Potato Gratin with Rosemary Crust

potato gratin with rosemary crust Side Dish
Potato Gratin with Rosemary Crust
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 12

A savory pie filled with hearty potato gratin and aromatic rosemary. MORE+ LESS-

Updated June 9, 2015
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust


(14.1 ounce) package refrigerated pie crusts
tablespoons chopped fresh rosemary
teaspoons freshly ground pepper
cups (8 ounces) shredded Gruyere cheese, divided
1-1/2 pounds Yukon gold potatoes
1-1/2 pounds sweet potatoes
teaspoon Kosher salt
garlic clove, minced


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  • 1
    Preheat oven to 450° F . Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 pie crust; 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, 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° F 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.

Expert Tips

  • fresh rosemary springs

Nutrition Information

No nutrition information available for this recipe

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