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.
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- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 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
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.