"Until they invent a time machine, recipes are as close as we'll get." That's actually an incredibly beautiful thought there. It made me a little misty eyed, I have to admit. A sincere thanks for that, Chef John. I'm gonna go make some biscuits right after this potato gratin now, just like my Nan would've.
Commented before I saw your comment. Yep, I got misty eyed too. I actually cook a few things just like my grandma did, including the "unique" rituals that went with them like poking a bread with the back of a wooden spoon or sticking cloves into an onion when making soup or the way she put the potatoes on the baking tray when making grilled chicken ... little things where I remember her more than maybe going to the cemetery.
Yep. Right in the feels, but his voice never cracks and it's business as usual. His mom died last year? Year before? Recent enough to be a daily thought. My mom's still around to whip up breakfast skillets for her growing (41-year-old) boy when he visits, but the grandmas have since gone on. And no one, not myself nor anyone, will ever replicate the love they cooked up.
My mother typed up and cataloged all her recipes (and my grandmother's) into a binder for each of her children. I've dipped into mine on many occasion. And they taste just like she was still with us and cooking for me.
My Mom is 95 and she still cooks her potatoes this way. Every so often a couple of thin crispy baked pork chops find their way on top as well. Great recipe fun...
Been watching this channel for nearly a decade but just wanted to comment for the first time after watching this video to thank you for it and to acknowledge how proud your parents must have been for the son you turned into. You've changed thousands and thousands of lives with your teachings and it's much appreciated. Thanks chef 👍
@@nit-Inundate It wouldn't be Chef John w/out that oddly uptick voice, that's not at all like the annoying leftist uptick. So many people hate it at first, but I thought, that's a great hook. Every channel needs a hook and he has several trademarks.
Don’t get me wrong the French scallop potatoes gratin is wonderful, and I do make them occasionally, but your mom’s scalloped potatoes are what I think of and what I cook when I want scalloped potatoes. Thanks for sharing this recipe, chef John!
My mom never cooked anything more than Bagel Bites or eggs for me because she was scared of the kitchen... She only really started cooking in the past couple years after I showed her Chef John!
This gratin is both modest and light No cream or potato shavings in sight But by itself or as a side It cannot be denied Potato flavour is intact and just right
@@wiggelpuppy5474 nice one particularly as gratin meaning (more or less) crust comes from the French verb "gratter" to scratch or GRATE so really, nice one !
@@wiggelpuppy5474 I wrote another emotional limerick I won't put in front: Chef John led me down memory lane Mom's cooking was simple and plain She'd make rock cakes for tea For my sister and me I'd sure like to hug her again
Moms are the best cooks, my mom always made things us kids like to eat from cakes to the Sunday roast..., nothing ever got thrown out..., leftovers were always turned into something delish..., Thank You to ALL of the Moms that have passed this type of cooking on to their kids.
MY mother's idea of "cooking" was opening a can of pork n' beans, adding a cut up hot dog, heating it in a pan then poring it over a slice of Wonder bread. (& a slice of Velveeta if I was lucky.) Luckily, my dad was a good cook & usually managed to keep her out of the kitchen.
Not all moms. A friend of mine's mom was a war bride from England. He said that until he was in high school and started dating Greek and Italian girls he didn't realize that food was actually supposed to have FLAVOR.
My mother's cooking was only fit for Greek Gods..... Burnt offerings! Lol😄 My Dad did the cooking in our house. It was edible, but never anything worth remembering. My maternal grandmother was the real cook. She taught me my love of cooking and baking. She made Everything from scratch.
Thank you. They say you can never go home again. It wasn't until I went back, after loss, to the place I used to call home, that I found what that meant. All I have left are the memories, and the memories of the foods that I ate. Today I was feeling homesick, and watching while you reminisce about your mom's recipe, I got hit hard with that feeling of just *loss*. So tonight, my therapy will be food, and I hope I can catch those smells from a kitchen long gone cold, laughter long faded away, and mebbe I can make those memories for my family tonight.
