Made this recipe for thanksgiving and for the first time in potato history, we managed to finish them before the turkey! No Leftovers. Everyone was impressed with the taste and look. I was impressed that I made this. Home run
I might have not expressed this first when viewing you. But you are the reason I love cooking today. I caught my interest in my youth with your ciabatta recipe. I then learned too cook eggs in various ways. Since my earlier teen days, I have always followed your videos and you are the reason my special interest is cooking. Seriously, you are an inspiration. I recently even adapted your ciabatta recipe too my own ways of methods of cooking, it turned out perfect. Will probably use this gratin recipe to woo a lady some day. From Sweden with love, thank you chef John.
Food Wishes has made a big difference in my cooking too. I also follow 'Chef Jean Pierre' and a butcher channel called 'The Scott Rea Project'. Between the three of them my cooking is totally different now than it was five years ago. If you want to try Mexican dishes there's a couple I like called 'Villa Cocina' and 'Cooking Con Claudia'. I'm not great with the Mexican foods yet, but I can put together a whole dinner from scratch now. The butcher channel is great to go into detail on things like deboning birds or making turkey stuffed with a duck stuffed with a chicken stuffed with... a few more birds. Take care Sweden!
I just want to say, I've been watching and learning from your content for nearly a decade now and nothing brings me more joy then watching your technique videos. You're like the Bill Nye The Science Guy of Cooking🥰
I think all versions Chef John mentioned would be a perfect dinner. Together. No turkey, stuffing, dessert. Just many different ways to flavor the mash/au gratin. Yum! Stunning!
I love how much time you spent talking about knife technique. That’s why you’re my (and so many others) favorite foodtuber - you don’t just explain what you’re doing, but WHY you’re doing it - it makes learning so much more effective because we can apply these techniques to other recipes. You’re awesome, as always!
I made your potatoes for Thanksgiving and they were a huge success. I made a couple of adjustments using cotija cheese with the Gruyere in the mash and some confit garlic. Thanks for all you do.
You know. I've always said, "my mashed potatoes don't have enough potato, or crusty crispy cheese." The solution to my woes have finally presented its self. Can't wait to make this next week and blow my in-laws mind's
I'm 30 seconds in and I already know that I will absolutely be making this for Thanksgiving, and maybe just every week because they look utterly incredible!
Glad we are all on the same page, it really looks SO dynamic and made me hungry just imagining it! Chef John has come through with yet mother classic! ❤
OK I must say it! With last few videos you are bringing your recipes to a whole new level!!! I thought you were great before now I am speechless. Incredible! When you think chef John's recipes are perfection but then you see him outperforming himself!!! Wow ❤ greetings from Miami
I love your content and have made several recipes. I look forward to making many more. I have a mini farm and several types of animals. Now, every day when I go to feed my critters, I "add cool fresh water" to their bowls. I can't get it out of my head. You are my favorite chef! Thank you for everything you do.
I added a half a cup of Sour Cream and scallions for a little zing to the mashed potato component which gave the layers a distinctive taste difference. Very good recipe. Thanks John :)
This would be great for Christmas! In the UK we often make a root veg mash (with parsnip, potato, swede and carrot, white pepper, nutmeg and lots of butter), so a cheesy gratin topping would be a perfect addition to it. Definitely going to try this...
Chef John, never had a potato dish I didn't like as I am Irish, yes the stereotype is true, our # 1 staple food( unless the potato was rotten, lol those are nasty) this is an outstanding recipe dish & I have never eaten/ made this dish , but a must make now, Kudos Chef, btw, butter, Irish butter as it is the best in the world, finally allowed it to be sold in America, Wisconsin only , NO margarine garbage
I was skeptical about the potatoes on top but the final result sold me. I can't wait to try. Thanks, chef Ps. I'd love to see you do more live q&a. It's been years i feel
I was surprised how fast the mashed potatoes au gratin came together too. Very easy.. I had to be careful not to pull it out of the oven too soon, I did let it blacken up around the edges and you could see the middle had boiling oil action going on and they came out perfect. I was a pig and peeled all the scalloped potatoes off the mashed potatoes and ate those first.
