Claire Makes Potato Gratin | Bon Appétit
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- Опубликовано: 28 ноя 2016
- Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break). Get the recipe: www.bonappetit.com/recipe/clas...
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. 
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"This recipe feeds 12" I'll be the judge of that
I was thinking the same thing this tiny dish could barely feed me alone lmao
Or 2 Americans
@@curt300s oof.
@@curt300s Just 1. One American.
BA has seriously evolved from this style 😳 great thinking
This is before she became Rogue i see.
what does that mean? Kinda new here so could you just catch me up?
Kelsphere12 Lol her hair. Rogue is a character from x-men, they have the same white streak.
She looks cooler as Rogue!
I prefer to think of her as Polagara tho. since she's also obsessed with food.
Still Uber hot
I'm kind of glad they distanced from that style of editing
Too fast paced IMO
Totally, Claire is still great in this, but it's so much more fun to see their personalities and get a little more time to actually do the prep yourself.
Omg it's so bad.
CAMERA MUST ALWAYS BE MOVING!
while i do think this editing style is very smooth and practically great, i think one of the things that make BA incredible is how personal and relatable they feel. Yes, the focus is on the food, but the people are also great and extremely charismatic and so enjoyable to watch just chilling in a professional setting. Plus, their "The Office" styled cuts and the way they strategically include behind-the-scenes types of scenes is also so great, lol.
yeah comparing this to their more recent videos (i'm on a BA Binging Spree...), it's really apparently how this feels a lot more generic? I'm really glad they took their current editing style instead of this, it's a lot more fun and like you said, feels a lot more *personal*
I really like how she blended the shallots into the cream to achieve a smooth texture, rather than straining them out as many similar recipes do. That is a great idea.
I love that the editing changed and the vids are longer.
A neither huge win with this presenter. Easy to follow, lucid, fun-loving. Absolutely perfect! Kudos!!
Alexander George Tsakumis another
@0:56 "this recipe feeds twelve." or .... just me.
My thoughts exactly lol
I have now watched about 10 videos for scalloped/gratin potatoes and this is hands down the best and the one I will be making - thanks!!
When andy is the always hungry friend
Claire is the best. 👍
Tosh T what bear is best?
Brown bear
"It will feed a lot of people." Right. Sure. *Proceeds to stuff 75% of that dish into my facehole*
🤣🤣🤣🤣🤣
When I went to Le Cordon Bleu, they would have us pour a bit of clarified butter into a pan, then layer and pan fry the potatoes until they get somewhat crispy. At that point we would put on the cream mixture and throw it in the oven. You can either finish it with the cheese in the oven or a salamander. Most incredible potatoes ever.
Yo, how'd I miss this Claire video!! And she looks so different without her Rogue hair.
Watching this in 2020, wow they’ve come a long way
I’m running out of Claire videos
Great job. Love short food videos. I always pick the one that's 2 to 3 min. 😊
It's a standard dish here in Sweden! Not just for holidays.. but also a good ace in the sleeve for New Years!
I’ve made this recipe for years! It’s an absolute hit. I would highly recommend trying it
The fanning out is such a great idea! Making this is fast and easy! Tried it and it was a hit!
Thank you for the delish recipe Claire!
This reminds me of when my aunt used to cook for us and one of her occasional dishes would be this delicious potato gratin with bits of bacon in it and cheese that made strings whenever you'd scoop out a serving.
I'd love to see someone attempt to make "Gateau St. Honore", very challenging, but very awesome. You'r the Pastry Chef, Claire!!
looking amazing claire and that dish as well!
Posted after Thanksgiving, otherwise I would've tried to make it. Doing it for Christmas at least.
And I used your stuffing recipe with cran and apple, turned out amazing.
how was it?
Amazing to look back at these older recipe videos as a sort of introduction to the personalities we know today. Who knew that Andy would turn out so loveable? Who knew Claire would be an icon?
Who knew it would all fall apart
You can see her hair starting to whiten and transform into the iconic look she has today.
I very much appreciate how you stood the sliced potato up.
yall went light on that cheese lmao. I usually make some kind of thick nacho-cheese type dealio, then fill up the dish until the potatoes are almost covered.
Pixode filling the dish with cheese isn't a gratin. It's good, just not the same dish. Gratin means crust and you can get a crust without any topping if you take the foil off for the last bit of cooking. Or add breadcrumbs on top. Or cheese or breadcrumbs and cheese if you're feeling fancy.
I like the fact that you get to the point. I don’t watch the videos when they talk talk talk.
Used Swiss and Parm, and it was awesome..Claire’s awesome
Wow looks so delicious! And easy enough !
Awesome recipe, thank you!
God I love the recipes on this channel!
Claire is my absolute favourite!
Thank you fantastic!
I swear, I wish I was as talented as these chefs so I could work at Bon Appetit test kitchen. It looks like so much fun
You could always go, they would have you peeling potatoes, grounding salt and pepper, washing dishes
But you would be there to soak the food wisdom they have to offer
Some chefs start that way
It looks so good!!!!
i like this woman, she is very easy going, nice, and makes the vido very enjoyable to watch
T H I C C
Well that’s not creepy at all 🤮
I could eat that whole dish in one sitting.
