ELEVEN-LAYER POTATO GRATIN
Steps:
- 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.
- 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.
- 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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Bishant Dahal
[email protected]This recipe is definitely going on my to-cook list!
Maphehello Emma
[email protected]I'm not a big fan of potato gratin, but this recipe might change my mind.
Anthony Barrett
[email protected]This looks delicious! I'm going to make it for my next dinner party.
Feras Haddad
[email protected]I'm not sure about this recipe. It seems like a lot of work.
Angela Bryant
[email protected]This gratin looks amazing! I can't wait to try it.
Azila Ransford
[email protected]This recipe was a disaster! The potatoes were undercooked and the cheese was burnt. I would not recommend this recipe.
Rehana Latif
[email protected]This gratin was a little too rich for my taste, but it was still good. I think I would use less cheese next time.
Ezat Khan
[email protected]This was my first time making potato gratin and it turned out great! The cheese was perfectly melted and bubbly and the potatoes were creamy and tender.
Sabina Rajbhandari
[email protected]I've made this gratin several times now and it always turns out perfectly. The instructions are easy to follow and the results are always delicious.
Kabo Seleka
[email protected]This potato gratin was a hit with my family! I loved the crispy cheese crust and the creamy potato layers. It was easy to make and a great way to use up leftover potatoes.