How to Make Potato Gratin Dauphinois - Gratin Dauphinois - French Scalloped Potatoes
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- Опубликовано: 30 сен 2024
- Learn how to Make a Potato Gratin Dauphinois recipe. The French Scalloped Potatoes Dish! A rich and delicious potatoes au gratin dish. Thinly sliced potatoes that have been baked in garlic cream, and topped with grated Gruyere then baked until brown and crispy on top.
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Gratin Dauphinois ingredients: 0:38
Gratin Dauphinois method: 0:57
Print the full Gratin Dauphinois recipe: onlineculinary...
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Making this tonight! Looks so delicious!
Made this for my girlfriend's birthday and it was so good, we both loved it! Thanks chef..!
She get wet
My great aunt, who was from the Savoie region, would have said, for the quantities involved, this recipe was a little light on garlic and a little heavy on nutmeg. She would also put half the potatoes/cream mixture in, add a layer of Gruyère, then add the 2nd half of the potato/cream mixture and top that with Gruyère as well.
My mother preferred Comté cheese... I don't get enough of a difference to prefer one over the other, but Comté is cheaper, so I usually go with it.
I’m surprised at the lack of views and comments, you really deserve far more exposure.
Totally agree
It's a great recipe
Absolutely! Worked perfectly for me, thank you!
I've had this dish several times, cooked by a french restaurant, and this is the classic French way of doing it. No cheese in between layers, no meat, no varieties of different herbs. Just the potato and cream done just right. It's delicious.
♥️💕❣️❤️🙏
This chef is so clean when he cooks, perfection, so often today women and men are cooking with long hair dangling down makes me sick 🤢
I made this recipe per Chef Eric’s video for my mother’s 80th birthday. I have to say it was superb. This, along with ribeye steak and Champagne was a perfect meal.
Ribeye and champagne sounds terrific decadent.
Chef Eric is a very good teacher. His method and steps are explained simply with out make you feel "simple" Awesome
Did this for dinner this evening and it was a super hit. Have my own recipe but fancied a change. The nutmeg was a game changer. This may be my new fave. Cheers for this.
excellent and simple recipe, made the best gratin in my life. I had previously followed other recipes where the potatoes were not pre-cooked in the cream (layered and baked right away) and this gave me a much better result, much closer to what I was used to getting in restaurants.
This guy is hilarious
Tried this.. Cane out great.. I like cheese so added a little bit between layers as well.. What's really good about this recipe is that since everything is initially cooked on the stove you can taste and season perfectly... When making the usual method where you sprinkle pepper and salt between layers I'm so worried I ll over season that I end up under seasoning.. So this is great
in Slovakia and Czechia we call it "french potatoes" and we add cooked eggs and bacon or sausage in it... It is very common meal here, probably in other slavic countries too.
The result does not have too much in common with the original recipe but still we call it french potatoes :D ... we also got "paris salad" but i cant tell you more about it, you wouldnt like it :D
Pourquoi ne pas y gouter :(
Pourquoi? Quelle gaspille...
Looks delicious! Thank you very much for sharing the recipe. 👍👍👍
Fantastic receipe. Best video and lovely chef. I've made this many times. It's perfect for a party lunch or dinner.
Thank you Dear chef, your gratin dauphinoise Is really the best recipe I have tried, many other recipes are really bad, even from chefs. I have made a good impression my family thanks to you😍😄😋 and I hope many other foodlovers Will followers your examples. Merci beaucoup..love you😃👩🏻🍳🙆🏻♀️🙋🏻♀️
Can I prepare the dish till transferring the potato to the gratin dish and leave it like 5 hours and then sprinkle the cheese on it and bake it by then.
Or is it better to cooking it and bake it completely and then reheated after 5 hours?
Second option
I made this tonight for dinner for a big meal with my family and my cousins and they cleaned it. It was delicious and I’ll be making it again!!! Excellent video
at first i watched with tongue in cheek but Eric is a professional Chef
I still come back to this one. It's amazing; I've never had it with Gruyer cheese though, because the cheese is super expensive.
