Ina teams up with Bobby Flay to make his creamy potato gratin for Thanksgiving!

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Eleven-Layer Potato Gratin
Level: Intermediate
Total: 2 hr 25 min
Active: 30 min
Yield: 8 servings


4 medium Idaho potatoes, peeled and thinly sliced (1/8-inch-thick) on a mandoline, 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

Caramelized Shallots:
6 tablespoons unsalted butter, cut into pieces
9 large shallots, sliced into 1/4-inch-thick slices
Pinch of sugar
Kosher salt and freshly ground black pepper

Fried Sage Leaves:
1 cup canola oil
10 fresh sage leaves
Kosher salt


Special equipment: a mandoline

Preheat the oven to 375 degrees F.

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.

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.

Caramelized Shallots:
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.

Fried Sage Leaves:
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.

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

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