-
-
My review
Swiss Potatoes Gratin
made it |
9 reviews
|
LBD903
"Ricotta gratin potatoes - good for a variation on the traditional recipe!"
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 447 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- 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
Per Serving: 447 calories; 30.8 g fat; 26 g carbohydrates; 18.1 g protein; 136 mg cholesterol; 193 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 99 Ratings
-
-
-
-
-
Most helpful positive review
8/16/2005
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 thank...
Most helpful critical review
12/7/2008
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 woul...
Most helpful
Most positive
Least positive
Newest
8/16/2005
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 thank...
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 f...
12/7/2008
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 woul...
9/25/2006
Nice light version of the usual gratin. It is a little bland, next time I will add some spice.
4/18/2006
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.
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...
10/17/2011
Very dry, with dotted ricotta mix staying in blobs. This recipe needs a cheese sauce poured over it.
7/21/2011
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 sa...