Root Vegetable Rosemary Gratin

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

Course: side dish

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