POTATO, SPINACH, RICOTTA CASSEROLE

POTATO, SPINACH, RICOTTA CASSEROLE image

Number Of Ingredients 12

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Pancetta, Ricotta, Potatoes, thin sliced, 1 small onion thin sliced, 1 teaspoon garlic (optional), Gruyere, 1 box of frozen spinach, Chicken broth, 1 teaspoon dijon mustard
s/p to taste, Fresh rosemary 1 teaspoon minced
7 medium potatoes thin sliced, I keep skins on if you want. I peel them
1 large onion thin sliced
1 teaspoon minced garlic
3/4 lb bacon or pancetta (I prefer pancetta) chopped or diced
1 1/2 cups ricotta cheese
2 cups grated gruyere or gouda (gouda gives a smokiness, gruyere a nutty flavor)
1 box of frozen spinach drained and chopped
1 cup milk, I like 3/4 cream 1/4 cup milk
1 1/2 cups chicken stock
3 tablespoons chopped fresh rosemary

Steps:

I like to pan saute the pancetta, onion and garlic in a large saute pan. Cook until semi soft and add the potatoes. I a bowl mix the ricotta, rosemary, pepper and salt, spinach, and 1/2 the cheese. Mix well. In a 13x9 baking dish sprayed with pam or greased add 1/2 the potato mix, then 1/2 the cheese mix. Repeate. Mix the milk and broth and pour over the casserole. Top with the remaining cheese. Cover and bake 45 minutes on 375 and then remove foil and bake another 10 minutes until the cheese melts and gets bubbly and brown. NOTE: One time I had to add a little extra broth, the other time it was fine. Just check half way through. The variety of the potato and size of that as well as the onion does make a slight difference. I just ended up added another 3/4 cup broth and it was perfect. No eggs but the cheese and the potatoes give it a natural thickness. Enjoy I always love it! I stuff portabellos with zuchinni, tomato, eggplant, onions, summer squash, and anything else, some bread crumbs, cheese to make it a great simple stuffed pepper. You can use just a simple parm with some wonderful fresh tomatoes. Even corn, scallions. Any of your favorites will work, grill or bake. It goes great with the potatoes. Roasted tomatoes is a favorite with this as well. I cut thick and sprinkle with oregano, s/p and balsamic marinate 15 minutes and roast. A great side with the potatoes