I'm sorry but first of all Dauphiné is NOT in Savoie but in Isère, in the French Alps. I know because I live in Dauphiné and am very familiar with this dish. Then, in the authentic recipe, you don't add cheese. That's a common mistake. If you do add cheese, then, it's no longer a Gratin Dauphinois but a Gratin Savoyard :) However, this looks good :)
Why wouldn't you just pour in all the sauce? I don't understand. I was incredibly frustrated! Just pour it in!
😂
Just made this this evening for the 1st time, Very impressed along with my wife, very rich, very tasty , Thank you Chef Eric
Hello Chef Eric,
I love your videos but you need to get rid of that Mario Bros. music. :)
C’est magnifique, Eric. Merci beaucoup. Hey wait a minute, these are so good I speak French now!
I have made this potato dish a few times using a different recipe each time. This recipe/method was by far the best. I won't do it any other way. Be sure to let the potatoes rest quite a while so they get firm and can be easily cut into squares.
His recipes are always really good.
Glad you like them!
I was working in a French restaurant before , and yes they have baby rustic chicken with potato gratin so delicious
What a great video & recipe, spoken in that lovely French accent which always portends success in the kitchen! I am making this for Christmas as my family and I love French food. I thank you for doing this video. Merry Christmas from Virginia!
I like his recipes and he always gives a simple explanation.
Name of the 🧀 plz
Euh am quite surprise that cheese is used ... as in traditional receipe euh no cheese for gratin dauphinois 🤔🙂🙏
...."Like so"... I love watching him..so stylish
Excellent recipe but no cheese in the "gratin dauphinois ". Cheese is a valuable enrichment, but it makes a savoyard or comtois gratin. Not a dauphinois
The same for quiche Lorraine, NO CHEESE!
I learned to make this dish in Grenoble with cheese. I like it either way!
Thanks Chef Eric! 🌟🥇I have made this twice and each time it was fabulous. I especially loved your advice about the nutmeg and the way you said it! You said “don’t” and I will only use fresh nutmeg ever after. I figured the garlic seems to be about a tablespoon since clove size can vary. Your advice to taste and reseason was perfect as garlic intensity varies. My only adaption might be to make a thinner layer so that more bites have cheese. Guests can be savages when they serve themselves😉.
Oh and I just wanted to add that my sister rubs a garlic clove all over the pan before greasing the pan with butter.
Wonderful teacher...best potato dish I ever made...rave reviews from my guests. Thank you!
I just made this dish with your recipe.my kids love it😊thank you for sharing and teaching professional techniques and in a way that is so clearly and comprehensively!
I am mexican, and love potatoes so much. I make them with eggs, with chorizo, in soups, all kind of recipes, but I wanted to make this recipe which I have eaten in a restaurant. So I am lucky to find you chef Erick. I will make this recipe and some lamb chops. Thank you, I already suscribed.
Delicious, thank you very much, I’m off to the kitchen to give it a go. ❤
Always impressive.
Merci beaucoup Chef Eric 🌷
I made this. I remain stunned. One of the best dishes in the world. Viva la France. Don't 4 get their champagne n wines. Supreme. It's so good u eat it slowly not wanting it 2 b done
Made this for Christmas and it was absolutely delicious and super easy ❣
Glad you liked it!!
I don´t speak much English, I don´t know how to cook , but I like watching you.
Well it looks great I'm going to try it and hopefully the family will love it thank you
Thank you Eric. Wonderful presentation
Merci, chef. I like it.
merci msieur
You are a very good chef
Thanks a lot
78 yr old surgeon made this type of potatoes first time after watching this video. turned out SUPERB
Idk if ur going to c this but worth a try so I want to make this but the only problem is I dont have the cheese or the nutmeg in my stores an alternatives?
