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Root Vegetable Rosemary Gratin with a slice removed on a white plate
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5 from 1 vote

Root Vegetable Rosemary Gratin

Beautiful side dish for company"
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Keyword: root vegetable gratin
Servings: 8
Calories: 220kcal

Ingredients

  • 1 14.1-oz. package refrigerated piecrusts
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon freshly ground pepper
  • 2 cups 8 oz. shredded Gruyère or Fontina cheese, divided
  • 1 pounds Red potatoes – cut into disks
  • 1 pounds sweet potatoes – cut into disks
  • ½ lb carrots – sliced in disks
  • ½ lb turnips – peeled and sliced in disks
  • 1 teaspoon kosher salt
  • 2/3 cup heavy cream
  • 1 garlic clove minced
  • 1/4 Cup freshly grated Parmesan

Instructions

  • 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. Press out as evenly as possible to avoid doughy areas of crust - this may cause some of the crust to come up above the lip of the pan - fold these under - or you can cut off and reform the edge of the curst. Chill in the fridge while you prepare the remainder of the dish.
  • Meanwhile, thinly slice Red potatoes - no need to peel, unless you prefer that look, peel the sweet potatoes, carrots and turnips.
  • Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.
  • Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 60 seconds; pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Top with 1/4 cup freshly grated Parmesan. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.
  • 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. I was able to remove using two large and long spatulas

Notes

Use great care when removing from pan

Nutrition

Calories: 220kcal