French Potato Gratin With Comte & Gruyere Cheese | French Bistro Recipes
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- Опубликовано: 2 дек 2017
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... The Potato Gratin with cheese is a one pot style recipe where potatoes are pre-cooked in milk and cream then cooked in the oven with pancetta and cheese.
this version of the potato gratin with cheesew is a savoyard (from the French the savoie region) style of gratin of potatoes that can be done in two ways, one with the milk an cream but you can also replace that mix with just vegetable or chicken stock and use it to cook the potaotes in the oven, that makes for a lighter version.
Ingredients used in this recipe:
1 kg of yellow flesh potatoes
2 garlic cloves
1 teaspoon of nutmeg
1 onion
250 ml of full cream milk
125 ml of heavy cream
100 grams of pancetta or bacon
150 grams of comte cheese
150 grams of gruyere cheese
salt and pepper to taste
a teaspoon of nutmeg
cook for 30 minutes at 180 to 200 celcius
The one and only cast iron dutch oven I use:
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My favorite frying pan:
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Хобби
One of the best cooking channels out there
indeed it is
Love the way you set up your video with the ingredients listed and the explanation given.
I love the way you are so honest and natural with us. ❣
I am so happy that I’ve found your channel!
well glad you are watching it too . and welcome to you. this week we look at marinade and saturday I am making the coq au vin full recipe
I wanted to comment exactly the same!!
thanks and welcome 🧀🧀🧀
Every recipe I've did of yours turned out fantastic, I love learning the new techniques.
I have made several of your potato recipes and they all were superb. Having lived in Paris for 3 months per year for 20 years, it a gift to recreate such wonderful French food. Thank you!!
You‘re a very humble guy and i really enjoy watching your videos!
Merci beaucoup Stefan, j'ai suivi ta recette pour le dîner de fin d'année. Le gratin était délicieux
I just love...love...love ....your show. Keep it up!
I made this on the weekend for a BBQ as an alternative to macaroni and cheese and it was a massive hit. Delicious recipe! Thanks!
Made this tonight and it was so good and quite easy! Thank you... you rock!
Hi Stephane, i wanted to say to you and your readers/followers that i made this as part of easter dinner and it was amazing. Everyone in the family enjoyed it...I must be said hes wirk he on this channel is great. I bought is teaching series and was very happy i did...Enjoy his work...he is great!!!!! Tony Perovsek...Cleveland Ohio USA
I enjoy your videos, because of your excellent demonstration of cooking techniques and explanation of the cuisine and regional dish differences.
Im telling you, this guy cant miss. Fantastic as always.
I made this today and it is both easy and fabulous! Thanks for this recipe.
That moment when you put something too hot into your mouth, while narrating the video... priceless! (That is authentic cooking!)
Someone that cook who does not do that is not a cook (well according to my mad french principles ^^ )
J'ai essayé cette recette pour un diner avec ma chère et tendre. C'était succulent. Un grand merci à toi depuis l'île de la Réunion.
Just made this...quite tasty. Some thoughts: I needed a little more milk to poach the potatoes in, maybe 100ml/3-4 oz. I used a TBL/15 gm of lemon thyme about to die on back porch as temps drop. I should have diced the prosciutto--easier to eat. I added diced half onion incl some green onion tops for color to frying meat and almost caramelized. Next time l'll put some of that cheese w meat betw. the 2 layers of potatoes. I also had about a cup of leftover cooked, sliced mushrooms which got thrown in w potaoes as they cooked. The Spousal Unit was happy w the results!
Fantastic, Merci !
"MmmmAhhh... that's hot!" - Me, every time I cook something like this and cannot wait to taste it. Thanks for the video!
lmaoooo
I was born in Ugine Savoie. This gratin was part of most of my lunches and diners. My Mom and aunts liked to use smoked ham or smoked bacon. Stephane your way to make French cooking the way to eat makes you a Master.
I made this adjusting for two. An excellent dish. I let it set up for an hour as suggested by Stephane, it sliced beautifully. The pancetta really added to the dish. I enjoy your work! Best regards, Chet.
I made this for the first time for Christmas dinner to serve 10 so had to double the recipe. Also used bacon instead of pancetta and all gruyere as the second cheese wasn’t available. The result? Oh wow! So delish. I really loved how this turned out and I’ll definitely do this again. Thank you for sharing.
formidable...Chapeau
Look at the crispy brown yummy
I love it when you taste the food at the end!
I hate it when he puts that same spoon back into the dish to serve...yuck.
(It's ok if you're cooking for yourself, but that's all...)
Omgoodness ...great!
I love a Tartiflette also. This looks great and I will make it soon.
Easy and mouth watering. Merci Beaucoup!!!
thanks 🙂
your videos are always brilliant. thanks.
