Potato-Cheese Souffle

• 3 small baking potatoes, peeled and cut into 1-inch cubes
• 1 egg
• 1 cup ricotta
• 1/2 cup half-and-half
• 1 cup grated Gruyere cheese
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper to taste

1. Preheat oven to 350 degrees.
2. Place the potatoes in a medium saucepan and cover with cold water.
3. Bring to a boil, lower the heat, cover and simmer until tender, about 15 minutes.
4. Drain and pass through a ricer.
5. In a medium bowl, whisk the egg and ricotta until smooth.
6. Whisk in the half-and-half and 3/4 cup of Gruyere.
7. Stir in the potatoes.
8. Season with the salt and pepper.
9. Scrape into a small casserole dish and bake until heated through and set, about 30 minutes.
10. Sprinkle the remaining Gruyere over the top and bake just until the cheese is melted.
11. Divide among 4 plates and serve.

baking potatoes, egg, ricotta, gruyere cheese, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/8644 (may not work)