Swiss Potatoes Gratin

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LBD903 0

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

55 m servings 503 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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

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...

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...

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...

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...

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...

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 sa...

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...