Home-Style Ham and Potato Casserole
8 potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 tablespoon olive oil
1 pound country ham, thinly sliced
2 cups ricotta cheese
3 tablespoons chopped,fresh rosemary
1 teaspoon black pepper
3 cups milk
1 cup grated Swiss cheese
Preheat the oven to 375 degrees F. In a large bowl, toss together the potatoes and onions and set aside. In a large skillet over medium heat, heat the oil and add the ham. Sauté the ham until just heated through, about 2 minutes. Remove from the pan and cut into thin strips. In a small bowl, mix together the riotta cheese, rosemary, and black pepper. Place half of the potato-onion mixture in a 13x9x2-inch baking dish and top this with the ricotta cheese and ham strips. Cover with the remaining potatoes. Pour the milk over the entire casserole. Bake for 1-1/2 hours, or until the potatoes are soft and the sauce is thick and bubbly. Top with the grated cheese and bake for 15 to 20 minutes more, or until the cheese melts.
