This is the best potatoe au gratin recipe I've seen. Cutting the potatoes length wise is genius! Also love how chill this guy is. No need for being overly cheesy and loud. Best of wishes sir!
I made this for Mother's Day. Let's just say my mom was VERY impressed. These were hands down the best potato dish I have ever made. The layers peel off IN YOUR MOUTH. I can't even describe the sense of accomplishment making this. I blew my diet for this. Totally worth it.
These turned out sooooo good! If anything I recommend adding less of the cream than you think while layering. I added a bit too much and my cream sauce broke while cooking. Turned out good, but not as good as it can be.
hi! me and my friend who are both fasting for ramadan made this tonight (in our respective homes) to break fast and eat.... phenomenal. simple recipe but the flavor profile.. drooled a bit taking the first bite. didn't have thyme so i used some oregano, and threw in a bit of cloves (on a whim lol) thanks for the recipe!
I made this for Thanksgiving last year and decided to make it again. It was a huge hit and the first dish to be finished on the table! This has definitely become a staple in my family. Thanks for the recipe!
I’m a three time international awarding winning chef in 36 countries in the Con’ Course de’ chef competitions! You remind me of me and the music is great! Great job doing the video and dish!
Man i follow a lotta cooking channels on YT, and love to cook myself, but since finding your channel a month or so ago yours is the best. Top to bottom just fantastic. Great work.
Pommes dauphinoise was the first thing I made my whole family after culinary school and it was the best thing I ever did. They love it so much, and it's such a comfort food now. Lengthwise is a great way to go.
Best au gratin potatoes I have eaten. I made these today and they were delicious. I prepped them in the morning, refrigerated them all day and then cooked them for dinner. Everyone loved them. I think I will be making them to or Thanksgiving or Christmas.
Love potatoes au gratin and I like the way you broke this down. Thank you, Sir. I'm not sure what's worse; sending this link to my Mom, or showing up with a better version, haha.
Cut down the center of my middle finger nail and all in November cutting potatoes. It WAS a perfect slice, pretty holiday polish, still attached. Husband got me an awesome food processor for Christmas. Was awesome cutting potatoes for New Years dinner and still the gratin was not good. So gonna try this recipe. You made it look so easy.
Been making this for Christmas dinner the last few years and I look forward to it every time. It is a standout side dish! Hands down the best au-gratin potatoes. Thanks for sharing your epic cooking skills, some amazing content on your page! Merry Christmas!
I made these Potatoes Au Gratin tonight and yummmm! Served them as part of 'breakfast for dinner' along side breakfast sausage, scrambled eggs, toast & OJ. Thank you!🤗
Haven't watch this potato video yet, your description sounds delicious. I come from NY and listening to how you speak and your directness sounds like music to my ears, has a comforting feeling too.I miss the people of NY. So like your recipes, trying to cook them. Thanks for maintaining your integrity ( cutting board issues by others, not me.) Bless you and you hard work.
I had long-time out of town guests show up and made this as a side for them alonside homemade green ravioli made green with blanched illegal water spanich from the garden and basil and stuffed with sweet corn and lavender fennel pollen goat cheese puree, topped with a tomato red sauce I made yesterday (we didn't eat it yesterday. It was made so it would be better today). The potatoes were the STAR of the dish. Meatless but nobody came close to wanting more!
Looks great, never infused the cream, good point! But I do know that you can cover the gratin for the first part in the oven since you ad the cheese at the end. Helps to keep the gratin moist (without separation) and will result in a more even cooking process. Then remove the cover for the final touch. :)
In the top 10 recipes mankind ever conceived. This was nicely done - I like. That compression is important so you don't get air pockets. I like to weight the cook of the spuds but yours came out absolutely great. Nice one!
I’m drooling. I will be making this soon. It’s great that you recommend safety measures. A few years ago I cut part of the tip of my finger off with a mandolin.
Delicious. Great dish. I don't know anyone who makes a better tutorial than you. The Mandolin safety lesson will save a lot of fingers for sure. Super, thanks for sharing
I do a similar recipe. I usually make a custard by mixing the cream infusion into egg yolks. It adds some more richness and helps bind the layers. Then I place the pieces once they are set and cut out onto a sheet pan and roast until crispy. I also add fresh grated nutmeg. ….and I use the guard EVERY time on a mandolin. I’ve had too many bites from that thing and work with people who have lost whole slabs of meat from their hands. Ooooouch!
