DifficultyBeginner

Rustic Potato Gratin is a colorful and tasty recipe!

Bone Suckin' Rustic Potato Gratin
Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 Refrigerated Pie Crust
 1 ½ lbs White Potatoes
 1 ½ lbs Sweet Potatoes(orange and purple is pretty)
 1 tsp Rosemary
  cup Heavy Cream
 1 tsp Garlicminced
 2 ½ cups Gruyere Cheeseabout 12 oz.
 ½ cup Parmesan Cheesegrated or shredded
 Sea Salt and Pepperto taste
1

Preheat oven at 450˚ F. On a lightly floured surface, roll out one pie crust and sprinkle Bone Suckin’® Seasoning & Rub, 1/4 cup of Gruyere cheese, rosemary and some salt and pepper. Top with the remaining pie crust and roll them out into a 13 inch circle. Press the pie crust into a buttered, 9 inch springform pan, fold the edges under and chill.

2

Peel and thinly slice all of the potatoes.

3

Layer 1/3 of potatoes (mixing sweet and white) on top of the crust, salt and pepper. Add 1/4 cup of Gruyere and 1 Tbsp. of parmesan and repeat twice. This may require some pressing to fit the potatoes into the springform pan.

4

Combine the heavy cream and garlic in a saucepan and warm slightly to infuse the garlic into the heavy cream. (This may also be done in the microwave for a minute). Pour over the potatoes, sprinkle with remaining cheeses and cover with aluminum foil.

5

Bake for 1 hour covered and 20 minutes uncovered, or until the crust is golden brown. Let stand for 10 to 15 minutes, carefully release the springform pan and transfer to a serving plate. Garnish with rosemary. Recipe serves 6 to 8. Enjoy!

[cookiteer-external-products]

Ingredients

 2 Refrigerated Pie Crust
 1 ½ lbs White Potatoes
 1 ½ lbs Sweet Potatoes(orange and purple is pretty)
 1 tsp Rosemary
  cup Heavy Cream
 1 tsp Garlicminced
 2 ½ cups Gruyere Cheeseabout 12 oz.
 ½ cup Parmesan Cheesegrated or shredded
 Sea Salt and Pepperto taste

Directions

1

Preheat oven at 450˚ F. On a lightly floured surface, roll out one pie crust and sprinkle Bone Suckin’® Seasoning & Rub, 1/4 cup of Gruyere cheese, rosemary and some salt and pepper. Top with the remaining pie crust and roll them out into a 13 inch circle. Press the pie crust into a buttered, 9 inch springform pan, fold the edges under and chill.

2

Peel and thinly slice all of the potatoes.

3

Layer 1/3 of potatoes (mixing sweet and white) on top of the crust, salt and pepper. Add 1/4 cup of Gruyere and 1 Tbsp. of parmesan and repeat twice. This may require some pressing to fit the potatoes into the springform pan.

4

Combine the heavy cream and garlic in a saucepan and warm slightly to infuse the garlic into the heavy cream. (This may also be done in the microwave for a minute). Pour over the potatoes, sprinkle with remaining cheeses and cover with aluminum foil.

5

Bake for 1 hour covered and 20 minutes uncovered, or until the crust is golden brown. Let stand for 10 to 15 minutes, carefully release the springform pan and transfer to a serving plate. Garnish with rosemary. Recipe serves 6 to 8. Enjoy!

Bone Suckin’ Rustic Potato Gratin