2 lbs. red skinned boiling potatoes
1 c. Ricotta cheese
3/4 c. chopped parsley
Salt and pepper
Nutmeg
1 egg
1 c. heavy cream or 2% milk
Butter
1/4 lb. Swiss cheese, grated

Wash potatoes well and trim any discolored spots. Slice thin and drop into a pot of cold water, heavily salted. Set over high heat and bring to a boil. Boil 1 minute and drain and rinse with cold water. Drain again and pat dry. Combine Ricotta and parsley, season with salt, pepper and nutmeg.

Beat eggs and add enough heavy cream to make 1 cup. Season with salt, pepper and nutmeg. Lightly butter shallow gratin dish 9 x 12. Arrange layer of slightly overlapping potato slices. Dot 1/3 Ricotta mixture, sprinkle with 1/3 Swiss cheese. Repeat using all ingredients ending with potato layer. Gently pour egg and cream cheese mixture into dish. Bake on center rack at 350 degrees for 35 minutes or until potatoes are tender and cheese is brown and bubbly. Let sit 10 minutes before serving. 4 to 6 servings.