Potato Gratin with Rosemary Crust

Potato Gratin with Rosemary Crust

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This was lunch today.  I made this potato gratin and served it with crab cakes and salmon cakes from the Fresh Market along with a green salad. It was a new recipe for me and really good.

Again, raining in Atlanta…big surprise.  It has rained a lot over the past few months.  I need to go Christmas shopping but the rain and the crowds don’t make it very appealing.  So, I’ll just relax for a while and sloooowly type out this recipe for FS.  Maybe I’ll be more fortified to get out in the rain after a blog break.

 

Potato Gratin with Rosemary Crust

2 refrigerated pie crusts

1 tablespoon chopped fresh rosemary or 1 teaspoon dried (adjust amount to taste)

¼ teaspoon freshly ground pepper

2 cups shredded Gruyère cheese, divided (I substituted a combination of Dubliner and white cheddar)

1 ½ pounds potatoes, sliced

1 ½ pounds sweet potatoes, sliced

1 teaspoon salt

2/3 cup heavy cream

1 clove garlic, minced

 

Preheat oven to 450 degrees.  Unroll pie crusts on a lightly floured surface.  Sprinkle rosemary, pepper, and ½ 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 10 inch springform pan; fold edges under.  Chill.

While crust chills, peel and thinly slice potatoes.  Layer one third each of potatoes, remaining cheese, and salt in prepared crust.  Repeat layers twice.  Press down slightly to fit into crust.

Heat cream and garlic in a small saucepan.  Pour over potatoes.  Cover pan with aluminum foil and place pan on a baking sheet.  Bake covered at 450 degrees for one hour.  Remove foil and bake 30 minutes more.  When potatoes are softened and browned, remove from oven and let stand 10- 15 minutes.  Carefully transfer to a serving plate, and remove sides of pan.  If desired, slide gratin off bottom of pan using a long knife and narrow spatula.  Garnish with fresh rosemary if desired.

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I used Publix brand pie crusts.  Normally, I would make my own pie crusts but I was afraid they would be too flaky and wouldn’t hold up under the layers of potatoes.

 

I sliced my potatoes ahead of time in the food processor and then soaked them in water while I was in church and then assembled when I got home.  Be sure to dry the potatoes really well before putting them in the pan.  I don’t think mine were dry enough.

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Next, layer the potatoes, cheese, and salt.

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Be sure to let it cool a bit before serving so it doesn’t fall apart.

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It was very good and I will definitely try it again.  I might try parboiling the potatoes to speed up the baking time.  I’ll let you know how it goes.

 

 

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One Response to Potato Gratin with Rosemary Crust

  1. Gina December 22, 2013 at 9:16 pm #

    Yummmm! I’m going to try this one over the holidays!

    Gina

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