I hope everyone had a wonderful Thanksgiving holiday! We sure did :) I also have to thank you guys from the bottom of my heart for your sweet comments on my last post. I was just overwhelmed by them. Thank you SO much, you have no idea what it means to me!
Now, let's talk food.
For turkey day, my mother and I decided to make a recipe from Southern Living's December issue. It's a bit of a twist on your standard potato side dish, and it was fabulous!! I will be making this recipe for years to come, and I won't just reserve it for Thanksgiving either!
Potato Gratin with Rosemary Crust
Ingredients:
1 (14 ounce) package of refrigerated pie crusts
1 Tbsp chopped fresh rosemary
1/4 tsp ground fresh pepper
2 cups (8 oz) shredded Gruyere cheese, divided
1.5 lbs Yukon gold potatoes
1.5 lbs sweet potatoes
1 tsp Kosher salt
2/3 cup heavy cream
1 garlic clove, minced
Garnish: fresh rosemary sprigs
This is SO easy and looks beautiful!
Preheat oven to 450. Unroll pie crust on lightly floured surface.
Sprinkle rosemary, pepper and 1/2 cup cheese over crust, and top with remaining pie crust. Roll into a 13" circle using a rolling pin.
Place in bottom and up sides of a 9" springform pan. Fold edges under. Chill.
Peel and thinly slice potatoes. 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.
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.
6 responses. Leave a Comment!:
Yummmmmmm! Looks great! So glad I got to see you this weekend! Miss you and love you tons. See ya in a month! xoxoxo
Holy, moly mother of pearl. That looks intensely rich and ridiculously decadent. And super impressive with the pretty crust and careful arrangement. Gruyere makes my heart sing. I may have to cop this recipe. Southerners know how to hold it down, holiday style.
OMG that is so funny. I pulled that recipe out of the SL issue and decided to make it for my Christmas dinner. I guess great minds think alike. Glad to know it is good.
This looks sooo good!
Meagan
Can you freeze and reheat this?
I made this for our church ladies function. It was good but next timeI am changing the cheese to a cheddar the swiss or Guyerecheese I didnt like the bitterness.. but awesome idea!! I cut all my potatoes super thin with my veggetti and the super thin ensures even cooking of the sweet potatoes!!
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