Potato Gratin with Rosemary Crust
This gratin is awesome with prime rib or beef tenderloin. Rosemary is a bossy herb that can take over a dish, so use it sparingly. We call for only 1 Tbsp. to season the entire gratin.
I made this for a Holiday dish and it was absolutely delicious! Enjoy!
1 (14 .1-oz) package refrigerated pie crusts
1 tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
2 cups (8 oz) shredded Gruyere cheese, divided
1 lbs Yukon gold potatoes
1 lb sweet potatoes
1 teaspoon kosher salt
1 cup heavy cream
Garnish: fresh rosemary sprigs
Preheat over to 450 degrees. Unroll pie crusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 pie crust; top with remaining pie crust. 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 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 degrees for 1 hour uncovered. 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.