Nope for nutmeg. Cheese change for strong cheddar for example
Super, am learning typical French dishes for my half Frencie familia. Your video is simple, precise, no fuss, straightforward and exotic with your accent😁. Merci.
You have Very nice looking hands.
Reminds me of the Merovingian: unapologetically French! Votre cuisine, c'est magnifique!
425F degrees? The cheese will break.
Nice recipe, but where does the cheese come from. That don't belong on a gratin dauphinois.
What do you think gratin means?
That doesn't mean put cheese on it. It means grilled on top to make a crust. A dauphinois is per definition without cheese.
boukedejong79 you’re partly right. It means a crust of cheese.
By definition if it's a gratin it's not dauphinoise. The moment cheese is included it's not dauphinoise. It's just called a gratin.
You sir are amazing!! This was absolutely delicious!!! I've seen another version where they don't heat the cream with the garlic and seasonings like you do. Doing it your way gives it so much more flavor! Thank you!
It looks delicious. Pretty simple recipe, a must try. Thank you. 😊
I have been making this recipe for years! It is a family favorite. Thank you !
Wonderful recipe! I was looking for this no nonsense type od recipe and will make it tonight!
Thank you for sharing this.❤️
merci bises, on essaye ce soir
I am making this for my girlfriend for dinner tomorrow! Thanks you, Chef!
Did it!! And it's magic! So delicious!
Thank you. I hope your girlfriend liked it.
@@online-culinary-school very nice!
Elegant. And you made it look so easy. Thank!
😮😮
I trying these Thankyou xxxxx
Excellent. Merci beaucoup pour votre explication.
Merci pour toutes vos recettes Chef. Je serai ravi si vous nous présentiez votre recette de boeuf miroton.
So a French flag on one side of your collar and a Canadian flag on the other. I’m guessing Quebecois. It’s gruyere cheese. Yum. Excellent explanation. Excellent video.
He is from Vancouver, BC. :p
Sincere thanks. 🇨🇦
Cannot wait to try this. Have a similar recipe except the potatoes and cream are not boiled first, which is most intriguing to me.
Do you have a cookbook? I would love that...
Thank you, just ordered on amazon.
Chef Eric ; I tried other techniques to make this dish and wasn't happy. However I followed your recipe and tips today and the results were amazing. In all my 72 years I have never eaten such creamy, smooth and satisfying potatoes. Phenomenal! Thank you.
Came out great 👍! Thanks for this 😊
will be doing this tonight ! thank you !
Is cheese necessary??
Very nice video - explained well.
An absolute hit!
Vraiment délicieux
this is very practical, boiling the cream first eliminates 45 minutes for the heat to penetrate the same dish if assembled cold.
Have to try this recipe.
Beautiful
Trying this on satday for dinner!
I've done it for lunch today, and I can tell you it's super good! I'm gonna do it again for Christmas with stuffed chicken 🐔
I'm making this with my Easter Ham next week !!
It’s even better without the garlic!
Chef Eric Arrouzé, I’m English; we don’t use garlic.
Merci a Vous, Monsieur Le Chef!
Clear dish
*Payo* bring me here! *PPC* ftw | I'll try this beautiful receip.
I love this chef
Excellent dish!
Formidable...
He is amazing chef
Fantastic 👌,
Wow you pair this dish with a filet mignon with argentine chimichurri , some lobster and a glass of red wine... pure bliss
Very nice (and easy) to prepare, I will do it with our leg of lamb for Easter. Thank you.
Beautiful dish, very like mama used to make in the 1950’s. Thank you.
Yes! The real french technique simplified for my college-bound son!
Yum, thanks for sharing 🐨
Result is under crusted. Should've used flatter baking dish.
Nope
@@online-culinary-school Well you would say that. Truth stinks😅.
Really, really great; served with Easter ham. It disappeared! I have subscribed. Is there a written recipe I can save?
Follow the link
Is it possible to substitute the heavy cream for heavy whipping cream? Cant find heavy cream for some reason
Yes that's fine