Did anyone else see this lovely in December's Southern Living Magazine?
I think I am going to make it for Christmas dinner with a standing rib roast.
You use refrigerated piecrusts with gold potatoes, sweet potatoes,
and lots of Gruyere cheese and heavy cream.
It is baked in a springform pan,
and looks so pretty on this serving dish.
The full recipe for this Potato Gratin with Rosemary Crust is here.
Has anyone made it yet?
I would love to hear how it turned out.