Black Olive Potato Gratin

Black Olive Potato Gratin

  • prep
  • cook
  • 8 servings


  • 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

Cooking Directions

  1. Preheat oven to 375┬░F.

  2. In a 4-qt. saucepan combine cream, onion, thyme, basil, salt and pepper. Bring to a boil over medium-high heat.

  3. Reduce heat; simmer 3 minutes.

  4. 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.

  5. Layer potatoes and olives in an 8 or 9-inch baking dish.

  6. Spoon any remaining cream sauce from saucepan over potatoes. Sprinkle Gruyere cheese and remaining 1/4 cup Parmesan cheese evenly over top.

  7. Cover dish with foil; bake 50 minutes.

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

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


  • 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.

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