Memories. My Michigan mother made the same dish and it was truly one of my favorite dishes from the 1970s. Once and a while she would gusie the dish up with little chopped bits of ham and lightly sauteed green pepper mixed in with the layers of potato. How you got me missing mom and the love she put in her simple cooking. TY😢
Thanks Chef John’s mom. And chef John. My mom used to make this with leftover ham. One of my dad‘s favorites. They’re both in their mid-80s now. Good Eats!!❤️✌🏻
Rick Bachman , my mom, too. She put a sprinkle of flour, a couple dabs of butter, and a handful of small cubes of ham between the layers, and omitted the cheese entirely.
Plain and simple, this is one of the greatest potato dishes ever. As always, Chef John kicks the classics up a notch. But even the traditional version of this is timeless.
Made this dish yesterday and I bow down to Chef John's mother. One of the most popular dishes I have made in a long time. I sparingly used a nice Irish cheddar with a sprinkle of cayenne and a bit of thyme from the garden. Make this now so your children will tell their children how great your potato gratin was.
Sounds like you were missing her a little more when you filmed this, Chef. Hope you're doing well. I frequently watch your videos before bed with some soft tunes playing in the background as a soothing end to the day, and this one was even more comforting. Thanks for all you do!
I'm also from upstate NY and this is very similar to MY mom's scalloped potato recipe, although she added a little diced onion to each layer. I've had richer in Lyon but not better...made with love from mom for her little chubette of a daughter! Love you, Chef John!
I basically cried halfway through this video. My mother doesn't cook, we employed a cook at home... she passed away a couple of years ago and I miss her so so so much. As a child I hung out in the kitchen all the time, watching and smelling whatever she was cooking. She was my cooking mum, and indeed, "Until they invent a time machine, recipes are as close as we'll get"...
I love so much chef John, I started watching your channel when I was 15 I am 24 now and it's still as fresh as ever and also very nostalgic. You're pretty much family. Thank you for existing
I made this just like his mother did. Only difference was I used half and half. It's what I had on hand. It came out amazing. It's also so much simpler than a lot of other au gratin recipes to make. It literally took me 10 minutes to assemble. Had it with just a salad for dinner. Very filling and satisfying.
I love the nostalgia and the addition of thicker slices. Bless your dear 'mom.' "Until they invented time machines, recipes is as close as we'll ever get." So profound, as so many people carry on their heritage through recipes. Thank you Chef John for this wonderful channel!
"Until they actually invent a time machine, recipes is as close as we'll ever get" I really like that phrase. There are a bunch of dishes that always transport me back to 9, 10, 12 year old me and I'm back with my grandma, or my mom ...
You are so insightful to notice how much of a time machine that recipes are. A cooking smell can instantly transport us back in time and trigger memories and emotions so strongly it is just astounding. You do this to me quite often on your channel. Thank you for your efforts. Thanks to your beautiful mother too.
In Egypt, there's a saying that goes along the lines "Men cook with science, women cook with taste". I actually love how light this recipe is, compared to your usual rich stuff. :D Thank you and your mother. May she rest in peace.
Chef John I've been a subscriber for over 10 years. I was in college when I first watched one of your videos, it was the grilled cheese sandwich one with the cheese outside to firm a crust 👌 I just wanted to second some of the other comments and say you really made her proud and you've touched a lot of lives. You don't know me but we been through some shit together man. Thank you for sharing your beautiful food with us every week, I'm so happy I wanted my first proper grilled cheese sandwich all those years ago. 🙌♥️
My mom made it exactly the same way, with dots of butter, and sprinkles of flour and diced onions between layers. Still a classic. So easy. So good. Thanks for the memory!
"Until they actually invent a time machine, recipes is as close as we'll ever get."... My Mom never used a "recipe" yet she was a fabulous cook... Try as I might, some things I just can't duplicate.... Oh how I wish I could go back in time and eat some of her meals again. You never realize what you have until you don't have it anymore.....
You do such a great job with your videos. I don't even need a recipe after watching. I can just do what you did and make it exactly how I want it. Thanks for the content...
I've been looking for some time for instructions that replicate my memory of watching Mom make scalloped potatoes. And here it is!!! Can't wait to try it.
