France is ranked #65 worldwide with 24 obeses for 100 inhabitant. But yes, butter is essential in northern cuisine, as olive oil is in the south and duck fat in the southwest. Nice old and overused joke tho.
I made this yesterday and it turned out perfect. The only thing I did different was, I added a little grated gruyere between each layer. It was absolutely delicious ❤️
Delicious but not a gratin dauphinois anymore…..at the same time you’re supposed to enjoy what you eat so if you did i’m ok with that. Keep on cooking my friend!
@@deepayne1930 hum… bro…. I’m sorry but i don’t think so… gratin means that a topping’s been added to get a brown crust . It could be cheese, breadcrumbs, butter, cream, eggs or whatever you want. The Gratin dauphinois on the other hand is a specific recipe and if you add cheese between each layers it is not a gratin dauphinois anymore, period.
@@watapompi4824 dont come on and make people feel bad about their experiences. We all know he didnt add cheese. Dont make any comments unless they are positive.
Oh. My. God. Made this tonight along with your pork chops in wine mustard sauce. I added fresh thyme to potatoes and some gruyere. I think I heard Angels singing!
daisy8972 wow you made a whole menu it's great . Really happy you made something from the recipes and it turned out well. Well done and thanks for watching 😀
Americans add cheese and bacon to every single dish. This is why we have an obesity problem in this country. Notice he did not add cheese. Le Gratin Dauphinois doesn’t need it to be delicious.
Made these! Absolutely delicious by the way! So I’ve come to the conclusion that I could probably heat my house throughout the winter with the residual heat that comes off of these as they cool! Totally worth it!
@@jamespoule8813 Julia Child's recipe does. And she uses only milk, no cream. Only three thin layers of potatoes, and bakes in upper part of oven at 425F for only about 20 minutes. Have made it many, many times. "Mastering the Art of French Cooking
Here's how we do it in kitchens. Dump the potato in the dish. Dump the seasoning in the milk and pour it over the potato. Toss it in the oven. 10 seconds.
thanks chef, this video is awesome!! great camera and narration, and it's great to see that you're showing different bakeware and serving options. very helpful!!
Dear God💗❤️♥️💖💕💕💖💕❤️💞🙏in heaven, I come to you in the name of Jesus. I acknowledge to You that I am a sinner, and I am sorry for my sins and the , life that I have lived; I need your forgiveness. I believe that your only begotten Son Jesus Christ shed His precious blood on the cross at Calvary and died for my sins, and I am now willing to turn from my sin. You said in the bible that if we confess the Lord our God and believe in our hearts that God raised Jesus from the dead, we shall be saved. Right now I confess Jesus as my Lord. With my heart, I believe that God raised Jesus from the dead. This very moment I accept Jesus Christ as my own personal Savior and according to His Word, right now I am saved. Amen.
Side dish? As long as its delicious and fills my tummy, any dish will do😝 After i made this, I couldnt wait for it to cool that I ate almost 1/3 of my 7in square pan. Saved the rest for next day breakfast😋 Yum! No sharing allowed🤣
One of my favourite side dishes. I season the milk & cream, tip the potatoe slices in, give a mix round. Then pour it in to a ceramic dish and bake. I'm in too much of a hurry and don't have the patience to layer like this 🙈
I learned my version from Julia Child, been serving it to my family for 15 years. Thinner sliced potatoes (by hand, every time I try a food processor I am disappointed). I use only heavy cream, about a quart of it, seasoned with salt and pepper, get it to a simmer while I cut the potatoes (Yukon Gold or white potatoes, depends on what they have at the store). Preheat the oven to 450 (way hotter). Grate some Gruyere in the food processor (not smoked, about 6 oz). Slice the potatoes with a razor-sharp knife, so thin you can read newspaper through them, then into the simmering cream. Every time a potato goes in, a little stir with a wooden spoon. Once everything's in, plug in 3-4 crushed garlic cloves in a press and into the simmering liquid and stir. 3-4 pats of butter on top, then the grated Gruyere on top of that and straight in the oven for 25-35 minutes. When I called it "Gratin dauphinoise", my kids turned up their noses, but then I started calling it "scalloped potatoes" and they've been scarfing it down ever since.
of course there are many ways to make this dish, but i find thinly slicing the potato on a mandolin, and slow cooking in a mix of cream, plenty of finely chopped garlic, with salt and white pepper produces the absolute king of potato dishes..... the very best accompaniment for a grilled steak.
