We had this dish yesterday at our family Christmas Celebration. It was GREAT. By popular demand it will now be a staple at all family feasts. The only change we might make is to increase the amount of rosemary a bit.

http://find.myrecipes.com/recipes/r...yRecipe&recipe_id=50400000108677

Glad to hear it was so good. I just saw the exact same recipe in the current issue of Southern Living and immediately planned on it for Christmas dinner. Got my mouth watering just looking at the picture.
How much more Rosemary would you add?
Thanks

Wow...that looks luscious!! Do the potatoes cook thru? Sometimes they don't.
Thanks for sharing! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

sounds awesome, can't wait to try--thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

OH geeze, yet another recipe I have to try!
I have such a backlog of great recipes from here to try I better live to 110!

Yes, the recipe is from Southern Living. The potatoes did cook through, perfectly. I think I'd increase the rosemary by 1/2. But I do like rosemary, so perhaps not quite so much if you're not big on that flavor. I served it with a whole roasted tenderloin of beef. It was the perfect compliment. Really wonderful.

I would think it would also go great with a nice leg of lamb!

Or with any roast. Would work well with a nice pork roast.

Do you think that this could be made the day before and cooked 1/2way and then finished up the next day. Or could it just be cooked the day before and reheated the next day?
Opinions please. Really want to prep this today and serve Christmas day. Ideas please!

I would think preparing 1/2 way or all the way the day before would just make the pie crust soggy...
I'd prepare the day before and not cook it at all,
just cook the day you need it...

We cooked it fully the day before and then reheated it gently. Worked out perfectly.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Thanks for the clarification! It DOES make the dish much more versitile!
did you re-heat in the oven (what temp? how long?) or nuke?

We made this for dinner this evening and it was very good!!! I think the next time I will add some minced onion, as I love onion, and some more cheese. It was a very elegant looking dish for sure!!

I let it sit on the counter for an hour or so to begin getting it to room Temperature. The put it in a 200 degree over for about 45. Came out perfectly. I think microwave would not work. It's too big and dense. By the time the center was work the outside would be rubber.

Good idea on the minced onion Carol.

I have quite a bit left over from last night, as everyone that was supposed to come over didn't come. Everyone really liked it though! I think I will put some in the freezer in serving sized pieces and see how it comes out. I think if I cut it in serving sized pieces before freezing and let unthaw in the fridge, it might microwave ok. For just the two of us, it would be way too much food to make a whole one, but the leftovers might be a lovely quick addition to a meal.

There you go again Carol with the "unthaw" thingy! LOL! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Hard to unlearn bad habits! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Carol, Once it's thawed I'd wrap it in foil and heat it in the toaster over at say 300. I think that would be a lot better that the micro. But there is no reason it shouldn't freeze very well.

I don't possess a toaster oven. Maybe just arrange to have it when I'm cooking something else in the regular oven.

Carol, You baked it for 1 hour at 450? With the foil I guess it didn't burn. <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> Looking forward to making this on the weekend. Sounds delish and I think I many try a little onion. Thanks!

Yup. I was kind of surprised myself. With the foil on top, it wasn't even brown on top at all until I took the foil off.

By the way, just by dumb luck, I ended up layering the sweet potatoes on the very top of the casserole, which made the top look prettier than if the regular potatoes had gone on top. Next time I think I would put a lot more cheese on top and I would put in some minced onion. I actually didn't really taste the rosemary in the crust.

Thanks Carol. Have a Happy New Year! <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

Happy New Year to you too!!

I really want to try this recipe, I have all the ingredients, but we are just two people... Any suggestions? For starters, what size pan should I use?

Thanks for any and all suggestions... Happy and Healthy 2011 to all my TTOL family.

I would try a loaf pan. Especially since the post above says it re-heats well. For 2 people, this would give you some leftovers, but not too much. I have the same problem sometimes...I've also learned to use the freezer more. The vac sealer works great, and does make a difference in how long things keep.

I would make the entire recipe as written, then cut into serving sizes and vacuum seal and freeze what you don't eat. The cheese may lose some texture quality from the freezing, but probably not enough that you will notice. Reheat in the oven or toaster oven so that the crust regains its crispiness. The microwave will just make it soggy.

Here is a guide of pan sizes, how much they hold and equivlants; helpful in converting the serving sizes of recipes.
http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/detail.aspx

Thanks for the suggestion GaKaye, but I do not have room in my freezer.
Peanut21 your suggestion is spot on, thanks! According to the conversion chart...a loaf pan seems perfect to cut the recipe down by half, and still give me the height for layering...although it won't be easy to get the gratin out. But, if I use a clear glass loaf pan, I can serve directly from the loaf pan, if needed. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

If you spray the bottom and sides of the loaf pan with non stick spray, you might be able to get it out and flip it (twice) in one piece.