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.
YUM! I think I need to pick up this issue. Will you report back and tell us how it turned out?
ReplyDeleteI keep forgetting to pick up the Dec. issue. You have inspired me, this looks incredible. Found your blog through Pam @ Red Ticking. Sending you some holiday cheer ~ Deb
ReplyDeleteLooking yummy.
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Oh how yummy this looks and very beautiful too! Glad I stumbled upon your blog! :)
ReplyDeleteok my friend...this is to good to be true...I LOVE potatoes and cheese more than anything..yes even more than sweets!!! I know that is hard to believe but it's true...off to check this one out. oxoxxoxo
ReplyDeleteIt looks so beautiful! It sounds delicious - I've got a potato gratin recipe that calls for lots of gruyere cheese and cream too - this just has a crust instead of doing it in a casserole dish to make it pretty. So nice for a special occasion :)
ReplyDeleteHow did I not see this back in December?...I think this would be nice at Easter too! Did you ever make it?
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