Ricotta gratin potatoes - good for a variation on the traditional recipe!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

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  • Place the potatoes into a large pot of salted water. Bring to a boil, and boil for 1 minute. Drain, rinse in cold water to cool, drain again, and pat dry.

  • In a medium bowl, stir together the ricotta cheese, parsley, salt, pepper and nutmeg. In a measuring cup, whisk the egg with a fork, then fill the cup with enough cream to make 1 cup. Season with salt, pepper and nutmeg also.

  • Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the ricotta cheese. Sprinkle with 1/3 of the Gruyere cheese. Repeat layers two more times, and end with a layer of potatoes on top. Pour the egg and cream evenly over the potatoes.

  • Bake for 35 to 45 minutes in the preheated oven, until the potatoes are tender, and the cheese is browned and bubbly. Let rest for 10 minutes before serving to allow the sauce to thicken.

Nutrition Facts

447 calories; 30.8 g total fat; 136 mg cholesterol; 193 mg sodium. 26 g carbohydrates; 18.1 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/16/2005
Very nice recipe I added garlic and omited the nutmeg(just a personal preference) The heavy cream can be substituted with half& half. Lots of variety with choice of cheese go for it and thanks for a nice side dish! Read More
(9)

Most helpful critical review

Rating: 3 stars
12/08/2008
I made this recipe with onions garlic and cheddar cheese and thought it was pretty good. I had an oops moment and added the ricotta to the cream and it came out not very cheesy. I think I would make this again but just make a cheese sauce with the same ingredients instead of just throwing it together in layers. Overall not bad. Oh and when I was a kid my mom added ham to au gratin potatoes which is delicious! Read More
(4)
9 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
08/16/2005
Very nice recipe I added garlic and omited the nutmeg(just a personal preference) The heavy cream can be substituted with half& half. Lots of variety with choice of cheese go for it and thanks for a nice side dish! Read More
(9)
Rating: 4 stars
08/16/2005
Very nice recipe I added garlic and omited the nutmeg(just a personal preference) The heavy cream can be substituted with half& half. Lots of variety with choice of cheese go for it and thanks for a nice side dish! Read More
(9)
Rating: 4 stars
11/25/2006
I found this recipe with "ingredient search" since I have 1 cup ricotta...after reading reviews I added sauteed onion and garlic to the ricotta and fresh Italian parsley and oregano. Thanks for the original recipe; I wouldn't have thought of gratin potatoes to "use up" my ricotta. Read More
(6)
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Rating: 4 stars
09/25/2006
Nice light version of the usual gratin. It is a little bland next time I will add some spice. Read More
(4)
Rating: 3 stars
12/08/2008
I made this recipe with onions garlic and cheddar cheese and thought it was pretty good. I had an oops moment and added the ricotta to the cream and it came out not very cheesy. I think I would make this again but just make a cheese sauce with the same ingredients instead of just throwing it together in layers. Overall not bad. Oh and when I was a kid my mom added ham to au gratin potatoes which is delicious! Read More
(4)
Rating: 2 stars
04/18/2006
I should have read the other review and added garlic...or something. The texture was nice but there was no flavor to these--very bland. Needs something to kick it up. Read More
(4)
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Rating: 2 stars
11/12/2007
I wanted to like this so badly. It was very time consuming to make and the ingredients were rather pricey. I was also trying to overlook how unhealthy they are but when we tasted them it was not worth it at all. The ricotta was just wierd in there and there was not much flavor (and I even threw in extra seasoning based on other reviews). We did eat them with dinner but threw the rest away. Usually when I try a new recipe that I am very excited about and it does't turn out like I want I 'tweak' it until it works. Not this one. Read More
(3)
Rating: 2 stars
10/17/2011
Very dry with dotted ricotta mix staying in blobs. This recipe needs a cheese sauce poured over it. Read More
(1)
Rating: 4 stars
07/22/2011
I usually don't like Potatoes Gratin but I loved the flavor of these with the Gruyere Cheese! Definitely don't sub any other cheese. I added lots of spices in with the ricotta (1 T each of salt parsley oregano and a little pepper) & it was very good. The potatoes were perfectly cooked. I wish I would have mixed the egg in with the Ricotta b/c when I mixed it with the cream & poured it on top the eggs sort-of rested on the top & looked weird. Also I did not peel my potatoes. Excellent new side dish to add to my recipes! thank you! Read More
(1)
Rating: 4 stars
11/16/2010
The texture of these potatoes was absolutely perfect. However because I didn't have gruyere cheese and tried to sub-in other types it turned out a little bland. My boyfriend thought they were fantastic though next time I'll use stronger flavored cheese. Also I reduced the amount of Parsley the recipe called for and it still seemed overwhelming. Read More
(1)