Potato Gratin with Rosemary Crust

By MJH

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.

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

Preparation

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.

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.