potato gratin w/gruyere and rosemary
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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
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1 1/2-2 lbyukon gold potatoes
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1 1/2-2 lbsweet potatoes
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butter for baking dish
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10 ozshredded gruyere cheese
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1 1/2 Tbspminced fresh rosemary
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kosher salt, to taste
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freshly ground black pepper, to taste
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1 cheavy cream
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1-2 clovefresh garlic
How To Make potato gratin w/gruyere and rosemary
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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