Side dish...mate, I'd happily eat an entire meal of just this.

@WtfYoutube_YouSuck

4 жыл бұрын

Irish?

@juliet3827

4 жыл бұрын

Ha! Ha! I was going to write exactly the same thing! (nice with a glass of white wine)

@mrdeafa25

4 жыл бұрын

@@juliet3827 Red for me darling.

@jaybee2530

4 жыл бұрын

If you like this, you should also try a 'tartiflette'. Mmm delicious and easy potato meal in the oven.

@shuttze

4 жыл бұрын

@V W et "onio"

Possibly the best side dish on the planet! What a kingly dish the mighty potato gratin is!

I made this yesterday and it turned out perfect. The only thing I did different was, I added a little grated gruyere between each layer. It was absolutely delicious ❤️

@watapompi4824

2 жыл бұрын

Delicious but not a gratin dauphinois anymore…..at the same time you’re supposed to enjoy what you eat so if you did i’m ok with that. Keep on cooking my friend!

@deepayne1930

Жыл бұрын

@@watapompi4824 Gratin means with cheese

@watapompi4824

Жыл бұрын

@@deepayne1930 hum… bro…. I’m sorry but i don’t think so… gratin means that a topping’s been added to get a brown crust . It could be cheese, breadcrumbs, butter, cream, eggs or whatever you want. The Gratin dauphinois on the other hand is a specific recipe and if you add cheese between each layers it is not a gratin dauphinois anymore, period.

@denysivanov3364

Жыл бұрын

@@watapompi4824 gratin dauphinois with swiss gruyere :D

Ingredients necessary for cooking French: - Butter - Butter - Full fat butter - Butter, sliced - Butter - Butter - Butter - Accent

@wodfurg

3 жыл бұрын

Hey look somebody is trying to be funny.

@maxsalman783

3 жыл бұрын

@@wodfurg Oh look, someone actually being rude and disrespectful. Stop and let people laugh or not laugh. 😒

@IICamu

3 жыл бұрын

France is ranked #65 worldwide with 24 obeses for 100 inhabitant. But yes, butter is essential in northern cuisine, as olive oil is in the south and duck fat in the southwest. Nice old and overused joke tho.

@pietkraan1429

3 жыл бұрын

You forgot the butter

@gail9906

3 жыл бұрын

😂 Its true. So many French recipes ive watched are creamy and buttery. Thats where the flavour is. Yum!

Oh. My. God. Made this tonight along with your pork chops in wine mustard sauce. I added fresh thyme to potatoes and some gruyere. I think I heard Angels singing!

@FrenchCookingAcademy

7 жыл бұрын

daisy8972 wow you made a whole menu it's great . Really happy you made something from the recipes and it turned out well. Well done and thanks for watching 😀

@sogorgeous2257

4 жыл бұрын

Americans add cheese and bacon to every single dish. This is why we have an obesity problem in this country. Notice he did not add cheese. Le Gratin Dauphinois doesn’t need it to be delicious.

@cawashka

4 жыл бұрын

Ann Peterson You can easily add bacon and a layer of cheese to this. Works beautifully!

@bobfryfish

4 жыл бұрын

@@sogorgeous2257 Can people live?

@sogorgeous2257

4 жыл бұрын

bobfryfish It’s your body and health .But what I do know and Stephane already knows there is a huge obesity problem in this country which is deadly.

Great to finally see someone posting the true dauphinois, that is without cheese !! Thanks, mate/mon ami Cheers, Claus from Denmark

@FrenchCookingAcademy

6 жыл бұрын

+VikingShaver thanks for that 😀😀

@fraggy858

5 жыл бұрын

Baked potatoes and cheese is just a marriage made in heaven though :P

@jamespoule8813

4 жыл бұрын

But I was going to ask "Where's the cheese?" I suppose that version would layer cheese in with the potatoes. Is that still authentic Dauphinoise?

@hrh4961

4 жыл бұрын

@@jamespoule8813 Julia Child's recipe does. And she uses only milk, no cream. Only three thin layers of potatoes, and bakes in upper part of oven at 425F for only about 20 minutes. Have made it many, many times. "Mastering the Art of French Cooking

@jamespoule8813

4 жыл бұрын

@@hrh4961 Merci Beaucoup. I will try both. Adding cheese seems natural to me. But, I'm American... I put ketchup on my meatloaf and liver...😎

Love the accent. Love the humor. And love how you love this dish. Thanks! Will try this.

