Julia Child's Gratin Dauphinois (Cheesy Scalloped Potatoes) | Jamie & Julia
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- Опубликовано: 15 июл 2024
- Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia. Today I make the best side dish ever (?) Gratin Dauphinois (Cheesy Scalloped Potatoes)!
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Recipe:
2 lbs. “boiling” potatoes, peeled
1 cup milk
A 6-cup flameproof baking dish, 2 inches deep
1 small clove mashed garlic
1 tsp salt
1/8 tsp pepper
3 to 4 Tb butter 
Развлечения
Oh my goodness, I can NOT believe that dish did not shatter on the stove top!!
Coming from the french region where this dish was created (the Dauphiné), I can confirm that it is our most common side dish with meat or chicken! :-) we do it with a bit a variation though: butter is used only to grease the dish, then we add cream instead of milk (or a mix of both) and only cheese on the top for the gratinée. Garlic and black pepper are also a must ;-) Ideally baked (covered)at low heat in the oven more more than 2 hours... delicious! Thank you Jamie for making this dish! You can try this lighter version next ;-)
Yeah, I'm South African, but that is also exactly how we make "aartappel gebak" (potato bake), with cream :)!
I was nervous that when you put that glass dish on the stovetop that it was going to shatter! My dad did that once and the dish cracked and food went everywhere! Your potatoes came out great!
I also had a glass dish like that shatter on the stove - but the stove was in a new house, at my old house I had cooked like that a thousand times so who knows.
Pyrex shattered is an unholy mess to clean up.
Yep happened to me too!
I literally did the shocked gasp and hand over mouth thing. I almost had to watch from behind my fingers lol
OMG! I tensed up as soon as I saw that dish boiling on the stove! You are so lucky it didn't shatter.
Lol little tip for soft cheese is throw in the freezer for a bit to form it up then grate.
Don't want it frozen but you'll see and understand 👍🏻
Meat too slices or cuts so much better when slightly frozen.
There is no such thing as too much cheese. In most extreme case you just skip all other ingredients and it will be perfectly fine
Loved that you thanked Siri for answering your question!
A yummy episode!!
I love these with baked ham a match made in heaven
Love that you described it as a side dish and then ate it on its own. Maybe it was your extra cheese not the butter making it "too buttery"? It looked epic, I could smell it from here. Greetings from darkest Glasgow
Thanks Rebecca!! Greetings from London!
My mother used to make this. Such a good memory.
I just watched the movie and voila, here I am😉
This is also delish when it's made with cheddar cheese and leftover pieces of ham like from an Easter ham dinner. And I add onions. Yum!
I have made that recipe many times. Once I made it the first time, I never bought the box stuff again. Very easy and delicious
@04:18
So what is the: place the baking dish over heat until simmering thing?
What did/do you do?
Did you use a metal baking dish?
Curious minds, and all.
@@curtisrobinson7962 I would cool the potatoes beforehand in cream. French Cooking Academy has some nice video on it.
Hi Jamie I made all the scalloped potatoe recipes in " Mastering the art of French cooking and I found the best one to be scalloped potatoes with heavy cream and cheese" Gratin Jurassien" . Everyone is always begging me to make them. PS Love your show, you get me inspired to cook. I made chicken with a light curry sauce last night and it was awesome. ❤️🇨🇦
I would bet the cream had a lot to do with it, yes?
@@VickiTakacs. hi Vicky, yes, the cream definitely has a lot to do with it but the lower temperature and longer cooking time makes the potatoes so delectable.
I highly recommend trying the joy of cooking version of Gratin Dauphinois which has you cook the potatoes in cream and milk. They are incredibly rich but not greasy. Also very easy to make for a crowd. Also I always use a dutch oven for this dish so that I can put it on the burner without fear.
I've been obsessed with your videos. I've had TAOFC vol 2 for years but was too intimated to try any of the recipes. I think this one will be an easy one to start with. Please do not stop making your videos.
Okay the half a clove of garlic smeared on the dish had me cackling.
Amazing how you stay fit with the rich food you cook! Impressive!
