Potato Au Gratin

Potato Au Gratin

Thinly sliced and perfectly seasoned potatoes, creamy gruyere bechamel, topped with crunchy panko. The perfect side dish for any occasion!

Servings: 6

Prep Time: 10 mins

Cook Time: 60 mins



  1. Preheat the oven to 375F.
  2. Cut potatoes into ⅛” slices. Layer potatoes in a shingle-like pattern in a baking dish and stand them up slightly. Season potatoes with 2 Tbsp olive oil and 1 Tbsp Butcher’s Blend, making sure to separate potatoes to season in between them.
  3. In a saucepan over medium heat add 2 Tbsp olive oil and shallots, and cook 2-3 minutes until the shallot is soft.
  4. Add 2 Tbsp of flour and cook for another 2 minutes to remove the flour flavor. Slowly add milk while whisking constantly. Season with 2 tsp Butcher’s Blend, vinegar, and 1 cup cheese, stirring until cheese is melted.
  5. In a small bowl combine bread crumbs, ½ cup cheese, and rub. Crumble panko mixture over gratin.
  6. Bake for 45 minutes or until potatoes are tender and slightly browned.
  7. Top with parsley and serve.


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