This young lady knows her potatoes and she's rather earthy herself! There are so many potato recipes on youtube, each one claiming to be the right way to do it, but for method and results I will go to the Potato Queen. Others: parboil the potato before frying, boil once, and then boil again, blah blah woof woof, etc.
I have been known to make a poor man's version of this by slicing a potato with my mandoline directly into a small ramekin, pouring cream over it, and popping it in the oven for a couple of hours. Sometimes as well as seasoning between the layers, I'll toss in some shredded cheese.
Thank you for making these videos! You always make me laugh when you verbally let your hair down! And you make what I think of as a hard dish look so easy! I’m definitely going to try this!
Poppy! Yes Chef! They looked amazingly delicious! 😋😋😋Great tip for pouring the cream over the potatoes before assembly, never seen that before and it makes so much sense. Thanks for sharing! Much ❤
Ive only ever layered uo the potatoes adding the cream as i go straight from the tub, but it sounds so much easier and better putting tge slices of spud into the cream and tipping it straight in the tray. Going to try that next time! Thank you Queen P ❤️
Haven't acctualy made it myself yet, you can buy portions quite easily here in France. I did a traditional tartiflette though, we made various things to share for lunch before Christmas. I was quite proud of my self as everyone liked it. It's a pressure cooking a traditional recipe for the French while you aren't French yourself.
I really think a sweet version would be nice! You'd have to swap out the garlic for something else and the salt and pepper with sugar (maybe double up on the nutmeg), but the idea is making me drool 🤤
Would you consider showing us your take on Tatter Tots? They are something I think you would enjoy! Crispy on the outside but soft and fluffy on the inside!
Those potatoes look heavenly. I would melt some Parmesan cheese in with the cream. Great recipe thanks
This young lady knows her potatoes and she's rather earthy herself! There are so many potato recipes on youtube, each one claiming to be the right way to do it, but for method and results I will go to the Potato Queen. Others: parboil the potato before frying, boil once, and then boil again, blah blah woof woof, etc.
They are my most favourite potatoes! If they are on a menu, I don’t care what they are with. I will have it
I have been known to make a poor man's version of this by slicing a potato with my mandoline directly into a small ramekin, pouring cream over it, and popping it in the oven for a couple of hours. Sometimes as well as seasoning between the layers, I'll toss in some shredded cheese.
Thanks a lot. Great video
In Sweden we add five sliced onions and cheese on the top.
We call it potatisgratäng.
"Double fisted Dauphinoise" is my new favourite potato dish
That is the name from now on 15:17
Need it on a t-shirt
Thank you for making these videos! You always make me laugh when you verbally let your hair down! And you make what I think of as a hard dish look so easy! I’m definitely going to try this!
You are so welcome!
Oh, Poppy. You are the Queen of Spuds! You should have your own playing card! :D Great video.
Magnifique! or whatever. In my (not so) humble opinion this is a great recipe and a *proper* bit of cooking. Thank you chef
Glad you enjoyed it!
I am the ghost of Pam Poovey. I followed all of Poppy’s recipes and died of congestive heart failure. I’ve come back to tell you it was worth it.
😂
Poppy! Yes Chef! They looked amazingly delicious! 😋😋😋Great tip for pouring the cream over the potatoes before assembly, never seen that before and it makes so much sense. Thanks for sharing! Much ❤
I love it when you go off tangent 😂
I don’t think I can ever forget this dauphinoise. Heard about it first in a SortedFood video.
P.S. Poppy and her analogies >>>>>>>>>>>>>>
Ive only ever layered uo the potatoes adding the cream as i go straight from the tub, but it sounds so much easier and better putting tge slices of spud into the cream and tipping it straight in the tray. Going to try that next time! Thank you Queen P ❤️
Haven't acctualy made it myself yet, you can buy portions quite easily here in France. I did a traditional tartiflette though, we made various things to share for lunch before Christmas. I was quite proud of my self as everyone liked it. It's a pressure cooking a traditional recipe for the French while you aren't French yourself.
Doing this tomorrow night cheers.
I really think a sweet version would be nice! You'd have to swap out the garlic for something else and the salt and pepper with sugar (maybe double up on the nutmeg), but the idea is making me drool 🤤
Love watching you ❤
Would you consider showing us your take on Tatter Tots? They are something I think you would enjoy! Crispy on the outside but soft and fluffy on the inside!
It's a cracking side dish, I do enjoy adding fresh thyme, garlic and gruyere cheese to it as well. Proper filfy.
Yuuumm! So simple and delicious sounding! Running out to get the cream... only thing I'm missing. Thanks
Yes let me know how it goes!!
Mandolin!!!!!!!!
There must be a potato and caramelized onion dish you could make, that seems like it would be a delicious combination.
Yum yum 😋
Ooh imagine some bacon in that❤
yum
"Double fisted Dauphinoise" 15:17
The money shot remark nearly made me spill my cuppa haha
can you wash but not peel the potatoes?
i love how the dish is different coming out of the oven.... a wee bit of youtube magic there Poppy?
I couldn't help but think like, quarters (USD) to determine how thick a potato slice should be.
Please don’t throw the cream pot in the bin it should be recycled! Recipe looks great will try it this weekend, thanks.
I have a recycling bin + general waste bin next to each other 👍
As guz under in our house was a pot to pee in 🇬🇧😂🎶
A Gusunder is a chamber pot used at night pre the invention of en-suites
Not used for Dauphinoise let alone double fisted 😂😮😮😊
Your fingers are 2cm thick? 🤨
'Guzunder': my gran used to call a chamber pot a guzunder. Because it goes under the bed. Just saying.
I'm interested in the recipe but I wish there wasn't so much unnecessary chat...so irritating
I absolutely love ypu Poppy. It's kind of a crush. 🫠🙂🙃😉😉😉