Black Olive Potato Gratin

Photo by Cecelia H.
Adapted from lindsayolives.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from lindsayolives.com

Ingredients

  • 1

    can (6 oz.) Lindsay® Ripe Pitted Olives, drained, halved lengthwise

  • 2

    cups light cream*

  • 1

    cup minced onion

  • 1-1/2

    teaspoons dried thyme leaves

  • 1-1/2

    teaspoons dried basil leaves

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground white pepper

  • 3/4

    cup freshly grated Parmesan cheese, divided

  • 2

    lbs. (4 to 6 large) Yukon gold potatoes, peeled, thinly sliced

  • 1

    cup (4 oz.) shredded Gruyere cheese

Directions

Preheat oven to 375°F. In a 4-qt. saucepan combine cream, onion, thyme, basil, salt and pepper. Bring to a boil over medium-high heat. Reduce heat; simmer 3 minutes. Stir in 1/2 cup of the Parmesan cheese until melted. Add olives; continue to simmer 00:03, stirring frequently. Stir in potatoes; mix well to coat with cream sauce. Layer potatoes and olives in an 8 or 9-inch baking dish. Spoon any remaining cream sauce from saucepan over potatoes. Sprinkle Gruyere cheese and remaining 1/4 cup Parmesan cheese evenly over top. Cover dish with foil; bake 50 minutes. Uncover; bake 25 to 30 minutes longer, until golden brown and bubbly. Let stand 15 minutes before serving or until potatoes absorb excess liquid. Kitchen Tips: *If light cream is unavailable, substitute 1 cup milk and 1 cup whipping cream (not half and half).

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