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.
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!
When I lived in Grenoble in the mid 1980s, one of the local restaurants served this as an accompaniment to a crayfish dish... but their gratin had Saint Marcelin between the potato layers. delicious!
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.
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!!
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.
This has become my go-to recipe. I serve this to my family with a traditional English roast dinner. I also add a layer of shredded cheddar in between some of the layers and add Coleman mustard powder to the cream/milk mix. It is awesome! Thank you.
@@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
I am so glad I found The French Cooking Academy! You have some fantastic recipes here and your videos are great and informative. Today I purchased all the items to make this dish. I will do my best to convince my family (Americans) that cheese is not a necessity. Thanks for sharing your cooking talent and recipes. -Dave Fresno California
Hey So Cal here and we eat it without cheese it’s scalloped potatoes and with cheese it is au gratin. My mom made this with ham for dinner often and vice versa. I get what your saying because I love cheeeeeeeeese. All cheese from American, but not the individually wrapped plastic, higher end white American lol to Gorgonzola. I love Tillamook brand sharp. But a good hot creamy scalloped potato 🥔 with prosciutto, well now I’m hungry.
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!
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🤣
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.
Bob Calliham hi bob I am so glad people are trying the recipes . Now for the gratin my advice: use a shallow dish and leave the potato in the oven until they are totally totally cooked. That can take up to 2 hours depending on the dish you use. Potatoes are ready when you can easily carve through the grating with a spoon and that all the juice has been absorbed by the potatoes. Let me know how you go. Thanks again for watching the videos :0)
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.
The presentation looks good to me! I wish I had some right now. I have had this dish at least 100 times, growing up in Ohio and attending church potlucks. Delicious! The word "potluck "means that you might have some luck when you're trying food in a pot, if you've never heard of that before. There are probably similar events in France.
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.
@@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
I just made a tartiflette and this is quite a bit lighter. I like it, too! You are great and I look forward to catching more of your videos! Keep up the good work!
i LOVE potatoes!!!! I didn't realize that I've been making "french potato bake" all these years except for adding fine-diced onion between layers. You are 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 👍
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 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!
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.
hi there it’s all in the playlist i have 170 videos . most likely you will find what you are looking for or just use the search function on the channel homepage . here is what you asked for ruclips.net/video/SJuoTgBRMzI/видео.html
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Possibly the best side dish on the planet! What a kingly dish the mighty potato gratin is!
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!
Love the accent. Love the humor. And love how you love this dish. Thanks! Will try this.
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
@Turritopsis-dohrniibro…. These comments are from 2 years ago 😂 you’re kinda late to the party no??? Have a good day my friend, you’re gonna be ok 😅👍🏽
I love how you let us feel and virtually taste with you. Your demonstration is fantastic!
Chef, I made this and it was the best recipe for this that I have ever had. Man that was incredible!
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"
Definitely my new favorite youtube chef - thanks for the great authentic recipes.
We’ve made this dish since the early 1980’s after a trip to France. It is 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!
During this quarantine my children and I thank you! It's marvelous!
My pleasure
When I lived in Grenoble in the mid 1980s, one of the local restaurants served this as an accompaniment to a crayfish dish... but their gratin had Saint Marcelin between the potato layers. delicious!
Every Thing you do, its amazing !
I loved.
Hi, from Brazil, Ribeirão preto coutry of são Paulo state!
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.
Thank you so very much for this recipe, Stephane. I cooked this gratin for Easter for my mates. They adored it. Merci beaucoup!
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!!
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.
Love your enthusiasm and the pleasure you take in the food. It is very inspiring.
Simple and good
This gratin is correct in everything
This has become my go-to recipe. I serve this to my family with a traditional English roast dinner. I also add a layer of shredded cheddar in between some of the layers and add Coleman mustard powder to the cream/milk mix. It is awesome! Thank you.
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...😎
That's the way I make it. Great fall or winter side dish. Your house will smell heavenly.
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.
I liked the garlic & butter beginning,on the bottom of the cooking dish !
Fast becoming my favorite you tube chef!!! Thanks so much for your videos was just what I was looking for!!
I’ve watched this channel for years
Well presented. Good teacher, this one.
We have to start a metal ring crowd fund for you. Looks tasty.
I made this tonight and we all loved it. Excellent recipe and instructions, plus it's such a versatile dish.
glad it turned out well 😋😋👍
Since at our house we’ve been all thumbs with “scalloped” potatoes of late this is a great help. Thank you.
This is brilliant, beautiful and couldn't be easier to make.
I am so glad I found The French Cooking Academy! You have some fantastic recipes here and your videos are great and informative. Today I purchased all the items to make this dish. I will do my best to convince my family (Americans) that cheese is not a necessity.
Thanks for sharing your cooking talent and recipes.
-Dave
Fresno California
Hey So Cal here and we eat it without cheese it’s scalloped potatoes and with cheese it is au gratin. My mom made this with ham for dinner often and vice versa. I get what your saying because I love cheeeeeeeeese. All cheese from American, but not the individually wrapped plastic, higher end white American lol to Gorgonzola. I love Tillamook brand sharp. But a good hot creamy scalloped potato 🥔 with prosciutto, well now I’m hungry.
