Make These Instead Of Mashed Potatoes, You'll Thank You
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- Опубликовано: 23 авг 2024
- Dauphinoise potatoes are the one potato recipe that will forever hold a place on my holiday dinner table.
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Dauphinoise potatoes:
3 1/2 pounds Yukon gold potatoes
6 cups heavy cream
3 tbsp unsalted butter
4 medium shallots
5 cloves garlic
14 sprigs thyme
4 sprigs Sage
2 sprigs Rosemary
2-3 tsp Rosemary salt
1/2 tsp nutmeg (optional)
1 tsp fresh ground black pepper
8 oz Gruyère grated on the largest setting of a box grater
4 oz Parmigiana Reggiano grated on the largest setting of a box grater
Bake at 375 for 25 minutes
Broil for 4-5 minutes
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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If you have potatoes and cream in the fridge ready for mashed potatoes you are now going to have to decide if you will make these instead…
it's a question of patience for me. do i have the patience to follow this through or do i want to mash potatoes w a lot of fat and salt and stuff my face immediately? it could happen at any moment in the process of making these. lol.
May you and the good Sergeant have a warm and wonderful holiday season!
My dog was concerned when you started beating the fridge
Why not just leave the skins on and slice them? Genuine question here.
You are a bit of me; I love the way you try to optimise every stage of an already classic recipe, you are such a *chef* !
The doctor in my Mom’s village survived 2 years in a Nazi prison camp by eating potato peels. That’s where the vitamins are.
Transformative. Delicious. The guiltiest of pleasures. I needed 20 mins to par boil the potatoes in Reno at 4500 alt. First batch was too al dente. Also, avoid the 10 min steep by making a Bouquet garnii with the herbs and add it to the par boil. Nuts good
!
Once again taking it to the next level! I’ll be preparing filets tonight following your methods to serve for our Christmas dinner. Thank you Sonny for the inspiration to make food more enjoyable!
Happy Cooking!
Keep it up, my family thanks you!
Making these tonight to go along with some grilled meatball sandwiches. My wife is on a big potato kick recently so these should go over real well…
your dauphinoise potatoes is i believe the best recipe i've ever seen. ty
Dude. You are selling that rosemary salt like it's sour beer. But since you're not actually charging anything for it, I'm finally gonna make it because you convinced me that it's just so good that everybody has to make it. i'll comment again after i've made it.
Well? Was it worth it?
I love fresh rosemary, so I really wanna know! 😂
Same
@@av201 Do it 🥹
@@Rhexr Thank you for the taste test! I think I will make some and try it on chicken…beef…yum!
It's awesome
Finally did the rosemary salt. You are right, a whole different dimension. Thank you.
Just made these for the first time, took a bite and HAVE to say THANKS! These are so dang good.
This dish is new to me. I like the single serving idea. I could make extras and freeze a few for later consumption.
If you freeze them, be aware that the cream will split when defrosted. Not nice. I suggest eating them fresh and hot. Freeze something else.
Made these for my New Year's Eve dinner party. LOVED them. I looked around at a lot of recipes and almost none put in the effort of infusing the cream with aromatics like you do here. It makes all the difference -- you get a far greater depth of flavor than the dauphinoise au gratin I've made in the past. Thank you!
Could we get a kitchen/drawer tour? I figure this is your studio kitchen because we miss the dog, but man is it close to what I would like and I'm intrigued to see how you organized.
I made these in a casserole dish tonight ...couldn't find gruyere,so I used fresh parmesan instead. HANDS DOWN one of the best things I've ever eaten!!!
Thanks for sharing that one Sonny!!
As a regular host for big holiday dinners, I stopped making mashed potatoes. They're cheap and easy to make in large quantities, and I have a regular dinner guest whose enthusiasm tends to reach beyond his skill level. So he makes mashed potatoes, and I always do an alternate preparation. This might be that preparation this year.
I've made these several times now. Incredibly good. Along with your melted onions, brussel sprouts, and roast chicken recipes. (Drool)
Also a shout out to my Benriner mandolin, that I bought through your channel several years ago. It replaced my cheap Oxo mando of death, that I sliced myself several times with (don't drink and cook). I've never cut myself with the Benriner. Much more stable, well made and worth the price.
“...don’t drink and cook.”
Are you mad? Drinking and cooking are a match made in heaven! Everyone knows that 10 fingers is excessive!
I made these exactly to the recipe and they were fantastic, best potatoes Dauphinnoise I have ever made, thank you for the recipe.
My first TDCC video. I popped in for a 30-second look but stayed ‘til the end. I couldn’t leave! You manage the perfect balance of instruction, great energy, humor, and a dash of silly. I dig it! Glad I stopped by! ❤️
Finally, that pansy little fridge decides to fight back! Refrigeration everywhere rejoices!!!
I can't wait to try these! They look amazing!
They are a must! Hope you enjoy
Hi ! I'm from the Dauphiné region in France. Although I like cheese on top, purists don't use cheese in dauphinois potatoes. It gives a taste that's a bit different, and both are wonderful. Great job !