My mom and Dad got divorced when I was 8 and mom and I moved into a trailer in rural Ohio in the mid 80s. She used to make a dish of the same principle but with sliced potatoes, ground beef, onions, stewed tomatoes and corn all just baked in a casserole dish. I still make it 35 years later with my own twist on it (seasoning)
For me the best cooling channel. Can relate to my dad who is a great cook but didnt find the time to teach me anything. You are like an optimized, younger version of him :D Appreciate the way you handle the Kirchen 🤙
I absolutely love his videos. He basically gives you everything up front so you don't have to watch the entire video if you don't want to...I DO, but I don't have to.
That’s actually inaccurate...the beginning doesn’t mention all the important stuff that makes or breaks a recipe. Many people assume that about the montage but you have to watch the whole video in most cases
@@NOTANOTHERCOOKINGSHOW - agreed, that's why I said "basically". There are some great nuances that you include that one can't get w/o watching, but you do give enough for seasoned (see what I did there?) chefs to infer. Regardless, I love TF out of your videos.
Love your channel! Simple and clear, not bullshit. Greetings for germany PS I would have added a little nutmeg too as I always to anything that has potatoes in it :)
Mate I just cooked this amazing recipe. I don't think I nailed the finish but the end result was amazing gratin and I got so much out of your recipe. Thanks for sharing and looking forward to seeing more content you create. Keep up the good work Rick from Perth Aus 👍🍻
Request. After doing a crawfish boil. Throw a brisket in the boil for about 20 to 30 min. Then take the brisket it out and throw it on a smoker until u meet your standards of cooking a brisket. Family loved it and took 2nd place in a cook off out of 70 people using that technique. It’s awsome.
“All the way forward with a confident stroke ...” Good advice in much of life!
My man absolutely bumps some lofi hip hop Christmas playlists in his spare time. Respect.
This is the best potatoe au gratin recipe I've seen. Cutting the potatoes length wise is genius! Also love how chill this guy is. No need for being overly cheesy and loud. Best of wishes sir!
I made this for Mother's Day. Let's just say my mom was VERY impressed. These were hands down the best potato dish I have ever made. The layers peel off IN YOUR MOUTH. I can't even describe the sense of accomplishment making this. I blew my diet for this. Totally worth it.
Everything about this is right. Life is good. Happy holidays everyone. Count your blessings and take care of one another.
E Smith AMEN!
This is gonna feed six people...
Me in my head: and three of them are named me.
Never ever 6😂
Lmao!!🤣🤣
🙋🏻♀️
Fellow potato lovers like me!
6 small people children yes
I don’t understand the cutting board hate. It’s a unique look. Big fan.
I've made this many, many MANY times. The best EVER. Thank you!!!
These turned out sooooo good!
If anything I recommend adding less of the cream than you think while layering. I added a bit too much and my cream sauce broke while cooking. Turned out good, but not as good as it can be.
Such a chill channel, love it 😉. Happy holidays !
hi! me and my friend who are both fasting for ramadan made this tonight (in our respective homes) to break fast and eat.... phenomenal. simple recipe but the flavor profile.. drooled a bit taking the first bite. didn't have thyme so i used some oregano, and threw in a bit of cloves (on a whim lol) thanks for the recipe!
I made this for Thanksgiving last year and decided to make it again. It was a huge hit and the first dish to be finished on the table! This has definitely become a staple in my family. Thanks for the recipe!
“All the way forward with a confident stroke” Cooking and Dating advice! You are a gem! ❤️❤️❤️❤️❤️😂😂😂
I’m a three time international awarding winning chef in 36 countries in the Con’ Course de’ chef competitions! You remind me of me and the music is great! Great job doing the video and dish!
I'm gonna go out on a limb here... But I bet hes lost a fight or two, to that mandolin.
Far out man. We all have dude
jacky treehorn treats objects like women, man
Like most kitchen tools, or really anything, you're gonna get hurt at least twice.
Man I did when I was 12 slicing pickles for a friends mom. Burned like crazy!
I been fucked up by one before.. now have a half thumb
When are people gonna realize this is the BEST way to cook potatoes 🥔
Man i follow a lotta cooking channels on YT, and love to cook myself, but since finding your channel a month or so ago yours is the best. Top to bottom just fantastic. Great work.
Pommes dauphinoise was the first thing I made my whole family after culinary school and it was the best thing I ever did. They love it so much, and it's such a comfort food now. Lengthwise is a great way to go.
Best au gratin potatoes I have eaten. I made these today and they were delicious. I prepped them in the morning, refrigerated them all day and then cooked them for dinner. Everyone loved them. I think I will be making them to or Thanksgiving or Christmas.
I made this for my mom in Nov. and she was wanted them again for Christmas!, Loved the flavor!
Stephen you blow me away every time, every video. With your awesome commentary, to awesome photography, to awesome recipes.
Love potatoes au gratin and I like the way you broke this down. Thank you, Sir. I'm not sure what's worse; sending this link to my Mom, or showing up with a better version, haha.
