Ingredients

  • 3 small baking potatoes, peeled and cut into 1-inch cubes
  • 1 egg
  • 1 cup ricotta
  • ½ cup half-and-half
  • 1 cup grated Gruyere cheese
  • 1 ½ teaspoons kosher salt
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      389 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 21 grams protein; 125 milligrams cholesterol; 1195 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

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

About 1 hour

Dining and Cooking