FRENCHY COOKS: DAUPHINOISE POTATOES (100 LAYERS)
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- Опубликовано: 23 фев 2022
- Welcome back my Franchizz!
Ok, so we all love a good potato dish. But, this one is and I'm telling you right now prob a top 3.
Layers and layers of potatoes, a delicious reduced cream infused with garlic and herbs, a hint of nutmeg and melting cheese.
Cooked in the oven on low for 4 hours, then pressed overnight. (You can although eat it after it's cooked.)
Finally crisped up with more butter.
Should I continue? Oh you've already stopped reading and already gathering the ingredients..
Well I don't blame you, let's get cooking, shall we?!
Bon Appétit!
If you enjoyed this recipe, please like, comment and share and I'll catch you the flip side.
FULL RECIPE: joinfoody.com/recipe/1307
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EQUIPMENT USED:
Bowls: amzn.to/37u2IaB
Rubber spatula: amzn.to/2N9PdpL
Pot: amzn.to/2OjEo56
Tiny whisk: amzn.to/2NhlDP8
Wooden board: amzn.to/3exVoyZ
Non stick: amzn.to/3vmyeS2
Microplane: amzn.to/2NeddIj
Peugeot peppermill: amzn.to/38vWJ5C
Plateware: www.masonepicure.com
Resting rack: amzn.to/3eTBoXZ
Peeler: amzn.to/2QnHEwZ
Measuring cups: amzn.to/3eTousR
Japanese mandoline: amzn.to/2PD21pe
Bench scraper: amzn.to/39mD9JI
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Box grater: amzn.to/3yasA7l
Pastry ruler: amzn.to/3IaH2Rb
Shallow 1/3 pan: amzn.to/3sdQX2I
FILMING:
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#potato #Dauphinoise #frenchycooks #chefromainavril
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Хобби
I like your format very much. You show some dinner party-appropriate techniques and manage to do this in about 5 minutes. That is great Chef, I wish you well with your channel
Thanks a lot Robin! Glad you enjoyed it, long form videos will resume early 2024 :)
Chef Romain, thank you for sharing your many recipes. After two days and barely a handful of ingredients we ate like Kings. Not only was the Dophinoise a pleasure to the eye, but also a splendid treat to the mouth. Magnificent food!
This is the kind of comment that make me half and why I keep posting videos! So thank you
Utterly fantastic. The best Dauphinoise on RUclips. By a long way. Thanks for the video and loved the presentation.
The kind of comments that keep me going! Thank you so much for the kind words
Finalmente una recta echa bien!!! Esta genial 👌
Gracias Erika
I love this 'infusing' of the cream with subtle flavor AND the nutmeg!!! Oh YESSSSS!!! Makes a world of difference. What a great idea! I find the just cream 'only' approach just way to bland for my taste. I mean your going through all the trouble to make a pretty package it should hold a wonderful explosion of flavor as well. I will be serving this alongside Coq au Vin and I feel like the flavors added to the cream infusion for the potatoes will pair well with the flavors in the Chicken dish. Thanks so much for this recipe and technique! Merry Christmas!❤
Most def, I always infused cream or milk for savoury preparations like quiche or béchamel
Nicely done chef. Im stealing this recipe. Subbed. Much love ✌️
My recipes are yours to try 🙏🏻
Wow! Looks absolutely delicious and inviting these side potatoes. The taste must be heavenly
You’re absolutely right! It is decadent af :)
That looks so, so good!❤
Thank you so so much :)
Very good instructions and spot-on technique. Bravo, chef! Looks delicious!
Thank you David! Always happy to share
Thank you for this video. Making it now following your directions
Awesome! Let me know how it goes
Can’t wait to try this! Nice one
Thank you! Hope you’ll enjoy it
Outstanding!!!! I found you on Instagram and had to follow you on RUclips. Great dishes!
Thank you so much :)
I’m going to run to the supermarket right now to get all of the ingredients and surprise my family with it. They love potato variations (Boston 🇺🇸)
Love that! Let me know how it goes
This is a very good looking potato side dish!!
So yummy
Im going to try making these over the weekend for dinner guests. Served withtenderloin of beef and haricots!
Oooo that’s a lovely combo
I can't wait to make this!
Let me know how it goes
Chef, I just discovered your Channel.
Liked, Subscribed, and that Bell has been RUNG !
