Potato au Gratin

Instructions

• 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 2 Tbsp olive oil and 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.
• eeping the Butcher’s Blend course season meat liberally with 2 Tbsp.
• In a dutch oven over medium high heat add 2 Tbsp oil, then working in batches brown all sides of the meat, about 1-2 minutes per side. Setting aside meat once browned.
• Add bacon and cook for 5 minutes or until browned.
• Add remaining olive oil and let warm then add the onion, carrot, and celery stirring until softened, about 5 minutes. Season with remaining 1 Tbsp of freshly ground Butcher’s Blend and rub.
• Add flour and cook 2-3 minutes to remove the flour taste.
• Add beef stock and vinegar. Stir, scraping the bottom of the pan. Add in wine and meat. Bring to a boil then decrease to a gentle simmer. Let cook for 2 hours.
• Add mushrooms and cook for 30 minutes more or until the meat is tender.
• Top with parsley and serve with potatoes, pasta, or polenta.

Recipe Note:

• Use a full bodied red wine for this dish, such as a Cabernet Sauvignon.