Potato Au Gratin without a Mandoline! | Chef Jean-Pierre
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- Опубликовано: 29 сен 2024
- Hello There Friends, Potato Au Gratin is such a simple yet time consuming dish to make. And if you don't own a mandoline you have to find other ways to make this delicious dish, so in this video I present to you how to make Potato Au Gratin without a Mandoline! Just like a Steakhouse does. So go get your ingredients and join me in making this delicious side dish! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre...
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VIDEOS LINKS:
Original Potato Au Gratin: • Potatoes Au Gratin The...
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PRODUCTS USED BY CHEF:
❤️ Wusthof Off Set Deli Knife: chefjp-com.3dc...
❤️ Wusthof Chef's Knife: chefjp-com.3dc...
❤️ Lasagna Pan: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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😂 Already start smiling when I receive a notification of a new video. Your amazing!
But I can't find how much Brie you add.
And is this for 8 persons?
Greetings from the 🌷🇳🇱🌷
Thank you for this, Chef. I think so many home cooks feel they must use a mandolin for this, but it's really not necessary. In the restaurant, we use a mandolin for speed and uniformity; but at home, I hardly ever use mine. I also love to put a bit of herbed goat cheese in my Mornay sauce, and stir in some lightly sauteed onyo, almost like a Sauce Soubise. It's a hit every time!
Made these for the first time yesterday for my wife on Mother's Day. Wonderful! She loved them, and the left overs are fantastic, as well.
Mouth watering 😅will make this today
0:57 "I call it the most dangerous tool in the kitchen." Chef JP obviously hasn't seen me cooking. 😀
Me too 😂🤣😅😂!
I am so glad that even the Professionals forget sometimes.
That looks very delicious 😋 Thank you for sharing the recipe 😋
I'm using a food processor. Its old And has several blades. The thinnest is like a mandolin or a great runner up! Thanks much Chef! Ah gratin potatoes are my favorite!
Chef you are amazing! Yummy 😋! You take the mistery out of cooking, I have been cooking for over 40 years and like you, I measure carefully 😂. Recipe is there for inspiration and meant to change it 🤣🤣🤣 When my food turns extra delicious my son asks me if I remember what I did.... well I not always 😁 In the kitchen I have to be inspired or in the mood to cook, honestly a few times in my life I didn't want to eat my food but then again you can transform it! Thanks for being a real in the kitchen and a real inspiration 🤗💞🤗
You are too kind, thank you for the kind words! ❤️
@@ChefJeanPierre ❤️
OH MY GOODNESS it looks amazing!!!!!!!!!!!! YUM YUM!!!!!!!!!!!!!!!!!!
Grazie Chef! Mmmmhh.... lo faccio prossima Domenica, sicuro!
Years ago I was the beverage manager for an old style Italian restaurant in Toluca Lake, California (just blocks from Warner Bros. Studios). Our customers included many of the most well known movie stars in the industry. They all loved the pizza, which was famous not only in LA, but throughout California. It was awesome. Anyway, I used to hang out in the kitchen to pick up some cooking tips and I finally got the chef to tell me the main secret of their pizza... why it was so good. Now, as an Italian restaurant, they really didn't want people to know, but they didn't use Mozzarella on their pizzas - they used Monterray Jack. Anyway, your recipe for potatoes looks great, but I wonder if you would ever use Monterray Jack instead of Mozzarella on top. The Monterray Jack browns fantastic, tastes awesome, and I would bet no one except a cheese connaisseur would ever know (like all those years this landmark Italian restaurant secretly used Monterray Jack). Note: they did use Mozzarella on all their other dishes. Sadly, this reastaurant was sold and then torn down several decades ago to make room for a gathering of fast-food places.
Hi Chef. Potato Au Gratin is one of my favorites, but since going low carbs, potato is off my list. I now make it using Swede/Rutabaga instead. Lower in carbs but still awesome.
I usually use the wide slicer on my box grater when I need thin slices of anything. It works well and won't take off your fingertips.
As for the dish, where I'm from we call that a potato bake, but we add bacon, mushrooms and onion.
Omg lovely thanks
Not fine ! Now I'm really hungry Chef ! 😋
That looks fwesh chef 🧑🍳 😂😂😝😝😝😝😝😝😝😝😝 I swear I love this guy.
Doin' it.
How long do you bake it?
How long do you cook for? Thanks Chef!
I never use a mandolin for slicing my potatoes, unless I am making them for breakfast. I like my potatoes to have a little bite to them.
Chef JP is hilarious. We don't use the end...1 min later, throws the end in the pot. I love this channel, please keep making these fantastic videos.
