potato gratin w/gruyere and rosemary

Recipe by
Megan Stewart
Middletown, OH

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! :)

yield 10 serving(s)
method Bake

Ingredients For potato gratin w/gruyere and rosemary

  • 1 1/2-2 lb
    yukon gold potatoes
  • 1 1/2-2 lb
    sweet potatoes
  • butter for baking dish
  • 10 oz
    shredded gruyere cheese
  • 1 1/2 Tbsp
    minced fresh rosemary
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 c
    heavy cream
  • 1-2 clove
    fresh garlic

How To Make potato gratin w/gruyere and rosemary

  • 1
    Oven to 450 degrees. Peel and slice potatoes and sweet potatoes very thin. Butter a 9x13 well. Set aside 1/2 cup of the cheese.
  • 2
    Alternate layers of potatoes and sweet potatoes. Sprinkle each layer with salt and pepper, minced rosemary, and sprinkle with a little of the remaining cheese.
  • 3
    Combine 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.

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