Dauphinoise Potatoes ! Best I've ever seen. I've done these a 'few' times like I'd mentioned. This (your ) technique is Tops !
Managed to just finish these earlier today, they're in the fridge now...
Awesome, and a huge Thank You !
That’s so kind of you! I really appreciate it! I am coming back with lots of new videos in 2024! Please do let me know how they turn out!
Hey another cooking enthousiastic here,
Do you mind to explain why you think it's the best technique?
@@John-cant-ce-me-nah the best technique I don’t know but for restaurant it’s the the most ideal as we can portion and it stays nicely versus the original which is very loose. To each their own I will say :)
@@John-cant-ce-me-nah it’s also easy to portion and store
Recently I made potato pave with duck fat, and that was extremely delicious. I'm definitely going to try out your dauphinoise too!
Oh I bet it was incredible
Looks amazing chef!
Thank you so much! Really appreciate it
@@CHEFROMAINAVRIL i too have been wanting to start a chanel but just haven't done it yet. Still learning. Your looks great, Im sure your have great support. Best of wishes to you my follow Chef
God Bless
Awesome❤ fancy Side of potatoes
You know it
I used to work in a restaurant where we made those style potatoes. A little bit of work, but not that hard and well worth it for the result.
Absolutely, super easy just require patience but indeed well worth it.
Damn it! Was looking for a quick recipe and now i have to take time off work😂. But all jokes aside, i'm gonna try it for sure!👍
Ahha! Yes indeed lol, but it’s worth it
WOW WOW WOW! Looks so damn good and who doesn’t dream about potatoes? Haha
Some really sad people
@@CHEFROMAINAVRIL hahaha
I’m not sure what’s more handsome about this video, the chef or the dauphinois
Ahah much appreciated 🙏🏻
Thank you
👍💕🇨🇦
🙏🏻🙏🏻🙏🏻
Hm. 1000 layers in your commentary vs 100 layers in the description. So, which is it? I want to know just how deep of a casserole dish I will need. 😂
Great video. Thank you for putting this out!
Ahah this is the best comment ever! 100 layers but 1000 of happiness lpl
Awesome 😍👌🏻👌🏻
Thank you
Dear god, they look delicious 🤤🤤🤤🤤
You already know
Great dish, hit the button, any suggestions on Mandalins?
Japanese mandolin for sureeeee
Beautiful
Thank you Beth
Every once in awhile I see a dish that requires far more work than I want to do (I'm 80 years old and cooking is tough.) BUT. I'll invest the time to cook this. Well done, M. Avril. Liked, commented, and subscribed. Ha!
Thank you so much James! Here to deliver, glad you like it
I've never pressed mine before. Will be trying today. Thanks!
Let me know how it goes
peasant foods looking good
The best kind of food :) 🙏🏻
Thanks for the recipe and the video! I tried it out over the weekend and found when frying the slices on day 2 that they were starting to break apart a bit, making them look a bit messy. Any way to fix this? (I only started pressing once the dish had cooled down so maybe i needed to press earlier?)
Thank you Matthew, yes absolutely you have to press it right away to make sure all the layers stick together. :)
Let me know how it goes
looks amazing! do you let the potatoes rest to room temperature before putting them in the fridge overnight? or press and put in fridge right away? ty!
Thank you so much! Just a bit but def press when still hot so it doesn’t set fully :) let me
Know how they turn out
If you want to find a good translation for the name “Dauphinoise,” the recipe comes from the mountainous region near Switzerland, known for its rich food, “Alpine gratin” would make sense. Mind you. if you ask for it in France, people will likely think of the just first step, and likely with thicker slices than this. The result is usually much sloppier. If you are that version, either explain it’s cut in squares, pan-fried and oven-baked a second time-or say the fancy restaurant version. People might not have tried this version, but they know the usual recipe isn’t for fancy restaurants.
For context, “Dauphin” used to be the nickname of the heir to the Crown because he was Count of Vienne - a city in the region that would later call itself Dauphiné. This is similar to how, in the UK, it’s the Prince of Wales.
The Prince is probably unrelated to the recipe. The first documented recipe comes from the French Revolution when local delegates showed the recipes to Parisians. Princes rarely visited that part of the country, so there’s little chance he would have found it there and brought it to fame. In addition, Royal cooks tend to note their recipes down, so it would have been documented earlier.
