Sweet Potato Gratin

For the Crust:

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 Tbsp ice water

2 Tsp. Rosemary, Dried

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. 

Use this dough to thinly line 4 separate oven safe ramekins, about 4 inches in diameter. Press the rosemary into the crust. 

2 Large Sweet Potatoes, Peeled 

8 Oz. Fontina Cheese, Sliced thin

1 Tbsp. Butter
1 C. Heavy Whipping Cream
2 Garlic Cloves, Minced

Preheat oven to 400 degrees. Cut sweet potatoes crosswise into thin, 1/4 inch slices. Place a layer of sweet potatoes in the bottom of the ramekin (on top of the crust) and then a layer of cheese. Repeat until the ramekin is completely full. Make sure the last layer (top) is a layer of cheese. Melt the butter, which can simply be done in the microwave. Mix in the whipping cream and the garlic. Pour over each ramekin full of sweet potatoes and cheese. Place ramekins on baking sheet for easy removal from the oven and easy clean up. Place in oven for 25-30 min, until the cheese on the top has browned and became bubbly.