Ingredients
- 1 package refrigerated pie crusts 14.1 oz, 2 crusts
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded gouda cheese
- 1 pound blue potatoes thinly sliced
- 1 pound white potatoes thinly sliced
- 1 pound red potatoes thinly sliced
- 1 1/2 teaspoons Garlic salt
- 3/4 cup heavy cream
- 1/4 cup Italian flavored Panko bread crumbs
- 3 large fresh basil leaves sliced in thin strips
- 12 oz sour cream optional
Servings:
Units:
Instructions
- Preheat oven to 425oF. Unroll piecrusts on lightly floured surface. Sprinkle one piecrust with the chopped basil, the ground pepper and 1/2 cups of the cheese. Top with remaining pie crust and roll out to a 14-inch circle. Press circle into bottom and up sides of a 9-inch springform pan, folding under edges of crust to make even with rim of pan. Refrigerate for 20 minutes.
- Evenly layer blue potatoes in bottom of chilled crust. Sprinkle with 1/3 cup of cheese. Top with a layer of white potatoes; sprinkle with 1/3 cup cheese. Top with a layer of red potatoes; sprinkle with 1/3 cup of the cheese.
- In small microwavable bowl, microwave garlic salt and cream on HIGH for 50 seconds; pour over potatoes in pan. Sprinkle with the remaining 1/2 cup of cheese and the bread crumbs.
- Cover pan with foil; bake for 1 hour. Uncover and bake an additional 20 to 30 minutes or until potatoes are fork tender and topping is browned. Let cool 15 minutes.
- To serve, place pan on serving plate; remove sides of pan. Garnish with basil strips. Serve with sour cream on the side, if desired.
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