Thank you so much for your wonderful recipe and for helping us take care of our health. Wishing everyone who is watching this video always healthy, peaceful, and happy❤
Thank you & Happy pre-Thanksgiving to you chef John! Making these potatoes for Thanksgiving next week! & I already made your sweet potato casserole that you posted recently -- yummy making it again for Thanksgiving!
That's funny you used yukons for mashed and russets for scalloped.... I was thinking exactly the opposite! I'll have to try your way and see how it comes out. I used russets for the whole thing and it came out pretty nice. It was hard to let it go the last few minutes on baking (it looked too dark at first) but it was worth it to let the edges blacken up a bit. Thanks for the idea, can't wait to try it!
…I finally did this tonight! The technique is flawless!! And I played around alternating top row with potato and onions - amazing. …”that crusty goodness from the edge..”. Only Chef John!!!!!!
Hey hey!! I got mashed potatoes too!!!! I’m definitely doing this instead!!!!! No one has ever seen this before!!! THEY will be sorry they just asked me to do potatoes!!!! Imagine the look on their face!!!! I’m doing it
Sounds like the perfect opportunity to make you-sized batches of both ahead of time, as a treat :) then you can decide which to make for everyone else.
So. I combined this technique with my perfected mashed potato recipe. And oh my heck. I made it for thanksgiving tomorrow. But I made a mini personal portion as well. Steeped garlic, green onions, jalapeños, rosemary, thyme in heavy cream for the mashed potatoes. It tasted great but i decided to go sicko mode and blended the steeped aromatics with the butter and added them back into the mix. Used cheddar and Gruyère for my cheese. I’m 40 minutes into baking and I set my oven on fire in the first 20. (Used way more potatoes than you because I’m feeding an army tomorrow) it kind of over flowed and I had a molten butter fire. It was so out of control it set off a fire alarm I didn’t even know I had in the basement. Regardless, the food was unaffected, dabbed up the extra butter and it’s baking smoothly now. BEST mashed potatoes ive ever had.
i've always liked potatoes but then after being vegan for 10 years i really REALLY developed a true LOVE for potatoes. Now that i'm back on meat and dairy, this recipe sounds like absolute heaven!! super stoked to make this. nothing beats cheesy, roasty & mashed potatoes 🤤 thanks for the great video!
Ooooooohhhhhh, this is for sure going down every Christmas from now on! Can't stray from the original mash for turkey day, but the only musts for Christmas are prime rib and yorkshire puddings and everything else is random until then. Now the musts will include this as well!😍🤤🤤
Amazing dish! 5 stars! Did this for Christmas as a fun alternative to mashed. I thought potatoes on top of potatoes might be a bit plain, but the crispyness on top and the flavors of the cheese along with good proportions of butter cream and chopped garlic salt and pepper in the mashed made this dish come together beautifully. I also tossed the sliced potatoes in a bit of olive oil and spices prior to stacking them on top. This will be a winner for future gatherings! Thanks chef John for the great recipe!
YUM! I definitely will be tryng this soon Chef. Thank you for keeping me cooking and laughing! So glad to finally hear your name in your "recipe rhyme"❣ Perfect flow 😊
Cut hasselback style potatoes on a skewer, put Yr olive oil etc mixture in a tall glass to facilitate coating then slice off the bottom of the potatoes.
Yeah I was thinking the slices would be bland. Normal Au gratin is tossed in cheese sauce so its gets between the pieces. Otherwise like here that's a sliced baked potato
We just made Escalope Potatoes with Gruyere Cheese, with thinly cut russets, thinly cut onions, a clove minced garlic, a good amount dry thyme, Gruyere, heavy cream and salt and pepper. Goes great with a steak and green beans.
the cheese on top sort of came out overcooked, it was cooked to a crisp after an hour in the oven. I did not spread out the melted butter very well but was that the reason? Is there a way to not overcook the cheese on top?
Made a half size version tonight. Easy and every bit as good as it looks. Next time might try shredding the potatoes to go on top to get even more crunchy bits.
