Potato au Gratin
Potato Au Gratin
Rated 4.7 stars by 3 users
Category
Sides
Cuisine
French
Servings
6
Prep Time
10 minutes
Cook Time
60 minutes
Thinly sliced and perfectly seasoned potatoes, creamy gruyere bechamel, topped with crunchy panko. The perfect side dish for any occasion!
Ingredients
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2lbs Russet Potatoes
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1 Tbsp plus 2 tsps Butcher’s Blend, freshly ground
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4 Tbsp Wild Mushroom & Sage Infused Olive Oil,divided
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1 Shallot, small dice
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2 Tbsp Flour
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1 cup Milk
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1 Tbsp Tarragon Balsamic Vinegar
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1 ½ cups Gruyere Cheese, shredded
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⅓ cup Panko
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1 tsp Mediterranean Rosemary Rub & Seasoning
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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 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.
2 comments
Olivelle
Hi Kim,
The remaining 2 Tbsp of oil is used to season the potatoes in step 2 and we do mean the Wild Mushroom and Sage oil when referring to “olive oil” in the recipe. We hope you enjoy this recipe!
Hi Kim,
The remaining 2 Tbsp of oil is used to season the potatoes in step 2 and we do mean the Wild Mushroom and Sage oil when referring to “olive oil” in the recipe. We hope you enjoy this recipe!
Kim Michels
A lovely shop in town carries the Olivelle products and I picked up the little recipe book while refilling a couple bottles of oil. I have read the Potato Au Gratin recipe several times and came to this website seeking clarification. The ingredient list calls for a1/4 cup of wild mushroom and sage infused olive oil divided, yet the instructions only call for 2 tablespoons of “olive oil” (which I PRESUME is the wild mushroom & sage infused oil) and does not indicate where to use the remaining oil from the divided 1/4 cup. What am I missing?
A lovely shop in town carries the Olivelle products and I picked up the little recipe book while refilling a couple bottles of oil. I have read the Potato Au Gratin recipe several times and came to this website seeking clarification. The ingredient list calls for a1/4 cup of wild mushroom and sage infused olive oil divided, yet the instructions only call for 2 tablespoons of “olive oil” (which I PRESUME is the wild mushroom & sage infused oil) and does not indicate where to use the remaining oil from the divided 1/4 cup. What am I missing?