I’ve been so busy lately that I can’t tell if I’m coming or going! We just finished up our last week of Kid’s Thyme Culinary Camp and boy was it fun! Don’t know if the kids would agree or not, but the recipe I’m posting, was my fav! Fresh rosemary and gruyere between a double crust – WOW! I hope you will enjoy it.
Potato Gratin with Rosemary Crust
1 package refrigerated Pie Crusts
1 T. fresh Rosemary, chopped
¼ t. freshly ground Pepper
2 c. Gruyere Cheese, shredded & divided
1 ½ lb. Yukon Gold Potatoes
1 ½ lb. Sweet Potatoes
1 t. Kosher Salt
2/3 c. Heavy Cream
1 Garlic Clove, minced
- Preheat oven to 450⁰. Unroll pie crusts on a lightly floured surface. Sprinkle rosemary, pepper and ½ cup cheese over 1 pie crust; 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 of each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with ¼ 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 ¾ cup cheese. Cover pan with heavy duty aluminum foil. Place on a baking sheet.
- Bake at 450⁰ for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes.