Black Olive Potato Gratin


  • 60 minutes
  • 24

Ingredients You Need

  • 1-1/2 quarts (6 cups) light cream

  • 3 cups minced onion

  • 1-1/2 tablespoons dried thyme leaves

  • 1-1/2 tablespoons dried basil leaves

  • 1-1/2 teaspoons salt

  • 1/2 teaspoon ground white pepper

  • 2-1/4 cups freshly grated Parmesan cheese, divided

  • 4-1/2 cups Lindsay┬« California Ripe Pitted Olives, halved lengthwise

  • 6 lbs. Yukon gold potatoes, peeled, thinly sliced

  • 3 cups (12 oz.) shredded Gruyere cheese


Cooking Directions

  1. Preheat oven to 375┬░F.

  2. In a large saucepan combine cream, onion, thyme, basil, salt and pepper. Bring to a boil over medium-high heat. Reduce heat; simmer 3 minutes.

  3. Stir in 1-1/2 cups of the Parmesan cheese until melted.

  4. Add olives; continue to simmer 5 minutes, stirring frequently.

  5. Stir in potatoes; mix well to coat with cream sauce.

  6. Layer potatoes and olives in a hotel pan.

  7. Spoon any remaining cream sauce from saucepan over potatoes. Sprinkle Gruyere cheese and remaining 3/4 cup Parmesan cheese evenly over top.

  8. Cover pan with foil; bake 50 minutes.

  9. Uncover; bake 25 to 30 minutes longer, until golden brown and bubbly.

  10. Let stand 15 minutes before serving or until potatoes absorb excess liquid.


Nutrition

  • Calories342
  • Fat22g
  • Protein11g
  • Cholesterol62mg
  • Total Carbs27g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.