Merci, for the contribution of authenticity from the source. May you have a blessed and wonderful holiday season! 🌞🙏
Made these potatoes last weekend for Cards night , Euchre in particular. Everyone loved (all 4 of us) them. But boy are they rich. I just finished the leftovers 2 days ago. LOVE the Rosemary Salt too.
Used to be a French bistro near where I lived that served these with beef bourguignon. Food heaven
Made them. Everyone loved them. So perfect!! Dude you make cooking easy and entertaining!
Just got back from shopping and I forgot the Gruyère. Then Sonny's voice burst into my head and said "Don't let anything stop you from cooking, my friends!" (I'll probably go back anyways lol... Gruyère is the BOMB).
I’ll have them both, mashed & dauphinoise potatoes! Yummy!
Great recipe, chef. Thanks!
Both is even better
@@thatdudecancook I’ve got the dauphinoise potatoes recipe from that short video you’ve published an year ago. Since I first made it it has been a family favourite, the one asked for as birthday gift, special occasions and such. Thanks chef, for another year of tasty recipes and love and laughs. Happy holidays! Cheers!
Just made these again, family loved em, outshined the prime rib and everything.
I love the dance with throwing sticks at the fridge in the backyard. Oh yeah, got my dauphinoise!
So many dang creative recipes on this channel. 👍
Without a doubt, Sonny wins the award for “Chef We’d Most Like To Cook With”. 🥇. Just so knowledgeable and so much fun!
I had these on a cruise last month and I’m so glad that you put out this video cause now I know the name and how to make them, thank you so much!
Made these today for Christmas Eve and these were definitely a highlight. They ran out faster than I expected.
I'm not typically a fan of any potato that isn't deep fried, but these looked so good i HAD to try them. I made a few changes, to wit:
- added cream cheese to the cream mix
- strained the cream because i dont like the texture of onion or garlic
- skipped the whole fresh herbs (unavailable)
- swapped the king and queen of cheese for their darling prince, mature British cheddar
otherwise, pretty much the same. I cannot overstate how bazonkers good this is. The potatoes are soft but not mushy, the cream is insanely flavourful, the texture of the two together is a delight, and it pairs super well with my choice of protein today, some delicious smoked sausage. Cannot recommend this enough.
Everyone must try these.
Made these today for my family and they were the best potatoes I've ever had. You're the best, Sonny! Thanks so much for sharing your skills. Keep up the awesome work.
8:35 This moment was the most relatable thing I’ve ever seen on this channel 😂
Awesome recipe I'm going to bake that on a hot chilli
Why do I always salute when Sgt Gilbert arrives?
THANK YOU THANK YOU. Love this channel. Love the fridge. Keep that please. Merry Christmas
Just found this channel - love it!
Thank you for not editing out Marcus’ laugh. I felt so edified laughing out loud at the exact same time he did. Your shows are great. Keep up the good work!
I can't wait to make these Dolphin Fried potatoes
Those look awesome the roof of mouth would be gone no different than cold Captain Crunch lol!!!
These sound good, I have a thing for smoked cheddar with mine. I have not made it in a long time but I used to make something similar except that I cut the potatoes much thinner and I layered those with the sauce and smoked cheddar throughout each layer, then cover the top with foil, take another pan and put on top then some weight, bake it off for a few hours and then let it cool, cut into wedges then reheat in the oven to serve. I am smoking a brisket and doing smoked cheddar scalloped potatoes for Christmas.
Sonny's neighbor: "Nancy, come here quick! The neighbor is abusing his outside refrigerator again!"
I’ll be making these with my short ribs- THANKS SONNY!! and happy holidays to you and your family! ❤️
Happy holidays!!
Now to convince my family from doing baked potatoesto doing these. Everything you cook tastes great!
These absolutely smash baked potatoes, no offense to baked potatoes but it’s true
Don’t try to convince the family…just make it and I’m sure they’ll love it!
Just tell them you're doing the potatoes, and don't tell them what you're going to do. They'll be like WTF is this when they see it, and then they won't stop asking for the recipe once they take a bite!
This is why you just move out and spend christmas by yourself and eat whatever you want.
Omg this is such a sick mashed potato substitute
Made these!!! Over the top delicious!
Same! Several times now.
Saved!! Merry Christmas!
I made these last year and they were a blast. You betcha Imma make these ones again this year!
That fork technique is awesome, will definitely use that
after watching your video, my husband opted to bring these potatoes to a NY Eve dinner party last night - people loved them so thank you.
Absolutely mesmerizing foodie channel!
You need an episode where the fridge fights back. 😂 Maybe it changes position before you make contact during your attack, but of course it will be defeated. Camera editing tricks.
Love this recipe……I have a similar one with fontina cheese that my family goes nuts about….pair it with any steak…perfection!!!!
And the fridge finally counter attacks.
"My name is REVENGE!!!!"
I just once, for ONCE.... want that poor fridge to HIT BACK! WHO'S WITH ME!?!?!?!?!?!?!?!??
