Creamy Gruyère Potato Gratin Wreath presents a refined take on a classic gratin—thinly sliced potatoes arranged in a decorative ring, bathed in a silky Gruyère cream and baked until golden. The presentation transforms a humble comfort dish into a centerpiece with crisp edges, nutty cheese notes, and a lusciously tender interior. For a composed dinner, pair this with a roast or the Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on work yields a dramatic, plated centerpiece.
- Minimal Ingredients: Few, high-quality components—potatoes, cream, butter, and Gruyère—do the talking.
- Impressive Flavor: Gruyère’s nutty depth and a hint of nutmeg lift the cream, while a crisp, browned top provides contrast.
What elevates this gratin is the wreath arrangement and careful layering to achieve silky interior slices with a bronzed, textural crown—classic technique with modern presentation.
Ingredients
Base
- 2 1/2 lb (1.1 kg) Yukon Gold or Charlotte potatoes, peeled and very thinly sliced (about 1/8 inch). Use a mandoline for uniformity.
- 2 tbsp unsalted butter, room temperature, for greasing the pan.
Sauce
- 1 3/4 cups (420 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 garlic cloves, smashed and finely minced
- 1/4 tsp freshly grated nutmeg
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 1/2 cups (about 6 oz / 170 g) grated Gruyère, divided (reserve 1/3 cup for topping)
- Optional: 2 tbsp dry white wine or dry vermouth (for deglazing when sautéing garlic)
Topping
- 1/3 cup finely grated Parmesan or Pecorino
- 2 tbsp panko crumbs or crushed croutons for extra crispness
- Fresh thyme leaves or chives, finely chopped, for garnish
Precision notes: room temperature butter; potatoes uniformly sliced; fresh Gruyère finely grated; fresh herbs finely chopped.
How to Make Creamy Gruyère Potato Gratin Wreath:
- Preheat the oven to 375°F (190°C). Butter a 10–12 inch round tart pan or a shallow, rimmed baking sheet; set aside. Tip: chilling the butter briefly helps it spread evenly.
- Heat a small saucepan over medium heat, melt 1 tbsp butter, add garlic and sweat until aromatic and translucent (about 1 minute). Deglaze with the optional white wine, reduce by half, then add cream, milk, nutmeg, salt, and pepper. Warm gently until just steaming—do not boil. Texture cue: the mixture should be velvety, thin enough to pour. Mini-tip: warm liquid integrates better with the cold potatoes.
- Remove sauce from heat and stir in 1 1/4 cups grated Gruyère until smooth. Taste and adjust seasoning. Consistency: silken, slightly thickened as it cools.
- Pat potato slices dry on a clean towel to remove excess starch and moisture. Arrange the slices in overlapping concentric circles in the prepared pan, building a wreath shape with a small hole in the center—each slice should nestle against its neighbor to create even layers. Tip: for the most elegant presentation, rotate the pan as you overlap slices so edges stand slightly upright.
- Pour the warm Gruyère cream evenly over the potatoes, allowing it to settle between layers. Gently press down with a spatula so slices absorb the liquid. Visual cue: cream should fill crevices but not drown the top layers.
- Scatter the reserved Gruyère, Parmesan, and panko evenly across the top. Dot with small bits of the remaining room-temperature butter. Mini-tip: refrigerate uncovered for 15 minutes before baking to help the layers knit.
- Bake for 45–60 minutes, until the interior is tender when pierced with a skewer and the top is deep golden brown and bubbling at the edges. Color cue: a rich, amber crust with flecks of toasted cheese. If the top browns too quickly, tent loosely with foil.
- Rest 10–15 minutes before unmolding and slicing—this helps the gratin set for clean wedges. Mini-tip: run a thin knife around the edges if the wreath seems stuck; a turned-out tart pan makes a striking presentation.
How to Serve Creamy Gruyère Potato Gratin Wreath:
Serve as a centerpiece on a warm platter, cut into tidy wedges. Accent each slice with a small spoon of pan jus from a roasted protein or a drizzle of herb oil for brightness. Garnish with micro-greens or finely chopped thyme and a light dusting of freshly cracked pepper. For a formal course, plate individual wedges with a seared scallop or a slender strip of prosciutto.
Include the second complementary recipe for a full menu by referencing our roast accompaniments where appropriate: Creamy Herb Chicken with Mashed Potatoes & Glazed Carrots pairs beautifully.
