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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Potato Gratin with Rosemary Crust à la Sara Recipe

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This recipe for Potato Gratin with Rosemary Crust à la Sara is from Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14.1 oz.) pkg. refrigerated pie crusts
1 Tbsp. chopped rosemary
1 tsp. freshly ground pepper
2 cups Gruyere cheese, shredded

1-1/2 lb. Yukon gold potatoes
1-1/2 sweet potatoes
1 tsp. salt
2/3 cup heavy cream
1 garlic clove, minced
Directions:
Directions:
Preheat oven to 450 degrees. Unroll pie crusts and layer the seasonings and a bit of cheese in between the 2 pie crusts. Fit the pie crust into a springform pan, gently pressing and shaping dough over bottom and up sides. Tuck edges under and chill.

Peel and thinly slice all potatoes. Layer one-third of each Yukon Gold, sweet potatoes, and salt in prepared pie crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down to fit inside pan.

Microwave cream and garlic in 1-cup microwave-safe measuring cup at HIGH for 45 seconds. Pour over potato layers in pan. Sprinkle with 3/4 cup cheese.

Cover with aluminum foil and place on a baking sheet. Bake at 450 degrees for 1 hour. Uncover and bake 25 minutes more. Carefully transfer to a serving plate and remove sides of the springform pan.
Number Of Servings:
Number Of Servings:
10

 

 

 

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