OMG! This looks amazing! I have to try this! I have a suggestion for a minor addition, that is, like Parmigiano-Reggiano, not traditional for Dauphinoise potatoes (yet seems like it would make a delicious addition): bacon bits in the middle, and on the top layer!
Youre a real one sonny! I recreate a lot of your recipes and always 10/10!
He’s one of my favorites because he Carrie’s his professional wisdom to the home cooking world for people like us! And yes, all of his recipes have been incredible!
I didn't know I was low on potatoes and had leftover herby cream. I cooked some pasta, added the cream, a little cooking water, and parmesan. OMG so good. I may use the herby cream for this purpose forever! Oh, and had a little leftover sautéed squash (zucchini and yellow) - that just made it even better!
Definitely trying these for Easter!!
I TELL YOU HWHAT I LOVE THAT PROPANE AND PROPANE ACCESSORIES YOU GOT GOIN THERE
At the end Marcus called them...dolphin frog potatoes....luv him❤
In my neck of the woods, we call these Scalloped Potatoes. We self-serve out of a casserole dish but I like the individual serving idea. Might just try different cheeses to see which one wins out. Thank you.
In the cream add some nutmeg, also grate some on the top.
Your knife skills are truly phenomenal! Have a Happy New Year! From Texas
You are so amazing so glad I found you back on tiktok. I have learned so much from you in the last 3 years. I've been making rosemary salt for that long thanks to you. But this past week it didn't turn as green like it usually does
could be that your blade isn't so sharp anymore
@@thatdudecancook I never thought about that 🤔
I love dolphinfrog potatoesssss
Dude, you can cook!!!! Potatoes fit for a prince, for sure!!!
I definitely make these for Christmas dinner, my niece requests them and calls them ‘mac and cheese’ potatoes. Mandolin definitely makes this easier. I use fresh thyme only instead of rosemary, etc.
I just found your video! I am soooo happy that I found you. Love this recipe, and you are so funny! LOL. Will be watching all your videos from now on.... Thanks for sharing your videos and spirit with us.
Probably best cooking channel out there.
An old man told me, “a potato is the best vegetable you can eat. If you eat a potato, you can walk through the desert for 3 days.” I’ve never been to the desert but potatoes are delicious
"Honey, these are by far the best cheesy potatoes you have ever made. Bar none." Thanks Dude!
Yes my all time favorite potato recipe! I had to make pans and pans of them at a fancy restaurant I worked in for catered events.❤
I've never added the herbs.
Something new to try...
So you made Scallop Potato thanks for the new ideas!!! So Good
very good recipes and videos , i love the added in ninja movie stuff and the beating of the fridge - pretty funny
Dolphin Frog Potatoes hahaha that got me! XD 8:24
I love you too Sonny! Merry Christmas!!
Wow! They look amazing! Another fabulous recipe Sonny! You wield those staff's like a Shaoxing Master!
One day soon, Marcus is gonna fook that fridge up too!
How are you after getting hit in the “Americas funniest home videos spot” with that broomstick bouncing off of the refrigerator, dude?😂😂😂
Besides these theatrical scenes of him kicking the fridge and throwing utensils everything else is great on the channel!👍
Screw the recipe....that fork method! GAME CHANGER!
Growing up my parents would buy this "potatoes au gratin" from a box and it was terrible. I always hated it. It's similar to this dish but it was made from dehydrated potato slices and cheese powder. I'm gonna make this for them and show them what could have been!
You’re definitely my favorite cooking show. Everything you cook always looks great to try. Thank you for sharing.
Love dolphin noise potatoes
🐬
Golfing bros potatoes are the best
I made these for New Year's. They were FABULOUS!
We all Love you right back and your awesome recipes :)
Honey come look! The neighbor is beating up that refrigerator in his backyard again!
This looks incredible
This looked amazing, you are a massive inspiration to us smaller content creators 👍👍
Everybody say Daughfenaue Doighfenwah Doughfenwah 😂🤣😆
The subtitles transles dauphinoise as dolphin walrus 😂😂😂
I peeled a couple of neighborhood kids using your technique. Really worked well as you said. Hopefully their parents don’t miss them too much.
Sonny, we need to talk cheese. Parmigiano Reggiano, Grana Padano, Manchego, Camembert, Brie, Gruyère, and other rind cheeses. Do we eat the rind, do we not eat the rind? Do we use the rind in recipes or do we discard it? We must know! Please do a rind cheese episode.
I am not Sonny, but the rinds are great in creamed soups, stews, and chilis. I keep them in the freezer in 2" chunks. 🙃 really good flavor.
And Pecorino Romano! All from Frank and Sals, in New York city. Amazon.
People make fun of ME & I thank you for that line about winning.
Initially thght you were kinda nutty, and yet you’ve become my fave RUclips chef…can’t wait to try many of yr recipes!
thank you so much this is the best
Just this whole concept.. can make this with so many different cheeses and adjustments/add ons 🤤🤤