Serves 6-8 recipe from Donna Hay magazine 500g potatoes, peeled and sliced 8 slices bacon 400g ricotta 1/4 cup Parmesan, grated 2 tablespoons chopped sage leaves 4 eggs 125ml (1/2 cup) cream 1/4 cup Parmesan Preheat oven to 180c. Grease a 6 cup-capacity (1.5 litre) baking dish. Arrange 1/3 of the sliced potatoes in base of the dish. Top with 4 slices of bacon. Combine ricotta, 1/4 cup Parmesan, chopped sage, sea salt and spoon half over the bacon. Top with another 1/3 of the potato , 4 slices bacon and remaining ricotta. Finish with a layer of potatoes. Whisk together eggs, cream, Parmesan and pour over potatoes. Cover and bake for 45 minutes until tender. Remove cover and bake for a further 12-15 minutes until golden. The Culinary Chase's Note: This tastes like a cross between a frittata and scalloped potatoes. Another easy dish to make! Thanks Donna! |
