Mediterranean Sweet Potato Gratin Wreath
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
This Mediterranean Sweet Potato Gratin Wreath is as stunning as it is comforting. Layers of tender sweet potato slices are baked in a creamy garlic-thyme sauce, then arranged in a wreath shape for a beautiful presentation that’s perfect for holidays or special dinners. The combination of Parmesan and mozzarella adds a golden, cheesy crust, while fresh herbs bring out the naturally sweet, earthy flavor of the potatoes. It’s elegant, simple, and undeniably delicious — a side dish that feels festive and Mediterranean-inspired.
Ingredients
3 medium sweet potatoes, peeled and thinly sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella
2 garlic cloves, minced
1 tsp fresh thyme leaves
Salt and black pepper, to taste
1 tbsp olive oil, for greasing
Fresh rosemary or thyme sprigs, for garnish
Instructions
Preheat the Oven:
Set your oven to 375°F (190°C). Lightly grease a round baking dish or oven-safe skillet with olive oil.
Prepare the Cream Mixture:
In a bowl, whisk together the heavy cream, minced garlic, thyme, salt, and black pepper. Stir in half of the Parmesan cheese.
Slice the Sweet Potatoes:
Use a mandoline or sharp knife to slice the sweet potatoes evenly (about 1/8-inch thick). Even slices ensure even cooking and a neat presentation.
Layer the Potatoes:
Arrange the sweet potato slices upright in a circular “wreath” shape around the dish, slightly overlapping each slice.
Add the Cream:
Slowly pour the cream mixture evenly over the potatoes, letting it settle between the layers.
Top with Cheese:
Sprinkle the mozzarella and remaining Parmesan cheese evenly over the top.
Bake:
Cover with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
Garnish & Serve:
Let the gratin cool for a few minutes before serving. Garnish with fresh rosemary or thyme sprigs for a decorative touch.
Tips
Slice the sweet potatoes evenly:
Consistent thickness ensures the potatoes cook at the same rate. A mandoline slicer works best for thin, even slices that bake beautifully in layers.
Soak and pat dry for crisp edges:
If you prefer slightly crisper layers, soak the sweet potato slices in cold water for 10 minutes, then pat them dry before assembling. This removes excess starch.
Don’t skimp on seasoning:
Sweet potatoes are naturally sweet, so a good pinch of salt and black pepper helps balance the flavor. Taste the cream mixture before pouring it in.
Pour the cream evenly:
Pour slowly and let the mixture work its way between the slices. This ensures every bite is infused with garlic-thyme cream.
Bake covered first:
The initial bake under foil allows the potatoes to steam and soften. Removing the foil later helps the top become golden and slightly crisp.
Test for doneness:
The potatoes are ready when a knife slides through easily. If they still feel firm, cover lightly and bake another 5–10 minutes.
Rest before serving:
Let the gratin sit for at least 5 minutes before serving so the cream thickens slightly and the layers hold together nicely.
Variations
Mediterranean Herb Blend:
Replace thyme with oregano, rosemary, or a pinch of herbes de Provence for deeper, aromatic flavor.
Cheese Options:
Swap mozzarella for Gruyère or fontina for a creamier texture and nutty taste. A sprinkle of crumbled feta on top adds a tangy Mediterranean twist.
Garlic Lovers’ Version:
Roast the garlic before mixing it into the cream for a more mellow, caramelized flavor.
Add Vegetables:
Layer in thin slices of zucchini, eggplant, or even tomato between the sweet potatoes for color and variety.
Lighter Option:
Use half-and-half or a mix of milk and Greek yogurt instead of heavy cream for a lighter version that still tastes rich.
Spiced Touch:
Add a pinch of smoked paprika, nutmeg, or ground cumin to the cream mixture for a warm, earthy note.
Make It Ahead:
Assemble the gratin up to one day in advance, cover tightly, and refrigerate. Bake it fresh when ready to serve.
Serving Suggestion:
Serve it as a centerpiece side for roasted meats or grilled fish, or as a vegetarian main with a crisp green salad.
Q&A
Q: Can I prepare this ahead of time?
Yes. You can assemble the gratin up to a day in advance, cover it tightly, and refrigerate. When ready to serve, bake it fresh, adding 5–10 extra minutes to the baking time if it’s cold from the fridge.
Q: Can I use regular potatoes instead of sweet potatoes?
Absolutely. Regular potatoes work just as well, though the flavor will be less sweet and more savory. You can even mix both for a colorful two-tone gratin.
Q: What type of cream works best?
Heavy cream gives the richest flavor and texture, but you can use half-and-half or a combination of milk and cream for a lighter dish. Avoid using only milk—it can make the gratin watery.
Q: Can I make it dairy-free?
Yes. Use full-fat coconut milk in place of heavy cream and substitute the cheeses with dairy-free or nut-based alternatives. The texture will still be creamy, though the flavor will lean slightly tropical.
Q: How do I keep the top from burning?
If the cheese starts to brown too quickly, cover the dish loosely with foil during the last few minutes of baking.
Q: Can I make it in a different shape instead of a wreath?
Of course. A standard round, oval, or rectangular baking dish works perfectly. The wreath shape just adds a festive touch if you’re serving it for a special occasion.
Nutrition
(Per serving, based on 6 servings)
Calories: ~280
Protein: 8g
Fat: 19g
Carbohydrates: 21g
Fiber: 3g
Sugar: 6g
Sodium: ~320mg
(Values are approximate and depend on the exact ingredients used.)
Conclusion
The Mediterranean Sweet Potato Gratin Wreath is a show-stopping dish that’s both beautiful and comforting. The creamy, garlicky layers melt together under a golden cheese topping, while fresh herbs keep it light and aromatic. It’s versatile enough for a weeknight dinner yet elegant enough for a holiday table. Whether served alongside roasted chicken, grilled lamb, or as a vegetarian centerpiece, this gratin adds warmth, color, and a touch of Mediterranean flair to any meal.