swiss potato gratin

★★★★★ 1 Review
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By Daily Inspiration S
from Sugar Land, TX

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

serves 4
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For swiss potato gratin

  • 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
    egg
  • 1 c
    heavy cream (approximately)
  • butter for greasing baking dish
  • 1/4 lb
    gruyere cheese, grated (about 1 cup)
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How To Make swiss potato gratin

  • 1
    Wash 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.
  • 2
    Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
  • 3
    Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt and pepper and nutmeg.
  • 4
    Lightly 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.
  • 5
    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 among them.
  • 6
    Bake 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.
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