Monday, November 21, 2011

Rosemary Potato Gratin

This time of the year, is a time to make dishes that have been in the family for generations. It is also the time to try a new recipe or two. This gratin is soo good, you will make it for generations. 

Start with two pie crusts. Roll out the pie crust, add 1/2 cup of Gruyere cheese, 1 T. of fresh Rosemary and pepper. Top with the remaining crust. Roll both crusts into a 13 inch circle. 

Press into a spring form pan, pressing the excess dough up the sides of the pan. Chill. 

Thinly slice 1 1/2 pounds of Yukon Gold and another 1 1/2 pounds of sweet potatoes. Layer 1/3 of the Yukon Gold potatoes, 1/3 of the sweet potatoes and salt into the prepared crust. 

Sprinkle 1/2 c. of Gruyere. Repeat the layers two more times, pressing down to fit. Next combine heated 2/3 c. of heavy cream and 1 minced garlic clove. Pour over the potato layers in the pan. 

Sprinkle with 3/4 c. of Gruyere. Cover with heavy duty aluminum foil. Place on baking sheet. 

Bake for one hour, uncover and bake for 25 minutes or until the potatoes and crust are brown. 

Now, let this stand for at least 15 minutes. You need the cream to cool enough, or you will have a huge mess. Perfect for Thanksgiving, you can finish the rest of the dinner, it will be hot. 

Remove from spring form place on platter. Cut into it... it is perfection. Garnish with Rosemary.

Rosemary Potato Gratin


        • two pie crust, can use refrigerated piecrusts
        • 1 T. of chopped fresh rosemary
        • 1/4 t. of freshly ground pepper
        • 2 c. of shredded Gruyere cheese
        • 1 1/2 lb. of Yukon gold potatoes
        • 1 1/2 pounds of sweet potatoes
        • 1 t. kosher salt
        • 2/3 c. heavy cream
        • 1 garlic clove, minced
        • Garnish: fresh rosemary sprigs 

        1. Preheat oven to 450°. Roll out pie crust. 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.
        2. Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.
        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.
        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.
        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.


        1. That looks wonderful! So much so I have added it to my menu for Thanksgiving. With any luck it'll turn out as lovely as the one you made.

        2. Happy Thanksgiving Cynthia...hope you have a wonderful day with your family...


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