- 15 ounces Ricotta cheese
- 3/4 cup Milk
- 1 Egg, beaten
- 1/4 cup Grated parmesan cheese
- 1/4 cup Onion powder
- 1/4 cup Chopped fresh parsley
- 1 tablespoon Garlic salt
- 7 Large Colorado russet potatoes
- 1 tablespoon Kosher salt
- 1/4 cup Vegetable oil
- 1/4cup Canola oil
- 1/4cup Butter
- 1/2cup Chopped scallions
- 1/2cup Shredded Asiago cheese
- 1/2 cup Shredded Mozzarella cheese
- 1 tablespoon White pepper
- dash Kosher salt
- 3/4 cup Italian seasoned bread crumbs
In large bowl, stir together Ricotta, milk, egg, Parmesan cheese, onion powder, parsley and garlic salt. Cover and refrigerate until ready to assemble.
Rinse and peel potatoes. Slice lengthwise 1/8 inch thick. Place sliced potatoes in cold water with the 1 tablespoon Kosher salt while you work. Cook potatoes in lightly salted boiling water until just tender, about 15 minutes. Drain.
Combine vegetable and canola oils. Melt butter and add scallions to it. Use some of the blended oils to grease 10×12-inch baking pan or casserole. Using half the potatoes, layer them in bottom of pan, overlapping ¼ of each slice. Drizzle with half the butter/scallion mixture. Spread with half the Ricotta mixture. Sprinkle with half the Asiago, half the Mozzarella, the white pepper and a pinch of Kosher salt
Repeat potato layers of potatoes, Ricotta mixture and cheeses, then remaining blended oil, butter/scallion mixture and bread crumbs.
Bake in preheated 350°F oven for 20 minutes, then reduce heat to 200° and bake for another 40 minutes.
Sprinkle with additional chopped fresh parsley.