Swiss Potato Gratin

Daily Inspiration S


I have had this recipe in my files for a long time - originally given to me by a friend. Love the gruyere cheese in this dish. Cook time depends upon thickness of potatoes - 45 minutes minimum cook time.

Originally from Allrecipes

★★★★★ 1 vote
25 Min
45 Min


2 lb
red-skinned boiling potatoes
1 c
ricotta cheese
3/4 c
parsley, chopped
salt and freshly ground black pepper to taste
nutmeg to taste
1 c
heavy cream (approximately)
butter for greasing baking dish
1/4 lb
gruyere cheese, grated (about 1 cup)

How to Make Swiss Potato Gratin


  • 1Wash potatoes well. Slice potatoes thin and drop them into a pot of cold, salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
  • 2Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
  • 3Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt and pepper and nutmeg.
  • 4Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one-third of the cheese. Repeat, using all of the ingredients and ending with a potato layer.
  • 5Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them.
  • 6Bake on the center rack of a preheated 350 degree oven for 35-45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for 10 minutes before serving.

Printable Recipe Card

About Swiss Potato Gratin

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: Scandinavian
Dietary Needs: Vegetarian