor.