Thinly sliced and perfectly seasoned potatoes, creamy gruyere bechamel, topped with crunchy panko. The perfect side dish for any occasion!
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
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 2 Tbsp olive oil and 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.
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