Half of the time I think he does this to show oops you can make a tiny mistake because a lot of the time there's things like this, or using a bowl that is slightly small, or melted butter first.
Great recipe and presentation (as always😄)👍 But would it be possible to also cook the potatoes that go on top (not as much as the mashed ones, just enough to be tender), and thus reduce the baking time? Think 20-30min should be enough if both layers are cooked ahead of baking, what you think Chef John?
My OCD is telling me to top and tail the sliced potatoes at the start, and put the end pieces in with the mashed potatoes, so you don't end up throwing away those extra bits of potato.
Just made this afternoon. Prep for the Thanksgiving (just Re-heat back in the oven) Made it a month ago (dry run) to test it out - Resulted is amazing. BTW, I used vegan cheese, vegan parmesan - still tasting amazing. Thanks for sharing.
I've made a lot of your recipes over the last couple years, this one looks so good I almost ran off to start it this morning. I love cooking for myself on Black Friday. My drunken family can go straight to hell, it's thanks giving to me and I'm thankful I made it through Thanksgiving without a DUI or an assault charge. So today I'll be having MY turkey, MY stuffing and MY mashed potatoes au gratin and I don't have a rabbit so there'll be nothing that resembles salad. Happy Black Friday!
Saw Joshua weissman do his mashed potatoes with garlic confeed in duckfat witch is been mashed in a pessel and morter... He used melted butter in milk and heavy cream in the mash, then added the confeed garlic... Looks very yummy and maybe I'll try this together with chef Johns gratin.❤
My mother has always added sour cream in with the butter when she does mashed potatoes...I love all mashed potatoes, but that little bit of sour cream in the mix adds that extra little bit to it.
I have a friend who does that with the cream cheese in a cheesecake and it really makes a wonderful tart difference, I'm going to try that next time I bet it's wonderful.
So if I were to prep this the night before, with the plan of cooking it the next day, would I have to worry about the raw sliced potatoes browning in the fridge? And if so, would there be a way around that? wrapped in plastic wrap maybe?
Made this recipe for thanksgiving and for the first time in potato history, we managed to finish them before the turkey! No Leftovers. Everyone was impressed with the taste and look. I was impressed that I made this. Home run
6000 years of civilization and no one has ever thought of this. You are a genius.
Rubbish! My Mum was making this over 60 years ago, jeez,you Yanks are such wankers!
Potatoes weren’t discovered by civilized people until the 1500s.
@@2200Stingerget outta here
And this is why you are King of the RUclips Chefs. 👍👍
You could also do a combo of mashed sweet potatoes on the bottom. Or stuffing!
I’m making it tonight with cheddar and Parmesan cheese!
Also, since this is a Chef John recipe, I will be using my beautiful garden potatoes for this.
potatoes over stuffing sounds delicious.
Use kéfir(fermented milk) instead of milk to sharpen sweet potatoes?
@@TopCat2021 I’ll second that!
chef johns commentary gets better every year
I might have not expressed this first when viewing you. But you are the reason I love cooking today. I caught my interest in my youth with your ciabatta recipe. I then learned too cook eggs in various ways. Since my earlier teen days, I have always followed your videos and you are the reason my special interest is cooking. Seriously, you are an inspiration. I recently even adapted your ciabatta recipe too my own ways of methods of cooking, it turned out perfect. Will probably use this gratin recipe to woo a lady some day. From Sweden with love, thank you chef John.
Food Wishes has made a big difference in my cooking too. I also follow 'Chef Jean Pierre' and a butcher channel called 'The Scott Rea Project'. Between the three of them my cooking is totally different now than it was five years ago. If you want to try Mexican dishes there's a couple I like called 'Villa Cocina' and 'Cooking Con Claudia'. I'm not great with the Mexican foods yet, but I can put together a whole dinner from scratch now. The butcher channel is great to go into detail on things like deboning birds or making turkey stuffed with a duck stuffed with a chicken stuffed with... a few more birds. Take care Sweden!
He doesn’t care enough to respond :(
I just want to say, I've been watching and learning from your content for nearly a decade now and nothing brings me more joy then watching your technique videos.
