Potato Au gratin Recipe by the San Luis Valley Style

Ingredients

• 15 ounces Ricotta cheese
• 3/4 cup Milk
• 1 Egg, beaten
• 1/4 cup Grated parmesan cheese
• 1/4 cup Onion powder
• 1/4 cup Chopped fresh parsley
• 1 tablespoon Garlic salt
• 7 Large Colorado russet potatoes
• 1 tablespoon Kosher salt
• 1/4 cup Vegetable oil
• 1/4 cup Canola oil
• 1/4 cup Butter
• 1/2 cup Chopped scallions
• 1/2 cup Shredded Asiago cheese
• 1/2 cup Shredded Mozzarella cheese
• 1 tablespoon White pepper
• dash Kosher salt
• 3/4 cup Italian seasoned bread crumbs