Smokestack Potatoes
Prep time:
20 minutesCooking time:
30 minutesUse any leftovers from this potato casserole for an inexpensive soup. Simply place the vegetables in a food processor, chop into small chunks, add milk or chicken broth, then heat, and serve.
Ingredients
Serves 4
- 3 large russet potatoes, scrubbed, sliced
- 1 1/2 cups ricotta cheese
- 1/2 teaspoon liquid smoke flavoring
- 2 eggs
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3/4 cup chopped green onions
- Grated peel of 1 lemon
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded Cheddar cheese
Directions
1
Place potatoes in a medium saucepan and cover with water. Cover; cook until potatoes are tender, about 8 minutes. Drain. Preheat oven to 375°F. Grease a medium casserole.
2
Meanwhile, combine ricotta, liquid smoke, eggs, pepper and salt in a blender. Process for 10 seconds.
3
Layer half of the potatoes, half of the ricotta mixture, half of the green onions, half of the lemon peel, half of the mozzarella and half of the Cheddar in prepared casserole. Repeat layers.
4
Top casserole with a few additional green onions. Bake until golden brown, about 30 minutes.
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Cookin' xpress!
Cookin' xpress!
A citrus zester, available in the housewares section of most supermarkets, makes quick work of grating citrus peel. Press the end with the 5 tiny holes firmly against the skin and draw the tool toward you to get perfect, thin strands of lemon peel.
Great Pairings
Baked Chicken Romano
Romano cheese shares a crumbly texture with Parmesan but is made with whole milk for a richer taste-and a higher price. Lower the cost of this dish by substituting Parmesan cheese.
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