Swiss Potatoes Gratin

LBD903 0

"Ricotta gratin potatoes - good for a variation on the traditional recipe!"

Ingredients 55 m {{adjustedServings}} servings 503 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. Place the potatoes into a large pot of salted water. Bring to a boil, and boil for 1 minute. Drain, rinse in cold water to cool, drain again, and pat dry.
  3. In a medium bowl, stir together the ricotta cheese, parsley, salt, pepper and nutmeg. In a measuring cup, whisk the egg with a fork, then fill the cup with enough cream to make 1 cup. Season with salt, pepper and nutmeg also.
  4. Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the ricotta cheese. Sprinkle with 1/3 of the Gruyere cheese. Repeat layers two more times, and end with a layer of potatoes on top. Pour the egg and cream evenly over the potatoes.
  5. Bake for 35 to 45 minutes in the preheated oven, until the potatoes are tender, and the cheese is browned and bubbly. Let rest for 10 minutes before serving to allow the sauce to thicken.
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Reviews 9

  1. 9 Ratings


Very nice recipe, I added garlic and omited the nutmeg(just a personal preference) The heavy cream can be substituted with half& half. Lots of variety with choice of cheese, go for it and thanks for a nice side dish!


I found this recipe with "ingredient search" since I have 1 cup ricotta...after reading reviews, I added sauteed onion and garlic to the ricotta, and fresh Italian parsley and oregano. Thanks for the original recipe; I wouldn't have thought of gratin potatoes to "use up" my ricotta.


I made this recipe with onions, garlic, and cheddar cheese and thought it was pretty good. I had an oops moment and added the ricotta to the cream and it came out not very cheesy. I think I would make this again, but just make a cheese sauce with the same ingredients instead of just throwing it together in layers. Overall not bad. Oh, and when I was a kid, my mom added ham to au gratin potatoes, which is delicious!