Mom's recipes are the best aren't they? My older sister found mom's cranberry salad recipe last year and I made it for Thanksgiving. It sure brought back good memories of when we were kids at home. Thanks for sharing your mom's potato recipe....good memories!
At first, I was uptight about the " ugly" slices being put aside. Then, Chef John actually used them as I wanted to use them. Where Im from, there is no waste of a potato. Or other things. But my heart was melting when I saw how easy his dish can be ! It is something I have wanted to do for a long time. I just never got around to finding an easy version for starters. I always have everything to make this already and when I do, I will let y'all know how it turned out. Bless your mother, and thank you Chef John. Seems easy- peasy. ~Stacy~a big fan from North Carolina.
Your comment about a time machine made me think of my Mum who has been gone for 7 years. She had a few really good dishes that always remind me of her, and I will remember to treasure her memory even more when I make her dishes. Thank you
I inherited an early 1960's Better Homes & Gardens cookbook from my Mom. It is a treasure trove of meal planning, substitutions, and everything made from scratch! It started falling apart so I had to xerox pages, but it's my first go-to cookbook for everything ! Except for Chef John's recipe, of course :-)
My mom taught me to make this the same way, and yes with a little sprinkle of flour and dots of butter in the layers. Wonderful. Thanks for the memories.
Same way my Mom made them. A little minced onion, dots of butter and flour and the "Bechamel" makes itself in the casserole dish. Thanks for bringing back the memories, chef J.
" my mom did not own any really fancy sharp knives. So maybe if she had, she would've cut them a little bit thinner... but there's no way to know..." I heard something in this statement and then promptly burst into tears. Wut?
Chef John, you are, after all, the stud....of this creamy layered spud! Thank you for all of these great recipes! This one is on my list!!!! Thank you for sharing this!
Momma's cooking was the best! My momma used the paring knife, (and all kitchen utensils for that matter) from her bridal shower, for the rest of her life. 🥰
Wow, my mom used to make these and I loved them. I never thought I would see a recipe that reminded me so much of hers. So simple, so good...and, most of all, so comforting.
Hey, I use evaporated milk in most baked items that call for milk or cream. Mac & Cheese especially. Quiche, too, and for my excellent New England Clam Chowder. Any creamy soups. I stock up when it's on sale & keep it in the pantry.
This is the scalloped potatoes that I grew up with. My mom used much more cheese and evaporated milk, but that was pretty much it. Delicious! Family staple for thanksgiving dinner and Christmas! Old school for the win. Love it.
My mother fried or boiled everything! The first time I had scalloped or augratin potatoes was the summers I spent with my aunt and uncle! Every summer was like going to an alternate world where no one yelled, no one was punished with a belt, switch, etc. Not everything was fried, I discovered wonderfully created recipes called casseroles and salads, TV was replaced with board games after dinner and laughter was commonly heard. I loved summers! Thanks for the memories!
And as always......Enjoy. your potatoes Romanov are the best potatoes I have ever eaten. My son took home the leftovers and served then with eggs the next morning. These look almost as good.
Chef, I've made similar version for years: Slice yukon golds on a mandolin 1/8", and thin sliced cooked mushrooms, grated parmesan cheese. Layer just like you did, salt and pepper and a little parmesan. Pour in half-and-half and top with a generous amount of grated parmesan. I usually cover with foil for an hour, then brown for 15 minutes uncovered. I've also used whatever leftovers were in the fridge to add in as well. Great stuff!
I made this for dinner today with a few layers of sliced ham mixed in so it was a complete meal. My gal was delighted and it was delicious!!!! Thank you!!😀
after so many years watching your videos just cuz i am high and hungry and like to listen to you speaking. this dinner i tried to replicate your dish for the first time- i made this cuz it was really simple and it came out amazing. wife love it! waiting for that beef recipe to try that combo!
I made this vegan by using soymilk and fake parmesan (Violife). Probably not something chef John would advise, but still tasted amazing! Loved it, thank you so much for sharing this!