I’m making dauphinois tonight, I have to make it properly as my husband works for a Parisian Bank, so he visits Paris a lot and my home cooking has had to improve and evolve. This is definitely the best RUclips channel for good French recipes that can be made by the home cook.
@@bipboup7761 Yes, I know. But the 50% of our vocabulary comes from French. For 250 years, it was the language of the upper classes. An example. Pease pudding. Where I come from, it's a pretty basic food, nothing fancy. If I put a scoop of it on a plate, I could call it "pease pudding" and charge 50 cents for it, or call it "timbale de pois jaune" and charge 5 bucks. Lol
Hey, nice recipe, however I put garlic on every layer I really think a good Gratin Dauphinois should taste overly like garlic. I also put a thin layer of grated cheese on top to give it a thin crust.
I make something similar to this, but I add a little bit of super-thin sliced onion. The onion nearly disappears, leaving nothing but a subtle hint of flavor to the potatoes. So delicious!
Hello! Thanks for the video. When you take it out of the oven, you said to let it cool down. Does it normally get eaten at room temperature? If I wanted to serve it hot, would I just reheat it after it cools?
Saw this (a few years late) and tried it out the other afternoon. Only change I made was to add some paper thin slices of onion in the layers. Awesome for that evening's dinner. Even better the next day as the flavors developed even more. And so incredibly easy to make!
So, basically, every recipe for gratin dauphinois I've ever seen, through my family, magazines, TV and RUclips, has been wrong. That's probably why they don't ing work. I will give this a go later this week (haven't got the right potatoes at the moment) and I have a sneaking suspicion it will come out as advertised.
And yup: this recipe worked. Thank you, as nothing irritates me as finding good ingredients ruined, because the recipe I followed was simply no good. The common denominator in all the previous recipes I'd seen, was they tried different ways to skimp on the oven time (cook it faster), which, now knowing the correct method, is obviously bound to affect either taste or texture. Anyway, thanks again for sharing. I shall be making this more often now.
Cathwn And for the potatoes to cook through. Mum would cook hers for two hours at a low heat, btw she added a bit of onion to the layers which made this recipe even more awesome.
Hi Stephane. Just wanted to let you know that I love your Channel and I'm surprise your are not a professional Chef. I went to Le Cordon Blue in Boston MA. USA, and you are better than most of my instructors @that time. Nice techniques, good final product. Your Crepe recipe is the best I've made. Keep up the good work 👍
The Gospel of salvation of our souls: 💜💕💖✨💖❤️📖✝️🕎💡💡❤️❤️💞💕💖❤️❤️💖💜♥️❤️💕For what I received I passed on to you as of [first importance]: that Christ died for our sins according to the Scriptures, that he was buried, that he was raised on the third day according to the Scriptures, and that he appeared to Peter, and then to the Twelve. After that, he appeared to more than five hundred of the brothers and sisters at the same time,
1.5 kg (3.3 pounds) of waxy yellow fleshed potatoes 500 ml (17 fluid oz) of heavy whipping cream 100 ml (3.4 fluid oz) crème fraiche 100 ml (3.4 fluid oz) whole milk 1 tablespoon of plain butter (to coat the gratin dish) Seasoning: Salt, pepper and freshly grated nutmeg
HI, here some tips to make it more creamy and delicious. And that from a Grenoblois :-) - potatoes : chop them as you did, and then cook them into 50% water and 50% milk. That will remove a big part of the starch from the potatoes and make them more creamy and smooth. - when you put the potatoes into the plate, just add 100% heavy cream. No milk. Milk will have more water during the cooking, and them the cream will be less even inside the plate. In that way, the Gratin Dauphinois will be very cream and delicious. And not so heavy. A "double cuisson" is also a better way, but it require time and some skills. And thank you to do not add cheese on the top like many people do. Because there is ABSOLUTELY no cheese on the gratin Dauphinois, it's will become a gratin Savoyard. Bon appétit.
@@sibivd Hello, usually, the Gratin Dauphinois is a side meal. We serve it with RoastBeef, or roast lamb or veal. Just try to avoid fish dish, it doesn't work very well. Fish will prefer green vegetables than potatoes and cream :-) BTW, linguistic trick : In the US, people are using the word "legume" to refer of all kind of beans or dry fruits. "Légume" is a French word who mean "vegetable". Funny, isn't it ?
