Swiss Potato Gratin
Recipe: #11341
November 26, 2013
Categories: Side Dishes, Cheese, Potatoes, Swiss, Oven Bake, Gluten-Free Vegetarian, Kosher Dairy, more
"A nice variation on an old standby, using red potatoes and ricotta."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (331.3 g)
- Calories 406.6
- Total Fat - 19 g
- Saturated Fat - 11.5 g
- Cholesterol - 108.8 mg
- Sodium - 480.5 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 5.8 g
- Sugars - 3.1 g
- Protein - 21.8 g
- Calcium - 571.8 mg
- Iron - 2.2 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
In a mixing bowl, combine ricotta and parsley, and season with salt, pepper and nutmeg.
Step 3
In another bowl, beat the egg slightly and add enough heavy cream to make 1 cup of liquid.
Step 4
Preheat oven to 350°F.
Step 5
Lightly butter a shallow, oval gratin dish (approx. 9 x 12 inches).
Step 6
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 Gruyere.
Step 7
Repeat, using all of the ingredients and ending with a potato layer.
Step 8
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.
Step 9
Bake on the center rack of oven for 35 to 45 minutes, or until potatoes are tender and the cheese is browned and bubbling.
Step 10
Let sit for about 10 minutes before serving.
Tips
No special items needed.
2 Reviews
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