Mohamed Shili This delicious 11 Layer Potato Gratin by Bobby Flay is the perfect side dish for any occasion. With layers of creamy potatoes, golden caramelized shallots, and crispy fried sage, it’s both indulgent and simple to make. Plus, it’s versatile—you can easily swap ingredients you have on hand for an equally delightful dish.
Recipe Ingredients:
- 4 medium Idaho potatoes, peeled and thinly sliced (1/8-inch-thick) on a mandoline, soaked in cold water, drained well and patted dry
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper
- Caramelized Shallots, recipe follows
- Fried Sage Leaves, recipe follows
Caramelized Shallots:
- 6 tablespoons unsalted butter, cut into pieces
- 9 large shallots, sliced into 1/4-inch-thick slices
- Pinch of sugar
- Kosher salt and freshly ground black pepper
Fried Sage Leaves:
- 1 cup canola oil
- 10 fresh sage leaves
- Kosher salt
How To Make 11 Layer Potato Gratin?
- Preheat and layer the potatoes: Preheat the oven to 190°C / 375°F. Arrange a layer of potatoes in a 25-by-25-by-5 cm / 10-by-10-by-2-inch casserole dish. Drizzle with 45 ml / 3 tbsp of cream and season with salt and pepper. Repeat until all potatoes, cream, and seasoning are layered into 11 layers, pressing down to submerge potatoes in the cream.
- Bake the gratin: Cover the dish with foil and bake for 30 minutes. Remove the cover and continue baking for an additional 30-45 minutes, until the cream is absorbed, the potatoes are tender, and the top is golden brown.
- Prepare the caramelized shallots: Melt the butter in a large sauté pan over medium heat. Add the shallots and a pinch of sugar. Cook slowly, stirring occasionally, for about 40 minutes until golden brown and caramelized. Season with salt and black pepper.
- Fry the sage leaves: Heat the oil in a small saucepan over medium heat until it simmers. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon and place on a plate lined with paper towels. Season with salt.
- Assemble and serve: Top the baked potato gratin with the caramelized shallots and fried sage leaves. Serve hot and enjoy the indulgent layers of creamy, savory potatoes.
Recipe Tips
- Use a mandoline for even slices: Thin, uniform slices ensure the potatoes cook evenly and absorb the cream well, giving you a perfectly layered gratin.
- Press down on layers: Gently press each layer to keep them compact and submerged in the cream, preventing dryness in any part of the dish.
- Pat potatoes dry: After soaking, dry the potato slices well to help them absorb the cream better and avoid extra moisture in the dish.
- Cook shallots slowly: Take your time caramelizing the shallots for deep, sweet flavors. Rushing this step could result in unevenly cooked shallots.
- Season each layer: Sprinkle salt and pepper on each layer as you go to make sure the entire gratin is flavorful from top to bottom.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover 11 Layer Potato Gratin cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 3 days. This will help maintain its flavor and texture until you’re ready to enjoy it again.
- Freeze: Cool the 11 Layer Potato Gratin completely before placing it in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain its taste and texture.
- Reheat: Place the potato gratin in a non-stick skillet over low to medium heat. Cover and reheat for 5-7 minutes, stirring occasionally to warm it evenly.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 323
- Total Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 56mg
- Sodium: 1061mg
- Potassium: 970mg
- Total Carbohydrate: 28g
- Dietary Fiber: 4.4g
- Sugars: 0g
- Protein: 12g
Check out More Recipes:
Bobby Flay 11 Layer Potato Gratin
Description
This delicious 11 Layer Potato Gratin by Bobby Flay is the perfect side dish for any occasion. With layers of creamy potatoes, golden caramelized shallots, and crispy fried sage, it’s both indulgent and simple to make. Plus, it’s versatile—you can easily swap ingredients you have on hand for an equally delightful dish.
Ingredients
Caramelized Shallots:
Fried Sage Leaves:
Instructions
- Preheat and layer the potatoes: Preheat the oven to 190°C / 375°F. Arrange a layer of potatoes in a 25-by-25-by-5 cm / 10-by-10-by-2-inch casserole dish. Drizzle with 45 ml / 3 tbsp of cream and season with salt and pepper. Repeat until all potatoes, cream, and seasoning are layered into 11 layers, pressing down to submerge potatoes in the cream.
- Bake the gratin: Cover the dish with foil and bake for 30 minutes. Remove the cover and continue baking for an additional 30-45 minutes, until the cream is absorbed, the potatoes are tender, and the top is golden brown.
- Prepare the caramelized shallots: Melt the butter in a large sauté pan over medium heat. Add the shallots and a pinch of sugar. Cook slowly, stirring occasionally, for about 40 minutes until golden brown and caramelized. Season with salt and black pepper.
- Fry the sage leaves: Heat the oil in a small saucepan over medium heat until it simmers. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon and place on a plate lined with paper towels. Season with salt.
- Assemble and serve: Top the baked potato gratin with the caramelized shallots and fried sage leaves. Serve hot and enjoy the indulgent layers of creamy, savory potatoes.
Notes
- Use a mandoline for even slices: Thin, uniform slices ensure the potatoes cook evenly and absorb the cream well, giving you a perfectly layered gratin.
- Press down on layers: Gently press each layer to keep them compact and submerged in the cream, preventing dryness in any part of the dish.
- Pat potatoes dry: After soaking, dry the potato slices well to help them absorb the cream better and avoid extra moisture in the dish.
- Cook shallots slowly: Take your time caramelizing the shallots for deep, sweet flavors. Rushing this step could result in unevenly cooked shallots.
- Season each layer: Sprinkle salt and pepper on each layer as you go to make sure the entire gratin is flavorful from top to bottom.
Bobby Flay 11 Layer Potato Gratin