We first made this recipe when we hosted Easter one year. It was a side to go with our traditional ham dinner, but this side can accompany any meal. It won’t last long, I promise!
When I make this people go back for seconds and thirds.
Next month we’ll be digging up potatoes at our local farm specifically for this dish, because it’s that special. And now I’m pretty sure I’m going to have to add more people to my guest list since the word is out.
- 1 package refrigerated pie crusts a package with two crusts
- 1 tbsp rosemary chopped
- ¼ tsp ground pepper freshly milled if possible
- 2 cups Gruyère cheese shredded
- 1½ pounds Yukon gold potatoes
- 1½ pounds sweet potatoes
- 1 tsp kosher salt
- ½ cup heavy cream
- 1 garlic clove minced
- fresh rosemary sprigs for garnish
- Preheat oven to 450°
- One a floured surface. Lay the two pie crusts flat onto the countertop and add rosemary, pepper and ½ cup of Gruyère onto one crust and top with the other. Seal with a rolling pin roll over the two crusts and then press into a 10-inch springform pan, folding edges under. Chill in the refrigerator.
- Peel and thinly slice the potatoes using a mandoline.
- Begin layering one-third each of Yukon gold potatoes, sweet potatoes, and salt on top of the prepared crust. Sprinkle with ¼ cup cheese before repeating layers two times. Be sure to press down layers if needed to fit.
- In the microwave heat cream and garlic for 45 seconds. Pour the mixture over the top of the layered potatoes. Sprinkle with remaining ¾ cup cheese.
- Cover with heavy-duty aluminum foil and place the springform pan onto a baking sheet.
- Bake for 1 hour, then uncover and bake 25 minutes or until potatoes are done and crust is browned. Let the layered gratin cool for 10 minutes before releasing the springform pan and transferring to serving dish. Add garnish, if using.
Originally posted Oct 16, 2014