Angie's Potato Gratin With Rosemary Crust


1 package (14.1- oz.) refrigerated pie crusts
1 tablespoon chopped fresh rosemary
1 cup (8 oz.) shredded Gruyère cheese, divided
1 1/2 pounds Yukon gold potatoes
1 cup (8oz) Fontina cheese, shredded and divided
1 teaspoon kosher salt
1 garlic clove, minced


Preheat oven to 450°. Unroll pie crusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 pie crust; top with remaining pie crust. 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 potatoes.
Layer one-third each of Yukon gold potatoes, 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.


I love this potato gratin and the rosemary crust is yummy. You can also make your own pie crust in place of the store bought ones. You can also you different kind of cheeses for the ones used in this recipe. This is a different take on the traditional potato side dish. This is a side dish you can serve all year around and for any holiday.



6 servings


Thursday, December 23, 2010 - 5:12am


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