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.

Potato Gratin with Rosemary Crust

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • pounds Yukon gold potatoes

  • pounds sweet potatoes

  • 1

    teaspoon kosher salt

  • cup heavy cream

  • 1

    garlic clove, minced

  • Garnish: fresh rosemary sprigs


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 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 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.


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