• 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


  • Preheat oven to 375°.
  • In large sauce pan, mix together cream/milk, onions, herbs, salt and pepper.
  • Bring to a boil.
  • Lower heat and simmer 3 min.
  • Whisk in 1/2 c parmesan until smooth, about 1 min.
  • Add olives and simmer 3 min, stirring often.
  • Peel potatoes and slice them paper thin, I mean, paper thin.
  • Add to pot and stir gently until potatoes are covered in sauce.
  • With slotted spoon, transfer potatoes to greased 9 1/2" X 9 1/2" casserole.
  • Distribute remaining sauce evenly over potatoes.
  • Sprinkled gruyere cheese over top with remaining 1/4 c parmesan.
  • Cover dish and bake 50 min.
  • Uncover and bake 25-30 min longer until brown and bubbly.


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.

Categories: Creamy  Kid Friendly  Oven  Potato  Side Dish 

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