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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Potato Gratin with Rosemary Crust Recipe

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This recipe for Potato Gratin with Rosemary Crust is from The Maryland Albers Family Cookbook Project, 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.) package refrigerated pie crusts
1 tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
2 cups (8 oz.) shredded Gruyère cheese, divided
1 1/2 pounds Yukon gold potatoes
1 1/2 pounds sweet potatoes
1 teaspoon kosher salt
2/3 cup heavy cream
1 garlic clove, minced
Garnish: fresh rosemary sprigs
Directions:
Directions:
Preheat oven to 450°. Unroll pie crusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.

Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.

Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.

Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.

Bake at 450° for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula. Garnish, if desired.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 Hour 20 Minutes
Personal Notes:
Personal Notes:
My kids (when they were teenagers) weren't exactly thrilled with recipe.
It's best served to an adult group. I loved it!

 

 

 

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