My Straightforward Potato Casserole Is the Star at Thanksgiving, The way to Make It
- I make Bobby Flay’s 11-layer potato gratin yearly as my Thanksgiving facet.
- The one actual prep work is slicing, washing, and drying the potatoes.
- I fry my toppings whereas the gratin bakes, and every part is completed in about an hour.
Thanksgiving is my favourite time of yr — altering seasons, time with household, and, in fact, the meals.
As a newlywed, I scrambled for recipes to contribute to my household’s Thanksgiving dinner. I used to be delegated to a facet dish, which led me down an limitless rabbit gap of variations and recipes.
I wanted one thing fast and straightforward, however I wished one thing individuals would bear in mind and discuss for years to come back.
Finally, my husband and I got here throughout Bobby Flay’s 11-layer potato gratin. The outcomes have been excellent. Each single member of my household requested me for my recipe and went again for seconds or thirds.
It is develop into my signature Thanksgiving dish, and I make it yearly.
Essentially the most time-consuming half is getting ready the potatoes.
The recipe requires 4 medium Idaho potatoes, that are tasty and straightforward to search out, however I truly choose russets.
Just about the entire prep work is simply slicing the potatoes. Though Flay peels his spuds, I choose skin-on for a country style and really feel. But it surely’s in all probability price the additional effort and time if you happen to choose a smoother consistency.
The slicing can completely be achieved with a pointy knife, however a easy kitchen mandoline makes this immensely simpler and sooner.
My dish by no means truly has 11 layers, but it surely’s nonetheless scrumptious each time.
I like to make use of a sturdy casserole dish to start layering the potatoes. As soon as the primary layer is completed, I drizzle a number of tablespoons of cream over the potatoes, end with salt and pepper, and transfer on to the following layer.
This creates the “11 layers,” but it surely’s extra of a determine of speech than an precise quantity. I simply proceed with as many layers of potatoes as I can with out overloading my casserole dish.
When the dish is full, I cowl it with foil and pop the entire thing within the oven at 375 levels Fahrenheit for about half-hour — which supplies me simply sufficient time to shine off the remainder of the recipe.
The ultimate step is prepping the fried sage.
After ending off the shallots, I examine on the gratin and pop it again within the oven for an extra half-hour.
This time whereas it is cooking, I concentrate on frying sage leaves in some oil till they’re crispy.
When the casserole comes out, I sprinkle my scrumptious caramelized shallots on prime in an excellent layer and crumble the fried sage over every part.
Flay recommends putting complete sage leaves on prime, however my household discovered that overwhelming. Over time, I’ve found that crumbling the sage offers simply sufficient texture and taste to stability every chew.