Malaysian fan here btw....your video helps me chill...because seeing someone else's stress is calming hahahaha
Another excellent video. My grandmother made these with only heavy cream infused with garlic on the stove & a bit of Gruyère on top. They were chuncky slices as well. Those were great. But I prefer the decadent cheese layers I do with mine. Now I want scallop potatoes. !
Found something for lunch today. Thanks! Your show is awesome, as always.
You’re really killin’ it with these yummy recipes! I have been inspired to try some of them on my own!
Is a great side dish for anything really, I used to mix the boiling milk with a table spoon of flour and a few portions of the laughing cow cheese it gave the creamiest sauce .
Also ,Don’t use the pyrex dish on the stove it could shatter
OMG this looked amazing. My favorite thus far!
This is one of my all time favorite dishes!!
Thank you for making this video. I'm planning on making this for Christmas dinner and was nervous as its my first time. It's a lot simpler then I imagined. Sometimes the book can be intimidating.
How have I never seen this FANTASTIC channel!? I love this!
My guess is you don't get out much.
Hi Jamie, is it a coincidence that the advert attached to your video was from Noom? Are they trying to tell me something? Too bad, I'm still going to watch this 😂
That looks delicious! I'm definitely making this! I really like this series Jamie. I've always wanted to see Julia's recipes and now you are showing me! Thanks!
Thanks Amy!!
Yum. Never too much cheese. Looks so warm and good -Shawna🍁
I love these!
i have this in the oven right now, i used petite medley potatoes since they have those nice purple potatoes for a satisfying color. i also used a little bit of lemon thyme i'm growing with the salt and pepper, it smells delicious already, thanks for making this video
Good job! That was a beautiful dish!
I enjoyed watching this. You made me chuckle. :). I need more chuckling in my life...
Another success! Congrats!
Well done ,,you are the so much fun to watch xx
Mom called them cheese potatoes , we used cheddar or occasionally the dreaded Cracker Barrel spread but mainly we had it on New Year’s Day or Easter Sunday !
My best friend and I made this last night because of you. I spent the day slow smoking beef to have tacos and it was accompanied by this hahaha it was delicious!!
Tacos with potato gratin? what an odd combination :D
Do NOT ever use that dish to simmer on the hob again. It will shatter at too high a temperature. Pyrex glass is only for ovens. You need special glass dishes for the hob. Use a metal oven dish as this can be used on the hob and in the oven. As soon as I saw this I was waiting for the bang! I speak from experience.
oopsies!
We too tufgoutouutetu
Defarpurwuruutsuy
'Dude's very lucky the dish didn't explode.
Indeed! I did that once..oh the horror! Glass and gravy everywhere. I dont what the hell I was thinking..just too many buns in the oven I guess. 🤷♀️
Hi nice konten👏🏻
Love the recipe👍🏻
Looks delicious! An authentic grâtin dauphinois will have the potatoes pre-cooked in the milk mixture with some nutmeg.there also isn’t cheese involved but I’m French and my family always puts Gruyère bc it’s just sooo good lol
Add some diced ham between the layers. Yum
that cute little pan was about half the size it needed to be...but you made a wonderful dish Jamie. Very good.
Potatoes do come in a variety of types with subtle differences in flavor. some are dramatically different in color. Baking or Bakers are usually very large & take less work to peal when prepping for boiling mash potatoes & are preferred for baked potatoes as it is nice to have a big potato with all the toppings asa posed to a tiny little spud that one could not even fit half the toppings on. One soaks the potatoes to keep them firm not to wash off the starch.
I love your video and you are great
All of then
OK. Nice and Easy.
Please put a damp towel under your cutting board to keep it from shifting
First of all Great Job !!! Few fixes : I use a mandoline you want the thinner potato chips, it’s also easier to have the same thickness
You could have use the whole 2lbs of potato in a bigger baking dish. I use a little but of nutmeg powder in the milk. We use liquide crème fraîche, but I never found in the store in the US or I don’t know where to found it.
I use cheddar and Gouda in mine.
