Author Notes
I created this recipe for one of my gourmet club meals, where we had to remake a disliked food. I do not enjoy eggs, ever since a highly memorable childhood experience. These potato-cheese eggs were a hit! An easy gluten-free appetizer. —reahpeah
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Ingredients
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3-4
potatoes
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2 cups
ricotta
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1/2 cup
hard cheese (e.g. parmesan)
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1 teaspoon
truffle oil
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salt, pepper to taste
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2-3
sweet potatoes, cooked
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2 teaspoons
truffle oil
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1 tablespoon
cream
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1/4 cup
chives, chopped
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2 teaspoons
smoked paprika (optional)
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3-4 tablespoons
olive oil
Directions
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The Base: Slice potatoes into 1/2 inch thick slabs. Toss in 2 T olive oil, salt pepper Bake in oven at 375 until cooked. Set aside until cool.
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The white: Combine ricotta, hard cheese, truffle oil, salt and pepper.
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The yoke: Puree sweet potato in blender until smooth Add truffle oil, rest of olive oil, s&p, cream.
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Assembly: On a cooked potato slab, add a layer of the ricotta mixture. Using a separate spoon, add a heaping teaspoon of the sweet potato.
Repeat. Arrange on platter, top with smoked paprika, chives, freshly ground pepper.
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