6 sweet Italian sausage
5 med. potatoes, peeled & cut in 1/4" slices
4 tbsp. olive oil
1/2 tsp. rosemary
1 garlic clove, minced
Salt & pepper to taste
1 1/2 c. Ricotta

Pierce sausage in several places with forks. Place in skillet, cover with water and cook until water has evaporated. Continue cooking sausage in their own fat, turning often until brown. Remove from skillet and cool.

In mixing bowl, combine oil, rosemary, garlic, salt and pepper. Toss potato slices in oil mixture to coat. Slice sausages into rounds. oil 10 inch pie pan.

Preheat oven to 375 degrees. Make a layer of potatoes, one of sausage, one of ricotta. Repeat until all ingredients are used, finishing with layer of potatoes. Bake 1 hour. Top should be crusty and brown. Serves approximately 7.