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The closest official Bobby Flay recipe that pairs potatoes au gratin with shallots is Food Network’s Eleven-Layer Potato Gratin. It layers thin Idaho potato slices with seasoned cream, then adds slow-caramelized shallots and fried sage. The recipe serves eight and lists 2 hours 25 minutes total time.
Which Bobby Flay recipe includes shallots?
Use the Food Network Eleven-Layer Potato Gratin for the shallot-topped version. Its defining details are eleven layers of 1/8-inch potato slices, a 10-by-10-by-2-inch casserole, caramelized shallots, and fried sage.
Flay has other recipes with similar names, but they are not interchangeable. Food Network’s separate Potatoes au Gratin is a four-layer dish without shallots. His Gratin Dauphinois includes Gruyere and garlic. A separate AOL report describes a cookbook-associated 12-Layer Potato Gratin with Caramelized Shallots, but does not establish that its ingredients or method match the Food Network eleven-layer recipe.
Ingredients and equipment
- Four medium Idaho potatoes
- Two cups heavy cream
- Kosher salt and freshly ground black pepper
- Six tablespoons unsalted butter
- Nine large shallots
- A pinch of sugar
- One cup canola oil
- Ten fresh sage leaves
You will also need a mandoline for uniform 1/8-inch slices and a 10-by-10-by-2-inch casserole dish. Use care with the mandoline, especially as the potatoes get small.
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How to make the eleven-layer potato gratin
- Heat the oven. Set it to 375°F.
- Slice and layer the potatoes. Slice the potatoes 1/8 inch thick. Arrange them in the casserole in eleven layers, alternating the potato with cream and seasoning each layer with salt and pepper. Press the layers down so they are submerged in the cream.
- Bake covered. Cover the casserole and bake for 30 minutes.
- Finish uncovered. Remove the cover and bake for another 30 to 45 minutes, until the cream is absorbed, the potatoes are cooked through, and the top is browned.
- Garnish and serve. Top with caramelized shallots and fried sage leaves.
Caramelize the shallots and fry the sage
Shallots
Cook the shallots with the butter and a pinch of sugar over medium heat, stirring occasionally, for about 40 minutes, until golden and caramelized. Season with salt and pepper. Their slow cooking gives the gratin its sweet, savory topping.
Sage
Heat the canola oil until simmering, then briefly fry the sage leaves. Drain them on paper towels and season with salt. Food Network notes that the flavored oil can be refrigerated and saved for sautéing fish, chicken, or pork chops.
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How the related recipes differ
| Recipe | Potato and layer details | Shallots and other additions | Time, temperature, and yield |
|---|---|---|---|
| Eleven-Layer Potato Gratin | Four medium Idaho potatoes, sliced 1/8 inch; eleven layers | Caramelized shallots and fried sage; no cheese listed | 375°F; 30 minutes covered, then 30–45 minutes uncovered; 2 hours 25 minutes total; serves eight |
| Potatoes au Gratin | Four layers of potatoes, cream, salt, and pepper | No shallots listed | 350°F for 50 minutes to 1 hour; yields four |
| Gratin Dauphinois | Russet potatoes | Gruyere, garlic, and optional chives; no shallots specified | Shorter stated total time; other comparable figures not stated in the cited recipe information |
| Reported 12-Layer Potato Gratin with Caramelized Shallots | Secondary coverage associates it with Flay’s cookbook Chapter One; russet potatoes are mentioned | Heavy cream, fresh thyme, truffle oil, shallots, and sugar are mentioned | Time, temperature, and yield not stated in the report details cited here |
The table distinguishes recipes rather than suggesting substitutions: the shallot-topped instructions above are for the eleven-layer Food Network version only.
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