A fancy twist on au gratin potatoes, this potato gratin is perfect for serving at holiday dinners. Potatoes, cheese, and buttery crust makes for a great and beautiful side dish. A perfect match for the herb roasted beef that I will be posting tomorrow.
Small slivers should suffice because the cream and cheese make it quite heavy. Inside the crust you will find a surprise of rosemary, pepper, and cheese.
- 1 package refrigerated piecrusts
- 1 tablespoon fresh chopped rosemary
- ¼ teaspoon pepper
- 2 cups shredded Swiss cheese
- 3 lbs Yukon gold potatoes
- 1 teaspoon kosher salt
- ⅔ cup heavy cream
- 1 garlic clove, mince
- Preheat oven to 450 degrees. Unroll both pie crusts. Lay one on a floured surface, sprinkle with rosemary, pepper and ½ cup cheese and place the other pie crust on top. Roll into a 13” circle and press into a 9” springform pan. Fold any extra edges under. Chill while you peel and slice potatoes
- Wash and peel the potatoes. Thinly slice with a mandolin or food processor.
- Layer ⅓ of the potatoes, a sprinkle of salt, and ¼ cup of cheese. Repeat ending with the potatoes.
- In a glass measuring cup microwave heavy cream and garlic for 45 seconds. Pour over the potato layer and sprinkle with ¾ cup cheese.
- Cover with aluminum foil and place on a baking sheet. Bake covered for 1 hour. Uncover and bake an additional 30 minutes until crust is browned. Let stand 10-15 minutes to cool before removing the sides of the pan.