POTATO GRATIN PIE WITH A ROSEMARY CRUST

If you or someone you know is hosting Thanksgiving or Friendsgiving this year, make sure to send this recipe to them. This potato gratin pie with a rosemary crust is one of my most requested holiday recipes and might be my favorite potato dish.

Time: 1 hour 45 min | Difficulty: 2/5 | Servings: 8

1. Preheat

Preheat oven to 450°.

2. Stuff Your Crust

Unroll your pie crusts and sprinkle one with a little bit of cheese, chopped rosemary, salt, and pepper. Place the second pie crust on top and roll them together. Add your pie crust to a greased 9-inch springform pan. 

3. Fill Your Pie

In your pan, add a layer of Yukon gold potatoes until it covers the bottom. Then top with ⅓ cup of cheese, a sprinkle of chopped rosemary, salt and pepper. Add a layer of thinly sliced sweet potato. Top with a layer of cheese, rosemary, salt, and pepper. Repeat two more times, alternating between Yukon gold potato and sweet potato. Press down on each layer in between. 

4. The Top Layer

Before adding your final layer of cheese, mince garlic into your heavy cream and heat in the microwave for 45 seconds. Pour over your pie and then top with the final layer of cheese. Season with a little rosemary, salt and pepper. 

5. Bake

Cover with tin foil and cook in the oven for 60 minutes. Remove tin foil, and bake for another 20-30 minutes. It should have started to brown on the top. 

6. Egg Wash

Mix your egg with a splash of water in a dish and brush along the border of your puff pastry squares. 

7. Bake

Cover with tin foil and cook in the oven for 60 minutes. Remove tin foil, and bake for another 20-30 minutes. It should have started to brown on the top. 

8. Finish

Let rest for at least 10 minutes, garnish with a rosemary sprig, and enjoy!