SWISS POTATO GRATIN
Make and share this Swiss Potato Gratin recipe from Food.com.
Provided by Papa D 1946-2012
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash potatoes well and trim away any discolored spots or eyes.
- (You may peel potatoes if you like.) Slice thin and drop into a pot of cold, heavily salted water. Set 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 ricotta and parsley and season generously with salt, pepper and nutmeg.
- 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 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one third 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°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.
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Jeremiah Jonah
jeremiahj28@hotmail.comThis is my new favorite comfort food. It's so cheesy and delicious, and it always hits the spot.
GullBhahar Matoo
gmatoo@hotmail.co.ukI love that this gratin can be made ahead of time. It's perfect for busy weeknights.
Sunny Klaus
s-k@gmail.comThis gratin is the perfect side dish for any meal. It's hearty and filling, but it's also light and fluffy.
Ss Shuvo
s@hotmail.comThe gratin is topped with a crispy layer of cheese that is so addictive.
Ramsharan Bohora
ramsharan.b@hotmail.comThe potatoes in this gratin are cooked to perfection. They're soft and tender, but they still have a little bit of bite to them.
Alex Alex
a_a31@aol.comI love the cheesy, creamy sauce in this gratin. It's so rich and flavorful.
Albert White
albertwhite@hotmail.comThis gratin is so easy to make, even a beginner cook can make it.
Samba Esmeralda
s39@hotmail.comI'm on a low-carb diet and I made this gratin with cauliflower instead of potatoes. It was a great way to get my cheese fix.
Sourav Deb
debs26@hotmail.comI'm a vegetarian and I made this gratin without the bacon. It was still delicious.
Bashkim Bashko
bbashko@gmail.comI made this gratin in a cast iron skillet and it was perfect. The potatoes got nice and crispy on the bottom.
Patrick Hany
patrickh34@yahoo.comI used a different type of cheese than the recipe called for and it turned out great. This dish is very versatile.
Meyzo Delarico
d_m@hotmail.frI added some chopped bacon to the gratin and it was amazing. It gave the dish a smoky flavor that I loved.
Afeseh Bantar-Shey Neba Bebeto
a.bebeto92@gmail.comI love that this gratin can be made ahead of time. It's perfect for busy weeknights.
John the Ryder
john-t3@yahoo.comI've made this gratin several times now and it's always a hit. It's the perfect comfort food for a cold winter night.
Majharul Hasan
m-h@yahoo.comThis is my new favorite potato dish. It's so easy to make and it's always a crowd-pleaser.
Top5 Facts TV
top5-f17@gmail.comI'm not a big fan of potatoes, but this gratin was so good that I ate two servings. The cheese and cream sauce were delicious.
Sekou Dolley
sekou_d@yahoo.comI made this gratin for a potluck and it was a huge success. Everyone loved it!
Marvelous Nton
m-n@hotmail.comI followed the recipe exactly and the gratin turned out perfectly. It was a great side dish for my roasted chicken.
Gabby Frailan
frailan@yahoo.comThis Swiss potato gratin was a hit with my family! The potatoes were creamy and tender, and the cheese was melted and gooey. I would definitely make this dish again.