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1
In a food processor, add the mushrooms, shallots and chard and pulse until chopped and uniform, about 5 times.
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2
Heat a large pan to medium high.
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3
Add the butter and cook until foaming.
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4
Add the mushroom mixture and toss.
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5
Let the ingredients brown, undisturbed, about 5 minutes.
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6
Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes.
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7
Set aside to cool.
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8
Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the Parmesan.
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9
Season with more salt and crushed red pepper if needed.
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10
Add in the egg and stir until combined.
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11
Set aside.
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12
Preheat the oven to 375 degrees F.
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13
Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent.
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14
You should be able to see your shadow behind them.
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15
Spray an 8-by-8-inch glass baking dish with nonstick cooking spray.
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16
Place a layer of the potatoes on the bottom.
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17
Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture.
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18
Make sure the top layer is potatoes.
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19
Cover tightly with foil and bake until the potatoes are tender, about 1 hour.
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20
Let rest for 15 minutes.
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21
Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.
