Potato gratin gets a decadent upgrade with thinly sliced potatoes layered with cream and topped with sweet, savory caramelized shallots and a drizzle of truffle oil. Don’t let the “12-layer” title fool you—it could easily be closer to 20! Perfect as a side dish for a special dinner or a stand-alone comfort food moment, this recipe from Bobby Flay’s new book, Chapter One, is sure to impress.

Get the recipe for Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil:

Bobby Flay’s 12-Layer Potato with Caramelized Shallots and Truffle Oil

Author: Misfits Market
Yield: 4-6 1x

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Ingredients

Scale

For the Potato Gratin:

2 tablespoons unsalted butter
4 medium Idaho potatoes
2 cups heavy cream
Kosher salt and freshly ground black pepper
Fresh thyme, to finish
White truffle oil, to finish

For the Caramelized Shallots:

6 tablespoons unsalted butter, cut into pieces
9 shallots, thinly sliced
Pinch of sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 375° F and butter a 10” x 10” x 2” casserole.
For the gratin: Peel the potatoes, then carefully slice into ⅛-inch-thick rounds. Arrange some of the potatoes in an even layer in the casserole, overlapping their edges. Drizzle with 2 tablespoons of the cream and season with salt and pepper. Repeat this process with the remaining potatoes, cream, salt and pepper to form 12 layers, or until all the potatoes are used. Press down on the potatoes to completely submerge them in the cream.
Cover and bake the potatoes for 30 minutes, then remove the cover and continue to bake until the cream has been absorbed, the potatoes are cooked through, and the top is golden brown, about 30-45 minutes longer.
For the caramelized shallots: In a large sauté pan, melt the butter over medium heat. Add the shallots, a pinch of sugar, thyme leaves, season with salt and pepper, and cook, stirring occasionally until golden brown and caramelized, about 15 minutes.
To serve: Top the hot potato gratin with an even layer of the caramelized shallots, scatter some additional thyme leaves and lightly drizzle with truffle oil.

Tips for success:

Slice Carefully: Use a mandoline slicer for even, thin potato slices that cook evenly.
Don’t Skimp on Cream: The cream not only binds the potatoes but also adds richness to every bite.
Make It Ahead: The gratin can be assembled a few hours in advance and baked just before serving.

This gratin is the ultimate combination of simplicity and sophistication, perfect for any occasion where you want to impress without overcomplicating things. Enjoy!