Swiss Potato Gratin

Posting for zwt 7. This recipe comes from epicurean.com

Wash potatoes well and trim away any discolored spots or eyes.

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.

Combine ricotta and parsley and season generously with salt , pepper and nutmeg.

Beat the egg briefly and add enough heavy cream to make 1 cup of liquid.

Season with salt , pepper and nutmeg.

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 gruyre.

Repeat , using all of the ingredients and ending with a potato layer.

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.

Bake on the center rack of a preheated 350f oven for 35 to 45 minutes , or until potatoes are .

boiling potatoes, ricotta cheese, parsley, salt & freshly ground black pepper, nutmeg, egg, heavy cream, sweet butter, gruyere cheese