🫠
I’m making these for Christmas dinner. Can you give some other baking pan options? Would a 9 x 13 with a 2” depth work?
Yes you can really use whichever dish you please tbh. Then cut it to size. And if not deep enough you can add 2 instead of one but 2 inches isn’t bad
Thank you! do have a loaf pan that I think could work but probably would be too deep and narrow💁🏻
@@summermcgregor2064 narrow isn’t ideal but you don’t have to fill it up all the way
Can you freezer it between after 1st step?? An do de 2nd step whenever you want?
You can but just be weary of the water coming out when thawing. So pat dry them first :)
Question... when you had them on their side in the skillet to crisp them up, do you ever have a problem with the cheese oozing out of the bottom of them?
Not really it works well. And you can omit the cheese, classically it’s without it 😊
my new subscription :)
Thank you and welcome aboard
Last time I used a mandoline without a guard I lost about an eighth of an inch of my middle finger. Looks incredibly tasty!
Ahah yes gotta watch out for the fingies
The most dangerous tool in the kitchen.
You need to practice kitchen safety and be mindful when using a Mandoline
Perfect I will do it
Let me know for they turn :)
Does anyone know does it have to cool down before i press and put in the fridge . That would be helpfull. Thanx to anyone thats answers..👍🏻
Ideally no, so it doesn’t set before you press it. Now don’t put too too much weight either
Thank you very much
@@blondinni43 most welcome
This is great, I’ll even forgive the use of cheese in dauphinoise
Aah thank you! Yes this is my personal touch :) 🙌🏻🙏🏻
Can you freeze this? And at what point please?
Yes absolutely on day 2, cut them off, freeze them individually then either wrap them or vacuum seal them until ready to be consume then when thawed process to fry off :)
I had the worst potatoes in Paris the cook didn’t clean his grill and the potatoes tasted like last night sour grease but I don’t complain they also served an “ Oscar Mayer” boiled hot dog over a pile of sauerkraut the I must say the kraut was the best I’ve had the hot dog I put in my pocket to give to moose at home he loved it
Sounds like a tourist trap, too many in Paris. Wouldn’t say Paris is the best France has to offer imo
What kind of cheese did you layer it with?
Comté and gruyère
Thank you! Making a small batch for tomorrow so I can get it right and make it for Christmas!! Thanks again!!
@@lawrencemelorojr7929 lovely hope they turn out
What kind of cheese did you layer with?
Conté
Should change the recipe to say not to add the nutmeg, salt and pepper to the cream. Or are you meant to add to cream and layers. Either way I added to the cream only. Also what is a 1/3 pan. And can we get a weight for the potatoes. Large is pretty ambiguous. But anyway thanks for the recipe.
You can add it to both as long as you’re in control of your seasoning. It’s about 12x6”.
@@CHEFROMAINAVRIL yeah just saying that the recipe says to add all ingredients except potatoes and cheese. I probably should have rewatched the video but yeah you could definitely write the recipe a bit clearer. Sorry if I sound like a winger lol
The recipe named : "gratin dauphinois". "Gratin" is the crunch on top. Bon appétit
Oui le gratinée
How much ingredients? Where do it get the the recipe???
It’s on my website
@@CHEFROMAINAVRIL I got the recipe now. Thank you. I'm looking forward to making it this weekend.
@@johnnyguinn7641 love It! Looking forward to hear what you think :)
A great video for a modern method of a classic dish.
A like and sub from me.
Thank you Frank! Welcome to the channel, lots of recipes coming this year!
Quicker? Take the Parchment Paper and crumble it to a ball... no cutting needed....
To each their own :)
Actually pomme means Apple....but it grabbed my attention and imagination (click bait?)😂 and now I'm going to try make a thinly sliced apple bake..... with honey and berry juice . Nuts and cream
Pomme de terre. We call many dishes pomme something for potatoes
Chef is right. Pommes dauphines, pommes à la suédoise, pommes noisettes.. Are all pommes de terres (potatoes) recipes :') the slang is "patates", close enough to potatoes I guess. But pommes is also apple as in compote de pommes. My biggest pet peeve is all youtube calling "tian de légumes"... "Ratatouille" since that stupid movie. 😑 "rata" means something close to ragù, simmered, it's literally in the name. Usually a brownish purée with summer vegetables, quite liquid, no shape except the little that's left in vegetable cooked in their own juice STOVE TOP. The dish in the movie and all over social media is not even a fancily plated ratatouille... It's a ******* tian de légumes ! Tian (name of the traditional oven tray you cooked it in back in the day in southern france) de legumes (content : vegetables) is done in the OVEN with slices of vegetables, ROASTED. Both southern and summer-ish but NOT THE SAME DISH. Why ? Oh why ? Whyyyyyy 😂😂😂 Each time I hear the ugly song I have dark thoughts. Sorry nice recipe btw trying next week.
