Olivelle Potato Au Gratin

Creamy, cheesy, and oh-so-cozy! Layers of tender potatoes baked in a rich, melty gruyere sauce and topped with crispy, golden panko. This side dish is pure comfort and guaranteed to steal the show at any meal!

Olivelle Potato Au Gratin

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• Author: Kiley Rath

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Description

Servings: 6

Prep Time: 10 minutes

Cook Time: 60 minutes

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Ingredients

Scale 1x2x3x

• 2lbs Russet Potatoes
• 4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided
• 1 Tbsp plus 2 tsps Butcher’s Spice Blend, freshly ground
• 1 Shallot, diced small
• 2 Tbsp Flour
• 1 cup Milk
• 1 ½ cups Gruyere Cheese, shredded
• ⅓ cup Panko
• 1 tsp Mediterranean Rosemary Rub & Seasoning
• Parsley, to serve

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Instructions

1. Preheat the oven to 375°F.
2. Cut potatoes into ⅛” slices. In a baking dish, layer potatoes in a shingle-like pattern and stand them up slightly. Season potatoes with 2 Tbsp Wild Mushroom & Sage Infused Olive Oil and 1 Tbsp Butcher’s Spice Blend, making sure to separate potatoes to season in between them.
3. In a saucepan over medium heat, add 2 Tbsp Wild Mushroom & Sage Infused Olive Oil and shallots, cook 2-3 minutes until shallots are soft.
4. Add 2 Tbsp of flour and cook for another 2 minutes to remove the flour flavor. Slowly add milk while whisking constantly. Season with 2 tsps Butcher’s Spice Blend, Tarragon White Barrel Aged Balsamic, and 1 cup cheese, stirring until cheese is melted.
5. In a small bowl, combine Panko, ½ cup cheese, and Mediterranean Rosemary Rub & Seasoning. Crumble panko mixture over gratin.
6. Bake for 45 minutes or until potatoes are tender and slightly browned.
7. Top with parsley and serve. Enjoy!

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Notes

Recipe adapted from olivelle.com.