Best 3 Eleven Layer Potato Gratin Recipes

Eleven layer potato gratin is a delectable dish that blends layers of thinly sliced potatoes with various ingredients to create a culinary masterpiece. Its origins can be traced back to the Savoy region of France, where it is known as "pommes de terre gratin dauphinois". This dish typically consists of potatoes, cream, cheese, and other seasonings, arranged in alternating layers and baked until golden brown. With its creamy texture, cheesy flavor, and crispy top, eleven layer potato gratin is a delightful and comforting dish that can be enjoyed as a main course or a side dish. Whether you are a seasoned cook or a novice in the kitchen, this article will guide you through the steps of preparing this classic French dish, providing you with tips and tricks to achieve the perfect eleven layer potato gratin.

Let's cook with our recipes!

POTATO GRATIN

Potato Gratin image

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

Steps:

Preheat the oven to 400 degrees F.
Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

THE PERFECT POTATO GRATIN

The perfect potato gratin image

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin

Provided by Jamie Oliver

Categories Sides Vegetables Christmas Father's day French Potato

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic, peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes, peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese, freshly grated
olive oil
6 rashers higher-welfare streaky bacon, chopped
1 handful vac-packed chestnuts, peeled and crumbled

Steps:

I love roast potatoes and you'll always find them on my Christmas table. But, if you've got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

Nutrition Facts : Calories 509 calories, Fat 26.6 g fat, SaturatedFat 14.9 g saturated fat, Protein 11.2 g protein, Carbohydrate 59.7 g carbohydrate, Sugar 4.4 g sugar, Sodium 0.9 g salt, Fiber 4.5 g fibre

ELEVEN-LAYER POTATO GRATIN

Eleven-Layer Potato Gratin image

Provided by Bobby Flay

Categories side-dish

Time 2h25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

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
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
1 cup canola oil
10 fresh sage leaves
Kosher salt

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.

Tips:

Select the right potatoes: Use starchy potatoes like Russet or Yukon Gold for a creamy and smooth gratin.
Slice the potatoes thinly and evenly: This ensures even cooking and a delicate texture.
Layer the potatoes and other ingredients in a baking dish: Start with a layer of potatoes, then add a layer of cheese, onions, and seasonings. Repeat until all ingredients are used up.
Use a combination of cheeses: Using different types of cheeses, such as cheddar, Parmesan, and Gruyère, adds depth of flavor to the gratin.
Season each layer: Sprinkle salt, pepper, and other herbs and spices between each layer of potatoes and cheese to enhance the flavor.
Pour cream or milk over the top: This helps to create a rich and creamy sauce.
Bake the gratin in a preheated oven: The ideal temperature is around 375°F (190°C) for about 45-60 minutes, or until the potatoes are tender and the top is golden brown.

Conclusion:

Eleven-layer potato gratin is a classic French dish that combines the comforting flavors of potatoes, cheese, onions, and cream. With its creamy texture, cheesy goodness, and elegant presentation, this dish is perfect for special occasions or as a comforting side dish for everyday meals. By following the tips and techniques outlined in this blog, you can create a delicious and impressive eleven-layer potato gratin that will surely be a hit with your family and friends. So why not gather your ingredients and give this recipe a try? Experience the delightful flavors and textures of this timeless dish and indulge in a culinary journey that will leave you craving for more.