Root Vegetable Rosemary Gratin
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Total Steps
5
Ingredients
11
Tools Needed
1
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Loaves and DishesIngredients
- 1 14.1-oz. package refrigerated piecrusts
- 1 tablespoons chopped fresh rosemary
- 1/4 teaspoons freshly ground pepper
- 2 cups shredded Gruyère cheese
- 1 pounds Red potatoes
- 1 pounds sweet potatoes
- 1/2 pounds carrots
- 1/2 pounds turnips
- 1 teaspoons kosher salt
- 2/3 cups heavy cream
- 1 clove garlic
Instructions
Step 1
Preheat oven to 450°. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and ½ 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 Red potatoes, sweet potatoes, carrots and turnips.
Step 3
Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust. Sprinkle with ¼ 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 ¾ 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.