A few weeks ago Albertson’s gave me a coupon for a FREE 10 pound bag of potatoes. They were getting old so I had to make a big pan of something potato. I got the idea of doing something like a Scalloped potato but with a twist so that is what I did. Scalloped potatoes are thinly sliced potatoes in a creamy sauce. The sauce I made is so darn tasty that I’m going to make it again as a dip. I made the creamy part with ricotta cheese, fontina cheese, parmesan cheese, a little oregano, salt, pepper, and Coluccio Brand Bomba Calabrese. Bomba is a hot pepper condiment. Each brand does taste different so if you use a different brand it will taste different.

Here’s the bottle of Coluccio Bomba Calabrese.

Here are the ingredients.

Serving size is always difficult to determine because I don’t know if you want a tiny serving or a whole meal serving. Based on the amount of potatoes I used I will guesstimate this recipe to make around 12 servings.

Ingredients for around 12 servings.

non stick spray

3 pounds starchy potatoes – peeled and sliced very thin

2 1/2 ounces parmesan cheese – grated

8 ounces fontina cheese – grated

10 ounces ricotta cheese

3 Tablespoons Bomba Calabrese – preferably Coluccio Brand

1 teaspoon course sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

Directions

Preheat your oven to 350 degrees F.

Spray a large baking dish or 1/2 buffet pan with non stick spray.

In your largest bowl mix together the parmesan, fontina, ricotta cheese, Bomba, salt, pepper, and oregano. Then mix in the potato slices.

This mixture goes in your non stick sprayed pan.

You pat it in the best you can in an even layer and then cover it with foil.

The covered pan goes in the middle rack for about 90 minutes.

You can serve it this way or put it back in till it’s as crispy as you like.

I left mine in another hour…

Your oven might differ so timing can differ…….But I thought that this was nice a little crispy.

Enjoy!!!!