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11 Layer Potato Gratin Recipe

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bobby flay 11 layer potato gratin
bobby flay 11 layer potato gratin from recipepes.com

Description

This 11-layer potato gratin recipe is a perfect dish to serve on special occasions or family gatherings. It is a comforting and hearty side dish that will satisfy everyone's craving for something warm, cheesy, and creamy. The dish is made with thinly sliced potatoes, layered with cheese and cream, and baked to perfection. It is a must-try recipe for all potato lovers out there!

Prep Time

The prep time for this dish is approximately 30 minutes.

Cook Time

The cook time for this dish is approximately 1 hour and 15 minutes.

Ingredients

  • 4 lbs. russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 2 cups grated Gruyere cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated Cheddar cheese
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 tablespoons unsalted butter, cut into small pieces

Equipment

  • Large baking dish
  • Mixing bowl
  • Sharp knife or mandoline slicer
  • Cooking spray or butter for greasing the baking dish

Method

  1. Preheat the oven to 375°F.
  2. Grease a large baking dish with cooking spray or butter.
  3. In a mixing bowl, combine the heavy cream, garlic, thyme, rosemary, parsley, salt, pepper, and nutmeg. Mix well.
  4. Arrange a layer of sliced potatoes in the bottom of the baking dish, overlapping slightly.
  5. Pour a small amount of the cream mixture over the potatoes, spreading it evenly.
  6. Sprinkle a layer of Gruyere cheese over the cream mixture.
  7. Add another layer of potatoes, cream mixture, and Gruyere cheese. Repeat until all the potatoes and cream mixture have been used, ending with a layer of Gruyere cheese on top.
  8. Sprinkle the Parmesan and Cheddar cheese over the top of the Gruyere cheese.
  9. Dot the top with pieces of butter.
  10. Cover the baking dish with foil and bake for 45 minutes.
  11. Remove the foil and bake for an additional 30 minutes, or until the cheese is golden brown and bubbly.
  12. Remove from the oven and let cool for a few minutes before serving.

Notes

  • You can use a mandoline slicer to slice the potatoes thinly and evenly.
  • If you don't have Gruyere cheese, you can substitute it with another type of cheese, such as Swiss or Emmental.
  • You can add more or less garlic, herbs, and spices according to your taste.
  • If the top of the gratin is browning too quickly, cover it with foil again.

Nutrition Info

  • Serving size: 1/8th of the gratin
  • Calories: 461
  • Total fat: 34g
  • Saturated fat: 21g
  • Cholesterol: 119mg
  • Sodium: 756mg
  • Total carbohydrates: 26g
  • Dietary fiber: 3g
  • Sugars: 2g
  • Protein: 15g

Recipe Tips

  • Make sure to slice the potatoes thinly and evenly for even cooking.
  • Let the gratin cool for a few minutes before serving to allow it to set and become easier to serve.
  • You can prepare the gratin in advance and refrigerate it until ready to bake. Just increase the baking time by 10-15 minutes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with roasted meats, poultry, and vegetables.

Enjoy!


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