Smoky Mountain Potatoes

By Addie

“My father loved these potatoes so much as a child that my grandparents nicknamed him 'Spud.'”

Ingredients

• 3 medium all-purpose potatoes (about 1 1/4 pounds), scrubbed
• 15 ounces ricotta cheese
• 2 large eggs, beaten
• 1/2 teaspoon liquid smoke
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup chopped green onions
• 3/4 cup shredded Cheddar cheese
• 3/4 cup shredded mozzarella cheese

Preparation

Step 1

Combine potatoes with enough water to cover in a medium saucepan; cover. Cook over medium-high heat until potatoes are tender, about 20 to 25 minutes; drain. Thinly slice the potatoes.


Preheat oven to 375ºF. Grease a 2-quart baking dish.


Combine ricotta, eggs, liquid smoke, salt and black pepper in a medium bowl and mix well.


Layer one-third of the potatoes, half the ricotta mixture, one-third of the green onions, half the Cheddar and half the mozzarella in prepared baking dish. Repeat layers of potatoes and ricotta mixture. Layer with remaining potatoes, green onions, Cheddar and mozzarella. Bake until golden, about 30 to 40 minutes.


Grandma's Secret Tip:

The cheese and green onions in this casserole are plentiful enough that Grandma often added an extra potato to increase the number of servings to five or even six. There's still plenty of hearty flavor, and if you have leftovers, they're delicious reheated.