Bone Suckin' Poultry Seasoning, 2 tsp.
Refrigerated Pie Crust, 2
White Potatoes, 1 1/2 lbs.
Sweet Potatoes, 1 1/2 lbs. (I used orange and purple, because it was pretty).
Rosemary, 1 tsp.
Heavy Cream, 2/3 cup
Garlic, 1 tsp., minced
Gruyere Cheese, 2 1/2 cups, about 12 ounces
Parmesan Cheese, 1/2 cup, grated or shredded
Sea Salt and Pepper to taste
Preheat oven at 450˚. On a lightly floured surface, roll out one pie crust and sprinkle Bone Suckin' Seasoning & Rub, 1/4 cup of Gruyere cheese, rosemary and some salt and pepper. Top with the remaining pie crust and roll them out into a 13 inch circle. Press the pie crust into a buttered, 9 inch springform pan, fold edges under and chill.
Peel and thinly slice all potatoes.
Layer 1/3 of potatoes (mixing sweet and white) on top of the crust, salt and pepper. Add 1/4 cup of Gruyere and 1 Tbsp. of parmesan and repeat twice. This may require some pressing to fit the potatoes into the springform pan.
Combine heavy cream and garlic in a saucepan and warm slightly to infuse the garlic in the heavy cream. (This may also be done in the microwave for a minute). Pour over the potatoes, sprinkle with remaining cheeses and cover with aluminum foil.
Bake for 1 hour covered and 20 minutes uncovered, or until the crust is golden brown. Let stand for 10 to 15 minutes, carefully release the springform pan, and transfer to a serving plate. Garnish with rosemary. Serve 6 to 8 as a side.