Black Olive Potato Gratin |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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*If light cream is unavailable, substitute 1 cup milk and 1 cup whipping cream (not half and half). Ingredients:
1 (6 ounce) can black olives, pitted, ripe |
2 cups light cream |
1 cup onion, minced |
1 1/2 teaspoons dried thyme leaves |
1 1/2 teaspoons dried basil leaves |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
3/4 cup parmesan cheese, freshly grated |
2 lbs yukon gold potatoes, 4-6 large ones |
1 cup gruyere cheese, shredded |
Directions:
1. Preheat oven to 375°F Drain olives, pat dry and cut in half lengthwise.
2. 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 3 minutes, stirring frequently.
3. Peel potatoes and slice as thinly as possible. Add to cream mixture in saucepan; mix well so as to coat potatoes with cream sauce.
4. 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 and bake 50 minutes. Uncover and bake 25 to 30 minutes longer, until golden brown and bubbly. Let stand 15 minutes before serving so potatoes absorb excess liquid.
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