Sandra This Bobby Flay 11 Layer Potato Gratin recipe is a creamy and rich recipe, which is made with heavy cream and caramelized shallots. It’s a restaurant-quality dish, ready in about 2 hours 15 minutes.
Bobby Flay 11 Layer Potato Gratin Ingredients
For the Gratin:
- 4 medium Idaho potatoes, peeled and thinly sliced (1/8-inch-thick) on a mandoline
- Cold water (for soaking)
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper
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
- Prep potatoes and preheat: Preheat the oven to 375°F (190°C). Place the thinly sliced potatoes in a bowl of cold water to soak. Drain them well and pat them completely dry with paper towels.
- Layer the gratin: Arrange a single layer of potatoes, slightly overlapping, in a 10-by-10-by-2-inch casserole dish. Drizzle with 3 tablespoons of cream and season with salt and pepper.
- Repeat the layers: Repeat this process until all potatoes, cream, and seasoning are layered into 11 layers. Press down firmly to submerge the potatoes in the cream.
- Bake the gratin: Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 30-45 minutes, until the cream is absorbed, the potatoes are tender, and the top is golden brown and bubbling.
- Caramelize the shallots: While the gratin bakes, 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 the shallots are deep golden brown and caramelized. Season with salt and black pepper.
- Fry the sage leaves: Heat the canola oil in a small saucepan over medium heat until it simmers. Add the sage leaves in batches and fry for just 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 hot, baked potato gratin with the caramelized shallots and the fried sage leaves. Serve hot.
Recipe Tips
- How do I get 11 perfect layers? You must use a mandoline. A mandoline will give you paper-thin, perfectly uniform slices (1/8-inch) that are impossible to get with a knife. This is the key to getting 11 layers and ensuring they all cook evenly.
- Why do I have to pat the potatoes dry? After soaking (which removes excess starch), you must pat the potato slices completely dry. If they are wet, they will water down the heavy cream, and your final gratin will be watery and soupy instead of rich and creamy.
- How do I caramelize shallots without burning them? The secret is low heat and patience. The 40-minute cook time is not a typo. You need to cook them slowly over medium-low heat, stirring occasionally, so the natural sugars can release and caramelize. If the heat is too high, they will burn and turn bitter.
- Can I add cheese? This is a classic “pure” potato gratin, but it is delicious with cheese. You can add a sprinkle of grated Gruyère or Parmesan cheese between every 3-4 layers for an extra savory kick.
What To Serve With Potato Gratin
This decadent, restaurant-style potato dish is the perfect side for a special occasion meal.
- A Pan-Seared Rib Eye or Filet Mignon
- A Holiday Prime Rib Roast
- Roasted Chicken or Turkey
- Grilled Pork Chops
- Steamed Asparagus
How To Store Potato Gratin
- Refrigerate: Let the gratin cool, then cover the dish tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.
- Reheat: This dish reheats beautifully. You can reheat individual slices in the microwave, or cover the entire dish with foil and bake at 350°F (175°C) for 20-25 minutes, or until hot and bubbly.
Bobby Flay 11 Layer Potato Gratin Nutrition Facts
(Per serving, assuming 9 servings)
- Calories: ~410 kcal
- Total Fat: 35g
- Saturated Fat: 22g
- Cholesterol: 105mg
- Sodium: 210mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This recipe uses Idaho (Russet) or Yukon Gold, which are both excellent. Russets will give you a fluffier, softer texture, while Yukon Golds will hold their shape a bit more and have a more buttery flavor.
Yes. You can fully bake the gratin, let it cool, and store it in the fridge for up to 2 days. Reheat as directed above. You can also make the caramelized shallots and fried sage ahead of time and store them in separate airtight containers at room temperature.
You either didn’t bake it long enough (it needs the full time for the potatoes to absorb the cream) or your potato slices were too thick. If the slices are too thick, they won’t stack properly and won’t absorb the cream as well.
Try More Recipes:
- Bobby Flay Sweet Potato Chipotle Recipe
- Bobby Flay German Potato Salad Recipe
- Bobby Flay Mashed Potatoes Recipe
Bobby Flay 11 Layer Potato Gratin Recipe
Description
A decadent, restaurant-quality potato gratin with 11 paper-thin layers of potato, baked in heavy cream, and topped with sweet caramelized shallots and crispy fried sage.
Ingredients
Instructions
- Preheat oven to 375°F. Pat the soaked, drained potato slices completely dry.
- Layer the potatoes in a 10×10-inch dish, drizzling each layer with ~3 tbsp of cream and seasoning with S&P. Repeat for 11 layers, pressing down.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 30-45 minutes until golden and tender.
- Shallots: While the gratin bakes, melt butter in a pan over medium heat. Add shallots and sugar. Cook slowly for 40 minutes, stirring occasionally, until deep golden brown.
- Sage: Fry sage leaves in hot oil for a few seconds until crisp. Drain on a paper towel.
- Top the hot gratin with the caramelized shallots and crispy sage. Let rest 10 minutes before serving.
Notes
- A mandoline is essential for getting 11 paper-thin, uniform layers.
- Pat the potatoes completely dry after soaking, or your gratin will be watery.
- The shallots must be cooked slowly over low-medium heat for 40 minutes to properly caramelize.
- This dish can be fully baked a day ahead and reheated.
