Potato Au Gratin
Potato Au Gratin
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
French
Author:
Olivelle
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
- 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
- ⅓ cup Panko
-
1 tsp Mediterranean Rosemary Rub & Seasoning
- 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.
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