- I make Bobby Flay’s 11-layer potato gratin every year as my Thanksgiving side.
- The only real prep work is slicing, washing, and drying the potatoes.
- I fry my toppings while the gratin bakes, and everything is done in about an hour.
Thanksgiving is my favorite time of year. As a newlywed, I scrambled for recipes to contribute to my family’s Thanksgiving dinner. I was delegated to a side dish, which led me down an endless rabbit hole of variations and recipes.
I needed something quick and easy, but I wanted something people would remember and talk about for years to come.
Eventually, my husband and I came across Bobby Flay’s 11-layer potato gratin. The results were outstanding. Every single member of my family asked me for my recipe and went back for seconds or thirds.
It’s become my signature Thanksgiving dish, and I make it every year.
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