The concentrated flavours of Gruyere and scallions make a piquant contrast to the gentle taste of fresh ricotta in this warming pie.
ingredients
serves 4
1 1/2 pound potatoes, peeled
6 ounce ricotta cheese
1 egg
Freshly ground black pepper
1 teaspoon olive oil
4 scallions, trimmed and chopped
1/2 cup finely grated Gruyere cheese
method
Preheat to 200°C (400°F)
1. Boil the potatoes in unsalted water until cooked but still firm. Drain and slice thinly.
2. Blend the ricotta with the egg and season with pepper.
3. Brush an ovenproof dish with the oil. Layer a third of the sliced potatoes over the bottom of the dish, spread on half the ricotta mixture and sprinkle a third of the scallion and Gruyere on top. Repeat the layers, then cover with the rest of the potato and sprinkle the remaining scallions and Gruyere on top. Cook in the heated oven for about 30 minutes, until golden brown on top.
Serve the pie with a mixed salad or brussels sprouts with garlic crumbs.