GOOD FLYING SHITBALLS!! I'm watching this video a WHOLE YEAR after it was posted, i RAD THE COMMENTS before i saw the video bc there were under 100 (utter shame btw, WHY??) so i KNEW to expect it... BUT WHEN I SAW WHAT YOU DID WITH THAT GLASS DISH?!?!?!? I honestly was expecting an explostion and then a guest appearance from someone saying u were getting reconstructive surgery and were never uploading again! EVEN THOUGH, mind, i have only recently discovered u and therefore know are obviously uploading! I'm just going through the catalog at this point!
Hey man. I just cane across this channel the other day when I was studying Julia’s Bourguignon recipe. Love the format, love the series! Did you get inspiration from the Julie Powell blog? are you going to do the same finish-the-whole-book challenge?
Thanks Raymond! You got it...I most certainly was inspired from the movie.. I'm gonna try and make as many as I can.
@@antichef I just watched your bourguignon video too- were you really a vegan before?!
@@raymondu99 I was a vegetarian for 3 or 4 years before I started this cooking show...!
Shirt game 🙌🏾
OMG! Never place glass baking dish on stove top...it can shatter😱
oops
Nice run! You are probably correct as being somewhat over buttered. Julia's recipe says 3-4 Tbsp of butter. That is like a half a stick of butter. The in-laws gave me a bunch of potatoes and I know what I am gonna make. I'll use a 1/3 shallow hotel pan so I don't have to worry about the glass on the stove.
Try Jacques Pepin's easy soufflé!!!!
Next time you make this add some cubed tavern ham to the bottom of the baking dish and add the rest over the top.
Yay! New video! Also I’m Canadian too! Newfoundland here!
💖
You are tooooo cute. I'm making this dish and following your instructions. Thank you for this video.
You can NEVER have too much butter!!!!!
Pop the cheese in the freezer for 5 min next time before grating.
I do this with eggplant. Except I put seasoning in the milk as it’s heating before I pour it in the dish.
Great idea!
I have made these potatoes all of the time by Julia’s recipe but Yukon gold are the best to use. I tried russet etc did not taste the same
That’ll make your whole mouth say yummy.
JC says make sure to use boiling potatoes, not baking ;-)
You're lucky the dish didn't shatter directly on top of the stove lol. Well done. :)
If you couldn’t tell but he actually buys quality bake wear. He’s obviously been trained
Next time use smaller amount of butter and instead of milk use heavy whipping cream. You get a much richer flavour with less oil.
If you not supposed to put the glass dish on the stove, then how do you get it to simmer before going into the oven?
Julia was expecting a metal baking dish, not a glass one--or she would not have asked to place it on the burner.
Gratin dauphinois is without cheese or milk. It's cream. It comes from the Dauphiné region of France.
Not according to Julia Child, but she does acknowledge that there are many authentic versions.
Hind site ... Melt 1 oz butter first, then use?? I made scalloped potatoes for years ... Used butter on top with heavy whipping cream ...
was heating the dish on top of the stove so it wouldn't crack going in a hot oven?
No, the recipe is trying to closely control the temperature of the milk, likely for a faster
cooking time. The milk was boiled before pouring it into the dish. Note that Pyrex isn’t stovetop-safe.
A comment for the algorithm. ^^
I had a baking dish shatter on a burner,,, and it takes longer than thirty minutes to cook the potatoes.
This time second view oh shit do u remember me jamie. lots of love
i like torturing myself by watching your tasty video while being incredibly hungry at night
- Potatoes
- 18% semi-liquid Cream
- garlic
- nutmeg
Cut the potatoes in thin slices.
In a big bowl mix the cream, the crushed garlic cloves (as many as you want) and the grated nutmeg. I like to add a bit of cracked black pepper but it's optional.
In a tray layer the potato slices and cover them with the cream.
Bake in the oven at 160°C until lightly brown on top.
Let it cool down completely.
Finish baking it for 30 minutes at 180°C before serving it piping hot.
It'll destroy Julia's. Guaranteed. 😌
I make this A LOT. It's the hubbies fave. But I don't use any butter and instead of milk, I use cream. It's a game changer. Do NOT tell the Julia. She will roll over in her grave.
Nice! Yeah I think cream would be the better route to go! But I had to follow along to Queen Julia!
