Black Olive Potato Gratin
Indulge in the decadence of Black Olive Potato Gratin, a gourmet twist on a classic comfort dish. This recipe layers tender slices of Russet potatoes with the distinct brininess of black olives, rich creaminess from heavy cream and Gruyère cheese, and a savory hint of Parmesan and garlic. Fresh thyme and a dash of black pepper elevate the flavors, while the golden, bubbling crust promises irresistible texture. Perfect for holiday feasts or elegant dinner parties, this gratin is baked to perfection in under an hour and is guaranteed to impress with its luxurious balance of creamy, cheesy, and slightly tangy notes. Serve it alongside roasted meats or a crisp salad for a show-stopping meal centerpiece.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 pieces Garlic cloves, minced
- 1 cup Black olives, pitted and sliced
- 2 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon Unsalted butter, softened (for greasing)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the softened butter and set aside.
Peel the potatoes and slice them thinly (about 1/8-inch thickness) using a sharp knife or mandoline. Place them in a bowl of cold water to prevent browning while you prepare the other ingredients.
In a small saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and black pepper. Heat over medium-low heat until slightly warm but not boiling. Remove from heat and set aside.
Drain the sliced potatoes and pat them dry with a clean kitchen towel or paper towels.
Layer one-third of the potato slices evenly across the bottom of the prepared baking dish. Sprinkle evenly with one-third of the black olives, one-third of the shredded Gruyère cheese, and a light sprinkle of Parmesan cheese.
Repeat the layers twice more, ending with a top layer of potatoes, black olives, and cheese.
Slowly pour the warm cream mixture over the layered potatoes, ensuring it is evenly distributed across the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbling.
Let the gratin cool for about 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
4306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.8 g | 388% | |
| Saturated Fat | 163.8 g | 819% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 6846 mg | 298% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 23.7 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 3234 mg | 249% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6462 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
