Bobby Flay’s Sweet Potato Gratin makes a delicious Thanksgiving side dish
He “throws down” on his television shows including The Next Food Network Star, Throwdown! with Bobby Flay, and his upcoming new Food Network program, Bobby’s Dinner Battle, but Bobby Flay, an award-winning chef and restaurateur, also knows how to throw a great holiday celebration. Here, Flay shares a seat at his Amagansett table for his favorite Thanksgiving dishes to serve family and friends in the Hamptons.
What is your original connection to the East End?
My dad’s best friend owned J.G. Melon, and he had a [restaurant] in Bridgehampton when I was a teenager, so my father used to take me to his house.
You and your wife, Stephanie March, live in Amagansett; what are some of your favorite local places?
Jack’s Stir Brew is a definite go-to and The Living Room Restaurant at c/o The Maidstone. Also, the secret weapon for food in Amagansett is the IGA.
What are your must-haves when you’re out East for a fall weekend?
Kentucky bourbon, pomegranates, and some type of slow-roasting meat.
How would you spend a typical day?
Sparking up a fire in my fireplace, taking a walk into town, and then cooking a very long, long lunch with my wife.
What’s your fondest Hamptons memory?
Cooking for my daughter, Sophie, and her friends five meals a day for a week straight.
Who's your dream dinner guest?
President Barack Obama.
Any new projects in the works?
I have a new show [coming up] on Food Network called Bobby's Dinner Battle.
What legacy do you want to leave behind?
That I had an impact on the way people cook and eat in America
Bobby Flay's Favorite Thanksgiving Recipes:
Sweet Potato Gratin SERVES 4-6
2 cups heavy cream
1 tbsp. chipotle pepper purée
4 large sweet potatoes, peeled and thinly sliced (1⁄8-inch thick) on a mandoline
Preheat oven to 375 degrees. Whisk together cream and chipotle purée until smooth. In a 10- by 10- by 2-inch casserole dish, arrange the potatoes in an even layer, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 8-10 layers. Press down on the layers to totally submerge in the cream mixture. Cover and bake for 30 minutes, remove cover, and continue baking for 30-45 minutes or until the cream has been absorbed, the potatoes are cooked through, and the top is browned.
Cranberry, Fig & Pinot Noir Chutney YIELDS 4 CUPS
1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar or more to taste
3 strips fresh orange peel
2-inch piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
1/4 tsp. kosher salt
At least 30 minutes before making the chutney, bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft. Drain, and reserve the soaking liquid. Combine the sugar, 1 1/2 cups of water, the reserved soaking liquid, the orange peel, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and soaked figs and cook for 5 minutes longer. Remove the orange peel and discard and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.