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The Perfect Cozy Winter Dish: Bobby Flay’s 12-Layer Potato Gratin
As winter approaches, there’s nothing quite as comforting as a cozy dish to warm you up, and what better choice than Bobby Flay’s 12-Layer Potato Gratin? This creamy, cheesy delight is the epitome of comfort food, making it the perfect side dish for your holiday meals or a casual dinner at home.
Potatoes are truly the unsung heroes of side dishes. Their versatility allows them to be prepared in countless ways, and one of the most flavorful and satisfying options is, without a doubt, potatoes au gratin. This dish layers thinly sliced potatoes with a rich cream sauce, resulting in a creamy and decadent experience.
Recently, Bobby Flay shared his take on this classic in collaboration with Misfits Market. His recipe, featured in his upcoming cookbook titled Chapter One, simplifies the process while delivering incredible taste. The gratin comprises only seven key ingredients: butter, russet potatoes, heavy whipping cream, fresh thyme, truffle oil, shallots, and sugar. Don’t forget the usual salt and pepper, which most of us already have in our spice cabinets!
The first step in making this beautiful gratin involves peeling and slicing the russet potatoes using a mandoline. Flay emphasizes that the paper-thin potato slices are essential as they meld seamlessly into the creamy mixture while baking. For those intimidated by a mandoline (they can be quite sharp!), Flay suggests holding the potato with a towel to maintain a good grip and avoid accidents.
Once sliced, the process of layering begins. Flay butters a 10-by-10-inch baking dish to ensure the potatoes don’t stick. He then places the thin potato slices in layers, adding cream, salt, and pepper in between. The layering process can be time-consuming, so turning on a favorite movie or enlisting family help can make it go faster.
After layering, Flay presses down on the mixture to make sure the potatoes are submerged. He covers the dish with foil and bakes it at 375°F for about 30 minutes. After this, the foil comes off, and the gratin continues to bake until the top becomes beautifully golden brown, usually taking an additional 30 to 45 minutes.
While the potatoes are baking, Flay prepares caramelized shallots. In a sauté pan, he melts butter and adds the shallots along with salt, pepper, sugar, and dried thyme. These cook until they are golden and softened, taking around 15 minutes. Once the potato gratin is done, he tops it with the caramelized shallots and drizzles some truffle oil for that luxurious finish.
For those looking to streamline the process, you can omit the sugar when caramelizing the shallots. Cooking them over low heat should still yield a lovely flavor.
This rich and indulgent dish is not light on calories, given the heavy use of cream and butter, but those ingredients are crucial for achieving the depth of flavor and texture Flay desires. For a healthier alternative, consider using milk instead of cream or extra virgin olive oil in place of butter for caramelizing shallots.
To complement this dish, consider pairing it with lighter vegetable sides. Think buttery roasted carrots, charred cabbage with herb dressing, or zesty steamed asparagus. Whatever you choose to serve alongside it, one thing is certain: Bobby Flay’s Potato Gratin is set to steal the show at your dining table this winter.
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