I'll definitely try this one- merci
I did not miss the cheese on the Dauphinois. It was delicious. Trying this one soon. Thanks Chef.
I learned much from your sharing.
Thank you
This was sooooo good.
I will definitely make this! I like that it’s a no fuss recipe.
Made the classic Daupinois for Mother's Day. My 1st time, and it was a hit! This one is next.
Stephen - I made this recipe for my family's Christmas dinner and it turned out amazing! I used all gruyere as comte was not available and needed a bit more milk/cream. This might be attributed to the large pot I used to boil the potatoes. Thank you VERY MUCH for this one!
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I was dumb forgot my login password. I appreciate any tips you can offer me
@Matthias Alonso thanks so much for your reply. I found the site on google and im in the hacking process now.
Looks like it's gonna take quite some time so I will get back to you later with my results.
@Matthias Alonso It did the trick and I now got access to my account again. Im so happy!
Thanks so much, you saved my ass :D
@Clay Johnathan no problem :)
I’ve made them but I was taught to layer the pots and cheese alternating they where incredible
Dear mother of god! This looks delicious! I love your videos!
Merci! will make it for our dinner tonight ☺️
That looks amazing, i will give it a try soon )
Loving your channel.
Amazing
Love to listen to his voice, oh my 😍
Thank you so much for making this channel!!! I am learning so much as it is so easy to follow along and the recipes are wonderful!!!! Thank you again!!! Please do not change a thing about it!! God Bless!!!
thanks for trusting the recipes and making them
Just made this tonight for Xmas dinner. Made a few alterations, for example I reduced the cream and milk cooking liquid before spooning over the potatoes in the casserole dish. Hands down best potatoes I've ever had in my life. Thank you for teaching the technique!
Heading to the market now, this will be dinner this evening. Thank you for sharing your knowledge and making these brilliant video classes!
my pleasure glad you like the videos 👍🙂👨🏻🍳
Super VERY Nice CHEF ! Merci
Amazing 😊
He is just good. And a good chef he loves what he does and it shows. Yep love the accent. Love making his homemade crust so darn easy a kid could do it. Well I meant pie crust
damn that looks good, i'm going to cook this on the weekend, cheers.
Bravo !
Cela a l'air succulent :)
Continu à nous publier c'est tout belles recettes !
Keep on posting ☺
Jacques Sasseville thanks will i am just short on time as i am working but i am trying to work something out
Thank you and love your channel, excellent work.
Sherry Berry thanks, much appreciated and thanks for watching . if you like the content , spread the word it’s helps the channel grow so i can make more content😋😀👨🏻🍳
I made this for a family dinner tonight and it was absolutely delicious. My family kept commenting on how good it was and everyone came back for a second helping! Thank you for sharing these recipes!
glad to hear you it went well 😀😀😋 thanks for taking the time trying the recipe too 👨🏻🍳☃️
This looks amazing and amazingly easy to prepare! These is no way that would last one hour to settle after cooking before digging in! 😀
Merci.x
French potato with cheese is *delicious* and it looks *tempting* ! Awesome recipe! :)
thanks it’s a great winter dish.
I made these potatoes the other night and they were delicious! I didn't use too much nutmeg since here in the US the flavor of it is associated more with sweet rather than savory dishes. Unfortunately, I was unable to find Comte cheese so I substituted with Fontina. Needless to say, they were a hit. Very tasty!
I tried this today for the first time ever. I am not a cook, so I was very slow in the process. My fingers are still well attached to my hands, and the kitchen didn’t catch fire. The end result was delicious happy comfort eating. So thank you very much for the tutorial. I look forward to making other dishes inspired by your kitchen.
Super. Always nice to hear the recipes turn out well
@@FrenchCookingAcademy You know, Stephan, you are even graceful in your replies! Truly, you are the new Prince of the French culinary Kingdom! I wish you the longest, happy life, as I know you're going to always be a blessing to humankind.
All best,
Joseph, Victoria, BC
potato casseroles and scalloped potatoes are both really simple, easy dishes which is why they were once the go-to meal for family dinners. There are more complicated and more elaborate versions if you want to get fancier.
You rock ❤️
thanks chef i lovd ur channel plz do video on diferent type of brown sauce
You are great
Yum! 💚👍
Great and easiest recipe on youtube.
Cheeses Crust! This looks amazing.
I made this to accompany Turkey Stroganoff. The flavors are great, especially the browned cheese on top! Though the ingredient list in the description did not work for me; I used much more than 250ml of milk and 125ml cup of heavy cream to cover the potatoes in the pot. I also wish I would of had more pancetta. I'll modify quantities to work with my personal kitchen equipment. Thanks for the recipe!
I have to eat again now.