You're like the Bill Nye The Science Guy of Cooking🥰
I think all versions Chef John mentioned would be a perfect dinner. Together. No turkey, stuffing, dessert. Just many different ways to flavor the mash/au gratin. Yum! Stunning!
This is the greatest potato side dish ever invented.
I love how much time you spent talking about knife technique. That’s why you’re my (and so many others) favorite foodtuber - you don’t just explain what you’re doing, but WHY you’re doing it - it makes learning so much more effective because we can apply these techniques to other recipes. You’re awesome, as always!
I love that too!
I made your potatoes for Thanksgiving and they were a huge success. I made a couple of adjustments using cotija cheese with the Gruyere in the mash and some confit garlic. Thanks for all you do.
You know. I've always said, "my mashed potatoes don't have enough potato, or crusty crispy cheese." The solution to my woes have finally presented its self. Can't wait to make this next week and blow my in-laws mind's
I'm 30 seconds in and I already know that I will absolutely be making this for Thanksgiving, and maybe just every week because they look utterly incredible!
Glad we are all on the same page, it really looks SO dynamic and made me hungry just imagining it! Chef John has come through with yet mother classic! ❤
OK I must say it! With last few videos you are bringing your recipes to a whole new level!!! I thought you were great before now I am speechless. Incredible! When you think chef John's recipes are perfection but then you see him outperforming himself!!! Wow ❤ greetings from Miami
I love your content and have made several recipes. I look forward to making many more. I have a mini farm and several types of animals. Now, every day when I go to feed my critters, I "add cool fresh water" to their bowls. I can't get it out of my head. You are my favorite chef! Thank you for everything you do.
It’s like a dream come true, except I never dreamed this in my wildest dreams! I can’t wait to try this! Thanks Chef!
This is the most potato potato dish that ever potated. With this dish I can finally count to potato.
This would look so nice in individual ramekins, too. So pretty.
Brilliant idea!
Very good idea!
I added a half a cup of Sour Cream and scallions for a little zing to the mashed potato component which gave the layers a distinctive taste difference. Very good recipe. Thanks John :)
I’m gonna make this as a Masala shepherds pie with roasted garlic in the mash for Thanksgiving! Thanks for the inspiration Chef John!
Oh my goodness, this sounds amazing! How did it turn out?
This would be great for Christmas! In the UK we often make a root veg mash (with parsnip, potato, swede and carrot, white pepper, nutmeg and lots of butter), so a cheesy gratin topping would be a perfect addition to it. Definitely going to try this...
What is swede? I love parsnips. A little hard to find here in Arizona, USA.
@@lorrie2878 I think it's known as Rutabaga in the US :)
Are you from the North of England? I’m from Yorkshire originally (living in Canada now) and it sounds like something we would make
Finally! Someone classy enough to know that nutmeg goes into Christmas mashies.
@@Bille994 classic for a root vegetable ensemble. I like them!
Thank you Chef John!!! I was searching for a new potato dish for Thanksgiving. Your formulas NEVER let me down!
Exactly. This is on my menu for the holidays along with his blue cheese cold oven pop overs !
I have learned so much from Chef John over the years. This is going to be this year’s potatoes in Thanksgiving, thank you.
Chef John, never had a potato dish I didn't like as I am Irish, yes the stereotype is true, our # 1 staple food( unless the potato was rotten, lol those are nasty) this is an outstanding recipe dish & I have never eaten/ made this dish , but a must make now, Kudos Chef, btw, butter, Irish butter as it is the best in the world, finally allowed it to be sold in America, Wisconsin only , NO margarine garbage
Looks like a perfect combination of flavors!
Chef John is a master of many things. Not overselling a recipe is not one of them.
Double negative.. so... Over selling a recipe is one of them?
You're the bomb 💥
Mr. Au Gratin - John!
😂 nice rhyming joke like Chef John 👨🍳
I was looking for a vegetarian centerpiece option featuring potatoes, and you DELIVERED!
Thank you so much!!
Is cheese vegetarian?
