Bone Suckin’® Rustic Potato Gratin Recipe
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A colorful and tasty recipe!
Recipe type: Side
Serves: 6-8

  • Bone Suckin’® Seasoning & Rub, 2 tsp.
  • Refrigerated Pie Crust, 2
  • White Potatoes, 1½ lbs.
  • Sweet Potatoes, 1½ lbs. (orange and purple is pretty)
  • Rosemary, 1 tsp.
  • Heavy Cream, ⅔ cup
  • Garlic, 1 tsp., minced
  • Gruyere Cheese, 2½ cups, about 12 oz.
  • Parmesan Cheese, ½ cup, grated or shredded
  • Sea Salt and Pepper to taste

  1. Preheat oven at 450˚. On a lightly floured surface, roll out one pie crust and sprinkle Bone Suckin’ Seasoning & Rub, ¼ 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.
  2. Peel and thinly slice all potatoes.
  3. Layer ⅓ of potatoes (mixing sweet and white) on top of the crust, salt and pepper. Add ¼ cup of Gruyere and 1 Tbsp. of parmesan and repeat twice. This may require some pressing to fit the potatoes into the spring form pan.
  4. Combine heavy cream and garlic in a saucepan and warm slightly to infuse the garlic into 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.
  5. 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 spring form pan and transfer to a serving plate. Garnish with rosemary. Recipe serves 6 to 8.


Bone Suckin’® Rustic Potato Gratin Recipe Buy Bone Suckin’® Seasoning & Rub>>