Potato and Spinach Stacks with Lemon Ricotta, Garlicky Mushrooms and Parmesan Crisp

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking sheet or a large muffin tin with 1 tablespoon of olive oil.

2. 2

   Place the potato slices in a large bowl and toss them with the cornstarch, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried thyme until evenly coated.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Add the fresh spinach and a pinch of salt; sauté for 2 to 3 minutes until wilted. Remove from the heat, let it cool slightly, and drain off any excess liquid.

4. 4

   In a medium bowl, mix the ricotta, beaten egg, lemon zest, 2 tablespoons lemon juice, chives, 40 g (about 1/2 cup) grated Parmesan, the remaining grated or finely minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Fold in the sautéed spinach and mix well.

5. 5

   Build 8 stacks on the baking sheet or inside the muffin tin: place a layer of potato slices, add a generous spoonful of the ricotta-spinach mixture, and top with another layer of potatoes. Press each stack gently to compact it. Drizzle or brush with the remaining tablespoon of olive oil.

6. 6

   Bake the stacks for 25 minutes at 220 °C / 425 °F. Remove from the oven, top with the remaining 30 g Parmesan, and bake for 8 to 10 more minutes, until the potatoes are tender and the edges are golden.

7. 7

   Meanwhile, melt the butter in a large skillet over medium-high heat, adding a small slick of leftover oil from the pan if needed. Add the sliced mushrooms and cook for 6 to 8 minutes until browned and their moisture has evaporated. Season with a pinch of salt and black pepper.

8. 8

   Let the stacks rest for 5 minutes. Serve two per portion with the garlicky mushrooms around or on top, and finish with any remaining chives if desired.