Black Olive Potato Gratin

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This recipe is from the www.lindsayolives.com website. *if light cream is unavailable, substitute 1 cup milk and 1 cup whipping cream (not half and half).

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Steps

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Preheat oven to 375f drain olives , pat dry and cut in half lengthwise.

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In a 4-qt.

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Saucepan combine cream , onion , thyme , basil , salt and pepper.

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Bring to a boil over medium-high heat.

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Reduce heat.

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Simmer 3 minutes.

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Stir in 1 / 2 cup of the parmesan cheese until melted.

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Add olives.

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Continue to simmer 3 minutes , stirring frequently.

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Peel potatoes and slice as thinly as possible.

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Add to cream mixture in saucepan.

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Mix well so as to coat potatoes with cream sauce.

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Layer potatoes and olives in an 8 or 9-inch baking dish.

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Spoon any remaining cream sauce from saucepan over potatoes.

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Sprinkle gruyere cheese and remaining 1 / 4 cup parmesan cheese evenly over top.

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Cover dish with foil and bake 50 minutes.

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Uncover and bake 25 to 30 minutes longer , until golden brown and bubbly.

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Let stand 15 minutes before serving so potatoes absorb excess liquid.

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Ingredients

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black olives, light cream, onion, dried thyme leaves, dried basil leaves, salt, white pepper, parmesan cheese, yukon gold potatoes, gruyere cheese