Potato Gratin with Rosemary Crust

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

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

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!

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

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.

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.

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!

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.

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!

Ok I made this for Thanksgiving. Was a complete hit. I added a little whip cream with the Heavy cream and I also added the cream between the layers. I plan on making it again for Christmas. This time substituting Butternut Squash for the sweet potato. Still will use the Yukon Golds too. I love this. Tastes as good as it looks. Remove from pan and serve on a raised cake platter. Garnish with more Rosemary.

I love this dish. I have made it several times. My mother is gulten free and so I have made it without the crust and have put the rest of the ingredients in a glass baking dish and had equal success. This Thanksgiving, I went back for seconds and it was gone!

This dish is soo beautiful and tasty. Surprisingly quick and easy. The high temp is necessary. In making this the third time, I didn`t bother peeling small red potatoes. REally saved time and added to the great look. Slice very thin.

I served this dish at our formal Christmas dinner with prime rib roast. It is simply outstanding. Everyone at the table kept going on and on about this dish. I put it on a cake plate with rosemary underneath & it presented beautifully.

Was surprisingly easy to make, looked impressive and tasted outstanding.

Wonderful flavor, beautiful to look at -- the star at the table!

Gourmet taste and look with little effort! Made for Xmas Eve and received rave reviews. To make prep easier, I sliced the potatoes a few hours beforehand in my food processor and kept them in water in the fridge. Assembly was a snap. This will be an entertaining staple in our house.

We loved it! I served this at our Christmas dinner. I made a few changes because I was trying to use what I already had on hand. I substituted sliced red potatoes for the yukon and used a champagne cheese that I already had. The taste was amazing! I will definitely make again.

This was delicious and truly worthy of a special occasion. I only gave it 4 stars because it took about a 1/2 hour more baking time to get the center potatoes soft and the 1 tablespoon of rosemary was a little to heavy for my taste; next time I will use 1/2 tablespoon.

Awesome. Beautiful and impressive. Fun to make. Next time I will reduce the cooking time probably 5-7 mins as the crust was abit more brown and tougher than we like. Received rave reviews when served as a side for Christmas Day. This is a keeper! Will make throughout the year.

This was absolutely awesome! I served this with standing rib roast for Christmas dinner and it got rave reviews. I used all white poatoes b/c my family doesn't like sweet potatoes and it was still deeeeeeeeeeeeelicious!

I made this recipe for Thanksgiving and it was delicious. Everyone loved it. Followed the exact recipe. Very easy to make. This one is a keeper in our house.

Delicious and beautiful. I followed the directions word for word and it came out looking exactly like the picture. Very easy to make. Making this again for Christmas dinner at my family's request. 450 degrees is perfect, not too hot!

Have not tried this recipe yet but want to make for Christmas day because it looks so great. My concern is the recipe direction to bake at 450 degrees for 1 hr and 25 minutes. It seems very long at a very high temp. Is 450 degrees the correct temp? Did anybody adjust the temp or time? Thanks for your help

Very delicious -- Ours ended up a bit on the dry side, and it was STILL good!! LOTS of compliments, "ooooh"s and "aaaaah"s.

Can anyone tell me if this could be made the day ahead and reheated to bring to a pot luck?

Tried this dish at Thanksgiving. It was not only a nice presentation but absolutely delicious. I had a piece the day after - which warmed up great!

Wish I could give 10 stars. This was absolutly THE BEST presentation for sweet potatoes I have ever tasted. If you are looking for a savory presentation rather than a "sweet" or "candied" recipe, this one is definitely the ticket to your success.

This looked so wonderful in the new SL 2010 Annual Recipe book it was my first one to try. I made it exactly to the directions it posted. I preferred a tiny bit more salt, but other than that, it was superb, and so beautiful and impressive looking. This is "company" food for sure. It took a little bit of time to prepare, but well worth it.