Chef, I made this and it was the best recipe for this that I have ever had. Man that was incredible!

Made these! Absolutely delicious by the way! So I’ve come to the conclusion that I could probably heat my house throughout the winter with the residual heat that comes off of these as they cool! Totally worth it!

I’m making dauphinois tonight, I have to make it properly as my husband works for a Parisian Bank, so he visits Paris a lot and my home cooking has had to improve and evolve. This is definitely the best KZread channel for good French recipes that can be made by the home cook.

Definitely my new favorite youtube chef - thanks for the great authentic recipes.

I love how you let us feel and virtually taste with you. Your demonstration is fantastic!

My grandma is Irish, so every day is a different kind. For this she added a little corn starch, butter and sometimes cheese. Or peas with it.

We’ve made this dish since the early 1980’s after a trip to France. It is delicious!

06:59. He wanted to say 'the plastic is shhhit' haha!

@jaymartin85

3 жыл бұрын

He's not wrong. Sad people were afraid of cancel culture back then ;)

thanks chef, this video is awesome!! great camera and narration, and it's great to see that you're showing different bakeware and serving options. very helpful!!

This has become my go-to recipe. I serve this to my family with a traditional English roast dinner. I also add a layer of shredded cheddar in between some of the layers and add Coleman mustard powder to the cream/milk mix. It is awesome! Thank you.

We have to start a metal ring crowd fund for you. Looks tasty.

During this quarantine my children and I thank you! It's marvelous!

@FrenchCookingAcademy

4 жыл бұрын

My pleasure

Saw this (a few years late) and tried it out the other afternoon. Only change I made was to add some paper thin slices of onion in the layers. Awesome for that evening's dinner. Even better the next day as the flavors developed even more. And so incredibly easy to make!

I am so glad I found The French Cooking Academy! You have some fantastic recipes here and your videos are great and informative. Today I purchased all the items to make this dish. I will do my best to convince my family (Americans) that cheese is not a necessity. Thanks for sharing your cooking talent and recipes. -Dave Fresno California

@teresaames7902

3 жыл бұрын

Hey So Cal here and we eat it without cheese it’s scalloped potatoes and with cheese it is au gratin. My mom made this with ham for dinner often and vice versa. I get what your saying because I love cheeeeeeeeese. All cheese from American, but not the individually wrapped plastic, higher end white American lol to Gorgonzola. I love Tillamook brand sharp. But a good hot creamy scalloped potato 🥔 with prosciutto, well now I’m hungry.

Side dish? As long as its delicious and fills my tummy, any dish will do😝 After i made this, I couldnt wait for it to cool that I ate almost 1/3 of my 7in square pan. Saved the rest for next day breakfast😋 Yum! No sharing allowed🤣

Damn, the French have a potato for every purpose under heaven.

Thank you so very much for this recipe, Stephane. I cooked this gratin for Easter for my mates. They adored it. Merci beaucoup!

I learned my version from Julia Child, been serving it to my family for 15 years. Thinner sliced potatoes (by hand, every time I try a food processor I am disappointed). I use only heavy cream, about a quart of it, seasoned with salt and pepper, get it to a simmer while I cut the potatoes (Yukon Gold or white potatoes, depends on what they have at the store). Preheat the oven to 450 (way hotter). Grate some Gruyere in the food processor (not smoked, about 6 oz). Slice the potatoes with a razor-sharp knife, so thin you can read newspaper through them, then into the simmering cream. Every time a potato goes in, a little stir with a wooden spoon. Once everything's in, plug in 3-4 crushed garlic cloves in a press and into the simmering liquid and stir. 3-4 pats of butter on top, then the grated Gruyere on top of that and straight in the oven for 25-35 minutes. When I called it "Gratin dauphinoise", my kids turned up their noses, but then I started calling it "scalloped potatoes" and they've been scarfing it down ever since.

Hi Stephane. Just wanted to let you know that I love your Channel and I'm surprise your are not a professional Chef. I went to Le Cordon Blue in Boston MA. USA, and you are better than most of my instructors @that time. Nice techniques, good final product. Your Crepe recipe is the best I've made. Keep up the good work 👍

@gerardjones7881

4 жыл бұрын

Cordon blue is finishing school for house wives on brattle street.

