Ricotta Scalloped Potatoes
Cheesy and creamy, soft and crispy, scalloped potatoes
Servings: 6 servings
- 3-4 large gold potatoes
- 1/2 cup whole milk ricotta
- 1/2 cup milk of choice
- 1 tbsp quality butter
- 1 tsp dried thyme
- 1 tsp kosher or sea salt
- 1 cup shredded mozzarella
Preheat oven to 425 degrees F.
Slice your potatoes into even sized slivers - about 1/8 inch thick. I used a mandolin for even pieces.
Soak your potatoes in a bowl of water while you do the next steps.
Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the thyme and sea salt and stir. Remove from heat.
Drain the potatoes and pat them dry with a clean dish towel.
Line a cast iron skillet or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.
Top with the mozzarella cheese and bake for 25 minutes.