Potato Gratin With Rosemary Crust

Today was such a beautiful day. Cool but not windy. I did not go to the parade downtown but I think it was a little bit warmer than it has been the last several years. I'm sure the kiddies had a great time. But I guess we are in store for some very chilly weather after this next cold front. Yeow!!!! Better get those cozies ready.

The ladies were making Santa's, little red purses, crazy cute birthday cards, and some Scripture pages. And of course we made a run for lunch. Not one of our usual haunts. We munched on some cute little chicken rolls from the big K. Prissy sure likes those and so do I. There is talk about making a trip to the White Springs Christmas light display next Friday evening and then finishing up with dessert at the Gondolier. Hmmm... Those are mile high cakes right?

Tuesday morning card class will start at 10:00 instead of 9:00 to give us a chance to warm up before we hit the road. I was thinking about delaying the Thursday classes also. If the weather is still too cold we will start an hour later. I'll keep you posted.

This evenings recipe is from Southern Living 'The Joy of Christmas'

Potato Gratin with Rosemary Crust

Makes: 10 servings

1 (14.1 ounce) package refrigerated piecrusts
1 Tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
2 cups (8 ounce) shredded Gruyere cheese, divided
1 1/2 pounds Yukon gold potatoes
1 1/2 pound sweet potatoes
1 teaspoon kosher salt
2/3 cup heavy cream
1 garlic clove, minced
Garnish: fresh rosemary sprigs

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.
Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.
Layer one-third each 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.
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.
Bake at 450 degrees 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.

Rosemary can take over a dish, so use it sparingly.

Gotta get some rest. Busy day tomorrow.

See you at the shop.