I understand your english very well. The subtitles are not good. The viewer can not appreciate the method well. I like your recipie. Thank you. Zaida Puerto Rico
The recipe link no longer works :( you have a new video on gratin, but i really loved the old one. Are the ingredients and quantities the same by any chance? Thank you! :)
Comme on dit chez moi, votre gratin dauphinois est SEC comme un COUP de TRIQUE !!, il paraît ! que vous êtes"cuisiner"!!, la noix de muscade ! ça vous parle !!?. Je comprends pourquoi les ricains bouffent mal si ils suivent votre site !!. Pour finir , si ma Maman qui était la cuisinière de son restaurant avait vu cette vidéo aurait TRÈS certainement dit; celui-là doit pas avoir suivi correctement les leçons de son maître d'apprentissage ???. Bonne journée, cordialement.
OK, so I have never had scallop potato without a lot of cheeze..so I tried this last night. THIS WAS THE ABSOLUTE BEST EVER SCALLOP POTATO RECIPE EVER!!!!!!!!!!!!!!
I'm going to try this! It looks so delicious and I've got lots of potatoes. Yukon Gold is the most common variety of yellow potato around San Francisco. The roast chicken was delicious! My potatoes didn't really brown, but they were tasty! Thanks for teaching me how to truss a chicken.
To all the people who say they would add cheese...if you do, it's no longer a gratin dauphinois. He could have added cheese but he would have to call it something else. It would be like adding creme in a Black Russian. You would no longer be able to call it a Black Russian. You would have to call it a White Russian.
Maksim Vucetic - Before you start calling people names, perhaps you should make sure it doesn't apply to you. Since you're too dense to understand, I'll spell it out for you. There are dishes that can't be accurately called something, just because of one ingredient. A croque monsieur can no longer be accurately called that if you put an egg on it. You would have to call it a croque madame. Another example would be Sheppard's pie (made with lamb) vs cottage pie (made with beef). Of course, many dishes allow for variations without having the name of the dish changed. Anyway, I could give you more examples but since you are clearly not bright enough to understand my original post, I can't be bothered wasting anymore time on such simple concepts. It's OK to not know something, but what I can't stand, are people who are too stupid to fathom that maybe, just maybe, they don't know everything. Anyway, have fun basking your ignorance. I've wasted too much time on you already.
MrBeatboxmasta Gratin refers to the crust, made by topping with crumbs or cheese, etc. It may not be dauphinois but it can be called potatoes au gratin with cheese on top.
I would have to add cheese on at least 1 layer please.. Family to restaurant_ price difference = what did the whole pan cost at home = 1 serving at the restaurant because I had to cut it out..
Avec du fromage dessus, c'est un gratin savoyard... Le dauphinois, c'est juste comme Stéphane l'a fait. On ne mélange pas les torchons et les serviettes ha ha ha Ensuite quand on rajoute d'autres trucs dedans, comme dans d'autres commentaires, ben, c'est un gratin de patates à l'assaisonnement.
I had that comment before. so the answer is that is another recipe which is very similar called the gratin savoyard. but yeas you can do that if you like of course. :o) tell me how you go. remember anyone can post their own version of the recipe on the website. so if you make one variant please post it on the website. thanks
Thanks for the quick response. Yes, I did mix the salt and nutmeg in the milk before pouring it over the potatoes. I did not mix the black pepper in the milk because it would had precipitated to the bottom of the mixing bowl - and eventually not transferred over to the potatoes. Another option is to use the commercially ground white pepper which is very fine and would be okay to mix in the milk. I used Yukon potatoes (in US and Canada) which are low in starch. FYI: the high starch content potatoes are called Russet potatoes (in US and Canada) Looking forward to more authentic French techniques and recipes. Nice work. Stephen
Can someone explain to me why he is not seasoning the liquid instead spread it on the surface of the potatoes? Example: ruclips.net/video/TCbs8bvd76U/видео.html
I like this recipe, there are not too many ingredients, personally I don't really like the version that uses cheese, the cooked cheese loses most of its taste it is a waste.
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
Side dish...mate, I'd happily eat an entire meal of just this.
Irish?