This is the way I grew up making them as well. I only recently have started to make a sauce instead of the seasoned layers like you show with the raw flour. I enjoy them either way. Thank you for showing that we were not alone in making them this way.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
"Until they invent a time machine, recipes are as close as we'll get." That's actually an incredibly beautiful thought there. It made me a little misty eyed, I have to admit. A sincere thanks for that, Chef John. I'm gonna go make some biscuits right after this potato gratin now, just like my Nan would've.
right in the feels with this recipe!
Yeah, that feeling is a big part of why I watch shows like Townsends and Tasting History.
Commented before I saw your comment.
Yep, I got misty eyed too. I actually cook a few things just like my grandma did, including the "unique" rituals that went with them like poking a bread with the back of a wooden spoon or sticking cloves into an onion when making soup or the way she put the potatoes on the baking tray when making grilled chicken ... little things where I remember her more than maybe going to the cemetery.
Yep. Right in the feels, but his voice never cracks and it's business as usual. His mom died last year? Year before? Recent enough to be a daily thought.
My mom's still around to whip up breakfast skillets for her growing (41-year-old) boy when he visits, but the grandmas have since gone on. And no one, not myself nor anyone, will ever replicate the love they cooked up.
Cooking is absolutely a time machine, with old family recipes. Thanks Chef John!
My heart broke at "there is no way to know". Shout out to all those who are missing their moms today...
As soon as he said that I wanted to cry. Comforting to know I wasn’t the only one.
I got teary-eyed as soon as I heard that. I think of my mom daily and miss her. I can never make her dishes as well as she did, but I try
Miss my mum's cooking as well❤️🌹
Peace and love to all those missing our Mums..
Xoxoxo with a few tears. My Easter dish for 2024.
You're the Chef John of your Potato Gratin
Nailed it.
omg yes!!!
🤭👏🏽👏🏽
👏👏👏
You are, after all, the Chef John's Mom of your Potato Gratin.
To raise a son like you, she must have been one helluva mom
Simp
@@vp5633 😏. Liking your own post is lame af
He's a highly-capable, cheerful man. I have to agree.
thankfully some people turn out great regardless of their parents or upbringing.
@@shekel8245 He has two likes tho?
My mother typed up and cataloged all her recipes (and my grandmother's) into a binder for each of her children. I've dipped into mine on many occasion. And they taste just like she was still with us and cooking for me.
Lovely story, your mum was a smart first class lady, thanks for sharing 👍
Im doing the same, as i dont have too much time left in this world.
My Mom is 95 and she still cooks her potatoes this way. Every so often a couple of thin crispy baked pork chops find their way on top as well. Great recipe fun...
Hug her💖
Wish her well!
@@TheSlavChef I do every day brother...
I dont eat pork but sweet lord that sounds fantastic! Lol😄
thank you and your mom for the dinner idea tonight
Been watching this channel for nearly a decade but just wanted to comment for the first time after watching this video to thank you for it and to acknowledge how proud your parents must have been for the son you turned into. You've changed thousands and thousands of lives with your teachings and it's much appreciated. Thanks chef 👍
I love how Chef John makes his voice overs, gives me the feels of friendliness and cozyness. Like he is telling a nice tale.
Well he's not exactly telling horror stories :)
@@oliviermosimann6931 Yup, I meant like he is reading a nice story/ fairy tale, like a parent reads to his child :D
Every sentence he says starts out a lower tone, then pitches up. It's actually kind of distracting. But damn that recipe looks fantastic.
@@davezad I've grown used to it and it makes it feel like he's playing with us. Love everything about chef John's videos
@@nit-Inundate It wouldn't be Chef John w/out that oddly uptick voice, that's not at all like the annoying leftist uptick. So many people hate it at first, but I thought, that's a great hook. Every channel needs a hook and he has several trademarks.
"There's no way to know," just makes me want to give you the biggest hug.
Don’t get me wrong the French scallop potatoes gratin is wonderful, and I do make them occasionally, but your mom’s scalloped potatoes are what I think of and what I cook when I want scalloped potatoes. Thanks for sharing this recipe, chef John!
agreed
Disagree. My mom made this style. I make the French version. Mine is better.
(edit) To be sure, I enjoyed my mom's version, and still do.
