Potato Gratin

Directions

1. 1
   Peel potatoes and slice very thin.
2. 2
   Drop into a pot of cold, salted water.
3. 3
   Boil for 1 minute; drain and rinse with cold water.
4. 4
   Drain again and pat dry.
5. 5
   Season ricotta with salt, pepper and nutmeg to taste.
6. 6
   Slightly beat egg and add enough heavy cream to make 1 cup liquid.
7. 7
   Season with salt, pepper and nutmeg.
8. 8
   Mix the shredded cheeses together.
9. 9
   Lightly grease a shallow 9 x 12 inch baking dish with butter.
10. 10
    Arrange a layer of slightly overlapping potato slices in the dish.
11. 11
    Dot with about 1/3 of ricotta mixture.
12. 12
    Sprinkle with 1/3 of the shredded cheeses.
13. 13
    Repeat, using all of the ingredients and ending with a potato layer.
14. 14
    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.
15. 15
    Bake on the center rack of a preheated 350 degree oven for 35-40 minutes or until potatoes are tender and cheese is browned and bubbling.
16. 16
    Let stand about 10 minutes before serving.