Root Vegetable Rosemary Gratin
Ready in 45 minutes, for 8 servings
EQUIPMENT:
- oven
1) Preheat oven to 45
2) Unroll piecrusts on a lightly floured surface.
INGREDIENTS:
- pie crust
- rosemary
- cheese
- pepper
3) Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust.
INGREDIENTS:
- roll
EQUIPMENT:
- springform pan
4) Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
INGREDIENTS:
- sweet potato
- red potato
- carrot
- turnip
5) Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
INGREDIENTS:
- sweet potato
- red potato
- carrot
- turnip
- crust
- salt
6) Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust.
INGREDIENTS:
- cheese
7) Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit.
INGREDIENTS:
- garlic
- potato
- cream
EQUIPMENT:
- measuring cup
- microwave
- frying pan
8) Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan.
INGREDIENTS:
- cheese
EQUIPMENT:
- aluminum foil
- frying pan
9) Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil.
EQUIPMENT:
- baking sheet
10) Place on a baking sheet.
INGREDIENTS:
- potato
- crust
EQUIPMENT:
- oven
11) Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned.
EQUIPMENT:
- spatula
- knife
- frying pan
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.