Description
This stunning dish artfully combines creamy Yukon Gold potatoes and sweet potatoes, enveloped in a thyme-scented garlic cream and topped with Gruyère and Parmesan cheese.
Ingredients
Scale
- 3 medium Yukon Gold potatoes, peeled
- 2 medium sweet potatoes, peeled
- 1½ cups heavy cream
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 tbsp unsalted butter
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: fresh thyme or parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a bundt or springform pan with unsalted butter or nonstick spray.
- Thinly slice the Yukon Gold and sweet potatoes, soaking them in cold water for 15-20 minutes.
- Create the garlic cream mixture by warming heavy cream with minced garlic and fresh thyme and removing the thyme.
- Assemble the wreath by layering potato slices in the pan, sprinkling Gruyère cheese between layers.
- Pour half of the garlic cream over the potatoes and sprinkle Parmesan cheese on top.
- Bake covered with foil for 40 minutes, then uncover and bake for an additional 20 minutes until golden.
- Let it rest for 5-10 minutes, then unmold onto a serving plate and garnish as desired.
Notes
This dish can be prepared a day in advance and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
Nutrition
- Calories: 450 kcal
- Sodium: 400 mg
- Protein: 10 g