potato gratin w/gruyere and rosemary
This is a recipe the chef at the Bush Ranch (George and Laura) posted, and sounds so good! Apparently it was also served for them at Camp David! :)
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prep time
cook time
method
Bake
yield
10 serving(s)
Ingredients
- 1 1/2-2 pounds yukon gold potatoes
- 1 1/2-2 pounds sweet potatoes
- butter for baking dish
- 10 ounces shredded gruyere cheese
- 1 1/2 tablespoons minced fresh rosemary
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup heavy cream
- 1-2 clove fresh garlic
How To Make potato gratin w/gruyere and rosemary
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Step 1Oven to 450 degrees. Peel and slice potatoes and sweet potatoes very thin. Butter a 9x13 well. Set aside 1/2 cup of the cheese.
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Step 2Alternate layers of potatoes and sweet potatoes. Sprinkle each layer with salt and pepper, minced rosemary, and sprinkle with a little of the remaining cheese.
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Step 3Combine cream and garlic, pour over potatoes. Sprinkle with reserved cheese. Cover with foil and put pan on cookie sheet. Bake 1 hour. Uncover, bake additional 15-20 min. Let stand 15 min before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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