Instructions:
- Preheat oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer half of the sliced potatoes in the dish, sprinkle with half of the minced garlic, salt, and pepper.
- Pour half of the heavy cream over the potatoes and sprinkle with half of the grated Gruyère cheese.
- Repeat the layers with the remaining potatoes, garlic, salt, pepper, cream, and cheese.
- Bake for 40-45 minutes or until the potatoes are tender and the top is golden brown.
- Slice goat cheese and put next to mixed greens in a large salad bowl, with the crushed olive vinaigrette on top of the goat cheese
- For the vinaigrette, mix crushed olives, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Toss the greens and with olive oil.
- Serve the salad alongside the warm potato gratin and goat cheese top with crush olive vinaigrette.