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Au Gratin Potatoes with Black Olives

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Serves 6 | Prep Time 30 | Cook Time 60

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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