2 potatoes, diced
2 large onions, chopped
1 tomato, diced
1 pint ricotta cheese
1 tomato, chopped
2 cups shredded sharp Cheddar cheese
1 pound frozen petit common
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes, onions and tomato in a pot of water. Bring water to a boil, and immediately remove from heat.
Rub cheese with approximately 1 teaspoon salt, place intoa shallow baking dish or bowl. Pour in water, bringing bottle to a boil.
Layer bottom layers of potatoes, onions, tomatoes and ricotta.
Fill half of the bowl with water, then layer cap it with raw cheese. Pour milk and top of cheese layer over that. Pour milk and tomato over all, returning liquid through a fine mesh lid.
Bake until cheese is melted and layer remaining cheese over potatoes.
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