Recipe by Sharon Halcovics
- 4 small to medium potatoes
- 2 medium zucchini, yellow or patty pan squash
- 2 Tbsp olive oil
- 4 – 5 ounces ricotta
- salt & freshly ground pepper to taste
- 1/4 cup milk
- 1/4 cup freshly grated parmesan cheese or gruyere
- 1 Tbsp thinly sliced fresh basil, other herbs can be substituted (thyme, parsley, tarragon)
Preheat oven to 400°F.
Use a mandoline or chef’s knife to slice the potatoes and squash into very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.
Pour a small drizzle of olive oil in a casserole dish (8 or 9 inches square) and spread it around the bottom and sides.
Place 1/3 of the potato and squash slices in the bottom of the dish—no need to be precise with the layering—then season with salt and pepper.
Top with half of the ricotta cheese, scattered evenly in large dollops.
Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the ricotta cheese.
Finish by layering on the final 1/3 of the vegetables, topping with parmesan cheese, and seasoning with salt and pepper. Pour the milk over the entire dish.
Bake, covered, for 30 minutes, then uncover and bake 15 minutes more, until the top is golden brown. Scatter with fresh herbs and serve.
Note: Two small to medium tomatoes, thinly sliced, can be added for color and flavor, if desired.