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1
Preheat oven to 400.
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2
Grease 2 large baking sheets& set them aside.
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3
Scrub potatoes under cold water.
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4
Do not peel.
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5
Cut potatoes lengthwise into 1/4 inch thick slices.
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6
Place slices in a large bowl.
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7
Add 4 T olive oil, garlic, salt and pepper to bowl.
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8
Toss the potatoes gently coating them as best you can.
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9
It is easiest to do by hand, but a little messy.
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10
Once tossed, lay potatoes out on prepared baking sheets.
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11
Try not to overlap.
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12
Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
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13
When done, remove pans from oven.
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14
Uncover to cool.
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15
Do not turn oven off.
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16
While potatoes are baking, heat remaining 2 T oil in a large pot.
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17
Add onions and cook over medium heat until soft (about 5 minutes).
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18
Add mushrooms until they throw off their juices (about another 5 minutes).
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19
Stir in spinach.
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20
then add salt& pepper to taste.
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21
Cover and cook til spinach wilts (about 4 minutes).
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22
Uncover and cook off any liquid in the pot.
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23
Remove the pot from heat and stir in ricotta.
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24
Grease a 13 X 9 inch baking pan.
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25
Line the bottom of pan with 1/3 of potatoes.
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26
Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
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27
Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
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28
Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
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29
Bake until the casserole turns golden brown on top.
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30
Approximately 25 minutes.
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31
Remove pan from oven& let settle for 5 minutes before cutting up slices.
