Potato-Ricotta Bake

This potato dish is a quick weekday dinner for vegetarians or a substantial side dish to any meat. If you don’t have ricotta cheese on hand, get the recipe from this site and make your own. Yields 6 – 8 portions.

6 large potatoes
350g ricotta cheese
4 eggs, lightly beaten
1 onion, finely chopped
a handful of chives, chopped
2 cloves of garlic, minced
40g parmesan/pecorino cheese, grated

Preheat your oven to 180℃ and grease a 20cm X 28cm baking dish.

Peel the potatoes and boil them until just cooked.
Slice them into 1,5cm cubes and put aside.
Add the eggs to a mixing bowl and whisk together.
Add the chopped onion, chives, minced garlic and parmesan to the egg mixture and whisk together.
Now add the cubed potato and mix through.
Spoon the mixture into the prepared baking dish and bake for 25 minutes until golden.
Serve with a green salad.

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