Potato Gratin

1. 1

   Peel potatoes and slice very thin.

2. 2

   Drop into a pot of cold, salted water.

3. 3

   Boil for 1 minute; drain and rinse with cold water.

4. 4

   Drain again and pat dry.

5. 5

   Season ricotta with salt, pepper and nutmeg to taste.

6. 6

   Slightly beat egg and add enough heavy cream to make 1 cup liquid.

7. 7

   Season with salt, pepper and nutmeg.

8. 8

   Mix the shredded cheeses together.

9. 9

   Lightly grease a shallow 9 x 12 inch baking dish with butter.

10. 10

    Arrange a layer of slightly overlapping potato slices in the dish.

11. 11

    Dot with about 1/3 of ricotta mixture.

12. 12

    Sprinkle with 1/3 of the shredded cheeses.

13. 13

    Repeat, using all of the ingredients and ending with a potato layer.

14. 14

    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.

15. 15

    Bake on the center rack of a preheated 350 degree oven for 35-40 minutes or until potatoes are tender and cheese is browned and bubbling.

16. 16

    Let stand about 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.