Recipe by LBD903
"Ricotta gratin potatoes - good for a variation on the traditional recipe!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red potatoes, thinly sliced
chopped fresh parsley
salt and pepper to taste
shredded Gruyere cheese
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 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 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.
Nice light version of the usual gratin. It is a little bland, next time I will add some spice.
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.
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.
Very dry, with dotted ricotta mix staying in blobs. This recipe needs a cheese sauce poured over it.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Swiss Potatoes Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 503
** Calories from Fat: 306
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make rich and creamy au gratin potatoes in four easy steps.
Learn how to make this creamy, cheesy casserole—a favorite all year long.
A rich gratin with potatoes, parsnips, and Parmesan cheese.