Swiss Potatoes Gratin Recipe - Allrecipes.com
  • READY IN 55 mins

Swiss Potatoes Gratin

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

 
Most Helpful Critical Review
Dec 07, 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!

 

9 Ratings

Nov 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.

 
Sep 25, 2006

Nice light version of the usual gratin. It is a little bland, next time I will add some spice.

 
Apr 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.

 
Nov 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.

 
Oct 17, 2011

Very dry, with dotted ricotta mix staying in blobs. This recipe needs a cheese sauce poured over it.

 
Jul 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!

 

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Nutrition

  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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