Name: Creamy Gruyère Potato Gratin Wreath
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
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

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

Scale

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

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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