Potato and Spinach Gatto

• 4 lbs small baking potatoes
• fine dry breadcrumb
• 2 ounces freshly grated parmesan cheese
• 3 eggs
• 2 tablespoons butter
• 2 teaspoons salt
• 3 cups bechamel sauce (recipe is in my cookbook)
• 2 cups cooked spinach leaves, squeezed dry and chopped
• 4 ounces mozzarella cheese, finely diced
• 4 ounces swiss cheese, finely diced

1. Boil potatoes until tender, about 20 minutes.
2. Drain and cool slightly.
3. Peel.
4. Mash potatoes until smooth, using straight up and down motion.
5. Preheat oven to 375F.
6. Butter 12x8x2-inch baking dish.
7. Sprinkle with breadcrumbs, shaking out excess.
8. Mix mashed potatoes, 1/2 cup Parmesan, eggs, butter and salt in large bowl.
9. Mix remaining Parmesan, bechamel sauce, spinach, mozzarella and Swiss cheeses in another bowl.
10. Season with pepper.
11. Using greased hands, form 2/3 of the potato mixture into patties and press onto bottom and sides of prepared dish, covering completely.
12. Spoon bechamel over.
13. Top with remaining potato mixture, sealing edges.
14. Bake until heated through, about 45 minutes.
15. Let stand 5 minutes before serving.

baking potatoes, breadcrumb, parmesan cheese, eggs, butter, salt, bechamel sauce, mozzarella cheese, swiss cheese

Taken from www.food.com/recipe/potato-and-spinach-gatto-62373 (may not work)