0 Picture
Ingredients
- 14 oz pkg. refrigerated piecrusts (2)
- 1 T. chopped fresh rosemary (no more or is too strong)
- 1/4 tsp pepper
- 2 cups shredded gruyere cheese, divided
- 3 lbs yukon gold potatoes
- 1 tsp salt
- 2/3 cup heavy cream
- garlic
Details
Servings 10
Preparation
Step 1
Preheat oven to 450 degrees. Unroll piecrusts on lightly floured surface. Sprinkle with rosemary, pepper, and 1/2 cup cheese over one piecrust. Top with other piecrust and put both into a 9 inch springform pan. Chill.
Peel and thinly slice potatoes.
Layer 1/3 of potatoes, and salt into prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice at least. Press layers down to fit.
Microwave cream and garlic in a 1 cup measuring cup on high for 45 seconds. Pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with foil. Place on baking sheet.
Bake at 450 degrees for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is browned. Carefully transfer to serving plate and remove sides of pan.
Review this recipe