Scott, good to see you posting again. Whenever I use a mandolin I use cut-proof gloves. Cut myself once, not doing that again. Food holders are worthless, IMO.. I will likely do this at Christmas, but I think I will try truffle salt rather than regular, and I'll use a spring ring mould for a nice shape. Thanks again
I took the top of one of my fingers off in one of those things 😭 Never used it since and can’t bear to watch people using them, makes me go cold.. A Victorinox chef’s knife and a bit of time works for me now. Great recipe and thank you for sharing 👌🏻
@@Gilyarth I’m a fan of Victorinox, have had a Swiss Army knife on my keyring for as long as I can remember and it comes in handy all the time The kitchen knives are the best value for performance by a country mile. Prices have gone up a fair bit recently?
Scott, thanks again for posting this. I cooked this today to go with Christmas dinner, and it was great. If I do this again, which I undoubtedly will, I will do it the night before to firm it up in the 'fridge and will add 1-2 eggs to the milk/cream per the Larousse Gastronomique, which I think will firm it up a bit too. I did mine at 350F the last 30 minutes and I think that helped. I use a fan oven, yes, all ovens are different. I did a different spice blend, three layers: Black truffle salt, garlic powder, fresh ground black pepper, and a *bit* of fresh grated nutmeg and mace. Three cheeses in the spiced layers and on top, in order: parmesan, gorganzola and sharp cheddar on top. It was very, very good so thanks again. Coming to my place in England New Year's day and will head your way, probably Bewdley this time. I went to school in Worcester which I know is your neck of the woods.
Cheers Scott made this a few times and my familly love this , I portion and freeze when i make in bulk , Good instead of mash or chips , And trust great for bubble and squeek with greens or in our case spinach.
Very naughty. Love it brother. Been watching all your vids on the TV, cant comment on them mate so I went old school with the laptop. Hope all is well mate. Cheers Moose
Made these as side to roast game hens for Christmas dinner, easy to make and as delicious as you said. Big hit at the table. I used a meat cutters glove to keep from getting nipped by the mandolin. Thanks & Happy New Year!
I well remember seeing Rick Stein with the mandolin. My stomach turns just at the thought. We have one that was bought as a present but it was long ago consigned to the great junk store in the loft! Great video Scott, must put this on the menu again.
In Sweden we have a sort of seasonal dish for Christmas, Easter and Midsummer called "Janssons frestelse", although it can be enjoyed all year round. I'm sure you've heard of it before.It is basically a potato gratin with onions and a sandelwood flavoured small fish, (Sprattus sprattus) which in Sweden is called Ansjovis, but do not bear resemblance with either Anchovy, Achuga or Anchovies or in another sense of latin nomenclature. I have no idea where this came from, but if you're ever in Sweden, be sure to pick one up of these cans of (Grebbestads) Ansjovis and add it to a potato gratin, it will be magic.
I remember that Rick Stein scene that you mentioned and I feel sick thinking about it. It may be slower, but I'll stick to a normal knife and keep my fingers thanks.
If I am permitted to make a small addition to your presentation, a scrape of fresh nutmeg over the top before it goes back into the oven for the final time will lend a seasonal boost to the taste and have you ever tried making this an alternative type of cheese?
Dam you Scott I’ve just put 1/2 a stone on just watching that! Or was that the cider and larger? Anyhoo thanks for that, I ain’t used a mandolin since 1979. I made a mess of my fingers lol, happy daze
What a great recipe looks so delicious and tempting, thank you for sharing, 1000th like from me ❤👍, new friend here, i have a cooking channel too, i've subscribed to your channel 💕🤗🌷
When using a mandolin do not hold the potato with your fingers, so the tips are facing the blade, instead use the palm of your hand to hold the potato down. Like many others I learned the hard way...
When I was like 14 years old I was helping my Mum dicing some onions on a contraption like that. It had the small vertical blades as well as that horizontal one. I, of course didn't use the guard, so coming to an end of those onions, I slipped, and first cut straight into the tip off of my index finger, then sliced off the tip with the next blade, and then I got some onion juice in it. I'll tell you, that was a very painful experience. Never used one of those since.
You make great content sir, I appreciate it.
Well Mr Rea there goes my diet .......Again !!!! Looks absolutely delicious .
@tarmacdemon
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@@smaczniedosyta thank you 😊
Scott, good to see you posting again. Whenever I use a mandolin I use cut-proof gloves. Cut myself once, not doing that again. Food holders are worthless, IMO.. I will likely do this at Christmas, but I think I will try truffle salt rather than regular, and I'll use a spring ring mould for a nice shape. Thanks again
I took the top of one of my fingers off in one of those things 😭
Never used it since and can’t bear to watch people using them, makes me go cold..
A Victorinox chef’s knife and a bit of time works for me now.
Great recipe and thank you for sharing 👌🏻
Hey man! Similar experience here, and I also love the Victorinox line of kitchen knives, and the pocket knives too by the way!
@@Gilyarth I’m a fan of Victorinox, have had a Swiss Army knife on my keyring for as long as I can remember and it comes in handy all the time
The kitchen knives are the best value for performance by a country mile.
Prices have gone up a fair bit recently?
cool recipe i will try it this weekend
Well Scott that looks great big thanks
Looks GREAT to eat thumbs UP and shared thank you. 👍
Looks delicious 👍
Another good one. Thanks.
Wooow i want to do this
Looks yum
.easy to prepare..ill share this..supported by #arries ur new friend
Yes, that is beautiful!
@jjb
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You have absolute cadence .. thanks for sharing, cheers from the States
You got the look by prince. Hahaha. Crucial. I am so gonna make this. Thanks.
