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Smoke Stacked potatoes

List of Ingredients




Idaho Russet Burbank potatoes 3 (about 1-1/4 lbs.)
Ricotta cheese 1-1/2 cups
Liquid Smoke 1 tsp.
Whole egg 2 each
Black pepper 1/2 tsp.
Green onions, chopped 3/4 cup
Lemon zest 1 lemon
Mozzarella cheese, shredded 3/4 cup
Cheddar cheese, shredded 3/4 cup

In a medium saucepan, place the potatoes in enough water to cover, and cook, covered, for 20-25 minutes, or until tender. Drain and slice thin.
Preheat the oven to 375°F. In an electric blender or food processor, combine the Ricotta cheese, Liquid Smoke, egg and pepper; whirl for about 10 seconds.
Coat a 9-inch pie pan with cooking spray. Place 1/3 of the potatoes in a single layer in the pie pan, spread 1/2 of the Ricotta cheese mixture, and sprinkle with 1/3 of the green onions, 1/3 of the zest, 1/3 of the Mozzarella and Cheddar cheeses. Add another 1/3 of the potatoes and spread the remaining Ricotta cheese mixture. Top with the remaining potatoes and sprinkle with the remaining green onions, zest, Mozzarella and Cheddar cheeses.
Bake, uncovered, for 30-40 minutes or until golden. Serve with sour cream or plain yogurt.
Recipe compliments of Chef Lou Aaron, Westside Catering


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