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1
Wash potatoes well and trim away any discolored spots or eyes.
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2
(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.
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3
Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
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4
Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt, pepper and nutmeg.
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5
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 Gruyere. Repeat, using all of the ingredients and ending with a potato layer.
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6
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.
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7
Bake on the center rack of a preheated 350u00b0F 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.
