6 small potatoes sliced thin on mandolin
2 large crookneck squash sliced thin on mandolin
6 tomatillo sliced thin on mandolin
8 cherry tomatoes cut in half
1/2 large red onion chopped fine
olive oil to cover 9x12 baking dish
3/4 cup whole milk ricotta cheese
1/2 cup heavy cream
1/2 cup gf bread crumbs
salt and pepper to taste (I used ground aji amarillo pepper)
Layer potatoes on bottom of casserole dish. Then add tomatillo layer. Next add half of chopped onions. Then add a layer of squash slices. Continue on with tomatillos and squash, salt and pepper and the other half of the onions. Drop ricotta cheese by tablespoons full over the top and spread gently. Pour cream over the sides and top and sprinkled with gf bread crumbs. Bake at 350 F for 30 to 45 minutes till vegetables are soft and cooked through and top is bubbly. Let hot casserole sit for 15 minutes, then cut into portion sizes and serve. Pick firm tomatoes for the best flavor with outer skin just barely splitting. The lemony flavor of the tomatillos definitely shines in this casserole, hum so good.
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