Swiss Potato Gratin
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs red potatoes
- 1 cup ricotta cheese
- 3⁄4 cup fresh Italian parsley, chopped
- salt and pepper, to taste
- 1⁄4 teaspoon ground nutmeg (to taste)
- 1 egg
- 3⁄4 cup heavy cream (approximately)
- unsalted butter, for greasing baking dish
- 1⁄4 lb gruyere cheese, grated (about 1 cup)
directions
- Wash potatoes well. No need to peel them, unless desired. Slice thin and drop into a pot of cold, salted water. Place pot over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
- In a mixing bowl, combine ricotta and parsley, and season with salt, pepper and nutmeg.
- In another bowl, beat the egg slightly and add enough heavy cream to make 1 cup of liquid.
- Preheat oven to 350°F.
- Lightly butter a shallow, oval gratin dish (approx. 9 x 12 inches).
- Arrange a layer of one-fourth of the potato slices in the dish, slightly overlapping them. Dot with about one-third of the ricotta mixture; sprinkle with one-third of the Gruyère.
- 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 slightly with a fork, if necessary, to allow the cream to spread evenly among them.
- Bake on the center rack of oven for 35 to 45 minutes, or until potatoes are tender and the cheese is browned and bubbling.
- Let sit for about 10 minutes before serving.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.