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5 from 1 vote

Ricotta Scalloped Potatoes

Cheesy and creamy, soft and crispy, scalloped potatoes
Course: Sides
Cuisine: American
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.