Root Vegetable Rosemary Gratin

• 14 1/8 ounces refrigerated piecrusts
• 1 tablespoon fresh rosemary chopped
• 1/4 teaspoon freshly ground pepper
• 2 cups gruyere cheese shredded, divided
• 1 pound red potatoes - cut into disks
• 1 pound sweet potatoes - cut into disks
• 1/2 pound carrots - sliced in disks
• 1/2 pound turnips - peeled and sliced in disks
• 1 teaspoon kosher salt
• 2/3 cup heavy cream
• 1 garlic clove minced

1. Preheat oven to 450u0b0. 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.
2. Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
3. Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.
4. 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.
5. Bake at 450u0b0 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.

rosemary, freshly ground pepper, gruyuere cheese, potatoes, potatoes, carrots, kosher salt, heavy cream, garlic

Taken from www.yummly.com/recipe/Root-Vegetable-Rosemary-Gratin-1670244 (may not work)