Root Vegetable Rosemary Gratin Recipe

Name: Root Vegetable Rosemary Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 14 1/8 ounces refrigerated piecrusts; 1 tablespoon fresh rosemary chopped; 1/4 teaspoon freshly ground pepper; 2 cups gruyere cheese shredded, divided; 1 pound red potatoes - cut into disks; 1 pound sweet potatoes - cut into disks; 1/2 pound carrots - sliced in disks; 1/2 pound turnips - peeled and sliced in disks; 1 teaspoon kosher salt; 2/3 cup heavy cream; 1 garlic clove minced

Servings: persons

14 1/8 ounces refrigerated piecrusts
1 tablespoon fresh rosemary chopped
1/4 teaspoon freshly ground pepper
2 cups gruyere cheese shredded, divided
1 pound red potatoes - cut into disks
1 pound sweet potatoes - cut into disks
1/2 pound carrots - sliced in disks
1/2 pound turnips - peeled and sliced in disks
1 teaspoon kosher salt
2/3 cup heavy cream
1 garlic clove minced

1
Preheat oven to 450u00b0. 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 Red potatoes, sweet potatoes, carrots and turnips.
3
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.
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 450u00b0 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 1/8 ounces refrigerated piecrusts, 1 tablespoon fresh rosemary chopped, 1/4 teaspoon freshly ground pepper, 2 cups gruyere cheese shredded, divided, and more.

Yes, Root Vegetable Rosemary Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Rosemary Gratin

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