I liked the garlic & butter beginning,on the bottom of the cooking dish !

I was looking for this recipe for ages. A french flatmate cook this years ago and i always wanted to know how to make this delicious dish.Thank you.

i LOVE potatoes!!!! I didn't realize that I've been making "french potato bake" all these years except for adding fine-diced onion between layers. You are awesome.

@KitaKatt1988

Жыл бұрын

Glad you don’t live with me we can’t buy onions!

@KitaKatt1988

Жыл бұрын

It’s au gratin! Not ‘ French potato bake’ Lmfao

Hello. Looks delicious..😋Could you please let me know what is the ratio of the milk to cream ? Any specific measurements ?

Since at our house we’ve been all thumbs with “scalloped” potatoes of late this is a great help. Thank you.

The presentation looks good to me! I wish I had some right now. I have had this dish at least 100 times, growing up in Ohio and attending church potlucks. Delicious! The word "potluck "means that you might have some luck when you're trying food in a pot, if you've never heard of that before. There are probably similar events in France.

@KitaKatt1988

Жыл бұрын

Lol this dish originated in France dear

That's the way I make it. Great fall or winter side dish. Your house will smell heavenly.

Love your enthusiasm and the pleasure you take in the food. It is very inspiring.

I make something similar to this, but I add a little bit of super-thin sliced onion. The onion nearly disappears, leaving nothing but a subtle hint of flavor to the potatoes. So delicious!

In the US we called this 'Scalloped Potatoes' but your technique is much more precise.

@wfcoaker1398

4 жыл бұрын

Food always sounds posher in French. Lol.

@bipboup7761

2 жыл бұрын

@@wfcoaker1398 it's a classic montainers meal from the Alps... Nothing fancy

@wfcoaker1398

2 жыл бұрын

@@bipboup7761 Yes, I know. But the 50% of our vocabulary comes from French. For 250 years, it was the language of the upper classes. An example. Pease pudding. Where I come from, it's a pretty basic food, nothing fancy. If I put a scoop of it on a plate, I could call it "pease pudding" and charge 50 cents for it, or call it "timbale de pois jaune" and charge 5 bucks. Lol

Thank you. I additionally use chili, garlic and grated parmesan in the sauce. Top it with parmesan and butter flakes. Love, peace and justice.

never seen it made without cheese. looks brilliant in it's simplicity.

@cianoswald7119

4 жыл бұрын

Traditionally it doesn't have any

Great, I’m working in restaurant and we serve gratin with duck breast, red wine souse, its great

Every Thing you do, its amazing ! I loved. Hi, from Brazil, Ribeirão preto coutry of são Paulo state!

Hallo aus Deutschland, this is a good recipe for gratin Dauphine, I do it the same way and my family from Occitania loves it.

Well presented. Good teacher, this one.

Best foodie channel on KZread and in fact anywhere.

of course there are many ways to make this dish, but i find thinly slicing the potato on a mandolin, and slow cooking in a mix of cream, plenty of finely chopped garlic, with salt and white pepper produces the absolute king of potato dishes..... the very best accompaniment for a grilled steak.

I made this tonight and we all loved it. Excellent recipe and instructions, plus it's such a versatile dish.

@FrenchCookingAcademy

6 жыл бұрын

glad it turned out well 😋😋👍

I'm going to try this! It looks so delicious and I've got lots of potatoes. Yukon Gold is the most common variety of yellow potato around San Francisco. The roast chicken was delicious! My potatoes didn't really brown, but they were tasty! Thanks for teaching me how to truss a chicken.

Yummmm! We made this in cooking school, & I swear that I gained some pounds eating this alone! 😁

OK, so I have never had scallop potato without a lot of cheeze..so I tried this last night. THIS WAS THE ABSOLUTE BEST EVER SCALLOP POTATO RECIPE EVER!!!!!!!!!!!!!!

@RAJOHN-ke7mc

2 жыл бұрын

This is nottttt scalloped potatoes

Thanks for recipe and encouragement ! Today I shall travel to France by sitting in the kitchen, LoL 😂😉

I ❤ your humble soul!!! Looks delicious!

Fast becoming my favorite you tube chef!!! Thanks so much for your videos was just what I was looking for!!

@KitaKatt1988

Жыл бұрын

I’ve watched this channel for years

I subscribed for your accent alone! This looks amazing, buen provecho!

