Skip to main content Skip to header navigation

Savory potato gratin with rosemary crust recipe

This outstanding and beautiful dish will outshine all of the others. It gets its richness from cream and the Gruyere cheese with just enough rosemary to add freshness.

Savory potato gratin with rosemary crust recipe

This outstanding yet beautiful dish will outshine all others for the holidays. With a deep rich flavor created from the cream and cheese, the rosemary adds just enough woodsy flavor to make it perfect for any holiday meal or family gathering.

Savory potato gratin with rosemary crust recipe

Savory potato gratin with rosemary crust recipe

Inspired by Southern Living

Serves 10

  • One large tart pan with removable bottom
  • Cooking spray
  • 1 (14.1-oz.) package refrigerated pie crusts
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 teaspoon freshly ground pepper
  • 2 cups shredded Gruyere cheese (you can substitute Gouda or Swiss cheese)
  • 3-4 large russet or Yukon Gold potatoes, depending on size of potatoes, peeled and very thinly sliced
  • 2-3 large sweet potatoes, depending on size , peeled and very thinly sliced
  • 1 teaspoon sea salt
  • 2/3 cup heavy cream
  • 4 cloves garlic, minced
  • Fresh rosemary as garnish (optional) 


  1. Preheat oven to 400 degrees F. Unroll piecrusts on a lightly floured surface and sprinkle the rosemary, pepper, and one-half cup of the Gruyere cheese over the top of one piecrust. Top with the second pie crust and roll the dough into a large circle.
  2. Spray a tart pan lightly with cooking spray and gently press the dough on the bottom and up the sides of the pan folding any edges over. Place the pan in the refrigerator and chill for one hour.
  3. To assemble, begin alternating layers of the russet potatoes, sweet potatoes and cheese, pressing the layers down to help pack it into the pan. Heat the cream and garlic in a microwave bowl or on the stove top until hot. Pour the cream overtop of the potatoes and sprinkle with leftover cheese. Cover and bake for one hour. Remove the foil and allow to bake an additional 25 minutes or until golden brown. Allow to stand for about 15 minutes to cool.
  4. Carefully remove the outside of the tart pan and place the tart on a serving plate. Using a long knife slide off of the bottom of the pan or you can simply just leave the bottom of the tart pan in place until later. Slice into wedges and garnish with fresh rosemary if desired.

More potato recipes

Festive potato leaves
Baked potatoes four ways
Slow cooker scalloped potatoes

Leave a Comment