Potato, Bacon and Ricotta Bake

Donna Hay is one of my favorite Aussie foodies and I have a collection of her cookbooks not to mention numerous Donna Hay magazines. Who is she, you ask? Donna Hay is Australia’s leading food editor and best-selling cookbook author. She focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks. Donna’s career as a food writer and stylist began when she was 19. She was appointed food editor of Marie Claire when she was 25 and soon became food editor of Marie Claire lifestyle, too. Donna’s successful homewares range is currently exclusive to David Jones in Australia. She is also in development with Royal Doulton for a stylish new range which will launch worldwide in 2009.

Serves 6-8
recipe from Donna Hay magazine

printer friendly recipe

500g potatoes, peeled and sliced
8 slices bacon
400g ricotta
1/4 cup Parmesan, grated
2 tablespoons chopped sage leaves
4 eggs
125ml (1/2 cup) cream
1/4 cup Parmesan

Preheat oven to 180c. Grease a 6 cup-capacity (1.5 litre) baking dish. Arrange 1/3 of the sliced potatoes in base of the dish. Top with 4 slices of bacon. Combine ricotta, 1/4 cup Parmesan, chopped sage, sea salt and spoon half over the bacon. Top with another 1/3 of the potato , 4 slices bacon and remaining ricotta. Finish with a layer of potatoes. Whisk together eggs, cream, Parmesan and pour over potatoes. Cover and bake for 45 minutes until tender. Remove cover and bake for a further 12-15 minutes until golden.

The Culinary Chase’s Note: This tastes like a cross between a frittata and scalloped potatoes. Another easy dish to make! Thanks Donna!