Scalloped potatoes and ricotta
Instructions
Boil the peeled potatoes in salted water.
Reduce the boiled potatoes in puree, add the ricotta, parmesan, mozzarella, cubed, salt, parsley, grated nutmeg, pepper and mix the ingredients making the dough.
Coat a baking pan with baking paper and place the dough got to tile, cover the dough with a generous sprinkling of Parmesan cheese.
Put the baking dish in preheated oven and cook for 20 minutes at 180 degrees.
Serve the hot pie.
Ingredients and dosing for 4 persons
- 4 yellow-fleshed potatoes
- 200 g of sheep's ricotta
- 50 g of grated parmesan cheese
- 3 slices cooked ham
- 1 mozzarella
- 2 eggs
- Parsley
- Salt
- Grated nutmeg
- Pepper