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Root Vegetable Rosemary Gratin

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 garlic clove, rosemary, sweet potatoes, and heavy cream. Only a few people really liked this side dish. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes are Root Vegetable Gratin, Root Vegetable Gratin, and Root-vegetable Gratin.

Root Vegetable Rosemary Gratin
Prep time
15 min
Cook time
30 min
Yield
8 servings
Difficulty
MEDIUM

Ingredients

8
  • 14.1 oz piecrusts
  • 1 tablespoon rosemary
  • 0.25 teaspoon pepper
  • 8 oz gruyère cheese
  • 1 pounds potatoes
  • 1 pounds sweet potatoes
  • 0.5 lb carrots
  • 0.5 lb turnips
  • 1 teaspoon kosher salt
  • 0.6666667 cup heavy cream
  • 1 garlic clove

Instructions

  1. 1

    Preheat oven to 45

  2. 2

    Unroll piecrusts on a lightly floured surface.

  3. 3

    Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust.

  4. 4

    Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.

  5. 5

    Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.

  6. 6

    Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust.

  7. 7

    Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit.

  8. 8

    Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan.

  9. 9

    Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil.

  10. 10

    Place on a baking sheet.

  11. 11

    Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned.

  12. 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.

Original from foodista.com

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