@FrenchCookingAcademy

5 жыл бұрын

thanks for joining 😄😄👨🏻‍🍳🙂

@RM-tj5wy

4 жыл бұрын

F

Simple and good This gratin is correct in everything

This is brilliant, beautiful and couldn't be easier to make.

Great recipes, great teacher! If you make a book, I buy it! Formidable!

Nice with anything, especially with roast or Christmas dinner

I add carmelized onions and thyme to mine, so delicious 😋

Mmmmm... looks so delicious! merci💝🌟🌟🌟

Oh mon dieux ça me donne trop envie ce gratin , moi j’adore le fromage donc je rajoute boucoup de fromage dans mon gratin . Great recipe

@FrenchCookingAcademy

6 жыл бұрын

Ah oui j.ai aussi la version fromage 🙂🙂

@als8368

3 жыл бұрын

Avec du fromage dessus, c'est un gratin savoyard... Le dauphinois, c'est juste comme Stéphane l'a fait. On ne mélange pas les torchons et les serviettes ha ha ha Ensuite quand on rajoute d'autres trucs dedans, comme dans d'autres commentaires, ben, c'est un gratin de patates à l'assaisonnement.

very good chef.. great dish is the dauphinois

J'adore les pommes de terre dauphinoises, surtout avec du gruyère.

One of my favourite side dishes. I season the milk & cream, tip the potatoe slices in, give a mix round. Then pour it in to a ceramic dish and bake. I'm in too much of a hurry and don't have the patience to layer like this 🙈

Everytime i order this its better than the main dish

I swear I'm not stalking you but agreed this is the real deal Chanel.I'm in Paris now & tried to find the garlic chicken like your one i cooked no joy .but found poulet roti fritts amazing .

@FrenchCookingAcademy

6 жыл бұрын

the garlic chicken is a bit of an older dish and you will find it more in town like lyon . paris is known for its croissants entrecôte frite or poulet frite like you had, steak tartare , baguettes, croque monsieur and more 😋 paris is not the food capital of france. if you want typical legendary old fashion parisian food go to Chartier restaurant . its been running for more then 100 years. bit of warning you won’t be alone . www.bouillon-chartier.com

An absolutely gorgeous dish! Simple recipe!

Just put this in the oven, glad I have my Magimix for slicing the potatoes - looking forward to trying it

@KitaKatt1988

Жыл бұрын

Lol

My own version includes very thinly sliced onion in between the layers of potatoes. Mmm delicious!

I like your cooking God bless you

Hello! Thanks for the video. When you take it out of the oven, you said to let it cool down. Does it normally get eaten at room temperature? If I wanted to serve it hot, would I just reheat it after it cools?

@FrenchCookingAcademy

6 жыл бұрын

best to reheat after it cools if you want to serve it hot but usually room temperature is great

one of the best versions i have seen.

HI, here some tips to make it more creamy and delicious. And that from a Grenoblois :-) - potatoes : chop them as you did, and then cook them into 50% water and 50% milk. That will remove a big part of the starch from the potatoes and make them more creamy and smooth. - when you put the potatoes into the plate, just add 100% heavy cream. No milk. Milk will have more water during the cooking, and them the cream will be less even inside the plate. In that way, the Gratin Dauphinois will be very cream and delicious. And not so heavy. A "double cuisson" is also a better way, but it require time and some skills. And thank you to do not add cheese on the top like many people do. Because there is ABSOLUTELY no cheese on the gratin Dauphinois, it's will become a gratin Savoyard. Bon appétit.

@sibivd

5 жыл бұрын

Marcheur de Planète Hello! Can you give me some ideas with what else can be served?

@MarcheurdePlanete

5 жыл бұрын

@@sibivd Hello, usually, the Gratin Dauphinois is a side meal. We serve it with RoastBeef, or roast lamb or veal. Just try to avoid fish dish, it doesn't work very well. Fish will prefer green vegetables than potatoes and cream :-) BTW, linguistic trick : In the US, people are using the word "legume" to refer of all kind of beans or dry fruits. "Légume" is a French word who mean "vegetable". Funny, isn't it ?

