Swiss Potato Gratin

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.