Great recipes, great teacher! If you make a book, I buy it! Formidable!
very good chef.. great dish is the dauphinois
Hallo aus Deutschland, this is a good recipe for gratin Dauphine, I do it the same way and my family from Occitania loves it.
I was looking for this recipe for ages. A french flatmate cook this years ago and i always wanted to know how to make this delicious dish.Thank you.
I ❤ your humble soul!!! Looks delicious!
really really enjoyable many thankws from New Zealand
An absolutely gorgeous dish! Simple recipe!
never seen it made without cheese. looks brilliant in it's simplicity.
Traditionally it doesn't have any
I subscribed for your accent alone! This looks amazing, buen provecho!
thanks for joining 😄😄👨🏻🍳🙂
F
This looks delicious. Now I’m starving. Thank you.
You are a very good 👨🍳 clear concise instruction. Made it tonight delicious. Thank you 😊
great to hear it worked out well 🙂
I just made this. It was delicious. Thank you for this video.
glad you liked it 🙂
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!
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🤣
Mmmmm... looks so delicious! merci💝🌟🌟🌟
Looks delicious, thanks for sharing.
Nice work!!! I will make it for my family tomorrow!
That is a beautiful dish.
love your recipe thanks for show people how to cook keep up the videos love them
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.
Best foodie channel on RUclips and in fact anywhere.
Great dish, Bravo Chef!
Thank you. I additionally use chili, garlic and grated parmesan in the sauce. Top it with parmesan and butter flakes. Love, peace and justice.
Great, I’m working in restaurant and we serve gratin with duck breast, red wine souse, its great
06:59. He wanted to say 'the plastic is shhhit' haha!
He's not wrong. Sad people were afraid of cancel culture back then ;)
Nice with anything, especially with roast or Christmas dinner
I will try this one. Your Quiche was excellent in fact I made one for today. Merci!
Bob Calliham hi bob I am so glad people are trying the recipes . Now for the gratin my advice: use a shallow dish and leave the potato in the oven until they are totally totally cooked. That can take up to 2 hours depending on the dish you use. Potatoes are ready when you can easily carve through the grating with a spoon and that all the juice has been absorbed by the potatoes. Let me know how you go. Thanks again for watching the videos :0)
Will try to do it at home. Looks tasty.
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.
Love your cooking, love your accent!
Thank you for transcending us to another world I will definitely try it.
The presentation looks good to me! I wish I had some right now. I have had this dish at least 100 times, growing up in Ohio and attending church potlucks. Delicious! The word "potluck "means that you might have some luck when you're trying food in a pot, if you've never heard of that before. There are probably similar events in France.
Lol this dish originated in France dear
Hello. Looks delicious..😋Could you please let me know what is the ratio of the milk to cream ? Any specific measurements ?
one of the best versions i have seen.
I made this tonight, it was wonderful!
Oh Chef, that looks so delicious!! Thank you.
Just put this in the oven, glad I have my Magimix for slicing the potatoes - looking forward to trying it
Lol
2021 and saving this recipe. Yummy! Merci!
Oh this is a wonderful recipe and looks so easy to make (for a novice like me)! Thank you for sharing.
I made this and it was delicious 😍 will be making this forever 😬
Amazing side for our dinner tonight!!
Thanks for recipe and encouragement ! Today I shall travel to France by sitting in the kitchen, LoL 😂😉
Damn, the French have a potato for every purpose under heaven.
I enjoy watching your recipes!
Looks delicious! Thank you very much for sharing the recipe. 👍👍👍
So easy recepy and looks yumm 👍👍
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.
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
I'm doing this for Thanksgiving...IF I can wait that long! Magnifique!
how was the dish? :D
I like your cooking
God bless you
Great Job! Will try out this weekend.
I just made a tartiflette and this is quite a bit lighter. I like it, too!
You are great and I look forward to catching more of your videos! Keep up the good work!
i LOVE potatoes!!!! I didn't realize that I've been making "french potato bake" all these years except for adding fine-diced onion between layers. You are awesome.
Glad you don’t live with me we can’t buy onions!
It’s au gratin! Not ‘ French potato bake’ Lmfao
J'adore les pommes de terre dauphinoises, surtout avec du gruyère.
Beautiful dish !!
Ohlàlà looks so delicous :) Ma mère le fait pas comme ça, mais le tiens à l'air excellent :)
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.
I love this dish i will make it to night thank you.
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 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!
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 🙈
My own version includes very thinly sliced onion in between the layers of potatoes. Mmm delicious!
I love your cooking .... yummy. 👀🍁🍂
❤️ I love Potato Dauphinois. It’s delicious!! ❤️
I add carmelized onions and thyme to mine, so delicious 😋
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.
I just love your recipes. J'adores vos recettes. Je vous prie de faire une tarte flambee. La probleme est la farine aux Etats Unis. Merci.
hi there it’s all in the playlist i have 170 videos . most likely you will find what you are looking for or just use the search function on the channel homepage . here is what you asked for
ruclips.net/video/SJuoTgBRMzI/видео.html
My God, that is a thing of beauty!
Awesome. Liked. Subscribed.