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Photo:Eating Well/Getty Images
Eating Well/Getty Images
Potatoes areside dishheroes. Thanks to their versatility, they can be cut and cooked in an epic number of ways, making them the perfect sidekick to almost any main dish. One of the most delicious uses ispotatoes au gratin, a creamy-cheesy layered side that’s basically comfort in a casserole dish.
Flay shared his gratin recipe on a recent Instagram post with Misfits Market. It’s one of many recipes in his newest cookbook,Chapter One,which came out October 2024. The recipe only requires seven ingredients: butter, russet potatoes, heavy whipping cream, fresh thyme, truffle oil, shallots and sugar—plus salt and pepper, which is probably already in your spice cabinet.
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Flay begins the recipe with peeling and thinly slicing potatoes on a mandoline. The paper-thin slices are key to the dish, he says, because they “melt” into the other ingredients as they bake, creating the dish’s ultra-rich and creamy texture.
Flay presses the potato mixture down so that the potatoes are fully submerged before covering with foil and baking for 30 minutes at 375 degrees Fahrenheit. After the initial bake, he takes the foil off and bakes until the top is golden brown, which takes about 30 to 45 minutes.
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While that’s baking, he makes a quick batch of caramelizedshallots. In a saute pan, he melts butter and then adds the shallots along with some salt, pepper, sugar and dried thyme. Those cook until golden and softened, about 15 minutes. When everything’s ready, he tops the potatoes with the caramelized shallots and adds an optional drizzle of truffle oil over everything.
If you want to simplify things a little, you could leave the sugar out when caramelizing the shallots—as long as you cook them over a low, slow heat, they should still develop a lovely flavor.
If you make it, consider pairing it with fresher, vibrant veggie side dishes like somebuttery roasted carrots, crisp and herbaceouscharred cabbageor quick and zestysteamed asparagus. Just be aware—no matter what you serve it up with, this potato dish is bound to steal the show.
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