Ha! Ha! I was going to write exactly the same thing! (nice with a glass of white wine)
@@juliet3827 Red for me darling.
If you like this, you should also try a 'tartiflette'. Mmm delicious and easy potato meal in the oven.
@V W et "onio"
Ingredients necessary for cooking French:
- Butter
- Butter
- Full fat butter
- Butter, sliced
- Butter
- Butter
- Butter
- Accent
Hey look somebody is trying to be funny.
@@wodfurg Oh look, someone actually being rude and disrespectful. Stop and let people laugh or not laugh. 😒
France is ranked #65 worldwide with 24 obeses for 100 inhabitant. But yes, butter is essential in northern cuisine, as olive oil is in the south and duck fat in the southwest. Nice old and overused joke tho.
You forgot the butter
😂 Its true. So many French recipes ive watched are creamy and buttery. Thats where the flavour is. Yum!
We have to start a metal ring crowd fund for you. Looks tasty.
Possibly the best side dish on the planet! What a kingly dish the mighty potato gratin is!
06:59. He wanted to say 'the plastic is shhhit' haha!
He's not wrong. Sad people were afraid of cancel culture back then ;)
I made this yesterday and it turned out perfect. The only thing I did different was, I added a little grated gruyere between each layer. It was absolutely delicious ❤️
Delicious but not a gratin dauphinois anymore…..at the same time you’re supposed to enjoy what you eat so if you did i’m ok with that. Keep on cooking my friend!
@@watapompi4824 Gratin means with cheese
@@deepayne1930 hum… bro…. I’m sorry but i don’t think so… gratin means that a topping’s been added to get a brown crust . It could be cheese, breadcrumbs, butter, cream, eggs or whatever you want. The Gratin dauphinois on the other hand is a specific recipe and if you add cheese between each layers it is not a gratin dauphinois anymore, period.
@@watapompi4824 gratin dauphinois with swiss gruyere :D
@@watapompi4824 dont come on and make people feel bad about their experiences. We all know he didnt add cheese. Dont make any comments unless they are positive.
Oh. My. God. Made this tonight along with your pork chops in wine mustard sauce. I added fresh thyme to potatoes and some gruyere. I think I heard Angels singing!
daisy8972 wow you made a whole menu it's great . Really happy you made something from the recipes and it turned out well. Well done and thanks for watching 😀
Americans add cheese and bacon to every single dish. This is why we have an obesity problem in this country. Notice he did not add cheese. Le Gratin Dauphinois doesn’t need it to be delicious.
Ann Peterson You can easily add bacon and a layer of cheese to this. Works beautifully!
@@sogorgeous2257 Can people live?
bobfryfish It’s your body and health .But what I do know and Stephane already
knows there is a huge obesity problem in this country which is deadly.
Definitely my new favorite youtube chef - thanks for the great authentic recipes.
Love the accent. Love the humor. And love how you love this dish. Thanks! Will try this.
Hello. Looks delicious..😋Could you please let me know what is the ratio of the milk to cream ? Any specific measurements ?
Made these! Absolutely delicious by the way! So I’ve come to the conclusion that I could probably heat my house throughout the winter with the residual heat that comes off of these as they cool! Totally worth it!
The recipe link is broken is this the same as the potato gratin on the website? I lost my copy of the recipe :(
Great to finally see someone posting the true dauphinois, that is without cheese !! Thanks, mate/mon ami Cheers, Claus from Denmark
+VikingShaver thanks for that 😀😀
Baked potatoes and cheese is just a marriage made in heaven though :P
But I was going to ask "Where's the cheese?" I suppose that version would layer cheese in with the potatoes. Is that still authentic Dauphinoise?
@@jamespoule8813 Julia Child's recipe does. And she uses only milk, no cream. Only three thin layers of potatoes, and bakes in upper part of oven at 425F for only about 20 minutes. Have made it many, many times. "Mastering the Art of French Cooking
@@hrh4961 Merci Beaucoup. I will try both. Adding cheese seems natural to me. But, I'm American... I put ketchup on my meatloaf and liver...😎
Here's how we do it in kitchens.
Dump the potato in the dish.
Dump the seasoning in the milk and pour it over the potato.
Toss it in the oven.
10 seconds.