My mother made them that way only lots of butter!! So good, almost like comfort food!
@@elizabethwentz8211 Not almost. It is comfort food.
Moms are the best chefs in the world. Their secret ingredient is love. This is why you will always have nostalgia for their food.
I envy statements like that. My mom's secret ingredient was abuse and resentment. :(
if they cooking
My mom never cooked anything more than Bagel Bites or eggs for me because she was scared of the kitchen... She only really started cooking in the past couple years after I showed her Chef John!
Other secret ingredient; asbestos.
You are definitely not my sibling!
"That love in that dish" you're sharing with us is making me a bit teary today. Thank you for being as comforting as this meal for us.
This gratin is both modest and light
No cream or potato shavings in sight
But by itself or as a side
It cannot be denied
Potato flavour is intact and just right
I like my escalloped potatoes
Ohh, many many times I ate those
I feel very rotten
Pronouncing them grah-tin
Ill call them my shredded grate prose
@@wiggelpuppy5474 nice one particularly as gratin meaning (more or less) crust comes from the French verb "gratter" to scratch or GRATE so really, nice one !
@@wiggelpuppy5474 I wrote another emotional limerick I won't put in front:
Chef John led me down memory lane
Mom's cooking was simple and plain
She'd make rock cakes for tea
For my sister and me
I'd sure like to hug her again
Moms are the best cooks, my mom always made things us kids like to eat from cakes to the Sunday roast..., nothing ever got thrown out..., leftovers were always turned into something delish..., Thank You to ALL of the Moms that have passed this type of cooking on to their kids.
MY mother's idea of "cooking" was opening a can of pork n' beans, adding a cut up hot dog, heating it in a pan then poring it over a slice of Wonder bread. (& a slice of Velveeta if I was lucky.) Luckily, my dad was a good cook & usually managed to keep her out of the kitchen.
Not all moms. A friend of mine's mom was a war bride from England. He said that until he was in high school and started dating Greek and Italian girls he didn't realize that food was actually supposed to have FLAVOR.
My mother's cooking was only fit for Greek Gods..... Burnt offerings! Lol😄 My Dad did the cooking in our house. It was edible, but never anything worth remembering. My maternal grandmother was the real cook. She taught me my love of cooking and baking. She made Everything from scratch.
Thank you.
They say you can never go home again. It wasn't until I went back, after loss, to the place I used to call home, that I found what that meant. All I have left are the memories, and the memories of the foods that I ate. Today I was feeling homesick, and watching while you reminisce about your mom's recipe, I got hit hard with that feeling of just *loss*. So tonight, my therapy will be food, and I hope I can catch those smells from a kitchen long gone cold, laughter long faded away, and mebbe I can make those memories for my family tonight.
When he said "there's no way to know" I started to cry. I reminded me so much of my mom who was an amazing cook.
Me too! There’s so much I would ask them if I had them back for just a day.
Whenever I cook my mom’s recipes, it’s like I have her back for a little while.♥️
Memories. My Michigan mother made the same dish and it was truly one of my favorite dishes from the 1970s. Once and a while she would gusie the dish up with little chopped bits of ham and lightly sauteed green pepper mixed in with the layers of potato. How you got me missing mom and the love she put in her simple cooking. TY😢
I love this channel so much.
When you said, "but there's no way to know." My heart sank.
Cayenne - The Origin Story. We need a prequel show with Chef's mom and all of her cayenne applications.
She had to be the source of his addiction
Thanks Chef John’s mom. And chef John. My mom used to make this with leftover ham. One of my dad‘s favorites. They’re both in their mid-80s now. Good Eats!!❤️✌🏻
Rick Bachman , my mom, too. She put a sprinkle of flour, a couple dabs of butter, and a handful of small cubes of ham between the layers, and omitted the cheese entirely.
The cook in my fraternity house in college would put ham or bacon in it. Anything to fill up those college boys' hollow legs!
Good Eats?... wrong chef
@@Elizabeth-rp1pi LOL
My husband love this too
I love how he talks. It's comforting, like your favorite uncle.
