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