Roasted Garlic Ricotta Potatoes
Glass baking dish or casserole dish
4-5 Red Potatoes Peeled and Sliced quarter inch thick
1 1/2 Tbps Olive Oil
4 Tbps Butter
2 Tbps Garlic Powder
1/2 Cup Ricotta Cheese
Parmesan Cheese (Grated)
Salt and Paper to Taste
Rosemary To taste
Preheat oven to 400 degrees
Peel them, and rinse them off.
Slice them a little thicker then you normally would bout a quarter inch thick. Set them aside.
Take 1 1/2 Tbps Olive Oil and pour it in the Glass Casserole Dish. Make sure it coats the entire bottom.
In a separate bowl; take your 4 Tbps butter and put it in the microwave until completely melted.
Add the 2 Tbps Garlic powder; and the 1/2 Cup Ricotta cheese to your butter. Still until completely blended and creamy.
Take the potato slices and place them one by one along side each other in the glass casserole dish until the entire bottom is full. Sprinkle salt and pepper over the slices for taste.
Take spoonfuls of your Ricotta mixture and dab them on each potatoe slice.
If you have extra and are cooking for more then 2 people set extra aside as well as extra potato slices.
You will want to stack the extra on top.
Sprinkle rosemary over the potatoes and them the grated Parmesan cheese.
Bake in oven at 400 for 20 minutes! And Enjoy!