Hahaha. I saw that too
That’s what we love about him. 😂
I just caught that LOL that's hilarious
“We don’t waste anyting” 😍
This is why his channel is the best for teaching cooking. If he makes a mistake it doesn’t matter
I make mine using ukulele instead of mandolin. Slices are not as thin but the music is nice
😂😂😂
Watched an old movie last night where the main character had befriended a French Chef in Paris. He said to her, "We both know the secret to life!" She asked, "And what would that be, Chef?" His reply, "BUTTER!" 🤣🤣🤣 Made me think of you, Chef Jean-Pierre.
What movie is that? It sounds cute.
Yes I want to know what movie too.
I think that movie is called Last Holiday with Queen Latifah, and the chef’s played by Gérard Depardieu 🙂
That a thin huge T handle
The best and funniest chef in the business! CJP is the best teacher!!! Thank you chef and Jack!
Chef Jean Pierre has a great sense of humor, a very good teacher with terrific recipes. Way to go!
@@marilynhartman9618 8
.., without a Mandolin ? But I love Italian music..! 😐
Guess who is stopping for cream and cheese on their way home today??
But now I gotta he careful because Jack sees everything!😅
Chef, you are talent, wrapped in a cloak of enthusiasm, girded in a mantle of humor: simply the best RUclips cooking channel on RUclips!
🎯👍
ZEE GLOVES!!! Zey do nothing!!! 🤣🤣🤣
Well , hello there Chef! I made your other potato gratin that I served to my family and they raved how super delicious it was. I will certainly make this one as well. Have a great day Chef!
Yep. It was a hit when I made it, too!
Chef JP needs to be played in Anger Management classes. I guarantee he’d make progress for those individuals. Not kidding at all!
Wait! What?? A recipe with no butter???? Haha.
Heavy cream, reduced is butter!
I'm aware. You can have cream AND butter though.😄
Mama Mia and you can freeze it for 17 years
"Butter ist our friend!" That's the truth! Thank's chef Jean Pierre!
Is it possible... can I give Chef a tip from my world (BBQ)? I have to try. Chef, if you will put a pair of cheap white, cotton gloves UNDER your food-service gloves, they will give you a fair bit of heat resistance while maintaining almost all of your dexterity. They won't protect like an oven mitt but you have much better movement and feeling. It would have been perfect for placing your potatoes here. The cotton gloves are of course washable and reusable as well.
most dangerous tool in the kitchen for me was always the paper/torque rol holder. always cut myself on the edge at least once a season xD
I love potato gratin, I add some nutmeg, because I love it. I don’t use a mandolin, I use my mixer, there is a add on for mine that cuts it perfect. Makes the whole dish super quick.
That is funny you mention the add-on slicer. I always forget that this is sitting in my pantry
@@richardcorsillo9819 I only use it for this haha.
Good morning Chef, I can't find bones with any meat on them to make beef stock. Would cheap meat be a good substitute?
Bones are good because they add gelatin to your stock, but boneless meat would make a richer flavored broth, and you could add unflavored gelatin to it. Also, you don't have to have beef bones, chicken and/or pork bones work, too. If you buy rotisserie chicken from your market, freeze the carcass for your stock, it doesn't matter that they were already cooked.
Hello chef greetings from chef vinnie in Dublin City Ireland 🇮🇪
Jack... You should make a compilation video of Chef just doing the tasting..
Nice. Agreed
I’d like to see that. ✅
You can always tell a cook that doesn't have a mandolin, they still have all their fingers in tact! Great recipe Chef.
Funny but true, I seen more finger tips lost than you would believe, best thing for them is to be destroyed.
I binned mine after nearly losing the end of my middle finger. My finger nail saved it - just.
Some one nicked mine, I’m actually glad they did. I agree there the most dangerous kitchen tool 😉 Love chefs knife skills.
I’ve had and used my French-made mandolin for 27 years without the slightest injury. The “secret?” Use the guard.
@@guykoppi2525 I definitely use the guard.. Even when you're trying to be super careful, without the guard..😩 OUUUUCH!!!!
Love it, have to try this. Can you do a video on potato leek soup, Vichysoisse?
Chef, this dish looks delicious!!! Despite your forgetfulness, which us regulars are not only used to but I think we all find it hilariously humbling. I mean, who among us hasn't forgotten something in the fridge, on the counter... it's nice to see a professional chef be so honest about their mistakes in the kitchen. No one is perfect!!! But your dishes are always amazing!!! Thank you!
No kidding. I was making cheese dip yesterday and prepared it the way that I imagined Chef JP would. Onyo first, pablano pepper, a bit of sausage, set aside. Make a roux, add that back in, add heavy cream, salt and pepper as you go, a little nutmeg and amchoor (JP doesn't use amchoor but he should check it out as one of his background flavors) and then... I nearly forgot the CHEESE. At that moment I almost said, Mama mia!
