Name: Root Vegetable Rosemary Gratin
Prep time: 40 min
Cook time: 95 min
Total time: 45 min
Yield: 8 servings
Cuisine: French
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

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Root Vegetable Rosemary Gratin Recipe — Recipes Zone

Method

12 steps · 45 min

01
Preheat Oven
Preheat your oven to 450 °F.
02
Prepare Piecrusts
Unroll the piecrusts on a lightly floured surface.
03
Season One Crust
Sprinkle the rosemary, pepper, and cup cheese over one piecrust. Then, carefully top it with the remaining piecrust.
04
Line Springform Pan
Roll the combined piecrusts into a 13-inch circle. Carefully press it into the bottom and up the sides of a 9-inch springform pan, then fold any excess edges under. Chill the lined pan while you prepare the vegetables.
05
Prepare Vegetables
While the crust chills, peel and thinly slice the potatoes, sweet potatoes, carrots, and turnips. Aim for slices that are as uniform as possible for even cooking.
06
Start Layering Vegetables
Begin layering the vegetables in the chilled crust. Arrange one-third each of the red potatoes, sweet potatoes, carrots, and turnips, scattering them evenly. Sprinkle with some of the kosher salt.
07
Continue Layering
Sprinkle with cup cheese. Repeat the vegetable layering (potatoes, sweet potatoes, carrots, turnips, and salt) and cheese sprinkle twice more, pressing each layer down slightly to ensure everything fits snugly in the pan.
08
Warm Cream
In a 1-cup microwave-safe measuring cup, combine the heavy cream and the garlic clove. Microwave on HIGH for 45 seconds, just until warmed through. Carefully pour the warm cream mixture over the layered vegetables in the pan.
09
Top with Cheese, Cover
Sprinkle the remaining cup cheese over the top layer of vegetables. Cover the pan tightly with heavy-duty aluminum foil.
10
Place on Baking Sheet
Place the covered springform pan on a baking sheet. This helps catch any potential drips and makes it easier to transfer to and from the oven.
11
Bake the Gratin
Bake the gratin for 1 hour at 450 °F. The foil helps steam the vegetables, ensuring they cook through.
After 1 hour, remove the foil and continue baking for another 25 minutes, or until the potatoes are tender when pierced with a knife, and the crust is richly browned and crisp.
12
Rest and Serve
Let the gratin stand for 10 to 15 minutes before serving. This allows it to set slightly. Carefully transfer it to a serving plate and remove the sides of the springform pan. If you like, you can carefully slide the gratin off the bottom of the pan using a long knife or narrow spatula.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	522kcal	26%
Fat	30g	43%
Carbohydrate	50g	19%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Eggs

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About this recipe

Similar recipes

Method

Preheat Oven

Prepare Piecrusts

Season One Crust

Line Springform Pan

Prepare Vegetables

Start Layering Vegetables

Continue Layering

Warm Cream

Top with Cheese, Cover

Place on Baking Sheet

Bake the Gratin

Rest and Serve

Nutrition

Allergens

Reviews

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