Twelve-Layer Potato with Caramelized Shallots and White Truffle Oil

Name: Twelve-Layer Potato with Caramelized Shallots and White Truffle Oil
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 6 tablespoons (¾ stick) unsalted butter, cut into pieces; 9 large shallots, sliced ¼ inch thick; Pinch of sugar; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 4 medium Idaho potatoes; 2 cups heavy cream; Kosher salt and freshly ground black pepper; White truffle oil, to finish

Simple potato casserole

Category: Sides
Cuisine: American
Serves: 4
Time: 45 minutes
From: Bobby Flay

potatoesshallots

Adapted from Bobby Flay: Chapter One

The number twelve in this recipe title is just an estimate. It might be closer to twenty! Thin slices of potatoes are fused together with cream that thickens in between each layer. The sweet and savory shallots are the best surprise to complement the gratin of potatoes.

Ingredients

Caramelized Shallots

6 tablespoons (¾ stick) unsalted butter, cut into pieces
9 large shallots, sliced ¼ inch thick
Pinch of sugar
Kosher salt and freshly ground black pepper

Potato Gratin

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

Instructions

Make the caramelized shallots: In a large sauté pan, melt the butter over medium heat. Add the shallots and sugar, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, abou 20 minutes.
Meanwhile, make the potato gratin: Set an oven rack in the middle position and preheat the oven to 375°F.
Butter a 10 by 10 by 2-inch casserole. Peel the potatoes, then slice into ⅛-inch-thick rounds. Arrange some of the potatoes in an even layer in the casserole, overlapping their edges. Drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream, salt, and pepper to form 12 layers, or until all the sliced potatoes are used.
Press down on the potatoes to totally submerge them in the cream.
Cover and bake the potatoes for 30 minutes, then remove the cover and bake until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes longer.
Top the potatoes evenly with the caramelized shallots and drizzle with truffle oil, then serve.

Notes

if you have one, use a madoline to slice the potatoes so that they are evenly sliced
I like to heat the cream in a large saucepan and add the potato slices to make sure they all get a little coating of cream. Then add them to the baking dish. You probably need to do this in batches