Ham and Potato Gratin with Rosemary Crust
At a glance
| Serves: | 6-8 |
| Prep time: | 25 minutes |
| Cook time: | 1 hour, 45 minutes |
| Total time: | 2 hours, 10 minutes |
| Meal type: | Lunch, Main Dish |
| Allergy list: | Milk |
| Misc: | Freezable, Serve Hot |
| From blog: | Pray Cook Blog |
| Submitted by: |
Your note
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 pillsbury refrigerated pie crusts
- 1 tablespoon rosemary (freshly chopped)
- ¼ teaspoon ground black pepper
- 2 cups gruyere cheese (shredded)
- 5 cups fingerling potatoes (sliced)
- 1 teaspoon sea salt
- 2/3 cup heavy cream
- 1 clove garlic (minced)
Garnish
Garnish - Optional
- 1 rosemary sprig (fresh)
Directions
Step 1
Preheat oven to 230°C / 450°F / Gas Mark 8.
Unroll pie crusts on a lightly floured surface.
Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 pie crust; top with remaining crust.
Press crusts together to seal around the edge.
Step 2
Press on bottom and up the sides of a lightly greased 23cm (9 inches) springform pan.
Chill.
Step 3
Meanwhile, wash and thinly slice the fingerling potatoes to about 5 cups.
Dice ham and saute' about 5 minutes in a lightly oiled skillet (optional).
Step 4
Layer one-third each of the potatoes and ham 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 on high for 45 seconds.
Pour over potato layers in the pan.
Sprinkle with remaining 3/4 cup cheese.
Cover pan with heavy-duty aluminium foil.
lace on a baking sheet.
Step 5
Bake at 230°C / 450°F / Gas Mark 8 for 1 hour.
Uncover and bake 25 minutes or until potatoes are done and the crust is richly browned. Let stand 10 minutes before serving.
Carefully transfer to a serving plate, and remove sides of springform pan.
Step 6
Garnish with fresh sprig of rosemary, if desired.
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