🏷️ Category: side dish
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
The recipe Root Vegetable Rosemary Gratin can be made in about 45 minutes. This recipe serves 8 and costs $2.1 per serving. One portion of this dish contains roughly 15g of protein, 30g of fat, and a total of 522 calories. 2 people were impressed by this recipe. This recipe from Foodista requires ga
🥘 Ingredients
• piecrusts14.1 oz
• rosemary1 tablespoon
• pepper0.25 teaspoon
• gruyère cheese8 oz
• potatoes1 pounds
• sweet potatoes1 pounds
• carrots0.5 lb
• turnips0.5 lb
• kosher salt1 teaspoon
• heavy cream0.6666667 cup
• garlic clove1
👨🍳 Cooking Steps
1
Preheat oven to 45
2
Unroll piecrusts on a lightly floured surface.
3
Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust.
4
Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
5
Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
6
Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust.
7
Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit.
8
Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan.
9
Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil.
10
Place on a baking sheet.
11
Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned.
12
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.
