This was the last dish for this month's Cook Around the Globe event. Basically, this dish is like a large baked potato pancake with ricotta filling. The taste was a little on the subtle side but I thought it was still a nice dish. HubbyGrouch did not like this dish - he didn't even finish his serving. LittleGrouch, on the other hand, declared he liked it "a little bit" and emptied his plate. I guess he comes after his mommy and is turning out to be a potato-lover.
Six months ago: Rustic Salad with Cheese and Black Forest Prosciutto
1 kg potatoes
250 ml milk
2 onions, minced
50 g - 100 g bacon
300 g ricotta (or quark or fromage blanc or drained cottage cheese)
1 tsp sugar
1 tsp tarragon
1 tbsp butter or sour cream
Preheat oven to 360F. Peel and grate the potatoes. Squeeze out liquid and discard. Bring milk to a boil and pour over potatoes. Cook bacon over medium heat until crisp. Drain on paper towels. Discard bacon fat except 1-2 tbsp. Add onion and cook until translucent and soft, about 10 minutes. Crumble bacon and mix together with onion, ricotta, eggs, sugar, salt, pepper, and tarragon. Grease a 9"x13" oven dish. Spread half the potatoes in the dish. Season with salt and pepper. Spread ricotta mix on top of potatoes and top with remaining potatoes. Sprinkle with salt and pepper. Bake for 25-35 minutes, until the potatoes are lightly browned. Cut potato bake into squares and serve with melted butter or sour cream and a side salad.
This post is linked to Potato Blog Hop on Katherine Martinelli.