Black Olive Potato Gratin

  • Difficulty: Ultra Basic
  • 40 minutes
  • 2 servings

Thinking about a meatless meal for your tonight’s dinner? Try this black olive potato gratin alongside a fresh salad! What is truly wonderful about this gratin is that it’s rich and comforting thanks to the potato and bechamel combo. For a crispy and cheesy touch, top the gratin with a good layer of parmesan.

Ingredients Needed for Black Olive Potato Gratin

4 potatoes
1 ounce pitted black olive, slices
nutmeg
pepper
0.5 ounce - parmesan
bechamel sauce:
2 tablespoons of butter
2 tablespoons of flour
1 ½ cups of milk
½ teaspoon salt
½ teaspoon nutmeg

How to Cook Black Olive Potato Gratin

  1. Start with the bechamel sauce.
  2. Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
  3. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  4. Separately, heat the milk in a separate pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
  5. Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
  6. Season the sauce with salt and nutmeg and leave it aside.
  7. Preheat the oven to 340 degrees F/170 degrees C.
  8. Peel and slice the potatoes.
  9. Take a baking dish (about 4 inches/10 cm diameter) and coat its bottom with 2-3 tablespoons of bechamel sauce.
  10. Add a layer of potato slices, olives, grate nutmeg and add pepper.
  11. Continue with bechamel, potatoes, olives, nutmeg, pepper until you finish all the ingredients.
  12. Top the gratin with grated parmesan.
  13. Bake for 20 minutes, then test the potatoes. If needed, bake until they are cooked through.

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