Description
A stunning and savory potato gratin baked in a wreath shape, layered with Parmesan cheese and fresh thyme for a festive side dish.
Ingredients
Scale
For the Crust:
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9-inch ring mold or bundt pan with melted butter.
- In a large bowl, combine sliced potatoes, heavy cream, minced garlic, thyme, salt, and pepper. Toss to coat evenly.
- Layer potato slices in the prepared pan, overlapping slightly and sprinkling Parmesan between layers.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until golden and potatoes are tender.
- Let rest for 10 minutes, then invert onto a serving plate to reveal the wreath shape.
Notes
You can customize the seasonings to taste.