Sandra This Bobby Flay Scalloped Potatoes Recipe is a rich and indulgent recipe, which uses nothing more than pure heavy cream and thinly sliced potatoes. It’s the perfect holiday side dish, ready in about 1 hour and 15 minutes.
Bobby Flay Scalloped Potatoes Recipe Ingredients
- 2 1/2 cups heavy cream
- 3 Idaho or other large, waxy potatoes, peeled and sliced thin
- Salt and freshly ground pepper
How To Make Bobby Flay Scalloped Potatoes Recipe
- Prep the oven: Preheat your oven to 350 degrees F (175°C). Have an 8 by 8-inch baking dish ready (no need to grease it heavily, as the cream provides plenty of fat).
- Create the first layer: Arrange one-quarter of the peeled and sliced potatoes in the bottom of the baking dish. Season generously with salt and freshly ground pepper. Pour one-quarter of the heavy cream evenly over the potatoes.
- Build the layers: Repeat this process—layering potatoes, seasoning with salt and pepper, and pouring cream—three more times to create 4 distinct layers. Ensure the top layer is covered in cream.
- Bake the dish: Place the dish in the preheated oven. Bake for 50 minutes to 1 hour. The dish is done when the potatoes are tender (pierce easily with a knife), the cream has been absorbed and thickened, and the top is golden brown and bubbling.
- Rest and serve: Remove the potatoes from the oven. Crucial: Allow the dish to rest for at least 10 minutes before serving. This allows the cream sauce to set and thicken further so it doesn’t run all over the plate.
Recipe Tips
- The Mandoline is your friend: For the best texture, the potatoes need to be sliced very thinly (about 1/8 inch) and uniformly. Using a mandoline slicer ensures every slice cooks at the same rate.
- Why Heavy Cream: Do not substitute milk or half-and-half in this specific recipe. This recipe relies on the reduction of heavy cream to create the sauce. Lower fat dairy will curdle at high heat or result in a watery dish because there is no flour roux to thicken it.
- Season every layer: Potatoes absorb a lot of salt. If you only season the top, the bottom layers will be bland. Make sure to season every single layer as you build the dish.
- Potato Choice: The recipe suggests Idaho (which are usually starchy Russets) or waxy potatoes. Starchy potatoes will break down more and thicken the cream, while waxy potatoes (like Yukon Gold) will hold their shape better. Both work, but waxy potatoes offer a smoother texture.
What To Serve With Bobby Flay Scalloped Potatoes
This is a classic steakhouse-style side that pairs with rich meats.
- Grilled Ribeye or Filet Mignon
- Roast Leg of Lamb
- Glazed Holiday Ham
- Roasted Asparagus or Brussels Sprouts
How To Store Bobby Flay Scalloped Potatoes Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken significantly when cold.
- Reheat: Reheat in the oven at 350°F, covered with foil, for 15-20 minutes until hot. You can also microwave individual portions.
- Freeze: While possible, freezing cream-based potato dishes can result in a separated, grainy texture upon thawing. It is best eaten fresh.
Bobby Flay Scalloped Potatoes Recipe Nutrition Facts
- Calories: 450
- Total Fat: 35g
- Saturated Fat: 22g
- Cholesterol: 110mg
- Sodium: 300mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugar: 2g
- Protein: 5g
Nutrition information is estimated per serving.
FAQs
Can I add cheese?
Technically, “scalloped” potatoes do not contain cheese (potatoes with cheese are Au Gratin), but yes! Gruyère, Cheddar, or Parmesan added between the layers makes this delicious.
Why are my potatoes still hard?
If the potatoes are undercooked after an hour, it’s likely because the slices were too thick. Cover the dish with foil to trap steam and bake for another 15-20 minutes.
Should I rinse the potatoes?
No. For this recipe, you want the natural potato starch to help thicken the heavy cream into a sauce. Peel, slice, and layer directly.
Try More Recipes:
- Bobby Flay Crispy Parmesan Potatoes Recipe
- Bobby Flay Mashed Potatoes Recipe
- Bobby Flay Lemon Potatoes Recipe
Bobby Flay Scalloped Potatoes Recipe
Description
This Bobby Flay Scalloped Potatoes Recipe is a 3-ingredient masterclass in simplicity, using pure heavy cream reduction to create a velvety, golden potato bake.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Layer 1/4 of potatoes in an 8×8 dish.
- Season with salt and pepper; pour 1/4 of cream over potatoes.
- Repeat layering process 3 more times.
- Bake for 50-60 minutes until golden and tender.
- Let rest for 10 minutes to set the sauce before serving.
Notes
- Simplicity: This recipe does not use a roux (flour/butter) or onions; it relies entirely on the cream reducing.
- Browning: If the top browns too fast before the potatoes are soft, tent loosely with foil.
- Resting: Do not skip the resting step, or the sauce will be too liquid when served.
Bobby Flay Scalloped Potatoes Recipe