@@wastrelway3226 mama mia
@@wastrelway3226 That's funny!
Ok.... I confess.... I was mentally yelling at you for using the knife to scrape the board!! You nailed me!😂😂
Hey Chef, You sure this is going to be sooo tasty, I hardly saw any butter :-)
Think reduced cream ... There is your butter!
@@strcat666 reduced cream is a sauce you roomie, whipping cream makes butter
⭐⭐⭐⭐⭐🥂🥂
Just a tip from a guy who spends some time handling hot meat on a bbq pit: wear cotton gloves under your disposables. It'll insulate your hands so they don't get burned.
Never made them like this. So much easier! Gonna do this next time. Im in S Texas so you know I have to add diced jalapenos! Thanks JP!
Not a liberal from cali...Haha. What a name
I use cotton gloves under nitrile gloves to protect from the heat, especially when I’m smoking meats. It will help!
Hello chef . Greetings from Dubai ❤
Chef, this Irishman's heart is dancing a jig over this recipe thank you
Thank you. Looks very good. Nutmeg is a must. I also add bay leaf to the sauce. It goes so well together with the cream.
Woooo!
Always magnificent, a way of life! I don't see recipe for linguine with white clam sauce any reason? Your the best!
I agree the mandolin is the most dangerous tool in the kitchen. Even for an experienced user. I was slicing potatoes and the handle slipped, I sliced a very nice chunk out of my finger. I threw my mandolin in the trash after years of using it. The dish looks amazing!
I only will use mine if I am wearing a glove.
I admit I laughed out loud. This wasn't a spat, this was assault! Get out of my house! 😄
Sounds like a pit bull, loyal and gentle for years until it randomly decides to eat your toddlers head.
Omg this looks absolutely fantastic but I would add onion. ❤️❤️❤️🥰🥰🥰
Jack is hilarious 😂he knows Chef JP so well
Jacks fantastic, I bet he’s well fed working with the chef. Yum yum 😋
I'm making this this evening for dinner! I will be using half and half, because this is what I have. Snow is too deep to go to the store. Thank you once again for a great idea!!! Keep us smiling Chef!!!
That sounds kind of cozy.
I’m making it with half and half too.
“I don’t want to bore you while I’m chopping and dicing”. Chef I’d pay cash money to watch you chop and dice while you tell stories ❤️😀
I would never have thought to put the potatoes in the cream. I always saw my mother pour the cream on the potatoes! How interesting 😉 then, the custard cheese looks gorgeous 😍
Ha! I was sure you would put Brie!! Great recipe Chef and really very easy.
The most dangerous tool in the kitchen is Gordon Ramsay.
He IS a tool. .. hehehe
we have somethng like this in Transilvania in hungarian we call it rakott krumpli (staked potatoes) in romanian is cartofi frantuzesti (french potatoes)... we use soure creem bread crumbs and boild eg in the dish an some cheese :)
Ooh, that sounds good!
@@ScottLuvsRenFaires it is.. we have the same dish made not with potatoes but with cauliflower, that aint my favorite dish to say the least ! (I actually jate it :)) )
Chef I have watched thousands of hours of online and tv Chefs
You are hands down the very best instructor in anything you are doing
Absolutely love your long complicated [if any could be called complicated]
But you are a rock Star in my book
Thank you so much for your time and effort!
Being an extreme introvert with problems leaving the house for health reasons hearing Chef say "HELLO MY FRIENDS !!!" gives me the benefit of socialization without the associated problems.
lol
For what health reasons can't you leave the house? Just because you're an extreme Introvert,doesn't mean that you shouldn't better yourself and try to socialise with people.
@@aaronruss6331 are you a doctor?
@@dank3151 don't think I need to be a doctor to make a statement that it just common sense. I can understand people who are introverted not socialising as much as other people that's fine,but you definetly do have to socialise and don't use it as any excuse to stay in all the time as it can lead to depression and just a wasted life.
Also asking me if I'm a doctor is not an argument for anything but deligitamising yourself. A non musician can make a comment about music,someone who isn't a chef can make a comment about food,a regular person can comment on politics and a regular person can make a comment on something medical related of course. What's important is what they say and the truth behind it because even if there not well educated in the topic,they could be right so discuss the point not the person.
❤ Not everyone is a jerk out here in the big, wide world. As soon as I *really* stopped caring about what anyone else "thinks about me"
- I was free!
Best wishes, grab happiness!
I'll definitely be making this, maestro! And will add the brie. You are a master!
