Potato Gratin with Rosemary

Mom made this while we were down in Raleigh for the week after Christmas and it was FABULOUS! I just watched her make it, but she said the only hard/time consuming part is peeling and slicing the potatoes. And although the picture below is not of the one she made... it did look this good! We wouldn't expect any less from Chef Diane!


Ingredients
1 (14.1-oz.) package refrigerated piecrusts (the ones with two crusts in a pkg)
1 tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
2 cups (8 oz.) shredded Gruyère cheese, divided
1 1/2 pounds Yukon gold potatoes
1 1/2 pounds sweet potatoes
1 teaspoon kosher salt
2/3 cup heavy cream
1 garlic clove, minced
Garnish: fresh rosemary sprigs

Directions

1. Preheat oven to 450°. 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.

2. Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.

3. 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.

4. 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. Place on a baking sheet.

5. 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. Garnish, if desired.

Tips from a Kitchen of Reality

Have someone else peel and slice your potatoes ahead of time. :)