Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Root Vegetable Rosemary Gratin
Details
- Serving Size: 8
- Weight Watchers: 16 Points
Cuisine
- side dish
Ingredients
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon freshly ground pepper
- 2 cups (8 oz.) shredded Gruyère cheese, divided
- 1 pounds Red potatoes – cut into disks
- 1 pounds sweet potatoes – cut into disks
- ½ lb carrots – sliced in disks
- ½ lb turnips – peeled and sliced in disks
- 1 teaspoon kosher salt
- ⅔ cup heavy cream
- 1 garlic clove, minced
Instructions
Unroll piecrusts on a lightly floured surface.
Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust.
Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit.
Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil.
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