Food Network UK

Black Olive Potato Gratin

0

Ingredients

  • 6 ounces black olives
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups single cream
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup onions
  • 1.50 teaspoons dried thyme leaves
  • 1.50 teaspoons dried basil leaves
  • 0.50 teaspoon salt
  • 0.13 teaspoon white pepper
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup parmesan cheese
  • 2 lbs yukon gold potato
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup gruyere cheese

Use imperial measurements

Method

How to make Black Olive Potato Gratin

  • Preheat oven to 375°F Drain olives, pat dry and cut in half lengthwise.
  • 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 frequent
  • Peel potatoes and slice as thinly as possible. Add to cream mixture in saucepan; mix well so as to coat potatoes with cream sauce.
  • 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

(Courtesy of Food.com)