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 the holidays with prime rib or beef tenderloin.
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.