Sweet Potato Gratin with Rosemary Crust
In this gorgeous, cheesy sweet potato side dish, layers of sweet potatoes and gold potatoes are bathed in rich garlicky cream, topped sharp Gruyere and Parmesan cheeses and baked until fork tender in a Rosemary pie crust.
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Servings: 10 slices
Ingredients
- 1 package refrigerated, roll out pie crusts (2- 9 inch crusts)
- 1 tablespoon chopped fresh Rosemary
- ¼ teaspoon coarse ground black pepper
- 1 ⅔ cups grated Gruyere cheese (or sharp white cheddar)
- ⅓ cup shaved Parmesan
- 1 ½ pounds sweet potatoes
- 1 ½ pounds Yukon gold potatoes
- 1 teaspoon salt
- ⅔ cup heavy cream (or half & half cream)
- 1 teaspoon minced garlic
Instructions
- Preheat oven to 450° Fahrenheit. Toss cheeses in a bowl together and set aside.
- Unroll pie crusts on a lightly floured surface. Sprinkle ⅓ cup of the mixed cheeses, chopped Rosemary and black pepper over one crust. Top with second crust. Use a rolling pin to roll crusts out to 13 inches and seal edges together.
- Place Rosemary crust in a 9 inch spring form pan. Press in bottom and up the sides of the pan. Fold down any excess edges to make crust even with the top of the pan. Place in refrigerator to chill while prepping the potatoes.
- Peel sweet potatoes and gold potatoes. Use mandolin to slice all of the potatoes evenly and thinly (⅛-1/4 inch thick).
- In bottom of crust, begin to layer ⅓ of the sliced gold potatoes and then ⅓ of the sliced sweet potatoes. Sprinkle with ⅓ of the salt and ⅓ cup of mixed cheeses. Repeat these layers 2 more times to make 3 complete layers in the crust. Press layers down if needed so they fit beneath the top of the pan.
- Heat garlic and cream in a glass measuring cup for 45 seconds in the microwave. Stir well and pour over top of your cheesy layers. Top with rest of cheese. Cover with aluminun foil and bake in preheated oven for 1 hour.
- Remove foil and bake for an additional 15-25 minutes or until the crust is richly browned and the cream is bubbling around the edges and in the middle of the pie. Remove from oven and let rest for 10-15 minutes. Move to serving plate or cake pedestal. Remove outer ring. Garnish with additional Rosemary, if desired.