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
1/2 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
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, 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.
