You Say Potato, I Say Kryptonite: Potato Gratin with Rosemary Crust

Yukon Gold meet sweet potatoes in a gratin with a double crust, layered with rosemary and Gruyère cheese, a perfect side for Thanksgiving with turkey or Christmas with prime rib or beef tenderloin.

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 family members would protest. . .

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.

 Wishing you a Delicious

& Happy Thanksgiving!

Print Recipe

Potato Gratin with Rosemary Crust

Yukon Gold meet sweet potatoes in a gratin with a double crust, layered with rosemary and Gruyère cheese, a perfect side for Thanksgiving with turkey or Christmas with prime rib or beef tenderloin.

Prep Time45 minutes mins

Cook Time1 hour hr 25 minutes mins

Course: Side Dish

Cuisine: American

Keyword: gratin, Gruyère cheese, potatoes, rosemary, sweet potatoes, Thanksgiving side dish, Yukon Gold potatoes

Servings: 10 servings

Equipment

• 9 inch springform pan
• mandolin
• oven

Ingredients

• 1 14.1-oz. package refrigerated piecrusts
• 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

Instructions

• Preheat oven to 450°. Unroll piecrusts 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 slice Yukon gold and sweet potatoes, very thin (1/8th inch), using a mandolin for uniform slices and more even baking.
• 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.

Notes

• Use a mandolin for quicker slicing of potatoes, making thin and uniform slices for better and more even baking.    
• *To cut down on prep time, wash potatoes well and leave skins on before thinly slicing with mandolin.

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