You Say Potato, I Say Kryptonite. . .
There is NOTHING that tempts me like a potato~ well, maybe HomeGoods :) ~ but when it comes to food, potatoes are my weakness. Anyway you serve them or slice them. . . mashed, scalloped, baked. . . and I guess now’s as good a time as any to confess:
I do NOT share French Fries very well.
Since we are having a small-scale Thanksgiving this year, I thought this recipe for Potato Gratin with Rosemary Crust from Southern Living might do double duty~ since it blends sweet potatoes with Yukon gold potatoes. Although truthfully, I’d prefer to skip the turkey altogether and feast on sweet potato casserole AND mashed potatoes. . .but some family members would protest. . . *sigh* . . .
This recipe starts with prepared piecrusts~ a layer of chopped fresh rosemary, shredded Gruyère cheese and black pepper~ sandwiched between two layers of piecrust. Rosemary can overwhelm a dish~ you’ll want to use it sparingly unless you’re fond of it. I used a little more than the 1 Tablespoon called for, for our taste buds, since it’s a flavor we enjoy.
Press the layered crusts in the bottom and up sides of a 9-inch springform pan~ fold edges under if needed and chill.
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 Gruyère cheese. Repeat layers twice, pressing layers down slightly to fit.
Microwave 2/3 cup of heavy cream and 1 minced garlic clove in a 1-cup microwave-safe measuring cup on 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.
In addition to your turkey, this gratin would be wonderful with beef tenderloin for the holidays~
You can find the complete recipe from Southern Living here~ it looks beautiful & impressive presented on a cake pedestal.