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

Ingredients:

• 2lbs Russet Potatoes

• 1 Tbsp plus 2 tsp Butcher’s Blend, freshly ground

• 4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided

• 1 Shallot, small dice

• 2 Tbsp Flour

• 1 cup Milk

• 1 Tbsp Tarragon Balsamic Vinegar

• 1 ½ cups Gruyere Cheese shredded

• 1/3 cup Panko

• 1 tsp Mediterranean Rosemary Rub & Seasoning

• Parsley, to serve

Directions:

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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