food excellent but you really must do something about the audio optimisation. Your speech is on very low then the music comes on full whack and the whole video we have to keep turning the sound up to hear to talk then turning the sound down when the music comes on.
This is really old but yes I get your point. I was starting video editing
Fantastic and elegant side dish
Thank you, I’m having guests over and WILL do it
Love to “seduce “ my friends trough the stomach
Thank you again
You know how to spoil! Lmk how they turn out
@@CHEFROMAINAVRIL friends shouldn’t be feed, should be celebrated
I think there is to much butter in this recepie😢
That’s why it’s so good
This recipe shouldn't be bad but it has nothing to do with real gratin dauphinois!
Rien à voir… 😂
Pave, not dauphenois
Nope it’s a dauphinois pressé different recipe from the pavé
Actually, when he begins layering the potatoes, the images (video) is not in sync at all with what hs is demonstrating. You have to listen to what he says, without watching what he is actually performing. The layering is the most important technique, yet the worst part of the video... Lazy. It's very difficult to find cooking videos that are done with precision. Marco does it to the point I guess we are just being entertained watching him and not what he is doing. Same for Ramsay. Often what is eliminated is most basic instruction, but can be the most critical. I don't know about you, but I watch these videos to learn new techniques and ideas. Having said that, these potatoes are fantastic!
Lazy, lol! go make your own videos then. And no it’s not, if you need a phd on how to layers potatoes, maybe you shouldn’t be cooking at all. 🫶🏻
Not crispy enough Chef!!
Oh that wasn’t the intent. There is deep fried version tho that’s great :)
Ça ressemble pas trop à gratin dauphinois
Oui en effet pas le classique :)
4 hours?!….not for me🫤
Good things take time :)
Its closer to a Pomme Anna with that amount of butter. Its not Pomme Dauphine. You would get shouted at in a commercial kitchen for producing that. Pomme Dauph has no butter in the recipie.
No I wouldn’t bc I do whatever I want in my kitchen. It’s obvi not the classic recipe 😂 and no not even close to pomme Anna which you can find on the channel too ;)
These are NOT dauphinoise potatoes. This is actually called pomme pavé.
No this is a dauphinois pressé, pomme pavé is a different recipe :)
Im not spending 24 hours for essentially a fried carb bomb ! 🙄🤦🏽
When you realize that real food takes time
What a dirtball representation of a chef !
🤡
Talk to much sow recipe
Scroll up
There is no such dish as "pomme dauphinoise". There is only "pomme dauphine" ( which is a mix of patato puree and pate-a- chou formed into a ball and deep fried), and gratin dauphinois ( which is the dish you've tried to recreate, except there is no cheese traditionally in a gratin dauphinois).
I'm not trying to gatekeep "french traditionnal cuisine" but if you pretend to cook a classic french dish, you should at least gets its name right ( i don't care about using cheese tbh, lots of people do it, even if it's not traditionnal).
It says Dauphinoise potato which is the English name.
It’s called pâte à choux for the pomme dauphines (which you can find on the channel too).
This is also a reinterpretation that we do in restaurant.
I am French and a professional chef but thank you for trying
😇
@@CHEFROMAINAVRIL at 0:32 you are saying (and writing) "pomme dauphinoise"
I'm only adressing that. That's an incorrect name, and a misleading one since there is also "pomme dauphine" so it can lead people to confuse them.
This is one of the most gorgeous and ACCURATE TO ITS NAME Dauphinoise I've seen online, in a long time.
Most people do not know what Dauphinoise is, and either poach their potatoes, use milk or water, which removes the Dauphinoise in Dauphinoise.
Amazing fucking work chef.
Thank You so much for your kind words
pommes means apple, pommes de tare is Potatoe. im confused can you help Frenchy?
Pomme de terre yes, but some dishes we have use pomme as in the potato in their name like Pomme Anna ou Pomme Dauphine :)