Yes !!! the best cooking show on RUclips, hands down!!
SamTheCookingGuy and NACS are the best cooking channels
What’s your background in cooking! Is this all through experience or did you attend college for this, etc. I’m blown away by your knowledge
Mandolin warnings in the video are LEGIT. Sliced tip of my finger off cutting, of all things, potatoes. Be careful! Nice video!
Ahhh I feel it...so sorry. Glad I out the emphasis on it. Hope it’s not too serious. The scars that teach you life lessons...it happens
Cut down the center of my middle finger nail and all in November cutting potatoes. It WAS a perfect slice, pretty holiday polish, still attached. Husband got me an awesome food processor for Christmas. Was awesome cutting potatoes for New Years dinner and still the gratin was not good. So gonna try this recipe. You made it look so easy.
Love this, Stefano! Great food..... And great music too! Hope you have a good season!
Ciaoooooo from the ITALIAN FOOD BOSS 💪💪🇮🇹🇮🇹
I'll be doing this as my side for Chef John's fried chicken on Christmas.
Been making this for Christmas dinner the last few years and I look forward to it every time. It is a standout side dish! Hands down the best au-gratin potatoes. Thanks for sharing your epic cooking skills, some amazing content on your page! Merry Christmas!
I made these Potatoes Au Gratin tonight and yummmm! Served them as part of 'breakfast for dinner' along side breakfast sausage, scrambled eggs, toast & OJ. Thank you!🤗
Who here saw one amazing recipe video, started a FOOD folder and now has over 100 videos in it?
Cream, butter, cheese + stuff from under ground and jazz. Yess plz
Haven't watch this potato video yet, your description sounds delicious. I come from NY and listening to how you speak and your directness sounds like music to my ears, has a comforting feeling too.I miss the people of NY. So like your recipes, trying to cook them. Thanks for maintaining your integrity ( cutting board issues by others, not me.) Bless you and you hard work.
I like that you explain why u do certain things which many RUclipsrs do not.... great job!
2nd thyme making this, gets better each time I make it, thank you for posting this
I’ve made this for Thanks n Christmas for the last 2 years. This year, making it for people to take n share. There’s no better. TU‼️
I had long-time out of town guests show up and made this as a side for them alonside homemade green ravioli made green with blanched illegal water spanich from the garden and basil and stuffed with sweet corn and lavender fennel pollen goat cheese puree, topped with a tomato red sauce I made yesterday (we didn't eat it yesterday. It was made so it would be better today). The potatoes were the STAR of the dish. Meatless but nobody came close to wanting more!
Just finished eating with my Parents. We all love it and has now a place in our Family-Cookbook
You've just made my wish come true with a Potato Dish for Christmas! Thank you, Stephen!
Gonna make this for my potluck next week! 😅
Great job. Thanks for the tips, ideas etc. I'll be trying this very soon. Looks mighty tasty.
"My best one yet."
That makes me feel better, because that looks absolutely perfect in a way mine ever have, lol.
I've made several of your recipes and as always this one is simple and came out really good!
This dude has that “it” factor
he's a.d.o.r.a.b.l.e.
this is a stupid comment
I’d give it up to him, jus sayin’
Looks great, never infused the cream, good point! But I do know that you can cover the gratin for the first part in the oven since you ad the cheese at the end. Helps to keep the gratin moist (without separation) and will result in a more even cooking process. Then remove the cover for the final touch. :)
In the top 10 recipes mankind ever conceived. This was nicely done - I like. That compression is important so you don't get air pockets. I like to weight the cook of the spuds but yours came out absolutely great. Nice one!
Thank you one more time bro! It's always a pleasure to watch your videos. Peace and Love from Portugal
This recipe is a home run on many levels. Big thanks.
dudeeee ur so insane. U deserve way more recognition ur style is quick simple DELICIOUS
I'm loving the petite xmas tree in the background. So cute and smol
This recipe was a big hit. Compliments all around. Thank you and Merry Christmas!
I’m drooling. I will be making this soon. It’s great that you recommend safety measures. A few years ago I cut part of the tip of my finger off with a mandolin.
In France we call this dish a "Gratin Dauphinois" !!
Delicious. Great dish. I don't know anyone who makes a better tutorial than you. The Mandolin safety lesson will save a lot of fingers for sure. Super, thanks for sharing
YAY FOR TATERS!
love the intro song with the blurb from Home Alone!
This is the best potato dish, so good it is overwhelming. Thanks for everything.
I believe this will be on my Easter ‘23 menu. Looks delicious, sir! Thank you. 👍
I do a similar recipe. I usually make a custard by mixing the cream infusion into egg yolks. It adds some more richness and helps bind the layers. Then I place the pieces once they are set and cut out onto a sheet pan and roast until crispy. I also add fresh grated nutmeg. ….and I use the guard EVERY time on a mandolin. I’ve had too many bites from that thing and work with people who have lost whole slabs of meat from their hands. Ooooouch!
