Potato au Gratin
Potato Au Gratin
Rated 4.7 stars by 3 users
Author:
Olivelle
Servings
6
Prep Time
10 minutes
Cook Time
60 minutes
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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Ingredients
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2lbs Russet Potatoes
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4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided
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1 Tbsp plus 2 tsps Butcher’s Spice Blend, freshly ground
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1 Shallot, diced small
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2 Tbsp Flour
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1 cup Milk
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1 Tbsp Tarragon White Barrel Aged Balsamic
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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 375°F.
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.
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.
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, Tarragon White Barrel Aged Balsamic, and 1 cup cheese, stirring until cheese is melted.
In a small bowl, combine Panko, ½ cup cheese, and Mediterranean Rosemary Rub & Seasoning. Crumble panko mixture over gratin.
Bake for 45 minutes or until potatoes are tender and slightly browned.
Top with parsley and serve. Enjoy!
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updating the ingredients in this recipe!
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?