How to Store Creamy Gruyère Potato Gratin Wreath:
Cool completely at room temperature (no more than 2 hours), then cover tightly with foil or plastic wrap and refrigerate up to 3 days. To preserve a crisp top, reheat uncovered in a 350°F (175°C) oven for 20–25 minutes until warmed through, then broil 1–2 minutes to refresh the crust. For freezing, seal in an airtight container and freeze up to 2 months; thaw overnight in the fridge before reheating.
Tips to Make Creamy Gruyère Potato Gratin Wreath:
- Slice uniformly: a mandoline yields even cooking and a silkier interior.
- Warm the cream: adding cold liquid cools the potatoes and lengthens bake time; warm cream absorbs better.
- Rest before serving: letting it set yields cleaner slices and preserves the structure of the wreath.
- Use high-moisture-tolerant potatoes (Yukon Gold) for balance between creaminess and shape.
Variation (if any):
- Truffle-scented: fold 1–2 tsp white truffle oil into the finished cream for a luxurious aroma.
- Smoky ham and leek: layer thin ham ribbons and sautéed leek between potato rounds for a savory twist.
- Cheeses: swap half the Gruyère for aged Comté or a touch of sharp cheddar for a firmer bite.
- Mini wreathelets: make individual gratin rounds in a muffin tin for elegant single-serve portions.
FAQs:
What type of potatoes work best?
Yukon Gold or Charlotte potatoes are ideal—creamy, hold their shape, and develop a buttery mouthfeel. Avoid high-starch russets if you want slices that maintain structure.
Can I make this gratin ahead of time?
Yes. Assemble, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to baking time if chilled, and let the gratin come closer to room temperature while the oven preheats.
How do I keep the top crisp while reheating?
Reheat uncovered in a 350°F oven until warmed through, then briefly broil (1–2 minutes) to re-crisp the topping. Watch closely to avoid burning.
Is it necessary to peel the potatoes?
Peeling gives a smoother, more refined texture and a cleaner presentation for the wreath, but leaving thinly scrubbed skins on adds rustic flavor and color contrast.
Conclusion
This Creamy Gruyère Potato Gratin Wreath turns simple ingredients into a stately dish—silky interior layers, a deeply flavored Gruyère cream, and a bronzed, textural crown make it suited for both intimate dinners and celebratory tables. For inspiration on a crisp finish and alternative cheese blends, consult the Crispy Parmesan and Gruyere Potato Gratin — Flourishing Foodie, and for techniques on a luxuriously rich gratin base see the Rich and Creamy Potatoes au Gratin Recipe. Share your variations and plating ideas below, and tell us: How would you make this dish your own?
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Creamy Gruyère Potato Gratin Wreath
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refined take on a classic gratin, featuring thinly sliced potatoes arranged in a decorative ring, bathed in creamy Gruyère sauce and baked until golden.
Ingredients
- 2 1/2 lb (1.1 kg) Yukon Gold or Charlotte potatoes, peeled and very thinly sliced
- 2 tbsp unsalted butter, room temperature, for greasing the pan
- 1 3/4 cups (420 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 garlic cloves, smashed and finely minced
- 1/4 tsp freshly grated nutmeg
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 1/2 cups (about 6 oz / 170 g) grated Gruyère, divided
- 2 tbsp dry white wine or dry vermouth (optional)
- 1/3 cup finely grated Parmesan or Pecorino
- 2 tbsp panko crumbs or crushed croutons
- Fresh thyme leaves or chives, finely chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Butter a 10–12 inch round tart pan or a shallow, rimmed baking sheet.
- Heat a small saucepan over medium heat, melt 1 tbsp butter, add garlic and sweat until translucent.
- Deglaze with optional white wine, reduce by half, then add cream, milk, nutmeg, salt, and pepper. Warm gently.
- Remove sauce from heat and stir in 1 1/4 cups grated Gruyère until smooth.
- Pat potato slices dry and arrange in overlapping circles in the prepared pan.
- Pour the warm Gruyère cream over the potatoes, press down gently.
- Scatter the reserved Gruyère, Parmesan, and panko across the top, dot with butter.
- Refrigerate uncovered for 15 minutes before baking.
- Bake for 45–60 minutes until tender and golden brown on top.
- Rest for 10–15 minutes, then unmold and slice.
Notes
Letting the gratin rest before serving yields cleaner slices. For freezing, seal in an airtight container for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg