potato gratin artichokes and buffalo mozzarella
Side Dish

Mashed Potato Gratin with Artichokes and Buffalo Mozzarella

Posted on in Side Dish · Vegetarian

Mashed potato gratin may not sound very fancy. I actually had to spend 1 hour researching the best way to call this recipe because I could not properly translate the italian version.

In Italy, a very common side dish or appetizer is Sformato. It can be made with any vegetable, blended with flour and eggs and baked until it comes out of its cocotte (the name Sformato literally means “removed from the mould”) and served warm or cold, by itself or with a cheese sauce.

potato gratin artichokes and buffalo mozzarella

The most common Sformato are made with artichokes, spinach or potatoes. The potato one is also called Gattò, from the french Gateau, and always has some stuffing, usually cheese and ham.

But since both Gattò and Sformato are not really known, I didn’t know how to call this recipe. I though about Flan or Cake, but they both have different consistencies. So mashed potato gratin is the closest caption I could think of. Do you know a better name for this recipe? Let me know in the comments!

 potato gratin artichokes and buffalo mozzarella

The Recipe


potato gratin artichokes and buffalo mozzarella
5 from 13 votes

Mashed Potato Gratin with Artichokes and Buffalo Mozzarella

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 500 g (1lb) Potatoes
  • 2 Eggs
  • 1/3 cup Milk
  • 3 tbsp Parmigiano cheese
  • 1 Buffalo Mozzarella
  • 3 Artichokes
  • 1 Shallot
  • Olive Oil
  • Breadcrumbs
  • Butter
  • Salt
  • Black Pepper


  1. Peel and boil the potatoes until a fork can easily pierce them. Drain and mash them in a large bowl when they're still warm and set aside.
  2. Clean well the artichokes to get to the hearts and roughly chop them (be careful to also remove the flower bud in the center).
  3. Finely chop the shallot and sauté in a pan drizzled with olive oil. Add the artichokes, season with salt and pepper and cook at low heat until tender. Add some water if necessary.
  4. Combine the eggs, 2 tablespoons of Parmesan cheese and the milk to the bowl with the potatoes. Mix well and season with salt and pepper to taste.

  5. Butter the ramekins, cocottes or baking pan, then coat all sides with breadcrumbs.
  6. Divide the potato mixture in two and add one half on the bottom of the cocottes, flattening it with a spoon.
  7. Add the cooked artichokes and a few pieces of Buffalo Mozzarella in the center, then cover on top with the remaining potato mixture, again flattening with a spoon.
  8. Sprinkle some breadcrumbs and the remaining Parmesan on top, then drizzle with olive oil and bake in the preheated oven at 180°C (350°F) for about 15-20 minutes. Turn on the broiler for a couple of minutes until the tops are golden brown.

Recipe Notes

I prefer the small artichokes rather than the large ones as they are more flavourful and easier to clean. You can also use canned artichokes if you cannot find fresh ones but the flavour will be a lot milder.

potato gratin artichokes and buffalo mozzarella

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Jessica - Cooking my Dreams

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I'm an Italian girl immigrated to the Netherlands with a true passion for food, travel and everything handmade. I love to experiment, learn new skills and share my knowledge about everything I do! This blog is my perfect escape to search for my path towards happiness. :)

20 Replies to “Mashed Potato Gratin with Artichokes and Buffalo Mozzarella”

  1. I love the sound of this!! I’ve never had much success cooking real artichokes, could you substitute the artichoke for canned artichoke? This would be so perfect for a Thanksgiving, looks so cozy!

  2. Three of my favorite things: Potatoes, cheese, and artichokes! This is so perfect for a holiday dinner party! YUM!

  3. Look at this bowl of cheesy and creamy deliciousness! I could faceplant it! My hubby LOVES his artichokes and I am pretty sure he would inhale this one before I even got the chance to try! This one is bookmarked!

  4. Oh, my word!! This is so goood, I’m seriouly drooling! I don’t think it matters too much what you call this recipe because all I’m going to do is make it and eat it a lot! Thank you for sharing this Xx

  5. Wow, you took mashed potatoes to whole new levels with this dish! I love everything in it, and there’s not much better than a warm, comforting bowl of potatoey, cheesy goodness. Looks fabulous

  6. Ciao!! Ti ho trovata da Food Blogger social Promotion!! Io sono una ragazza italiana immigrata in Svezia, piacere di conoscere qualcuno simile a me 🙂 Non apro sempre i post dal Pinterest thread, ma questa tua ricetta mi intrigava e quindi sono venuta a leggermi il post. Difficile davvero tradurre “sformato”, io probabilmente lo avrei chiamato “potato bake”? Che buono, comunque!

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