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

Instructions:

1. Preheat oven to 450°. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and ½ cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
2. Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
3. Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust. Sprinkle with ¼ cup cheese. Repeat layers twice, pressing layers down slightly to fit.
4. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining ¾ cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.
5. Bake at 450° for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. 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.

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