Vegetables, Side Dishes & Salads

Swiss Potato GratinTom & Kari

2 pounds red-skinned potatoes
1 cup Ricotta cheese
3/4 cup chopped parsley
salt and freshly ground pepper to taste
nutmeg, to taste
1 egg
1 cup heavy cream (approximately)
butter for greasing baking dish
1/4 pound Gruyere cheese, grated (about 1 cup)

Wash potatoes well and trim away any discolored spots or eyes. (You may peel potatoes if you like.) Slice thin and drop into a pot of cold, heavily 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.


Lightly butter a shallow, oval gratin dish measuring 9x12-inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the Gruyere. 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 among them.

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 about 10 minutes before serving.

4 servings.



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