Potato Gratin with Rosemary Crust
You can never have too many side dish recipes, so give Potato Gratin with Rosemary Crust a try. One serving contains 430 calories, 12g of protein, and 24g of fat. This recipe serves 10. A mixture of yukon gold potatoes, garlic clove, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes.
Unroll piecrusts on a lightly floured surface.
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.
Meanwhile, peel and thinly slice Yukon gold and sweet 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.
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.