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Yields12 Servings
 2 tbsp VSOP Extra Virgin Olive Oil, plus more for the cake pan
 1 large Shallot, minced (about 1/3 cup)
 1 ½ tsp Fresh Thyme Leaves, chopped
 ½ tsp Fresh Rosemary, de-stemmed & chopped
 2 cups Chicken Broth, low sodium, or vegetable stock
 2 lbs Red Potato, very thinly sliced
 1 pinch Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper
 splash VSOP Black or White Truffle Oil, (optional) for drizzling
1

Preheat the oven to 400 degrees Fahrenheit and oil an 8 inch round cake pan (preferably of dark metal). Line the bottom of the pan with parchment paper and oil the paper.

2

In a medium saucepan, heat the 2 tablespoons of EVOO. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to about 3/4 cup, about 10 minutes.

3

Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt & pepper and spoon a small amount of the reduced broth on top. Repeat the layering process (seasoning each layer lightly). Pour any remaining broth over the top. Cover the pan with a sheet of oiled parchment paper and then a sheet of aluminum foil. Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil & paper and bake until the top is dry, about 10 minutes longer.

4

Turn on the broiler. Remove the gratin form the oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Broil the gratin 6 inches away from the heat until the surface is lightly browned, about 3 minutes. Cut into wedges, drizzle with Truffle Oil if desired, and serve.

Ingredients

 2 tbsp VSOP Extra Virgin Olive Oil, plus more for the cake pan
 1 large Shallot, minced (about 1/3 cup)
 1 ½ tsp Fresh Thyme Leaves, chopped
 ½ tsp Fresh Rosemary, de-stemmed & chopped
 2 cups Chicken Broth, low sodium, or vegetable stock
 2 lbs Red Potato, very thinly sliced
 1 pinch Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper
 splash VSOP Black or White Truffle Oil, (optional) for drizzling

Directions

1

Preheat the oven to 400 degrees Fahrenheit and oil an 8 inch round cake pan (preferably of dark metal). Line the bottom of the pan with parchment paper and oil the paper.

2

In a medium saucepan, heat the 2 tablespoons of EVOO. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to about 3/4 cup, about 10 minutes.

3

Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt & pepper and spoon a small amount of the reduced broth on top. Repeat the layering process (seasoning each layer lightly). Pour any remaining broth over the top. Cover the pan with a sheet of oiled parchment paper and then a sheet of aluminum foil. Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil & paper and bake until the top is dry, about 10 minutes longer.

4

Turn on the broiler. Remove the gratin form the oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Broil the gratin 6 inches away from the heat until the surface is lightly browned, about 3 minutes. Cut into wedges, drizzle with Truffle Oil if desired, and serve.

Potato Gratin