Potato Spinach Mushroom Casserole

This recipe is from the

Preheat oven to 400.

Grease 2 large baking sheets& set them aside.

Scrub potatoes under cold water.

Do not peel.

Cut potatoes lengthwise into 1 / 4 inch thick slices.

Place slices in a large bowl.

Add 4 t olive oil , garlic , salt and pepper to bowl.

Toss the potatoes gently coating them as best you can.

It is easiest to do by hand , but a little messy.

Once tossed , lay potatoes out on prepared baking sheets.

Try not to overlap.

Cover pans tightly with aluminum foil& bake for 30 minutes.

When done , remove pans from oven.

Uncover to cool.

Do not turn oven off.

While potatoes are baking , heat remaining 2 t oil in a large pot.

Add onions and cook over medium heat until soft.

Add mushrooms until they throw off their juices.

Stir in spinach.

Then add salt& pepper to taste.

Cover and cook til spinach wilts.

Uncover and cook off any liquid in the pot.

Remove the pot from heat and stir in ricotta.

Grease a 13 x 9 inch baking pan.

Line the bottom of pan with 1 / 3 o.

baking potatoes, olive oil, garlic, salt, ground black pepper, onion, fresh white mushroom, spinach, ricotta cheese, gruyere cheese