@sibivd

5 жыл бұрын

Marcheur de Planète hahaha yes it is! 😀 Thank you so much, but what else without meat 🙈 ... Vegetarian here... Greetings from Bulgaria! :)

@MarcheurdePlanete

5 жыл бұрын

@@sibivd Ah! sorry. Well then you can do whatever you want from here. Greeting from Chicago !

best potato gratin recipe ever seen and I want to ask can I put some cheese on top or what do you think

@FrenchCookingAcademy

7 жыл бұрын

of course that the beauty of cooking you can do whatever you like :o)

@TheRealJohnHooper

7 жыл бұрын

Then you call it Gratin Dauphinois with cheese.. like Gratin dauphinois au gruyère, or whatever cheese you use.. :D

@ETIENNE8100

6 жыл бұрын

What kind of chess ,do you recommend ? BTW Thanks for your videos they are amazing

@FrenchCookingAcademy

6 жыл бұрын

thanks. usually we use comte, emmentaler or gruyère cheese.

@alangeorgebarstow

6 жыл бұрын

What type of chess would I recommend? I'd go for the Sicilian defence.

This looks delicious. Now I’m starving. Thank you.

That is a beautiful dish.

really really enjoyable many thankws from New Zealand

❤️ I love Potato Dauphinois. It’s delicious!! ❤️

You are a very good 👨‍🍳 clear concise instruction. Made it tonight delicious. Thank you 😊

@FrenchCookingAcademy

5 жыл бұрын

great to hear it worked out well 🙂

Looks delicious! Thank you very much for sharing the recipe. 👍👍👍

The recipe link is broken is this the same as the potato gratin on the website? I lost my copy of the recipe :(

Nice work!!! I will make it for my family tomorrow!

I just made this. It was delicious. Thank you for this video.

@FrenchCookingAcademy

5 жыл бұрын

glad you liked it 🙂

I made this and it was delicious 😍 will be making this forever 😬

I'm not sure about Australia but here in the USA, we have metal biscuit forms, used to cut dough. That might suit your purposes.

Finally somebody speak about the tipe of potato flesh, going to provide it to my husband as a guide 🙌

Oh ..today the second day of lockdown and this dish was just perfect menu for a lazy bones like moi🤪...ha..... tried it was just delicious and satisfying accomplishment for a prime try..Thankyou Mr French 🙏😊😊

I used to work in a little french bistro in Granite Bay California and we served the Gratin a lot. We always used a mandolin, I always wondered why we didn't use a good processor.

@aidanclarke6106

4 жыл бұрын

It is much funnier to see the commis de cuisine cut their fingers with the mandolin 😋

My God, that is a thing of beauty!

In the restaurant were i worked,we would usually put the gratin in the fridge, and carve it the day after

Great dish, Bravo Chef!

Lovely ! Potato Cream Pie ! =) =)

I just made a tartiflette and this is quite a bit lighter. I like it, too! You are great and I look forward to catching more of your videos! Keep up the good work!

I want to be your official taste tester for all of your delicious dishes (like this one)! ;-)

2021 and saving this recipe. Yummy! Merci!

I just love your recipes. J'adores vos recettes. Je vous prie de faire une tarte flambee. La probleme est la farine aux Etats Unis. Merci.

@FrenchCookingAcademy

5 жыл бұрын

hi there it’s all in the playlist i have 170 videos . most likely you will find what you are looking for or just use the search function on the channel homepage . here is what you asked for kzread.info/dash/bejne/hX6p0bagcrWzqqw.html

Oh this is a wonderful recipe and looks so easy to make (for a novice like me)! Thank you for sharing.

Love your cooking, love your accent!

love your recipe thanks for show people how to cook keep up the videos love them

I made this tonight, it was wonderful!

I love gratin dauphinois. My only variations sometimes is to add Gruyère and I also add my seasonings to the cream mix for even distribution.

@FrenchCookingAcademy

7 жыл бұрын

Deem M hello. As some of you have mentioned there is another version of this dish with cheese which différente and called gratin Savoyard . I will need to post it sometimes 😀

@deemm1265

7 жыл бұрын

Thank you Chef. Good to know :)

I too never thought I'd enjoy a cooking tutorial as much as i do yours...One question--when I made this dish, I checked my counter and I still had a fair amount of butter remaining (I made the dish for 8 using your website conversions) --I also frankly had a lot extra nutmeg, pepper, and salt. The milk / cream portions seemed correct / accurate--but what about all the extra butter when we only used it to lather the base of the pan? Thanks, however, for a delightful course.