Description
A stunning and savory potato gratin baked in a wreath shape, layered with creamy sauce and nutty Gruyère cheese.
Ingredients
Scale
For the Crust:
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter, softened
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan or wreath mold with butter.
- In a bowl, mix heavy cream, minced garlic, thyme, salt, pepper, and nutmeg.
- Arrange a layer of potato slices in overlapping circles in the pan. Brush with some cream mixture and sprinkle with Gruyère.
- Repeat layers until all potatoes and cream mixture are used, finishing with cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until golden and potatoes are tender.
- Let rest 10 minutes before carefully inverting onto a plate to serve.
Notes
You can customize the seasonings to taste.