Christmas dauphinoise potato wreath with confit leeks, gruyere and thyme

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Generously grease a 24 cm / 9.5-inch ring or Bundt-style pan with 15 g (1 tbsp) butter.

2. 2

   In a wide skillet over low heat, melt 15 g (1 tbsp) of the butter. Add the leek and cook for 10-12 minutes, stirring, until very soft and sweet but not browned. Add half of the garlic, a pinch of salt, and 1 tbsp thyme. Cook 1 more minute and set aside.

3. 3

   In a medium saucepan, combine the cream, milk, remaining garlic, nutmeg, Dijon mustard, 1 tsp salt, and black pepper. Heat over medium heat until steaming but not boiling.

4. 4

   Add the sliced potatoes to the saucepan with the cream mixture. Cook for 6-8 minutes over medium-low heat, stirring gently, until the potatoes begin to soften slightly. Remove from the heat.

5. 5

   Add the confit leeks, 120 g (4.2 oz) of the Gruyere, and 1 additional tbsp thyme to the potatoes. Mix gently so the slices do not break.

6. 6

   Transfer the mixture to the greased pan, arranging the potatoes so they are evenly distributed. Press lightly with a spoon to compact and level.

7. 7

   In a small bowl, mix the breadcrumbs, the remaining 60 g (2.1 oz) Gruyere, the chopped dried cranberries, and the rest of the thyme. Melt the final 15 g (1 tbsp) butter and mix it into the topping. Sprinkle over the wreath.

8. 8

   Cover the pan with foil and bake for 35 minutes at 190 °C / 375 °F. Remove the foil and continue baking for 25-30 minutes more, until the top is golden and the potatoes are tender when pierced with a knife.

9. 9

   Let the wreath rest for 10 minutes out of the oven so it can set. Run a thin knife around the edges and carefully unmold onto a serving platter.

10. 10

    Finish with the chopped chives and serve hot. For cleaner slices, wait 5 additional minutes before cutting.