Before it gets too hot to turn on the oven and make a batch of my au gratin potatoes. I personally like to serve it with a hearty spinach salad for the meal to be complete vegetarian. This recipe freezes well for leftovers but if you prefer the potatoes are also great reheated in the morning with a side of eggs.
Preheat oven to 425.
3 very large potatoes peeled and thinly sliced
3 tablespoons of butter
1 onion chopped
1 frozen bag of peas 160z.
1 cup low fat ricotta cheese
salt and pepper to taste
2 cloves of garlic chopped.
1 cup of shredded cheddar cheese
Place the butter in the large pan you plan to cook everything in and place in the oven while it is preheating. Chop your onion, potatoes and garlic. Once the butter is melted in the pan pull it out of the oven and put all your ingredients in the pan and mix. Cover with foil and bake for 25 mins. Uncover and top with shredded cheddar cheese and make for 15 mins more until browned on top. Serves 4-6.