Description
Servings: 6
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.
- In a small bowl, combine Panko, ½ cup cheese, and Mediterranean Rosemary Rub & Seasoning. Crumble panko mixture over gratin.
- Bake for 45 minutes or until potatoes are tender and slightly browned.
- Top with parsley and serve. Enjoy!
Notes
Recipe adapted from olivelle.com.