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Rosemary Potato Pie

Rosemary Potato Pie


  • 2 large sweet potatoes sliced thin
  • 2 large russet potatoes sliced thin
  • 1/2 cup clarified butter melted
  • fresh rosemary chopped


  1. Place 2 tablespoons of clarified butter in the bottom of a round casserole dish.
  2. Line bottom of dish with russet potatoes, overlapping in circular layers until the bottom is covered.
  3. Next layer sweet potatoes on top of russet potatoes in a circular layer.
  4. Brush the potatoes with 2 tablespoons of clarified butter, then top with chopped rosemary (approximately 1 teaspoon), salt and pepper
  5. Now follow steps 2, 3, 4.
  6. Follow steps 2, 3, 4 again.
  7. Bake, uncovered at 450 for 45 min or until the potatoes are tender.

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