*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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.
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!
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.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Swiss Potatoes Gratin to your Favorites