Looks great! I'm sure to try this *SOON*. Wish you had an American translation for the recipe, but I will piece together the measurements in a translator. Love your presentation, your passione, and great tasty recipes. I'm of Italian decent, and we *love* food as well. I think Europe as a whole truly developed the best cooking recipes and practices - it's where it all began! (IMHO)
Cee Ha if you grew up in Italy, are you not familiar with metric? Don’t they use metric there?
Tried this recipe for Christmas dinner last night. Had to use bacon instead of pancetta, but otherwise turned out great. Thanks! I'll definitely be checking out the rest of your channel.
thanks for trying the recipe :o) and come back for more soon
"I'm using one of these enamel dishes bc they're pretty and I like them."
Haha fair enough
I have made it for lunch it's really delicious 😋 thanks for sharing this video. From Uganda
thanks for trying the recipe 🙂👍
I can’t find the print recipe on your website. I’ve tried several times. This looks so good! So I made it. In the oven right now! Next time I will try lower fat, but this time I went with the milk and cream, it smells divine. I really enjoy your channel!
Chef, I am so making this as one of the dishes that I will bring to Christmas dinner. I used to make Pomme Purée but a nice change might be good. Merci.
great let me know how you go
Wonderful! Please do tarteflette!
I used crab meat instead of pancetta. Waiting for it to finish now. Smells AWESOME with its light dusting of Old Bay...
interesting twist 😋
French Cooking Academy I didn't think it could get any richer, but that's all the crab did to it. Not much of a taste difference, just very subtly changed.
still worth the try 👨🏻🍳
French Cooking Academy definitely. Taking some over to the in-laws.
You must be a Marylander😊 because nothing excites the taste buds better than Oldbay seasoned steamed Chesapeake Bay blue crabs 🦀 ; but pairing the meat with cheesy baked potato casserole is genius.
I made this today. I didn’t have any milk so I used cream and added water. It was delicious. Also I used gruyère and sharp white cheddar. Merci.
My recipe for today
I can not tell you how much I enjoy watching your French cooking tutorial!! I see the huge difference in your ingredients how different “ Quality “ they are. In US, I NEVER saw the pancetta that lean. Are you cooking in France?
thanks for your comment it’s great to hear and help motivating me to keep going . to answer your question , at the moment I am australia
Definitely not in US, where all the food and ingredients are the cheapest you can find and low quality but still expensive
Well, that certainly is cooking potato gratin in a different way from what I learned at the culinary school in Germany.
Une nouvelle abonnée!!! Et en plus c'est super, on apprend l'anglais en même temps :)
encore des francophone Super !! ca fait plaisir. :o)
Oh my.
When I make this, I make it like you except you put the first layer of potatoes in and then pancetta. I also put cheese there and then I put a lot of cheese on top. Great video.❤
That looks so damn good. Going to make that. Hey, what is that clicking sound in the background? Sounds like your stove’s burner ignition.
toutes vos recettes sont excellentes. Et vous expliquez très bien comment faire. Cela serait mieux encore si vous affichiez une liste des ingredients à employer
Let it rest! Omg what a concept
Everybody say hello to the new subscriber...I’m only 5days old at the #FrenchCookingAcademy .
Allo Stephan! Ca va?
Thanksgiving 2020!
Wo!
Another one of your recipes inhaled by teens, its looking like french cuisine is a hit in this house.
Gruyère comes from a town in Switzerland with the same name!
Question: during that hour out while getting it cold. Do we cover them ?
French cooking..
Made Nice recipe.
What type of White dish you used for this recipe that you put in oven?
I always added a few sprigs of thyme to the milk/cream mixture when cooking the potatoes.
Fantastic video as always. Really like the straightforwardness! After letting the gratin rest for about an hour do you put it back in the oven for a few minutes or will it still be warm enough to eat?
it should be still warm depending on how cold is the room but yes you can warm it up a little afterwards if needed
Sadly, it is hard to find the Comte in Norway, so I use the Gruyere 100%. Brilliant recipe.
It is the only one where my Canadian wife does not say "hmmm you could have used more cheese!?"
i am so hungry now :(
YUM X 100..mmmmmmmmmmmmm
Gruyere cheese is from the French region of Switzerland 🇨🇭 infact the Village of Gruyeres, 57km from my home town Lausanne. I live in Perth, Australia 🇦🇺
i found a great gruyère lately in many cheese deli in victoria it’s the cheapest they have but it’s perfect for all cheese cooking it’s my new go to cheese now
Gruyere c'est trop cher ici aux Etats-Unis. La Suisse me manque.
traducteur Google pomme de terre râpée!!! vivre en france!!! amour de Norvège
Exactly what I said, that's a different recipe than the Gratin Dauphinois. Both are good. Just different dishes