Ina teams up with Bobby Flay to make his creamy potato gratin for Thanksgiving! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3elMP8q The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Eleven-Layer Potato Gratin RECIPE COURTESY OF BOBBY FLAY Level: Intermediate Total: 2 hr 25 min Active: 30 min Yield: 8 servings 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 Caramelized Shallots: 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 Fried Sage Leaves: 1 cup canola oil 10 fresh sage leaves Kosher salt Directions Special equipment: a mandoline 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. Caramelized Shallots: 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. Fried Sage Leaves: 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. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ElevenLayerPotatoGratin Bobby Flay & Ina Make 11 Layer Potato Gratin | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/2uw5Ni-nIMY