Plain and simple, this is one of the greatest potato dishes ever. As always, Chef John kicks the classics up a notch. But even the traditional version of this is timeless.
Saving myself a front-row seat and coming back later for the punny poems from Chef John's talented viewers
Made this dish yesterday and I bow down to Chef John's mother. One of the most popular dishes I have made in a long time. I sparingly used a nice Irish cheddar with a sprinkle of cayenne and a bit of thyme from the garden. Make this now so your children will tell their children how great your potato gratin was.
Sounds like you were missing her a little more when you filmed this, Chef. Hope you're doing well. I frequently watch your videos before bed with some soft tunes playing in the background as a soothing end to the day, and this one was even more comforting. Thanks for all you do!
I'm also from upstate NY and this is very similar to MY mom's scalloped potato recipe, although she added a little diced onion to each layer. I've had richer in Lyon but not better...made with love from mom for her little chubette of a daughter! Love you, Chef John!
I basically cried halfway through this video. My mother doesn't cook, we employed a cook at home... she passed away a couple of years ago and I miss her so so so much. As a child I hung out in the kitchen all the time, watching and smelling whatever she was cooking. She was my cooking mum, and indeed, "Until they invent a time machine, recipes are as close as we'll get"...
Who doesn’t just LOVE Chef John!? Happy Valentines Day Chef John❣️❣️❣️
Love the way you talk about Mom. She did a great job and not just with the potatoes!!!!!
As an aside; as a 6 ft 268 lb Irishman, the above is a single portion.
I like the way you think.
As a 6 2 half irishman, I agree and will bite someone that tries to take me taters...
Rrr matey
Oh wrong accent
My bad
"Until they actually invent a time machine, recipes is as close as we'll ever get."
I love so much chef John, I started watching your channel when I was 15 I am 24 now and it's still as fresh as ever and also very nostalgic. You're pretty much family. Thank you for existing
1:22 I'm sorry for your loss Mr. John :(
We called them “Scalped Potatoes “. And this recipe is spot on. My thanks to your mom. ❤️
I made this just like his mother did. Only difference was I used half and half. It's what I had on hand. It came out amazing. It's also so much simpler than a lot of other au gratin recipes to make. It literally took me 10 minutes to assemble. Had it with just a salad for dinner. Very filling and satisfying.
"Depending on your mood." Chef John is always in the mood.
I love the nostalgia and the addition of thicker slices. Bless your dear 'mom.' "Until they invented time machines, recipes is as close as we'll ever get." So profound, as so many people carry on their heritage through recipes. Thank you Chef John for this wonderful channel!
You had me at “potato”.
He had me at "gratin". Lolol
potato is love, potato is life.
The white guy in me approves of this message.
Irish intensifies
"Until they actually invent a time machine, recipes is as close as we'll ever get"
I really like that phrase. There are a bunch of dishes that always transport me back to 9, 10, 12 year old me and I'm back with my grandma, or my mom ...
It is lovey to hear you speak about your mom.
Glad you remembered your mom with this. Moms always know what's best. Appreciate them while you can.
Over a decade with same intro & music ❤ love it... a true authentic legend
“There’s no way to know” 😢 chef John misses him mom
I love everything you do, ive been watching your channell for 3 years now and you make me smile
You are so insightful to notice how much of a time machine that recipes are. A cooking smell can instantly transport us back in time and trigger memories and emotions so strongly it is just astounding. You do this to me quite often on your channel. Thank you for your efforts. Thanks to your beautiful mother too.
In Egypt, there's a saying that goes along the lines "Men cook with science, women cook with taste". I actually love how light this recipe is, compared to your usual rich stuff. :D Thank you and your mother. May she rest in peace.
You break it down so nice at the end. Simple good ingredients shake hands always.
Love Chef John ❤ Your voice is the best! Thank You for the great recipes and good vibes 😊
Chef John I've been a subscriber for over 10 years. I was in college when I first watched one of your videos, it was the grilled cheese sandwich one with the cheese outside to firm a crust 👌 I just wanted to second some of the other comments and say you really made her proud and you've touched a lot of lives. You don't know me but we been through some shit together man. Thank you for sharing your beautiful food with us every week, I'm so happy I wanted my first proper grilled cheese sandwich all those years ago. 🙌♥️
My mom made it exactly the same way, with dots of butter, and sprinkles of flour and diced onions between layers. Still a classic. So easy. So good. Thanks for the memory!
