Root Vegetable Rosemary Gratin
You can never have too many side dish recipes, so give Root Vegetable Rosemary Gratin a try. This recipe makes 8 servings with 522 calories, 15g of protein, and 30g of fat each. For $2.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista requires piecrusts, potatoes, pepper, and gruyère cheese. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. If you like this recipe, you might also like recipes such as Root Vegetable Gratin, Root-Vegetable Gratin, and Root-vegetable Gratin.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
oven
springform pan
measuring cup
microwave
frying pan
aluminum foil
baking sheet
spatula
knife
Cooking instruction summary:
Preheat oven to 450. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill. Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips. Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust. Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet. Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
