Create a tasty and aromatic rosemary crust for this showstopping potato gratin in three simple steps.
This gratin is awesome with prime rib or beef tenderloin. See how we made this extraordinary crust; it's not as complicated
as you might think.
Layer two refrigerated piecrusts with finely chopped rosemary, Gruyère, and a sprinkling of freshly ground pepper.
Fit the crust into a springform pan, gently pressing and shaping dough over bottom and up sides.Tuck edges under, and chill.