Potato au Gratin

2lbs Russet Potatoes

1 Tbsp plus 2 tsp Butcher’s Blend, freshly ground

4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided

1 Shallot, small dice

2 Tbsp Flour

1 cup Milk

1 Tbsp Tarragon Balsamic Vinegar

1 ½ cups Gruyere Cheese, shredded

1/3 cup Panko

1 tsp Mediterranean Rosemary Rub & Seasoning

Parsley, to serve

Directions

1. Preheat the oven to 375F.

2. Cut potatoes into ⅛” slices. In a baking dish, layer potatoes in a shingle-like pattern and stand them up slightly. Season potatoes with 2 Tbsp olive oil and 1 Tbsp Butcher’s Blend, making sure to separate potatoes to season in between them.

3. In a saucepan over medium heat add 2 Tbsp olive oil and shallots, cook 2-3 minutes until shallot is soft.

4. Add 2 Tbsp of flour and cook for another 2 minutes to remove the flour flavor. Slowly add milk while whisking constantly. Season with 2 tsps Butcher’s Blend, vinegar, and 1 cup cheese, stirring until cheese is melted.

5. In a small bowl combine bread crumbs, ½ cup cheese, and rub. Crumble panko mixture over gratin.

6. Bake for 45 minutes or until potatoes are tender and slightly browned.

7. Top with parsley and serve.