SERVINGS
6
PREP TIME
10 minutes
COOK TIME
60 minutes
AUTHOR
Olivelle
Thinly sliced and perfectly seasoned potatoes, creamy gruyere bechamel, topped with crunchy panko. The perfect side dish for any occasion!
Want to buy ALL of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit
2lbs Russet Potatoes
1 Tbsp plus 2 tsps Butcher’s Blend, freshly ground
4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided
1 Shallot, small dice
2 Tbsp Flour
1 cup Milk
1 Tbsp Tarragon Balsamic Vinegar
1 ½ cups Gruyere Cheese, shredded
1/3 cup Panko
1 tsp Mediterranean Rosemary Rub & Seasoning
Parsley, to serve
DIRECTIONS
- Preheat the oven to 375F.
- Cut potatoes into ⅛” slices. In a baking dish, layer potatoes in a shingle-like pattern and stand them up slightly. Season potatoes with 1 Tbsp
- Butcher’s Blend, making sure to separate potatoes to season in between them.
- In a saucepan over medium heat add 2 Tbsp olive oil and shallots, cook 2-3 minutes until shallot is 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 Blend, vinegar, and 1 cup cheese, stirring until cheese is melted.
- In a small bowl combine bread crumbs, ½ cup cheese, and rub. Crumble panko mixture over gratin.
- Bake for 45 minutes or until potatoes are tender and slightly browned.
- Top with parsley and serve.