"and we are just gonna gently rub..." **scratch the hell out of the dish** ;D
Thanks for all your nice vids, by the way :)
+Paul Alisir thankz for watching 🙂
😆
My grandma is Irish, so every day is a different kind. For this she added a little corn starch, butter and sometimes cheese. Or peas with it.
thanks chef, this video is awesome!! great camera and narration, and it's great to see that you're showing different bakeware and serving options. very helpful!!
..and then put all the nutmeg on one potato! im trolling a little, that was wonderful thanks!
Dear God💗❤️♥️💖💕💕💖💕❤️💞🙏in heaven, I come to you in the name of Jesus. I acknowledge to You that I am a sinner, and I am sorry for my sins and the , life that I have lived; I need your forgiveness.
I believe that your only begotten Son Jesus Christ shed His precious blood on the cross at Calvary and died for my sins, and I am now willing to turn from my sin.
You said in the bible that if we confess the Lord our God and believe in our hearts that God raised Jesus from the dead, we shall be saved.
Right now I confess Jesus as my Lord. With my heart, I believe that God raised Jesus from the dead. This very moment I accept Jesus Christ as my own personal Savior and according to His Word, right now I am saved. Amen.
Chef, I made this and it was the best recipe for this that I have ever had. Man that was incredible!
Side dish? As long as its delicious and fills my tummy, any dish will do😝 After i made this, I couldnt wait for it to cool that I ate almost 1/3 of my 7in square pan. Saved the rest for next day breakfast😋 Yum! No sharing allowed🤣
Normally I would find this too wordy to listen to, but somehow it worked with the French accent.
One of my favourite side dishes. I season the milk & cream, tip the potatoe slices in, give a mix round. Then pour it in to a ceramic dish and bake. I'm in too much of a hurry and don't have the patience to layer like this 🙈
I learned my version from Julia Child, been serving it to my family for 15 years. Thinner sliced potatoes (by hand, every time I try a food processor I am disappointed). I use only heavy cream, about a quart of it, seasoned with salt and pepper, get it to a simmer while I cut the potatoes (Yukon Gold or white potatoes, depends on what they have at the store). Preheat the oven to 450 (way hotter). Grate some Gruyere in the food processor (not smoked, about 6 oz). Slice the potatoes with a razor-sharp knife, so thin you can read newspaper through them, then into the simmering cream. Every time a potato goes in, a little stir with a wooden spoon. Once everything's in, plug in 3-4 crushed garlic cloves in a press and into the simmering liquid and stir. 3-4 pats of butter on top, then the grated Gruyere on top of that and straight in the oven for 25-35 minutes. When I called it "Gratin dauphinoise", my kids turned up their noses, but then I started calling it "scalloped potatoes" and they've been scarfing it down ever since.
of course there are many ways to make this dish, but i find thinly slicing the potato on a mandolin, and slow cooking in a mix of cream, plenty of finely chopped garlic, with salt and white pepper produces the absolute king of potato dishes..... the very best accompaniment for a grilled steak.
Yummmm! We made this in cooking school, & I swear that I gained some pounds eating this alone! 😁
I'm lying on the sofa unable to move because I just ate way too much of this
Well presented. Good teacher, this one.
Damn, the French have a potato for every purpose under heaven.
damn...he's handsome
THANKS for this, finally someone else says it!😍 he really is😊.
@championchap im a creep for saying hes handsome? damn! i should just stop complimenting people then
I’m making dauphinois tonight, I have to make it properly as my husband works for a Parisian Bank, so he visits Paris a lot and my home cooking has had to improve and evolve. This is definitely the best RUclips channel for good French recipes that can be made by the home cook.
In the US we called this 'Scalloped Potatoes' but your technique is much more precise.
Food always sounds posher in French. Lol.
@@wfcoaker1398 it's a classic montainers meal from the Alps... Nothing fancy
@@bipboup7761 Yes, I know. But the 50% of our vocabulary comes from French. For 250 years, it was the language of the upper classes. An example. Pease pudding. Where I come from, it's a pretty basic food, nothing fancy. If I put a scoop of it on a plate, I could call it "pease pudding" and charge 50 cents for it, or call it "timbale de pois jaune" and charge 5 bucks. Lol
why do some recipe add gruyere cheese and others don't?
I love how you let us feel and virtually taste with you. Your demonstration is fantastic!
Thank you. I additionally use chili, garlic and grated parmesan in the sauce. Top it with parmesan and butter flakes. Love, peace and justice.