"Until they actually invent a time machine, recipes is as close as we'll ever get."... My Mom never used a "recipe" yet she was a fabulous cook... Try as I might, some things I just can't duplicate.... Oh how I wish I could go back in time and eat some of her meals again. You never realize what you have until you don't have it anymore.....
i know what u mean, even something as similar as fried chicken, they always have some secret ingredients to give it that extra special.
@@YouDonkeyfu My Mom made "to die for" fried chicken too!!!
Joni Mitchell: "You don't know what you've got 'til it's gone!" I miss my Mom.
You do such a great job with your videos. I don't even need a recipe after watching. I can just do what you did and make it exactly how I want it. Thanks for the content...
Love the recipe looks delicious.
I've been looking for some time for instructions that replicate my memory of watching Mom make scalloped potatoes. And here it is!!! Can't wait to try it.
Mom's recipes are the best aren't they? My older sister found mom's cranberry salad recipe last year and I made it for Thanksgiving. It sure brought back good memories of when we were kids at home. Thanks for sharing your mom's potato recipe....good memories!
At first, I was uptight about the " ugly" slices being put aside. Then, Chef John actually used them as I wanted to use them. Where Im from, there is no waste of a potato. Or other things. But my heart was melting when I saw how easy his dish can be ! It is something I have wanted to do for a long time. I just never got around to finding an easy version for starters. I always have everything to make this already and when I do, I will let y'all know how it turned out. Bless your mother, and thank you Chef John. Seems easy- peasy. ~Stacy~a big fan from North Carolina.
Your comment about a time machine made me think of my Mum who has been gone for 7 years. She had a few really good dishes that always remind me of her, and I will remember to treasure her memory even more when I make her dishes. Thank you
Add garlic and it'll make this dish godly. Subjectively ofc. :)
I like the way you think!
You read my mind!
I simmer garlic, shallots and maybe some herb in the milk...
I inherited an early 1960's Better Homes & Gardens cookbook from my Mom. It is a treasure trove of meal planning, substitutions, and everything made from scratch! It started falling apart so I had to xerox pages, but it's my first go-to cookbook for everything ! Except for Chef John's recipe, of course :-)
before going to culinary school i had no idea this dish exists. after learn how to make it, i cooked it at home, and my family LOVED it..
Chef John you are simply the best! I'm addicted to your channel, and recipes.
My mom taught me to make this the same way, and yes with a little sprinkle of flour and dots of butter in the layers. Wonderful. Thanks for the memories.
Thank you for sharing your Moms recipe with us! I am a big fan of simple nostalgic recipes 😁
Same way my Mom made them. A little minced onion, dots of butter and flour and the "Bechamel" makes itself in the casserole dish. Thanks for bringing back the memories, chef J.
Very beautiful episode. There's not many wrongs ways when it comes to potatoes.
Another great video - so simple, I cooked it tonight on a whim. It was a triumph! Thanks John, from a UK fan. XXX
" my mom did not own any really fancy sharp knives. So maybe if she had, she would've cut them a little bit thinner... but there's no way to know..." I heard something in this statement and then promptly burst into tears. Wut?
same! my moms still alive and im crying so hard right now
Chef John, you are, after all, the stud....of this creamy layered spud! Thank you for all of these great recipes! This one is on my list!!!! Thank you for sharing this!
Momma's cooking was the best! My momma used the paring knife, (and all kitchen utensils for that matter) from her bridal shower, for the rest of her life. 🥰
Wow, my mom used to make these and I loved them. I never thought I would see a recipe that reminded me so much of hers. So simple, so good...and, most of all, so comforting.
Once when making them, I suddenly realized I was out of milk. I "ad-libbed" and used evaporated milk. Best I ever made!!! Now that's all I use.
