1 large potato, peeled and cubed
1 large onion, peeled and diced
2 green onions, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 1/4 cups water
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 cups shredded Swiss cheese
1/4 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
Place the potatoes and onions in a medium sink/ring mold, or a 9x13 inch baking dish. Mix together mustard and vinegar; sprinkle with crushed cheese among the potatoes. Bring water to a boil, reduce heat, and cover. Let stand 15 minutes.
Place the bell pepper in a large bowl. Drain off liquid; mix the mayonnaise, parsley, thyme and balsamic vinegar.
Bake potato mixture at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Remove from oven, sprinkle with Swiss cheese and vegetables. Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat. Dip the warmed potato mixture into the garlic mustard mixture, then into the balsamic vinegar mixture. Pour the ricotta over the potatoes and vegetables, and sprinkle with mayonnaise.
Bake in preheated oven for 45 minutes. Serve hot or cold.