POTATO PIE WITH VEGETABLES

This recipe has Neapolitan origin where it is also called "Gato" and can be enjoyed either hot or cold. Although the original version of this recipe is typical of Italian cuisine includes the use of salami, cheese and lard. Here I present a version a little lighter but still tasty.

DIFFICULTY ': EASY

INGREDIENTS FOR 6 PEOPLE

- 600 g white potatoes
- 250 g LEEKS
- 100 g boiled carrots
- 150 g BOILED ARTICHOKES
- 150 g mozzarella
- 100 g boiled spinach and squeeze
- No. 4 EGGS
- Grated parmesan cheese
- BUTTER
- NUTMEG

PROCEDURE:

Wash the potatoes and boil them with skin in salted water.
Strain, take 2 on one end. Peel the other potato and mash.

Check and clean the leeks, chop them and let them dry in a pan with a little 'oil. Combine chopped spinach, carrots and Jerusalem artichokes cut into rounds. Cook over high heat and add salt.

In another container mix the mashed potatoes with eggs, Parmesan cheese, salt and a bit 'of nutmeg.

Grease and flour a round baking dish, cover it with a layer of mashed potatoes. Then spread a layer with the other vegetables, then place another layer of potato slices from the two previously held by potatoes (cut into very thin otherwise it will not bake). Then arrange the potato slices on a layer of sliced ​​mozzarella cheese and remaining vegetables.
Cover with a layer of mashed potatoes to close the pie.
Cook the potato pie with vegetables in a water bath in the oven at 200 ° C for about 50 minutes.
If you were to color during cooking or too dry the surface with a sheet of aluminum foil.