Name: Eleven-Layer Potato Gratin
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 8 servings
Ingredients: 4 medium Idaho potatoes, peeled and thinly sliced (⅛-inch thick) on a mandolin, 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; 6 Tbsp unsalted butter, cut into pieces; 9 large shallots, sliced into ¼-inch thick slices; 1 pinch sugar; Kosher salt and freshly ground black pepper; 1 cup canola oil; 10 fresh sage leaves; Kosher salt

Prep Time

25 min

Cook Time

Yields

8 servings

Because ten layers aren’t enough…it’s time to turn this gratin up to eleven!

ingredients

Gratin

medium Idaho potatoes, peeled and thinly sliced (⅛-inch thick) on a mandolin, soaked in cold water, drained well and patted dry

cups heavy cream

Kosher salt and freshly ground black pepper

Caramelized Shallots, recipe follows

Fried Sage Leaves, recipe follows

Caramelized Shallots

Tbsp unsalted butter, cut into pieces

large shallots, sliced into ¼-inch thick slices

pinch sugar

Kosher salt and freshly ground black pepper

Fried Sage Leaves

cup canola oil

fresh sage leaves

Kosher salt

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 375ºF.

Step 2

In a 10-by-10-by-2-inch casserole, arrange some of the potatoes in an even layer, drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream and salt and pepper to form 11 layers. Press down on the layers to totally submerge them in the cream.

Step 3

Cover and bake for 30 minutes; remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through and the top is browned, 30 to 45 minutes longer. Evenly distribute the Caramelized Shallots and Fried Sage Leaves over the top.

Step 4

Melt the butter in a large saute pan over medium heat. Add the shallots and sugar and slowly cook, stirring occasionally, until golden brown and caramelized, about 40 minutes; season with salt and pepper.

Step 5

Heat the oil in a small saucepan over medium heat until it begins to simmer. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon to a plate lined with paper towels and season with salt.

Step 6

Cover and refrigerate the flavored oil to save for sauteing fish, chicken or pork chops.

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Eleven-Layer Potato Gratin