Hey, I use evaporated milk in most baked items that call for milk or cream. Mac & Cheese especially. Quiche, too, and for my excellent New England Clam Chowder. Any creamy soups. I stock up when it's on sale & keep it in the pantry.
Mom always made it with evaporated milk, it taste so good.
@@lizajane55555 Sometimes a mistake results in an excellent discovery!!! LOL
@@ginawiggles918 For one thing-- it keeps. I don't drink milk, so I'm often out.
@@fallingfeather21: And canned evaporated milk lasts for years.
Comfort food is comfort food. Thanks for sharing a family recipe chef John!
This is the scalloped potatoes that I grew up with. My mom used much more cheese and evaporated milk, but that was pretty much it. Delicious! Family staple for thanksgiving dinner and Christmas! Old school for the win. Love it.
You’re hilarious every single video, thank you for all of the joy you bring me. Please never stop making videos for us.
Thank you, Chef John, for the volume of the dish ~ it really helps!💁🏼♀️
„Until they actually invent Time machines, recipes is as close as we’re ever gonna get”
Best quote lmao
😭😭😭😭😭
Thank you.
Simple and easy with mom's love
Love scolloped potatoes, at our home I make it every so often. Thanks for sharing chef, cheers.
My mother fried or boiled everything! The first time I had scalloped or augratin potatoes was the summers I spent with my aunt and uncle! Every summer was like going to an alternate world where no one yelled, no one was punished with a belt, switch, etc. Not everything was fried, I discovered wonderfully created recipes called casseroles and salads, TV was replaced with board games after dinner and laughter was commonly heard. I loved summers! Thanks for the memories!
I am sure I would have LOVED this version growing up! And I am even more sure I am going to LOVE this version now!!
And as always......Enjoy. your potatoes Romanov are the best potatoes I have ever eaten. My son took home the leftovers and served then with eggs the next morning. These look almost as good.
Chef, I've made similar version for years: Slice yukon golds on a mandolin 1/8", and thin sliced cooked mushrooms, grated parmesan cheese. Layer just like you did, salt and pepper and a little parmesan. Pour in half-and-half and top with a generous amount of grated parmesan. I usually cover with foil for an hour, then brown for 15 minutes uncovered. I've also used whatever leftovers were in the fridge to add in as well. Great stuff!
My mom made hers similarly, but used evaporated milk. Bringing back very fond memories after watching this Chef John. Thanks!
I made this for dinner today with a few layers of sliced ham mixed in so it was a complete meal. My gal was delighted and it was delicious!!!! Thank you!!😀
I can’t help but get a bit nostalgic when I make one of my moms old recipes. Thank you for sharing chef John.
I loved that you sneaked 3 tester tastings! Love you recipe!
after so many years watching your videos just cuz i am high and hungry and like to listen to you speaking. this dinner i tried to replicate your dish for the first time- i made this cuz it was really simple and it came out amazing. wife love it! waiting for that beef recipe to try that combo!
Perfectly described and helpful video
This is perfect for those who can't consume much cheese and cream! My husband will be pleased with this version - thank you Chef John's Mum :)x
Felt much love in this video. Wish to see more of your mom’s recipes
Ohhh, this made me so hungry ! I love watching your videos. Easy to follow, and you make me laugh ! Greetings from New Zealand! ☺️
Mum recipes are The BEST !!!
Very similar to my moms. She also used some flour between layers. Sometimes she would also put thin sliced onions and/or a little ham.
I made this vegan by using soymilk and fake parmesan (Violife). Probably not something chef John would advise, but still tasted amazing! Loved it, thank you so much for sharing this!
Go to a vegan channel
My mom made these three other day. I loved them. Thanks!
I CANT BELIEVE HOW EASY THIS IS TO MAKE. TOMORROWS DINNER FOR SURE!
This is the way I grew up making them as well. I only recently have started to make a sauce instead of the seasoned layers like you show with the raw flour. I enjoy them either way. Thank you for showing that we were not alone in making them this way.
drink everytime chef john says "NOT ONLY.."
Me: Hospitalized
Me: Giggly and bubbly as all get out.
Coke with lime. Sugar stupor.