One more this afternoon - some more tonight. Dress up your spud game with this 'potato en crote' - Sweet and Yukon gold spuds in pastry sexied up with garlic & herb-infused cream. You'll need an 8-9 inch springform pan. 
I make my own pie crust but you can use store-bought if you like. If so, get 2 14 oz packages of two each.
Additional Ingredients: 1 tbsp chopped fresh rosemary; 2 cups of gruyere cheese; 1.5 lbs of yukon gold potatoes & the same amount of sweet potatoes. 1 cup of heavy cream;
Additional Ingredients: 1 tbsp chopped fresh rosemary; 2 cups of gruyere cheese; 1.5 lbs of yukon gold potatoes & the same amount of sweet potatoes. 1 cup of heavy cream;
... a garlic clove, minced; 2 bay leaves; some black pepper & kosher salt.
Preheat the oven to 450. Roll out your dough or pie crusts on a lightly floured clean surface to 13-inch discs & then sprinkle one with some salt & pepper and a 1/4 cup of the cheese. Lay another disc...
Preheat the oven to 450. Roll out your dough or pie crusts on a lightly floured clean surface to 13-inch discs & then sprinkle one with some salt & pepper and a 1/4 cup of the cheese. Lay another disc...
... on top. Press these into the springform pan so that they cover the bottom and go up the sides, rising above the edges. Chill in the fridge for 15 minutes. Peel the potatoes and thinly slice them. Take the pan out of the fridge and layer the crust with the potatoes,alternating
layers of yukon and sweet. Sprinkle some cheese, salt, & pepper on each layer. Repeat the layering twice, pressing down each time. Gently heat the cream and add the minced garlic, letting that steep for 5 minutes. Pour the cream through a sieve over the potatoes.
Sprinkle the remaining 3/4 cup of gruyere over the cream-soaked stack of sliced potatoes. Place the bay leaves on top. Cover with aluminum foil, place the pan on a baking sheet and cook for 1 hour at 450. Remove the foil and cook for 25 more minutes. Remove & cool for 15 mins.
Garnish with rosemary sprigs if desired. REMOVE THE BAY LEAVES AFTER PRESENTATION AND DO NOT SERVE THEM. THEY ARE A CHOKING HAZARD.
Slice and serve hot. Great aroma, textures, & flavor.
Note: you can add a pastry lid if you like by repeating the steps above on the crust...
Slice and serve hot. Great aroma, textures, & flavor.
Note: you can add a pastry lid if you like by repeating the steps above on the crust...
... and topping the mix with those additional pressed-together discs. If you do so, press the sides and lid together and use an egg wash to join them and prevent breaking. At the end, bake uncovered for an additional five minutes with a light egg-wash brushed over the surface.
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