My mom and Dad got divorced when I was 8 and mom and I moved into a trailer in rural Ohio in the mid 80s. She used to make a dish of the same principle but with sliced potatoes, ground beef, onions, stewed tomatoes and corn all just baked in a casserole dish. I still make it 35 years later with my own twist on it (seasoning)
Love how honest you are about the potato slices. nice to see people be real. great video man! Merry Christmas!
Made this last night. Absolutely delicious! Thank you for the great recipe 💜
Love your channel! Made these tonight for xmas eve dinner, they were phenomenal!
Daaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaamn! Where you been all of my RUclips cooking life!
😂😂😂
you and babish my fav youtubers man. love your videos
I made these for xmas. A.M.A.Z.I.N.G.!!
For me the best cooling channel. Can relate to my dad who is a great cook but didnt find the time to teach me anything. You are like an optimized, younger version of him :D
Appreciate the way you handle the Kirchen 🤙
making this for mother’s day for my wife!
Angry cheese shredding face! Fully concentrated on shredding that gruyere cheese! I love your facial expressions when your prepping or cooking! 😄👍
I made this on Sunday. The sauce was so good by itself that next time I'm skipping the Gruyere.
You're the coolest dude on the planet.....well second to the coolest dude. My dad is the coolest. Love the receipe
I made this for Christmas dinner. It was a hit! Will definitely make again. Thank you for your videos. I'm a fan
You kinda frikkin nailed it, bro. Who's gonna argue? My version is super rustic and not classy like this but you inspire me to up my game.
The random Kevin Mccallister "whats" throughout the music had me 🤣🤣🤣
You’ve got at true talent my friend
This dude can COOK!
Just made this gratin. I just want to say thanks! What a great and easy recipe!
Looks meaty and cheesy ! "Happy Early Birthday " brother and Merry Christmas 🌲
I absolutely love his videos. He basically gives you everything up front so you don't have to watch the entire video if you don't want to...I DO, but I don't have to.
That’s actually inaccurate...the beginning doesn’t mention all the important stuff that makes or breaks a recipe. Many people assume that about the montage but you have to watch the whole video in most cases
@@NOTANOTHERCOOKINGSHOW - agreed, that's why I said "basically". There are some great nuances that you include that one can't get w/o watching, but you do give enough for seasoned (see what I did there?) chefs to infer.
Regardless, I love TF out of your videos.
Dude, I NEED to make this for Christmas.
I already bought everything & I will be making this tomorrow.
Thank you😊🎄
This guy is the GOAT. Get him on tv
Made these last year, they were delicious!! Any advice on making ahead of time?
First 45 seconds is the Cliff Notes version... love it!
this..was..BEAUTIFUL
Masterpiece
That looks so delicious and easy enough for me to cook this. I used to get this at the Macy’s HS basement they used to sell it by the piece
I loved the time spent on explanation of using the mandolin. It's sometimes a necessary evil. Handle AND steel mesh glove for me!
Oh myyy that looks DELICIOUS!
Love your channel! Simple and clear, not bullshit. Greetings for germany
PS
I would have added a little nutmeg too as I always to anything that has potatoes in it :)
Oooooooh! Nice dish for the holidays!
Amount of work you spend on editing every video is incredible
Mate I just cooked this amazing recipe. I don't think I nailed the finish but the end result was amazing gratin and I got so much out of your recipe. Thanks for sharing and looking forward to seeing more content you create. Keep up the good work Rick from Perth Aus 👍🍻
Dude, simplicity wins fo sho! Let them quality ingredients shine!
Looks great! My neighbors, here in Indiana, love it goopy. 🤷🏻♀️
My goodness
Well done. You are a Great Chef, no Doubt
best gratin i ve seen on YT. Will try that one. You should post your vid intros on Tiktok
I like all your recipes. Very nice videos, thanks.
3:22
Brad: "Allicin"
It's like a two part epoxy!
“I believe”
love how you are coked up. i am actually making this tomorrow with some steaks because how real you are
really enjoy the way you cook bro!, inspiring!
Request. After doing a crawfish boil. Throw a brisket in the boil for about 20 to 30 min. Then take the brisket it out and throw it on a smoker until u meet your standards of cooking a brisket. Family loved it and took 2nd place in a cook off out of 70 people using that technique. It’s awsome.
This is a beautiful covid lock down kitchen therapy dish. No exact timing, all done to fork tender. Thank you for your K. I. S. S.. advise.🤓💜🙏
Thanks for the culinary education buddy, you're the best!