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Potato Gratin with Rosemary Crust

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  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 12
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A savory pie filled with hearty potato gratin and aromatic rosemary.
by: Moogie
Updated Jun 9, 2015
Make With
Pillsbury Pie Crust
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  • 1 (14.1 ounce) package refrigerated pie crusts
  • 1 tablespoons chopped fresh rosemary
  • 1/4 teaspoons freshly ground pepper
  • 2 cups (8 ounces) shredded Gruyere cheese, divided
  • 1-1/2 pounds Yukon gold potatoes
  • 1-1/2 pounds sweet potatoes
  • 1 teaspoon Kosher salt
  • 1 garlic clove, minced


  • 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

  • tip 1
    fresh rosemary springs

Nutrition Information

No nutrition information available for this recipe
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