@@antichef next time. I won't tell ANYONE 😉😂
Julia includes a variation made with cream, but it’s titled Gratin Jurassien.
it's a gratin savoyard, not dauphinois.
Your potatoes must be sliced thinner with a mandoline and don't wash them either. And of course, no eggs, no cheese. Nutmeg is a good add-on.
Ah very interesting! Thanks for watching!
@Alexandre Bouvier
Um, nutmeg. A teaspoon or so?
@@curtisrobinson7962 Not that much. Nutmeg is really important( IMHO )in creamy type dishes,but,you only want a hint of it. Umami is what you are going for. People go wild. I put it in anything I’m using Gruyère cheese,like quiche,etc….
Julia is, of course, correct: people use Scalloped Potatoes and Potatoes Au Gratin interchangeably but Scalloped is NOT supposed to have cheese and Au Gratin is. Also, I encourage you to repeat this recipe but add bacon and onion.
Sainsburys potatoes? How come? Where are we?
That was London
a mandolin makes more sense than a knife in cutting potatoes thin and consistently.
Translation:
Grated dolphin.
This looks fyyyyyyyeeeeeeeeeeeeeeeeee
Add bacon! You can NEVER have too much bacon.
You need 2 baking pans!
Next tume put the cheese in the freezer for 5 minutes
NEVER put pyrex, etc over heat like that. The uneven heat can make it shatter.
Actually do not do it exactly by the recipe. I put it in the oven. I bought a mandolin to get the thickness correct. Comes out better with evenness of cooking. I do not cook it on top of the stove.
I could see you used way too much butter. Recipe called for 3 to 4 tabs but you used probs double that LOL
There is no such thing as too much butter.
I learned how to cook in Italy and Germany from my grandmothers. Figured out years ago that I just need to double normal baking temperatures for the weird system we insist on using in the US.
My mother would murder me, slowly, if I left a single dark spot in a peeled potato. I'm not kidding.
and its just boiling potato
You put 125% of the recommended cheese and yet you blame the butter for making it oily? Sprinkle some flour on each layer, it will provide more structure and absorb the butter and fat.
I blame only myself.. always. I think it was the butter and the milk if anything. The flour idea sounds like a good one!
@@antichef btw, your channel is great! Reading ahead in a recipe is for chumps. Better to be surprised by steps that require you to do some quick improvisation!
@@harkmi3 haha.. those poor prepared chumps... they don't know what they're missing... Either I'm not reading ahead, or I forget, or i misread something...
I really don’t understand the garlic part lol... seemed so pointless
Back in the day, garlic was considered a very strong flavor. Now, not so much. As for smearing a flavor on things such as the bowl was kinda a thing back then as well. Oddly it kinda works for the smell, I think most noticeable in a salad bowl.
It works a bit like seasoning. It changes the overall flavour but without being noticeable itself - a bit like salt used modestly.
Sorry to say, but this is a bad receipe and I don't care if it's from Julia Child. Replace the milk with cream or do at least half and half. Take potatoes rich in starch and wash them before slicing them. If you drain the slices in water you will wash off the starch! But it's the starch that will turn the gratin creamy! Skip the butter between the layers and ad some of the hot cream/milk instead plus the cheese.
I agree. All the butter is a substitute for not using cream (just milk). I use half and half. Also potatoes should be very thin slices.
I almost lost it when he put the glass pan on the hot stove top. Whew! Fortunately disaster averted.
Well made! Personally, I don't agree with Julia on this: Gratin Dauphinoise should not contain garlic nor should it contain cheese; it is made with just potatoes and cream. Full stop.
There’s no such thing as extra potatoes!!
1.6 mil views of HOWLS. now i how you make money!
haha.. yeah right, if only that's how it worked...
i tell friends they have to see HOWLS.
Now don't you wish you had used ALL the potatoes? Because they do shrink up when cooked: look, you ate half the dish just now
you should not call that gratin dauphinois I m from the dauphine region of france where this dish is origin is. There is no cheese usually in the original recipies also the main ingredients are potato creme fraiche and garlic you can add nutmeg and butter but what you did here is not a gratin dauphinois....