Potato Gratin with Rosemary Crust

30 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
2 Hours 20 Mins
Yield
Makes 10 servings
December 2010
RECIPE BY Southern Living

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

How to Make It

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Ron's Womped Up Potatoes Gratin

PamSims
April 15, 2017
Very nice recipe. Couple things I noticed. Way to many potatoes ( use 2lb instead). Double the cream recipe and add between layers. Double the cheese ( it can't hurt). Here are some things you may want to consider if you want to call this "Your Recipe. *Add Worcestershire sauce to cream 1 tbls. ( depth of flavor). *Add butter tabs between layers. (As homer would say " mmm butter" *Add minced onions between layers ( onions n potatos yum) *Add a few drops of Maggie Jugo ( savory and no msg)Even if you don't add anything this recipe is great. Ron

PamSims's Review

planomom
November 06, 2013
Outstanding dish - presents very well and tastes delicious. Bake time is lengthy so plan for it but is definitely worth the wait.

eafuhrman's Review

GillysMom
August 19, 2013
I agree that it has a long bake time at at high temp. Also, it calls for WAY too many potatoes, easily had half leftover. I didn't mess with peeling my potatoes, that's the nutritious part of the spud anyway so why scrap it off? I did use a mandolin for even/thin slicing, worked very well and much faster than slicing by hand with a knife. They still baked the same with their skins on and made for an amazing side dish. It could easily be a main dish if you added some crumbled sausage and/or bacon. Delicious!

Janlehman's Review

steponme
December 09, 2012
I've made this several times and found it not that difficult and the result was simply outstanding. Rave reviews from my family at holiday time so will be making this again this year for Christmas day

TwirlingWiles's Review

Lovestocook10
April 26, 2012
This dish is OUTSTANDING! I've always made it exactly as written because it needs NO substitutions! These potatoes always outshine other dishes at each dinner I've taken them to. I'm pestered for the recipe by friends. I've even made a crust-free version for gluten free friends... and they've raved about it, too.

kyralwa's Review

kriscook
March 01, 2012
Only four starts due to the time and temp baked at. While it tastes amazing, it may not be the best thing to cook on a holiday if you plan on another dish being the center piece. I planned it as my potato dish for Thanksgiving, not really thinking (it was my first thanksgiving) about the fact that my focus was the turkey and this thing cooks at a much higher temp and takes FOREVER at a temp not many other dishes use. I also found it called for way too many potatoes, and if you use the cheese called for, with all the ingredients together, rather pricey for a side dish.

ckaras's Review

Lambchop67
January 03, 2012
I had a New Year's Eve Brunch and made this dish. I cannot say enough about how wonderful it was! The presentation is awesome along with the taste and ease in making. (I did make my own piecrust recipe) I am already thinking of another group of people that I can make this for! I would definately recommend this for any occasion! Lots of oos & aahs!

MrsH0507's Review

Elizabeth08
December 27, 2011
Served this for Christmas dinner for 16 people and it upstaged everything! People completely forgot about their usual favorites - Grandma's this and Great Aunt's that were cast aside for the gorgeous potato gratin on the cake stand. The longest part of prep is naturally the peeling; I found 2 giant sweet potatoes and 6 Yukon Golds were enough. This could be assembled ahead up through the cream step easily; I wasn't certain about cooking ahead and reheating, so I worked the dishes around to have this come out of the oven last.

klloch's Review

marymartha2
December 26, 2011
This was ymmy! I can't imagine this going into my 9" springform...I used my 10" and still had too many sweet potatoes left over!. Word to the wise....wrap the bottom of your pan in foil...don't trust a baking sheet under it unless it's got a lip on it! Trust me on this one!

Elizabeth08's Review

rleveron
December 22, 2011
N/A
© Copyright . All rights reserved. Printed from https://www.myrecipes.com