Angie's Potato Gratin With Rosemary Crust


1 package (14.1- oz.) refrigerated pie crusts
1 tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
1 cup (8 oz.) shredded Gruyère cheese, divided
1 1/2 pounds Yukon gold potatoes
1 cup (8oz) Fontina cheese, shredded and divided
1 teaspoon kosher salt
2/3 cup heavy cream or half and half
1 garlic clove, minced


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