Potato au Gratin
Potato au Gratin
Brie Thompson
6
15 minutes
55 minutes
Tender Russet potatoes, a silky Gruyere sauce, and a golden panko crust make this the side dish I want next to every roast. Wild Mushroom & Sage Infused Olive Oil and Butcher's Spice Blend season the layers with savory, earthy depth, and Roasted Garlic White Barrel Aged Balsamic gives the cheesy sauce a gentle tang. Potato au gratin is a French classic, and this one is pure comfort.
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Ingredients
- 2 lbs Russet Potatoes
- 4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided
- 1 Tbsp plus 2 tsp Butcher's Spice Blend, divided
- 1 Shallot, diced small
- 2 Tbsp Flour
- 1 cup Milk
- 1 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 1 ½ cups Gruyere Cheese, shredded, divided
- ⅓ cup Panko
- 1 tsp Mediterranean Rosemary Rub
- Parsley, to garnish
Directions
Preheat the oven to 375°F.
Cut the potatoes into ⅛ inch slices. Layer the potatoes in a baking dish in a shingled pattern, standing them up slightly. Season with 2 Tbsp Wild Mushroom & Sage Infused Olive Oil and 1 Tbsp Butcher's Spice Blend, separating the slices to season between them.
Heat 2 Tbsp Wild Mushroom & Sage Infused Olive Oil in a saucepan over medium heat. Add the shallot and cook until soft, 2 to 3 minutes.
Add the flour and cook, stirring, for 2 minutes to remove the raw flour flavor. Slowly add the milk, whisking constantly. Stir in 2 tsp Butcher's Spice Blend, Roasted Garlic White Barrel Aged Balsamic, and 1 cup of the Gruyere cheese until melted. Pour the sauce over the potatoes.
In a small bowl, combine the panko, remaining ½ cup Gruyere cheese, and Mediterranean Rosemary Rub. Sprinkle the mixture over the gratin.
Bake until the potatoes are tender and the top is golden brown, about 45 minutes.
Garnish with parsley. Serve immediately.
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?