Potato au Gratin

September 15, 2021

Thinly sliced and perfectly seasoned potatoes, creamy gruyere béchamel, topped with crunchy panko. The perfect side dish for any occasion!

Prep Time: 10 mins
Cook Time: 60 mins
Serving size: 6



  • Preheat the oven to 375F.
  • 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!