Hey, nice recipe, however I put garlic on every layer I really think a good Gratin Dauphinois should taste overly like garlic. I also put a thin layer of grated cheese on top to give it a thin crust.
I make mornay instead of plain cream and milk
A gratin without cheese on top?
🧐
I make something similar to this, but I add a little bit of super-thin sliced onion. The onion nearly disappears, leaving nothing but a subtle hint of flavor to the potatoes. So delicious!
Add some grated gruyere to your layers.
Hello! Thanks for the video. When you take it out of the oven, you said to let it cool down. Does it normally get eaten at room temperature? If I wanted to serve it hot, would I just reheat it after it cools?
best to reheat after it cools if you want to serve it hot but usually room temperature is great
I ❤ your humble soul!!! Looks delicious!
300 degrees is not hot enough, after 1 1/2 hours it was like soup. I needed to raise the temp to 325 for another hour. It was delicious.
Saw this (a few years late) and tried it out the other afternoon. Only change I made was to add some paper thin slices of onion in the layers. Awesome for that evening's dinner. Even better the next day as the flavors developed even more. And so incredibly easy to make!
Every Thing you do, its amazing !
I loved.
Hi, from Brazil, Ribeirão preto coutry of são Paulo state!
delicious.I would like to eat it. I will wash the dishes too.
So, basically, every recipe for gratin dauphinois I've ever seen, through my family, magazines, TV and RUclips, has been wrong. That's probably why they don't ing work. I will give this a go later this week (haven't got the right potatoes at the moment) and I have a sneaking suspicion it will come out as advertised.
And yup: this recipe worked. Thank you, as nothing irritates me as finding good ingredients ruined, because the recipe I followed was simply no good.
The common denominator in all the previous recipes I'd seen, was they tried different ways to skimp on the oven time (cook it faster), which, now knowing the correct method, is obviously bound to affect either taste or texture. Anyway, thanks again for sharing. I shall be making this more often now.
Yeah, you need the long slow cook to allow the cream to reduce and become almost cheesy without it burning.
Cathwn And for the potatoes to cook through. Mum would cook hers for two hours at a low heat, btw she added a bit of onion to the layers which made this recipe even more awesome.
Great recipes, great teacher! If you make a book, I buy it! Formidable!
Thank you so very much for this recipe, Stephane. I cooked this gratin for Easter for my mates. They adored it. Merci beaucoup!
Hi Stephane. Just wanted to let you know that I love your Channel and I'm surprise your are not a professional Chef. I went to Le Cordon Blue in Boston MA. USA, and you are better than most of my instructors @that time. Nice techniques, good final product. Your Crepe recipe is the best I've made. Keep up the good work 👍
Cordon blue is finishing school for house wives on brattle street.
The Gospel of salvation of our souls: 💜💕💖✨💖❤️📖✝️🕎💡💡❤️❤️💞💕💖❤️❤️💖💜♥️❤️💕For what I received I passed on to you as of [first importance]: that Christ died for our sins according to the Scriptures, that he was buried, that he was raised on the third day according to the Scriptures, and that he appeared to Peter, and then to the Twelve. After that, he appeared to more than five hundred of the brothers and sisters at the same time,
We’ve made this dish since the early 1980’s after a trip to France. It is delicious!
Awesome. Liked. Subscribed.
Very sexy chef...especially when you said Mmm... Mmm... . Ooppss... I mean potatoes! 😂😂 Thanks for the recipe! 🤣🤣🤣
1.5 kg (3.3 pounds) of waxy yellow fleshed potatoes
500 ml (17 fluid oz) of heavy whipping cream
100 ml (3.4 fluid oz) crème fraiche
100 ml (3.4 fluid oz) whole milk
1 tablespoon of plain butter (to coat the gratin dish)
Seasoning: Salt, pepper and freshly grated nutmeg
HI, here some tips to make it more creamy and delicious. And that from a Grenoblois :-)
- potatoes : chop them as you did, and then cook them into 50% water and 50% milk. That will remove a big part of the starch from the potatoes and make them more creamy and smooth.
- when you put the potatoes into the plate, just add 100% heavy cream. No milk. Milk will have more water during the cooking, and them the cream will be less even inside the plate.
In that way, the Gratin Dauphinois will be very cream and delicious. And not so heavy.
