Mushroom Ricotta Gratin

A perfect way to use up herbs and vegetables before they spoil is to make a gratin. I also love to use a mandolin to make my potato slices extra thin. Feel free to slice the potatoes by hand; it’s all just personal preference.

1 small container of baby bella mushrooms, sliced

1 red pepper, chopped

1 small vidalia onion, chopped

3 cloves of garlic, minced

3 lbs of red potatoes, thinly sliced with skins

1 tbs of Smart Balance butter

1 tbs of olive oil

1 small container of part-skim ricotta

1 tbs of fresh rosemary, finely chopped

2 tbs of  fresh chives, finely chopped (reserve a tiny bit for garnish)

1 tbs of fresh thyme (finely chopped)

2 cups of 1% milk

1/4 cup of parmesan cheese

salt and pepper to taste

Preheat oven to 400

Slice potatoes and place in a bowl of cold water. Let sit until ready to be used.

In a medium skillet with the olive oil and butter, saute onion, garlic, and red pepper on medium heat. After about 5 minutes when onion and garlic soften, add mushrooms, and the herbs. Salt and pepper to taste.

Remove potatoes from the water and pat them dry.

In a lasagna size casserole dish, first spray or brush olive oil in the dish. Place a layer of potatoes, veggies, ricotta cheese, and pepper. Repeat again with another layer of potatoes veggies, ricotta cheese and pepper. Lastly, layer with potatoes and ricotta cheese. Pour milk equaly over entire gratin. Add parmesan cheese and salt and pepper to taste. Bake until bubbly. About 20 minutes. Let sit for 5 minutes to continue to allow the liquid to absorb.  Serve with a few fresh chives.