I’ve made this recipe four times in the last year alone. After bringing it to a family holiday, it has been requested at every holiday meal since. HOWEVER - I CANNOT for the life of me get the potatoes to cook through at the indicated time. I’ve tried raising the temp, and I’ve checked my temp with an oven thermometer, but nothing can get these baked in an hour. It always takes a solid 2-2.5 hours. So, to save time, I now parboil the potato slices on the stove until they are semi-soft, drain, let cool, and then arrange in the pan. Also, I do try to get all that yummy sauce on every potato slice, which means arranging-pouring-arranging-pouring as I go. Just dumping the sauce over the top doesn’t allow the sauce to access all the potato surfaces, making the inside a bit bland. But dude. This recipe is so good with my modifications.
This was helpful thanks!
Amen! Cooked twice and had the exact same experience...at least 2 hours at 325.
I actually love the style of these older Bon Appétit
because it kind of has this style of "Brunch @ Bobby's" which was a show hosted by Bobby Flay on FOOD Network!
AHHHH baby claire
I can tell this good will make me dance
I'm going to make this right now
2 min vid you a real one thank you
Looks amazing
When u love potatoes...and this is posted after thxgiving gg.
My family has always just called this "cheesy potatoes." It's good to know the actual name for it.
mmmm, yum yum. Oh, I should have been looking at the dish
So awesome!!
i just watched a 2020 claire episode and coming here makes her look super formal
My favorite way to eat potatoes!
Who else is watching this on Christmas???! Merry Christmas!
tried making it today, it's delicious! although i think i overdid it with pepper and garlic :D but definitely will be making it again!
Stunning dish! and the chef is nice on the eyes too! This is yummy and a new staple dish for ANY holiday or special occasion...SO SO GOOD!
Easiest and better looking dish and thanks.
thanks
It's interesting looking back to see how the BA project has shifted from content that was mostly based on slick editing to the current run of engaging, personality-driven videos. Now, it's more like hanging out and cooking with your friends. Interesting to think about where this type of media will be in 2025 and later.
I’m making this tonight! Can’t wait!
How'd it turn out? I'm about to making it
Fantastic! It was a complete hit, even my nephew who doesn’t like potatoes ate it and loved it. The only thing I changed was I cooked it at a bit higher temperature than shown in the video - like 375 F and then I cranked it a little to 400 to really get it bubbling . So good!
Looks delicious! I'm a huge potato lover & potato Gratin is high on my faves list! Love this! TFS :))
How do you feel about small- and medium-sized potatoes?
@@gagamba9198 LOL :P
I love pOtAtOeS 🥔
Yo, bitches, this is honestly one of the simplest most delicious recipes I've ever made. So amazing!
Kariann17 is it Thanksgiving worthy?
Baby Claire!
OHMYGOD WAS THAT BRAD?!?! I just jazzed all over my new pants!!!
I need more sauce like after after it's baked
Videos with Brad are very fun
Even if it's just a small appearance
Claire is my BA crush. Well her and Brad
Love this recipe so much! Really nice flavor and pretty straight forward. I recipe tested this on my channel if you’re interested.
Holy crap I’m watching this from before gourmet makes and she looks so different!!! Still amazing tho
Well made...
What kind of potato is best to use for this?
Who’s here after Claire fangirled over potatoes on tater tots GM?
Side note, I’m so glad they don’t do this format with the background music anymore
ANDY AND BRAD♥️
constantly search for Claire lol
What if you immersed the potato slices in the cream mixture beforehand, and then placed them in the dish?
Potato gratin, creamy unlike Twizzlers
That layering bottom to top is a great idea! Where is the ham?
looks delicious... and the gratin looks pretty good too.
First Claire video where Andy and Brad interact with Claire.
For me, gratin is peeled translucently sliced potatoes soaked in cream, salt, white pepper and minced garlic, slow cooked for three hours then blasted on 220 C for browning... no cheese.
The result is a soft, layered creamy garlicky perfection, especially with steak. This way of stacking the slices looks great, never thought of it, but i wonder at the texture of the skins breaking the creamy smooth potato.
John Smith That's a true gratin. It only requires a top crust to meet the definition. But people like cheese and it always browns so it gets added a lot.
Claire, Brad, Potatoes... what's not to like? :D
Old BA hits different
What should be the thickness of the sliced potatoes?
she said they need to be thin
Going for a full on infused mornay sauce > just infused cream.
Trying this for tonight! But I'm gonna use white cheddar, colby jack, and parmesan😊
You have actual Swiss Gruyère in NY? Must be expensive 🤤
So... you have to let the dish cool before you put the cheese on then broil?
Never heard it pronounced that way, but then again I do live in the South.
Clair...without highlights... 😊
Vintage Claire, from when she was shy about her glorious white streak.
Lol I made this recipe from the New York Times cooking website which is basically identical ingredients and the recipe didn’t include half of the tips or steps she did... it was good but would have been even better if I saw this!!
BRADS APPEARANCE
MADE THIS VIDEO 10/10
*Andy's
claire i love you
“Feeds 12.”
No, feeds “me” on a Friday night.
Where can I get the large white baking dish with the handles and what are its dimensions?
Check Amazon, Bed Bath and Beyond, Kitchen supply stores. :))
Claire looks so different here!
Anyone know where to get that apron?
Is kosher salt different from regula salt?
Mandolins scare me. I feel like there would be thin slice of my hand in that pile of papas.