A "double cuisson" is also a better way, but it require time and some skills.
And thank you to do not add cheese on the top like many people do. Because there is ABSOLUTELY no cheese on the gratin Dauphinois, it's will become a gratin Savoyard.
Bon appétit.
Marcheur de Planète
Hello!
Can you give me some ideas with what else can be served?
@@sibivd Hello, usually, the Gratin Dauphinois is a side meal. We serve it with RoastBeef, or roast lamb or veal. Just try to avoid fish dish, it doesn't work very well. Fish will prefer green vegetables than potatoes and cream :-)
BTW, linguistic trick :
In the US, people are using the word "legume" to refer of all kind of beans or dry fruits.
"Légume" is a French word who mean "vegetable".
Funny, isn't it ?
Marcheur de Planète
hahaha yes it is! 😀 Thank you so much, but what else without meat 🙈 ... Vegetarian here...
Greetings from Bulgaria! :)
@@sibivd Ah! sorry. Well then you can do whatever you want from here. Greeting from Chicago !
In the restaurant were i worked,we would usually put the gratin in the fridge, and carve it the day after
i like to put mushrooms in it
I subscribed for your accent alone! This looks amazing, buen provecho!
thanks for joining 😄😄👨🏻🍳🙂
F
Gratin Dauphinois (Creamy Potato Bake)is a ultimate side dish ❤️🥰😍😋.
Love your enthusiasm and the pleasure you take in the food. It is very inspiring.
During this quarantine my children and I thank you! It's marvelous!
My pleasure
Great, I’m working in restaurant and we serve gratin with duck breast, red wine souse, its great
I understand your english very well. The subtitles are not good. The viewer can not appreciate the method well. I like your recipie. Thank you. Zaida Puerto Rico
The recipe link no longer works :( you have a new video on gratin, but i really loved the old one. Are the ingredients and quantities the same by any chance? Thank you! :)
Too much milk/cream still left in dish after cook period. Potatoes are cooked through but swimming in liquid. Any tips?
Oh please... You make videos for youtube and force us to go on website? Write the ingridients in comments, please.
Comme on dit chez moi, votre gratin dauphinois est SEC comme un COUP de TRIQUE !!, il paraît ! que vous êtes"cuisiner"!!, la noix de muscade ! ça vous parle !!?.
Je comprends pourquoi les ricains bouffent mal si ils suivent votre site !!.
Pour finir , si ma Maman qui était la cuisinière de son restaurant avait vu cette vidéo aurait TRÈS certainement dit; celui-là doit pas avoir suivi correctement les leçons de son maître d'apprentissage ???.
Bonne journée, cordialement.
OK, so I have never had scallop potato without a lot of cheeze..so I tried this last night. THIS WAS THE ABSOLUTE BEST EVER SCALLOP POTATO RECIPE EVER!!!!!!!!!!!!!!
This is nottttt scalloped potatoes
I'm going to try this! It looks so delicious and I've got lots of potatoes. Yukon Gold is the most common variety of yellow potato around San Francisco. The roast chicken was delicious! My potatoes didn't really brown, but they were tasty! Thanks for teaching me how to truss a chicken.
yuuum fucking ie these look amazing ...I would have to dump garlic and cheese on mine.. I'm going to try this Thank you sir for such an easy dish
I want to be your official taste tester for all of your delicious dishes (like this one)! ;-)
To all the people who say they would add cheese...if you do, it's no longer a gratin dauphinois. He could have added cheese but he would have to call it something else. It would be like adding creme in a Black Russian. You would no longer be able to call it a Black Russian. You would have to call it a White Russian.
Maksim Vucetic - Before you start calling people names, perhaps you should make sure it doesn't apply to you. Since you're too dense to understand, I'll spell it out for you. There are dishes that can't be accurately called something, just because of one ingredient. A croque monsieur can no longer be accurately called that if you put an egg on it. You would have to call it a croque madame. Another example would be Sheppard's pie (made with lamb) vs cottage pie (made with beef). Of course, many dishes allow for variations without having the name of the dish changed. Anyway, I could give you more examples but since you are clearly not bright enough to understand my original post, I can't be bothered wasting anymore time on such simple concepts. It's OK to not know something, but what I can't stand, are people who are too stupid to fathom that maybe, just maybe, they don't know everything. Anyway, have fun basking your ignorance. I've wasted too much time on you already.
