Potato Gratin with Rosemary Crust

Ingredients

• 1 tablespoon rosemary leaves fresh chopped
• 1  garlic clove minced
• 8 oz gruyere cheese shredded divided
• 0.7 cup cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 0.3 teaspoon pepper freshly ground
• 14.1 oz pie crust dough refrigerated
• 10 servings rosemary fresh
• 1.5 pounds sweet potatoes and into 
• 1.5 pounds yukon gold potatoes 

Equipment

• frying pan
• baking sheet
• oven
• knife
• aluminum foil
• microwave
• spatula
• springform pan
• measuring cup

Directions

1. Preheat oven to 45
2. Unroll piecrusts on a lightly floured surface.
3. Sprinkle rosemary, pepper, and 1/2 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 Yukon gold and sweet potatoes.
6. Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust.
7. Sprinkle with 1/4 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 3/4 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.
13. Garnish, if desired.