Swiss Potatoes Gratin

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon butter
• 2 pounds red potatoes, thinly sliced
• 1 cup ricotta cheese
• 3/4 cup chopped fresh parsley
• salt and pepper to taste
• 2 pinches ground nutmeg
• 1 egg
• 1 cup heavy cream
• 2 cups shredded Gruyere cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Use the 1 teaspoon of butter to grease a 9-inch baking dish.

2. Whisk the egg, ricotta, heavy cream, nutmeg, salt and pepper in a bowl until smooth. Stir in the chopped parsley.

3. Arrange one third of the thinly sliced red potatoes in an even layer in the dish. Scatter over one third of the Gruyere, then spoon some of the cream mixture over it.

4. Repeat the layers two more times, finishing with the cream mixture on top. Press the potatoes down gently so they are covered.

5. Cover the dish with foil and bake for 20 minutes.

6. Remove the foil and bake for 15 more minutes, until the top is golden and bubbling and the center reaches 160°F (71°C) because of the raw egg.

7. Let the gratin rest for 5 minutes before serving.