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

 

2 T. unsalted butter

4 medium Idaho potatoes

2 C. heavy cream

Kosher salt and freshly ground black pepper

Fresh thyme, to finish

White truffle oil, to finish

6 T. unsalted butter, cut into pieces

9 shallots, thinly sliced

Pinch of sugar

1 tsp. fresh thyme leaves

Kosher salt and freshly ground black pepper

 

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 T. 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.