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
Preheat oven to 375°F.
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.
Stir in 1-1/2 cups of the Parmesan cheese until melted.
Add olives; continue to simmer 5 minutes, stirring frequently.
Stir in potatoes; mix well to coat with cream sauce.
Layer potatoes and olives in a hotel pan.
Spoon any remaining cream sauce from saucepan over potatoes. Sprinkle Gruyere cheese and remaining 3/4 cup Parmesan cheese evenly over top.
Cover pan 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.
