Swiss Potato Gratin Tom & 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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