Potato Gratin – a delicious recipe with boiling potatoes, ricotta cheese, flat leaf parsley salt, nutmeg, egg, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350.
2
Wash and peel potatoes. Slice very thin with a mandolin and drop into pot of generously salted cold water. Bring water and potatoes to a boil for three minutes until just soft. Drain and rinse with cold water. Combine ricotta, parsley and season with salt, pepper and nutmeg. Beat egg and add enough heavy cream to make 1 cup of liquid. Mix ricotta, 1 cup grated cheese and cream mixture. Gently stir in the potatoes to coat. Butter a baking dish - 9X12. Put in the potato mixture. Top with additional cup of grated gruyere and add some grated parmesan if you wish. Bake for 30-45 mins until brown on top and serve. Can be made in advance - mixed and in the baking dish but NOT baked - and frozen until you are ready to use.
1161
kcal
Calories
83
g
Fat
47
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs boiling potatoes (yukon gold or other), 1 cup ricotta cheese, 3/4 cup flat leaf parsley salt and pepper to taste, nutmeg to taste, and more.
Yes, Potato Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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