Root Vegetable Rosemary Gratin

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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