Cut potatoes into ⅛” slices. In a baking dish, layer potatoes in a shingle-like pattern and stand them up slightly. Season potatoes with 1 Tbsp Butcher’s Blend, making sure to separate potatoes to season in between them.
In a saucepan over medium heat add 2 Tbsp olive oil and shallots, cook 2-3 minutes until shallot is soft.
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.
In a small bowl combine bread crumbs, ½ cup cheese, and rub. Crumble panko mixture over gratin.
Bake for 45 minutes or until potatoes are tender and slightly browned.
Top with parsley and serve.
Recipe Note
You can substitute Gruyere cheese for Emmentaler
Make sure you check out our cheese selection in-store!
