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Potato Gratin With Gruyere and Fresh Rosemary

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"comfort food submitted by Davida Monahan"

Serves 10 | Prep Time 2 hours 20 min | Cook Time 1 hour 25 min

Why I Love This Recipe

It came highly recommended by my sister

Ingredients You'll Need

1 (14.1-oz.) package refrigerated piecrusts

1 tablespoon chopped fresh rosemary

¼ teaspoon freshly ground pepper

2 cups (8 oz.) shredded Gruyère cheese, divided

1 ½ pounds Yukon gold potatoes

1 ½ pounds sweet potatoes

1 teaspoon kosher salt

⅔ cup heavy cream

1 garlic clove, minced

Garnish: fresh rosemary sprigs


Step 1
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.

Step 2
Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.

Step 3
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.

Step 4
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.

Step 5
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.

Pairs Well With


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