@@angelbear_ogyes but not vegan. :)
I made your pecan pie for my wife today. Absolutely delicious! Thanks for sharing that one. I’m definitely going to try this one too.
That's a stand alone meal for me. Great looking recipe Chef John.
C.J.'s potatoes, any style, are ALWAYS the best !!!
As a potatoe lover...Incredible!
I made this today for Thanksgiving!!! It was a hit!! Absolutely delicious!!! I will make this over and over!! Thank you! ☺️
so good
I have watch Chef John’s videos so long my young daughters can easily mimic his tone and cadence
lol, thats adorable , I love him
I was skeptical about the potatoes on top but the final result sold me. I can't wait to try. Thanks, chef
Ps. I'd love to see you do more live q&a. It's been years i feel
I made it yesterday together with an steak and some basic salat. And oh boy! It was so simple and so good!
I was surprised how fast the mashed potatoes au gratin came together too. Very easy.. I had to be careful not to pull it out of the oven too soon, I did let it blacken up around the edges and you could see the middle had boiling oil action going on and they came out perfect. I was a pig and peeled all the scalloped potatoes off the mashed potatoes and ate those first.
Thank you so much for your wonderful recipe and for helping us take care of our health. Wishing everyone who is watching this video always healthy, peaceful, and happy❤
Potatoes with Potatoes...and some dairy. Lumpy, fluffy heaven. Yep, really think the "best recipe ever" award belongs to Chef John.
Thank you & Happy pre-Thanksgiving to you chef John! Making these potatoes for Thanksgiving next week! & I already made your sweet potato casserole that you posted recently -- yummy making it again for Thanksgiving!
This was pretty good today. I did yukon golds for the mash, and russets for the scalloped top. Thanks for the inspiration.
That's funny you used yukons for mashed and russets for scalloped.... I was thinking exactly the opposite! I'll have to try your way and see how it comes out. I used russets for the whole thing and it came out pretty nice. It was hard to let it go the last few minutes on baking (it looked too dark at first) but it was worth it to let the edges blacken up a bit. Thanks for the idea, can't wait to try it!
Wow. This looks incredible! Can't wait to make it for Christmas
Thank you! I’m bringing this to my mom’s house for thanksgiving! 😊
Just made this today and it came out great! One thing I altered a bit though was I did 1/4 cup of heavy cream and 2/4 milk to make it a bit thicker :D
…I finally did this tonight! The technique is flawless!! And I played around alternating top row with potato and onions - amazing. …”that crusty goodness from the edge..”. Only Chef John!!!!!!
Dang it Chef John…i’m in charge of Mashed potatoes for thanksgiving, and I had your original recipe all ready to go. Now I have decisions to make 🤔
Hey hey!! I got mashed potatoes too!!!! I’m definitely doing this instead!!!!! No one has ever seen this before!!! THEY will be sorry they just asked me to do potatoes!!!! Imagine the look on their face!!!! I’m doing it
I mean... LOOK AT THIS! For me it will be a easy decision! 😂
Sounds like the perfect opportunity to make you-sized batches of both ahead of time, as a treat :) then you can decide which to make for everyone else.
Chef's pommes puree or this. My recommendation is after you put the sliced potatoes on, add cream before the cheese. You won't regret it.
@@Avendesora what is your address? I will taste test for you. 😁
Thank you so much for this recipe! I just made this today and I’m really excited about it! Love your channel chef!!! Cheers!
This is a recipe that I definitely need to make. Thank you for your work and time ❤
This dish is fantastic. Making it for Christmas this year but it’s easy enough to make weekly.
OMG I made this tonight and it was amazing. The textures between the crunch and soft with the butter it was soooooo good. Thanks for the recipe.
You start talking and I start smiling!! Love and your recipes! From Star, Idaho👩🌾👩🎨🐴
So. I combined this technique with my perfected mashed potato recipe. And oh my heck. I made it for thanksgiving tomorrow. But I made a mini personal portion as well. Steeped garlic, green onions, jalapeños, rosemary, thyme in heavy cream for the mashed potatoes. It tasted great but i decided to go sicko mode and blended the steeped aromatics with the butter and added them back into the mix. Used cheddar and Gruyère for my cheese.