As an irresponsible disabled person ( major vertigo from brain damage), I still enjoy my adventures in the kitchen. Knives and yes the mandolin are major risks that I offset with the use of cut gloves. A valuable tool for me. I personally recommend them for mandolin use for every one. Remember thought, they are cut resistant not cut proof!
Looks wonderful! Can’t wait to make this. Thank you for the great tip getting Brie cold making it easier to remove the rind always a problem to remove the rind. You never cease to amaze me.
Makes it especially easy if you just forget it in the fridge 😄
IN any savory dish I would choose mace over nutmeg.
I like that you mentioned the Mace. It actually used to be more common in American cooking, I do not know what happened. But the Europeans and Asians know about it.
This looks delicious and really is easy! I can’t wait to try it. Thank you Chef Jean-Pierre
Excellent! One of my most favorite dishes! Thank you!
I had this beautiful potato as a side dish at a restaurant that i visited a week ago and i was wondering how to recreate it. Thank you for being awesome Chef!
Chef, how long does this take in the oven please? Until it form a crust since the potatoes are parboiled already?
My mother had 4 kids and was working full time so I cannot blame her for what tasted like roofing shingles!! Love CHEF ONYO! I'm going to make these today!!! 😘
Some cheese graters even have a little lip you can use in a pinch , not saying the roofing shingles don’t have a place in my heart though I’d come home after working for a day and a half and welcome that roofing material with tears in my eyes since I didn’t eat on the job and lived off black canned coffee.
See the cover
Hello from Iraq 🇮🇶
I love it when you say we're making it together!
I am a sloppy cook!!! I get a local and lovely 1/2" ham steak that we love because it is not overly salty. I cube this and add it to my Potato Au Gratin and sometimes to my mac/cheese. I have an oxo but prefer to cut my potato EXACTLY like you.) This is so delicious as a main served with a side and a cost effective way to serve a family!
Can't believe I just found this channel... Your energy is awesome!
❤
Definitely a favorite potato dish for most dinner occasions.
As always a great presentation for your audience Chief love ❤️ this channel and on Facebook also
Cute Mario noises at 9:10
Clean the dish edge pre cooking to minimize clean up! Duh, makes so much sense now. Thank you, wish I would have realizes or learned that little item ages ago.
Me too , why didn’t I think of that 🤔
Happy Monday with Chef❤ Who doesn’t love Potato Au Gratin !
Oui oui, going to be making this one tonight!
I ❤this recipe 👍My mouth is watering. 💯
Awesome chef !
#1what's the difference between Potatoe Au Gratin and Potatoe Gratin? Also as soon as I saw use use the Chef's Knife the scrape the last of the potatoes off the cutting board I said Ok Chef you told us that's a No No you came right back and said I hera you out there! This ma also has ESP!
there is not one video that I don't love. He just makes my days.
Thank you 🙏
Thank you 🙏
Tres bonne recette, merci Jean-Pierre!
The Offset Deli-Slicer, folks... A must have in the kitchen. Again, I do not work for the Chef
Looks delicious, JP! My grandmother and my mother both made scalloped potatoes but with no cheese. Just some thinly sliced onion, a few dots of butter, salt/pepper and a few sprinkles of flour between the layers and then cream, soaking down through the layers.. That dish almost defines my childhood.
Chef, we are making your Pan Seared Fish with Rum, Vanilla, and ginger glaze tonight. Sounds exotic... Serving it with sweet and sour roasted cauliflower
Maybe I screwed up that sauce... Chef, that is an ambitious vanilla sauce. I accidently forgot the balsamic and it tasted good. Then i added the balsamic and it messed it up. Oh no. See you thursday, chef!
Love the 'confession' at the end 😂🤣😂
👍👍😊
I tried making the previous recipe and after it was all said and done, I forgot the eggs! Does this mean I'm getting closer to JP's level?
Thank you so much CJP, you've made me a way better cook. Your advice about "layering" the flavours is so necessary. Plus other advice like onion first, except when using bacon, don't add garlic early, so simple but so helpful. Well done chef and Jack and the rest of your team.
Thank you 🙏
Looking extremely delicious. How long to keep it in the oven? Thanks!!
EXACTLY what I was looking for this morning! Thank yooouuu! xx
Oh chef, i forgot to mention they have a finger protector for slicing. Its a metal ring with a shield
@djrickysmith I need one of those where did you buy it? I cut my fingers even when I'm clipping clematis with clippers! I bought the Pampered Chef Rapid-Prep Mandoline, my fingers are no where near the blade and given away the other mandoline due to cutting my finger.
It looks yummy 😋 and delicious 😋 nice ❤ Thank-you Chef 🙏