“A unique twist on the traditional potato gratin as this recipe uses ricotta cheese along with cream and a combo of gruyere and parmesan cheese. Not an everyday dish, but certainly a great holiday or celebration dish.”
1hr 15mins

Ingredients Nutrition


  1. Peel potatoes and slice very thin. Drop into a pot of cold, salted water. Boil for 1 minute; drain and rinse with cold water. Drain again and pat dry. Season ricotta with salt, pepper and nutmeg to taste. Slightly beat egg and add enough heavy cream to make 1 cup liquid. Season with salt, pepper and nutmeg. Mix the shredded cheeses together.
  2. Lightly grease a shallow 9 x 12 inch baking dish with butter. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about 1/3 of ricotta mixture. Sprinkle with 1/3 of the shredded cheeses. Repeat, using all of the ingredients and ending with a potato layer. Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly.
  3. Bake on the center rack of a preheated 350 degree oven for 35-40 minutes or until potatoes are tender and cheese is browned and bubbling. Let stand about 10 minutes before serving.

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