I’m 40 minutes into baking and I set my oven on fire in the first 20. (Used way more potatoes than you because I’m feeding an army tomorrow) it kind of over flowed and I had a molten butter fire. It was so out of control it set off a fire alarm I didn’t even know I had in the basement. Regardless, the food was unaffected, dabbed up the extra butter and it’s baking smoothly now. BEST mashed potatoes ive ever had.
i've always liked potatoes but then after being vegan for 10 years i really REALLY developed a true LOVE for potatoes. Now that i'm back on meat and dairy, this recipe sounds like absolute heaven!! super stoked to make this. nothing beats cheesy, roasty & mashed potatoes 🤤 thanks for the great video!
Out of curiosity, what made you go back?
Ooooooohhhhhh, this is for sure going down every Christmas from now on! Can't stray from the original mash for turkey day, but the only musts for Christmas are prime rib and yorkshire puddings and everything else is random until then. Now the musts will include this as well!😍🤤🤤
Just put out both, but I agree I do like just plain simple white mashed potatoes with a great gravy!
Amazing dish! 5 stars! Did this for Christmas as a fun alternative to mashed. I thought potatoes on top of potatoes might be a bit plain, but the crispyness on top and the flavors of the cheese along with good proportions of butter cream and chopped garlic salt and pepper in the mashed made this dish come together beautifully. I also tossed the sliced potatoes in a bit of olive oil and spices prior to stacking them on top. This will be a winner for future gatherings! Thanks chef John for the great recipe!
Chef John, if there was any doubt before this definitely proves that you do have high-end culinary skills.
Thank you your videos are always welcome and enjoyable to watch.
imagine this on top of a shepards pie🤤
Or with onions and bacon 😊
Yes, I had that thought, too, but with cottage pie!
@@etherdogMe too! Cottage Pie is regularly served, at my house!
🙌🙌🙌🙌🙌🙌🙌
This looks absolutely fantastic. I am definitely making this sometime!
YUM! I definitely will be tryng this soon Chef. Thank you for keeping me cooking and laughing!
So glad to finally hear your name in your "recipe rhyme"❣ Perfect flow 😊
Best recipe ever. Made this tonight and fell in love ❤
Gonna be a bit of a hassle, but coating the potato slices in an olive oil/adobo/sour cream and herbs mixture would make this absolutely mindblowing.
Cut hasselback style potatoes on a skewer, put Yr olive oil etc mixture in a tall glass to facilitate coating then slice off the bottom of the potatoes.
@@lindainparis7349 That is clever, thank you!
Yeah I was thinking the slices would be bland. Normal Au gratin is tossed in cheese sauce so its gets between the pieces. Otherwise like here that's a sliced baked potato
Possibly my favourite video to date!
Thank you Chef John!
Fantasticaly Beautifical!!! If those are not real words they should be, just to describe Chef Johns dishes! Thank You Chef John!!!
We just made Escalope Potatoes with Gruyere Cheese, with thinly cut russets, thinly cut onions, a clove minced garlic, a good amount dry thyme, Gruyere, heavy cream and salt and pepper. Goes great with a steak and green beans.
Chef John, you’re a mad genius.
yes he really is i make so many of his recipes so easy luv him
I was conflicted on whether to make au gratin or mashed this year... Chef John you just saved Thanksgiving
I greatly appreciate the Thanksgiving side dish idea.
Tried these Mashed potatoes au Gratin for the first time two weeks ago. We have had them every weekend since. So Good!
the cheese on top sort of came out overcooked, it was cooked to a crisp after an hour in the oven. I did not spread out the melted butter very well but was that the reason? Is there a way to not overcook the cheese on top?
Chef John is tops…always and forever!
You are Amazing chef John. Thanks for son much time you dedicate to make us cook better. 😊
Is it possible to prep this the day before and then just bake on thanksgiving?
