Potato Gratin
- 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
- 1 egg
- 1 cup heavy cream
- 11/2 cup grated gruyere cheese
- Heat oven to 350.
- 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.
boiling potatoes, ricotta cheese, flat leaf parsley salt, nutmeg, egg, heavy cream, gruyere cheese
Taken from www.epicurious.com/recipes/member/views/potato-gratin-50016437 (may not work)