Swiss Potatoes Gratin
(from Silver Palate) as prepared by Jocelyn

4-6 servings

2 lbs red-skinned potatoes
1 c. ricotta
3/4 c. chopped parsley
salt, pepper, nutmeg
1 egg
1 c. heavy cream
sweet butter
½ lb. Gruyere

1.wash, trim potatoes (peeling optional), slice thin
drop in pot of cold, heavily salted water
boil 1 min., drain, rinse in cold water, drain, pat dry
2. combine ricotta & parsley, season with salt, pepper, nutmeg
3. beat egg, add cream to make 1 cup. season with salt, pepper, nutmeg
4. butter a 9x12 dish
arrange layer of slightly overlapping potato slices
dot with 1/3 ricotta, sprinkle with 1/3 Gruyere
repeat, end with potato layer
5. pour on egg mixture
6. bake in preheated 350 degree oven 35-45 minutes, until potatoes are tender and cheese is browned and bubbly
7. let rest 10 minutes before serving

 

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