I’m doing this for Christmas this year! BUT for the mashed potato I’m putting on about 3x more butter then what was in the video
Yuck. Hope it doesn't separate and god luck tasting anything else
@@MrJoshcc600 It will definitely hold. And it wont taste of much else. ☺️
Made a half size version tonight. Easy and every bit as good as it looks. Next time might try shredding the potatoes to go on top to get even more crunchy bits.
Crushed up potato chips on top of the shredded ooooooo
Okay, this is getting added to the Christmas meal this year
Lmao not after giving them an unnecessary stir and splashing water on the stove 🤣😂🤣 I love it!
Half of the time I think he does this to show oops you can make a tiny mistake because a lot of the time there's things like this, or using a bowl that is slightly small, or melted butter first.
It’s so enjoyable watching your videos 😂 your jokes are just the best and culinary expertise goes without saying. My favorite chef 💯
Great recipe and presentation (as always😄)👍
But would it be possible to also cook the potatoes that go on top (not as much as the mashed ones, just enough to be tender), and thus reduce the baking time? Think 20-30min should be enough if both layers are cooked ahead of baking, what you think Chef John?
My OCD is telling me to top and tail the sliced potatoes at the start, and put the end pieces in with the mashed potatoes, so you don't end up throwing away those extra bits of potato.
OCD is a serious mental illness, you are just picky.
Just made this afternoon. Prep for the Thanksgiving (just Re-heat back in the oven)
Made it a month ago (dry run) to test it out - Resulted is amazing.
BTW, I used vegan cheese, vegan parmesan - still tasting amazing.
Thanks for sharing.
Wow!! Thank you Chef John! This is a wonderful recipe for my Thanksgiving menu!
Came out perfect! Everyone loved it
This looks absolutely fantastic, I'm gonna try these for Christmas dinner! Thanks Chef!
I've made a lot of your recipes over the last couple years, this one looks so good I almost ran off to start it this morning. I love cooking for myself on Black Friday. My drunken family can go straight to hell, it's thanks giving to me and I'm thankful I made it through Thanksgiving without a DUI or an assault charge. So today I'll be having MY turkey, MY stuffing and MY mashed potatoes au gratin and I don't have a rabbit so there'll be nothing that resembles salad. Happy Black Friday!
Wow, some people wish they had a family. Some people wish they did not. Pretty sure for the most part, having one is better than not having one.
😂
Followed your recipe to the letter, I have now been officially elevated to the title of “Chef” by my wife. What an excellent dish!
What a great idea. I’m going to try this. Thanks
Chef John with the legit knife skills. Props.
Thanks! Added this to this year's Easter meal. Next year I'll need to make more. It went over so well there were no leftovers!
Green bean casserole on top of mashed potatoes would be a satisfying combo.
I made these today and OH MY GOD THEY ARE MY FAV!!!!
Your voice quality is top tier.❤ just found you from your creamed spinach recipe. Thank you. Thank you.
Saw Joshua weissman do his mashed potatoes with garlic confeed in duckfat witch is been mashed in a pessel and morter... He used melted butter in milk and heavy cream in the mash, then added the confeed garlic... Looks very yummy and maybe I'll try this together with chef Johns gratin.❤
This looks amazing. And easily moddable. Two of my favourite qualities.
My mother has always added sour cream in with the butter when she does mashed potatoes...I love all mashed potatoes, but that little bit of sour cream in the mix adds that extra little bit to it.
I have a friend who does that with the cream cheese in a cheesecake and it really makes a wonderful tart difference, I'm going to try that next time I bet it's wonderful.
I made these for thanksgiving and they were a huge hit, everyone said to bring them again next year :D
Those are the prettiest potatoes I have ever seen!!!!
You inspired us! Last year we did potatoes fondant. This year's did these!
So if I were to prep this the night before, with the plan of cooking it the next day, would I have to worry about the raw sliced potatoes browning in the fridge? And if so, would there be a way around that? wrapped in plastic wrap maybe?
These mash potatoes were out of this world . Plan to do it for Thanksgiving .
I think this looks very appealing, I wonder how this would be with roasted garlic added, this needs to be on my todo list