Ricotta Scalloped Potatoes
Cheesy and creamy, soft and crispy, scalloped potatoes
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.