Potato au Gratin

Potato Au Gratin

Creamy, cheesy, and oh-so-delicious! 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!

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Author

Olivelle

Prep Time

10 minutes

Cook Time

60 minutes

Servings

6

Category

Cuisine

Ingredients

• 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 Tbsp Roasted Garlic White Barrel Aged Balsamic
• 1 ½ cups Gruyere Cheese, shredded
• ⅓ cup Panko
• 1 tsp Mediterranean Rosemary Rub & Seasoning
• Parsley, to serve

Directions

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, Roasted Garlic 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!