Swiss Potato Gratin
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Adapted from "The Silver Palate" Cookbook.
Ingredients:
- 2 pounds red-skinned boiling potatoes
- 1 cup ricotta cheese
- 3/4 cup chopped parsley
- Salt and freshly ground black pepper to taste
- Nutmeg to taste
- 1 egg
- 1 cup heavy cream
- Sweet butter for greasing baking dish
- 1/4 lb Gruyère cheese, grated (about 1 cup)
Directions:
Wash potatoes well and trim away any discolored spots or eyes. (You may peel
the potatoes, if you like.) Slice thin and drop into a pot of cold, heavily
salted water. Place over high heat and bring to a boil. Boil potatoes for
1 minute, drain, and rinse with cold water. Drain again and pat dry.
Combine the ricotta and parsley and season generously with salt, pepper and
nutmeg. In a small bowl, beat the egg briefly and add enough heavy cream to
make 1 cup of liquid. Season with salt, pepper and nutmeg.
Lightly butter a shallow, oval gratin dish measuring 9-inch by 12-inch. Arrange
a layer of slightly overlapping potato slices in the dish. Dot with about
1/3 of the ricotta mixture; sprinkle with 1/3 of the Gruyère. Repeat, using
all of the ingredients and ending with a potato layer.
Gently pour the egg and cream mixture into the dish, lifting potato slices
with a fork, if necessary, to allow the cream to spread evenly among them.
Bake on the center rack of a preheated 350 degree F. oven for 35 to 45 minutes
or until potatoes are tender and the cheese is browned and bubbling. Let sit
for about 10 minutes before serving.
Makes 4 servings
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