Au Gratin Potatoes with Black Olives
INGREDIENTS
  • Cooking Time: 60
  • Servings: 6
  • Preparation Time: 30
  • 1 can pitted black olives, drained and halved
  • 2 c light cream or whole milk
  • 1 c onion, finely diced
  • 1 1/2 tsp dried thyme or scant Tbsp fresh, minced
  • 1 1/2 tsp dried basil or 1 Tbsp fresh, minced
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 3/4 grated parmesan cheese, divided
  • 4 lg potatoes (about 2 lbs), peeled and sliced paper thin
  • 4 oz shredded Gruyere cheese
DIRECTIONS
  1. Preheat oven to 375°.
  2. In large sauce pan, mix together cream/milk, onions, herbs, salt and pepper.
  3. Bring to a boil.
  4. Lower heat and simmer 3 min.
  5. Whisk in 1/2 c parmesan until smooth, about 1 min.
  6. Add olives and simmer 3 min, stirring often.
  7. Peel potatoes and slice them paper thin, I mean, paper thin.
  8. Add to pot and stir gently until potatoes are covered in sauce.
  9. With slotted spoon, transfer potatoes to greased 9 1/2" X 9 1/2" casserole.
  10. Distribute remaining sauce evenly over potatoes.
  11. Sprinkled gruyere cheese over top with remaining 1/4 c parmesan.
  12. Cover dish and bake 50 min.
  13. Uncover and bake 25-30 min longer until brown and bubbly.
RECIPE BACKSTORY
This is soothing and not too heavy. The original recipe, copied by my mom from a mystery novel, calls for light cream and dried herbs. I substituted whole milk and fresh herbs. Teenage picky-eater son ate two large helpings. That's a successful dish at our house.