Ingredients

  • 1 (14.1-oz.) package refrigerated piecrusts
  • 1 tablespoon chopped fresh rosemary
  • ¼ teaspoon freshly ground pepper
  • 2 cups (8 oz.) shredded Gruyère cheese, divided
  • 1 pounds Red potatoes – cut into disks
  • 1 pounds sweet potatoes – cut into disks
  • ½ lb carrots – sliced in disks
  • ½ lb turnips – peeled and sliced in disks
  • 1 teaspoon kosher salt
  • ⅔ cup heavy cream
  • 1 garlic clove, minced

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 45
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Step 2

  • Unroll piecrusts on a lightly floured surface.

Step 3

  • Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust.
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Step 4

  • Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
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Step 5

  • Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
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Step 6

  • Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust.
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Step 7

  • Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit.
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Step 8

  • Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan.
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Step 9

  • Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil.
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Step 10

  • Place on a baking sheet.
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Step 11

  • Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned.
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  • Length: 85 minutes

Step 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.
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  • Length: 10 minutes