Hi Scott it's Phil here from Australia I'm just about to make your famous pork pie yet again ready for Christmas cheers
Nice one Phil. Let me know how you get on my friend.
Beautiful!I'm going to make this and enjoy every bite .thank you for the recipe 😊.
That is indeed a thing of great beauty.
Scott, thanks again for posting this. I cooked this today to go with Christmas dinner, and it was great. If I do this again, which I undoubtedly will, I will do it the night before to firm it up in the 'fridge and will add 1-2 eggs to the milk/cream per the Larousse Gastronomique, which I think will firm it up a bit too. I did mine at 350F the last 30 minutes and I think that helped. I use a fan oven, yes, all ovens are different.
I did a different spice blend, three layers: Black truffle salt, garlic powder, fresh ground black pepper, and a *bit* of fresh grated nutmeg and mace. Three cheeses in the spiced layers and on top, in order: parmesan, gorganzola and sharp cheddar on top. It was very, very good so thanks again.
Coming to my place in England New Year's day and will head your way, probably Bewdley this time. I went to school in Worcester which I know is your neck of the woods.
Cheers Scott made this a few times and my familly love this , I portion and freeze when i make in bulk , Good instead of mash or chips , And trust great for bubble and squeek with greens or in our case spinach.
Cheers Tony. It really is a cracker mate. Thanks for your comment my friend.
I amazing👍👍👍👍👍
I don't have a mandoline, so I used an electric slicer. Thanks for the nudge Scott!
Very naughty. Love it brother. Been watching all your vids on the TV, cant comment on them mate so I went old school with the laptop. Hope all is well mate. Cheers Moose
Just smashing, Scott. All the best to thee and thine from me and mine.
Now thats a winner.
Made these as side to roast game hens for Christmas dinner, easy to make and as delicious as you said. Big hit at the table. I used a meat cutters glove to keep from getting nipped by the mandolin. Thanks & Happy New Year!
You are a world treasure Scott.
I like to put in some caramelised onion just to add that bit extra.
I well remember seeing Rick Stein with the mandolin. My stomach turns just at the thought. We have one that was bought as a present but it was long ago consigned to the great junk store in the loft! Great video Scott, must put this on the menu again.
In Sweden we have a sort of seasonal dish for Christmas, Easter and Midsummer called "Janssons frestelse", although it can be enjoyed all year round. I'm sure you've heard of it before.It is basically a potato gratin with onions and a sandelwood flavoured small fish, (Sprattus sprattus) which in Sweden is called Ansjovis, but do not bear resemblance with either Anchovy, Achuga or Anchovies or in another sense of latin nomenclature. I have no idea where this came from, but if you're ever in Sweden, be sure to pick one up of these cans of (Grebbestads) Ansjovis and add it to a potato gratin, it will be magic.
a small early morning snack seems to be in order!
Damn it Scott...now I'm hungry again!!
Snap
Much respect!!!
I made this dish for my family. I made one change: I roasted a head of garlic and added it to the cream using a mixer.
I guarantee that one day I would slice myself open on that thing if I used it. The slicing attachment in a food processor would be good enough for me.
I'm doing this for xmas, using smoked munster for the cheese
I bought a kitchen smoker of Amazon .I smoked some Cornish brie with oak chips the flavour was phenomenal .
I remember that Rick Stein scene that you mentioned and I feel sick thinking about it. It may be slower, but I'll stick to a normal knife and keep my fingers thanks.
looking at those ingredients some how made me think of the Butter Pie.
Nothing like a butter pie
If I am permitted to make a small addition to your presentation, a scrape of fresh nutmeg over the top before it goes back into the oven for the final time will lend a seasonal boost to the taste and have you ever tried making this an alternative type of cheese?
Maybe some garnish with chives or parsley too
Dam you Scott I’ve just put 1/2 a stone on just watching that! Or was that the cider and larger? Anyhoo thanks for that, I ain’t used a mandolin since 1979. I made a mess of my fingers lol, happy daze
I work in EMS here in the US and we call this job security lol
do-fin-wha, long o, short i and a. thanks for the recipe and pronunciation
Cut the spud in half then use the guard, spud won't roll.
What a great recipe looks so delicious and tempting, thank you for sharing, 1000th like from me ❤👍, new friend here, i have a cooking channel too, i've subscribed to your channel 💕🤗🌷
When using a mandolin do not hold the potato with your fingers, so the tips are facing the blade, instead use the palm of your hand to hold the potato down. Like many others I learned the hard way...
Looks yummy. Everything that sounds French is fiddley. They think nothing of spending hours in the kitchen.
When I was like 14 years old I was helping my Mum dicing some onions on a contraption like that. It had the small vertical blades as well as that horizontal one. I, of course didn't use the guard, so coming to an end of those onions, I slipped, and first cut straight into the tip off of my index finger, then sliced off the tip with the next blade, and then I got some onion juice in it. I'll tell you, that was a very painful experience. Never used one of those since.
This looks Dauph af
I like you man"to make sure its a triple"
Can you reheat the rounds in the oven without them collapsing?
What temp and for how long to warm the cut out round ? , worried that it will fall apart
You only need to rub the container with a cut over of garlic to get a warm and deep flavour of garlic.
Sir, could you ask you e question. Why you don't peel your potatoes?
If you pull a stack of Pringles potatoes chips out of the can, it looks like this.
What sort of cheese is used here?
Aren’t these scalloped potatoes?
Dude! What?!
Looks like pure bomb digity!
POTATOES??????
That's vegan isn't it????
Where's the MEAT?????
literally uses milk, heavy cream, butter, and cheese
@@SpoinkThaBouncy well vegetarian then...
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