Of course, for my TG dinner this year, I will do the authentic recipe as presented. But, the mind strays to hmmmmmmm, a lil cheese on top, voila! :)
MrBeatboxmasta
Gratin refers to the crust, made by topping with crumbs or cheese, etc. It may not be dauphinois but it can be called potatoes au gratin with cheese on top.
It would then be a Gratin Savoyard.
I guess most people don't care about how it's called, and just want to try to make something tasty?
Where's the cheese! It's gratin isn't it!
No cheese in the French recipe!
hiii any chance to have the link of where you bought the food.processor that sliced the potatoes? Please hoping you answer 🙏
Use a Yukon Gold or similar potato for this? Anyone?
Merci Beaucoup Senør ✨🙌🏼🥳
✨SP🥔DÏLÏÇÏ♨️ܧ✨🪟🙏🏼😃🦘
I liked the garlic & butter beginning,on the bottom of the cooking dish !
I like your cooking
God bless you
I would have to add cheese on at least 1 layer please.. Family to restaurant_ price difference = what did the whole pan cost at home = 1 serving at the restaurant because I had to cut it out..
Oh mon dieux ça me donne trop envie ce gratin , moi j’adore le fromage donc je rajoute boucoup de fromage dans mon gratin . Great recipe
Ah oui j.ai aussi la version fromage 🙂🙂
Avec du fromage dessus, c'est un gratin savoyard... Le dauphinois, c'est juste comme Stéphane l'a fait. On ne mélange pas les torchons et les serviettes ha ha ha
Ensuite quand on rajoute d'autres trucs dedans, comme dans d'autres commentaires, ben, c'est un gratin de patates à l'assaisonnement.
a) Why not warm milk and cream?
b) Why not mix the salt and nutmeg in the milk (then sprinkle the cracked peppers on each layer)
I had that comment before. so the answer is that is another recipe which is very similar called the gratin savoyard. but yeas you can do that if you like of course. :o) tell me how you go. remember anyone can post their own version of the recipe on the website. so if you make one variant please post it on the website. thanks
Thanks for the quick response.
Yes, I did mix the salt and nutmeg in the milk before pouring it over the potatoes. I did not mix the black pepper in the milk because it would had precipitated to the bottom of the mixing bowl - and eventually not transferred over to the potatoes.
Another option is to use the commercially ground white pepper which is very fine and would be okay to mix in the milk.
I used Yukon potatoes (in US and Canada) which are low in starch. FYI: the high starch content potatoes are called Russet potatoes (in US and Canada)
Looking forward to more authentic French techniques and recipes.
Nice work.
Stephen
Oh come on, FCA, just admit you ate half of that large pan and then you couldn't help but take a spoonful of the smaller one as well.
What kind of pan are you using I've never seen a pan like that before. It made a zip sound when you put garlic in it.
Can someone explain to me why he is not seasoning the liquid instead spread it on the surface of the potatoes?
Example: ruclips.net/video/TCbs8bvd76U/видео.html
He is handsome and a great cook yummm
What happened to using bits of butter and flour between layers and then pouring cream or milk to the top of the potato layers?
❤️ I love Potato Dauphinois. It’s delicious!! ❤️
Is this the classic pommes de terre dauphinoise recipe? I was perhaps wrongly taught to use more garlic and some mature cheese. Interesting.
Interesting. Some recipes parboil the potatoes in the milk/cream first. Is that not necessary?
Once I dated a Korean guy. I made roasted potatoes with chicken. He thought potatoes tasted like dirt. I dropped him and never saw him again.
I’m confused the written recipe has crème fraîche but this one doesn’t ?
My God, that is a thing of beauty!
My favorite potato dish of the world….. wait… pommes Sarlat 🤔😉
Thanks, now i'm gonna have a "potato party". Is it must to use metallic forms? I have glass and ceramic ( heavy one), are they ok?
Definetily fine to use ovenproof glass or ceramic dish.
Nice with anything, especially with roast or Christmas dinner
I like this recipe, there are not too many ingredients, personally I don't really like the version that uses cheese, the cooked cheese loses most of its taste it is a waste.
Duh potatoes!!
Can you provide a link for the food processor with the blade?
I put loads of crushed garlic in the cream and milk so it's well garlicky