This is not a low-fat, low-carb kind of dish. Nor is it a good carb/protein balance. This is not something I'd serve for dinner, nor serve often. But as a special occasion sort of lunch, with a good green salad on the side, it works a treat. This recipe is of medium difficulty, requires approximately 25 minutes of work time and makes 8 servings.

2 teaspoons olive oil
3-4 tablespoons unseasoned breadcrumbs
4 medium-size Russet potatoes
4 tablespoons butter
1/4 cup light whipping cream
2 large eggs
1 cup ricotta cheese
3/4 cup Parmesan cheese
1 tablespoon fresh chives
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 375° F.

Scrub the potatoes and remove any blemishes, but do not peel. Dry and bake, wrapped in foil for 45 to 60 minutes or until potatoes are tender when squeezed. Set aside in the foil wrappers.

Coat a tart pan or quiche dish with a light brushing of olive oil. Coat the bottom of the oiled pan with the bread crumbs.

Unwrap potatoes and put through a ricer (preferably) or coarse sieve. Add the butter and cream to the potato pulp and mix until smooth.

In a large mixing bowl, whisk the eggs until well beaten. Using a spoon, blend in the ricotta cheese, then add the Parmesan, chives, nutmeg and salt and pepper.

Add the potato mixture to the cheese mixture and blend well. Carefully pour into the prepared tart pan. Bake for 25 to 30 minutes or until golden brown.

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