Ricotta Potato Side Dish
The Ricotta potato side dish is a delectable blend of creamy ricotta cheese and tender potatoes, seasoned and baked to perfection.
Imagine tender slices of potatoes and the ricotta adds a rich, creamy texture and a subtle tanginess that complements the mild flavor of the potatoes beautifully.
A sprinkle of salt and freshly ground black pepper ties everything together, enhancing the natural sweetness of the potatoes and the creamy richness of the ricotta.
Once mixed, the creamy potato and ricotta mixture is transferred to a baking dish and baked until golden brown and bubbling. The edges become slightly crispy while the interior remains irresistibly creamy.
As you take a forkful, you're greeted with a harmonious blend of flavors and textures: the creamy ricotta, the tender potatoes, and the savory herbs all coming together in a delightful symphony of taste. It's a comforting and satisfying side dish that pairs wonderfully with roasted meats, grilled vegetables, or even just a simple green salad.
Serves: 10-15 people
Prep Time: 10 minutes
Cook Time: 40-50 minutes
INGREDIENTS
3lbs small red potatoes thinly sliced and boiled for 3 minutes once sliced
1-1/2 cup ricotta cheese
1 cup minced parsley
2 eggs
1-1-/2 cup heavy cream
3 cups Gruyere cheese grated
1 tablespoon ground nutmeg
Salt and Pepper to taste
DIRECTIONS
Preheat over to 375 degrees Fahrenheit.
Mix ricotta, parsley, salt, pepper, and nutmeg.
Whisk eggs and cream together then season with salt and pepper.
Butter a 9”x13” pan then start layering potatoes, ricotta mixture, and then cheese. Repeat that process until the ingredients are done or the pan is filled.
Pour cream mixture over potatoes.
Bake for 40-45 minutes or until potatoes are tender.
The roasted edges are the best parts, so dig in first
