Thanksgiving is over?
It's already December?
It's already Friday?
Where has my fall gone?
It's been a tornado in our house this week. We are drowned by Christmas decor. My Daddy has started on our mantles and built in bookshelves...and he done! VERY Exciting!! We still have lots of caulking and painting to do but they look great. Howevver our spare room is now also in chaios.
I will share the full before and after pics when I get back from yet another football weekend in Charlotte, NC!
As promised here is the delious reciepe I tested at Thanksgiving....Potato Gratin with Rosemary Crust
Total: 2 hours, 20 minutes
Yield: Makes 10 servings
• 1 (14.1-oz.) package refrigerated piecrusts
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon freshly ground pepper
• 2 cups (8 oz.) shredded Gruyère cheese, divided
• 1 1/2 pounds Yukon gold potatoes
• 1 1/2 pounds sweet potatoes
• 1 teaspoon kosher salt
• 2/3 cup heavy cream
• 1 garlic clove, minced
• Garnish: fresh rosemary sprigs
1. Preheat oven to 450°. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 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 Yukon gold and sweet potatoes.
3. Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 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 3/4 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. Garnish, if desired.
Southern Living, DECEMBER 2010
I did make some adjustments…
- No sweet potatoes I doubles the Yukon Gold, I don’t like sweet potatoes
- I threw in some cheddar and parmesan
- Next time I will add rosemary to the cheese mixture to add more of the rosemary flavor
All in all I think it turned out pretty good, the curst was definitely the best.
This was mine above and below is Southern Living's
I didn't do too bad!?!