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Serves 8

Ingredients

• 4 lbs. MountainKing Jumbo Butter Golds Potatoes (about 8 or 9 potatoes), peeled and cut into 1/4-inch-thick slices
• 1/4 cup olive oil
• 1/4 cup pesto
• 1 lb. low-fat ricotta cheese
• 1/2 cup Parmesan cheese
• 1 large egg plus 3 egg whites
• Salt to taste
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 8 oz. shredded part-skim or whole milk mozzarella cheese

Directions

1. Preheat oven to 350°F. Spray 9x13-inch glass baking dish with nonstick cooking spray.
2. Bring large pot of salted water to boil and add potato slices. Stir, return to a full boil, and cook 1 minute. Turn off heat, and let sit undisturbed 10 minutes, or until slices are tender but still firm. Drain, and set aside to cool.
3. Mix olive oil and pesto, and pour over cooled potato slices; toss slices to coat.
4. Combine ricotta, Parmesan cheese, eggs, salt, pepper and nutmeg.
5. Place half of potatoes in baking dish. Spread ricotta mixture evenly on top, and sprinkle with half of mozzarella.Layer the rest of the potatoes and top off with the remainder of mozzarella cheese.
6. Bake 45 minutes. Let rest 10 minutes before cutting into serving portions.