Potato-Olive Tapenade Gratin

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2 teaspoons olive oil

1/2 large, peeled yellow onion, chopped or thinly sliced

1 teaspoon minced garlic

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk, slightly warm (for russets, use an additional 1/2 cup)

1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried thyme

Pinch of ground cumin

1/4 cup black olive tapenade

2 tablespoons chopped rinsed capers

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

2 pounds russet or Yukon Gold potatoes

Additional 1/2 teaspoon kosher salt and 1/8- teaspoon black pepper, mixed together

Optional garnish

Unsalted butter


Chopped parsley

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