This is a dish that should be in everyone's repertoire!

@martyedson

17 күн бұрын

That’s the word he was looking for! Haha

@suzannes9872

17 күн бұрын

That' the word, Chef! Repertoire. (Nice French word)

@johncspine2787

17 күн бұрын

Shoot..I should’ve read the comments first..you beat me..!

@adamr9720

16 күн бұрын

Hahah I think we were all shouting REPERTOIRE at the screen! 🙂

@martyedson

16 күн бұрын

@@adamr9720 I know I was. It’s French Chef…

Jean Pierre is not just a great chef, he is also quite a character!

"Sometimes I wonder about me....". Chef, you are hilarious!!

I make pommes Anna frequently. I cook them longer on the stove to get more color. I also pull the lid off for the last 10 minutes in the oven to release the steam. Always a crowd pleaser!

Best teaching chef on KZread. Period. Thank you Chef Jean-Pierre.

@mariaantonietadavila6189

16 күн бұрын

I agree!! 🙋🏼‍♀️

@vonheise

16 күн бұрын

Watch him and Kent Rollins and you have world wide cooking... You can go to a buffet for Chinese. 🤔

@melvinatkins998

15 күн бұрын

💯

I didn’t even watched the video that I know I am gonna do it tonight with Chef Jean-Pierre ! That isn’t a Tik Tak Tok video !

I love potatoes in any form. Thank you Jean Pierre and Jack. The luckiest cameraman on Earth.

@alisongallagher3590

7 күн бұрын

YES!😂

The words that you were searching for are "repertoire" and "arsenal." ❤

Breaking News: French Chef forgets the word "repertoire" ! Film at 11! In all seriousness- this looks fantastic. With my slicer I prefer the cut-resistant gloves over the guard, but Safety First either way!

@GlitterRhi

17 күн бұрын

I yelled 'repertoire!' to the screen but Chef didn't hear me 🤣🙃😄 it's okay, we knew what he meant 😉

@scandallpower

3 күн бұрын

Haha I know i was like. It’s French!

@lauriec3354

Күн бұрын

Yes, so fun to hear the translations! We know what it means to think of a word! Love it❤

@jeanniebrooks

22 сағат бұрын

I have carving gloves - at least the glove would take the blow before my fingers would get it!

I've been making Pommes Anna forever! Make it for any number of people using whatever size pan. You can even make a single portion (with some leftovers) in a 6" cast iron. I recommend using starchy russets, so that the slices get together better.

Repertoire is the word, Chef.

❤ the highlights of my week are the Jean Pierre and Jack Show. Amazing!!

@philholst3023

17 күн бұрын

I have 2 programs that I look forward to every week, one is a watercolor class and the other is our beloved Chef. Remember, buttah makes everything buttah

The most hilarious chef in the world. I love you Chef Jean-Pierre.

“I forgot how good is, cause I haven’t had it in a while”….story of my life JP 🤣 …thanks for this recipe 👍💕

I take days off just to cook some of your meals and enjoy your commentary with my wife. Thanks Jean, you're a great wingman😎😝

Chef onyo! My mom used to break her back making what we called “scalloped potatoes” with flour and milk but this was a spectacular recipe that looks beautiful (plus, having the ingredients on hands is a BONUS!). 😘

I've become a better cook bc of our beloved Onyo Emperor! Cheers Chef for all the recipes and your refreshing positivity.

Best chef, ever. I've learnt so much from you. Thank you...❤

Potato, butter and cheese. Perfect! 😍

Love this. Could serve with a scoup of steak & mushrooms. 👨‍🍳 🍄 🥩

I love it when you make the "Sign of the Cross" when you're cooking - many people pray when I'm cooking, too! BTW.... The word you were looking for is "repertoire."

@flarica64

16 күн бұрын

I was saying the word as he started saying the other ones, and then I was like..." 😂😂how ironic, the French chef forgot the French word".... LOL

@msr1116

16 күн бұрын

The sign of the cross----a little request for some extra good luck not only when flipping foods but also while using a mandoline .

I Love watching Chef JP His bloopers are fantastic too.

I learn something new from this guy just about every time! Love you, Chef JP! 🙏❤️

what a character he teach you he keep you smiling this onyo french chef is realy one of the best chef well done pierre

I've personally learned a huge amount from these videos; bonus he's entertaining and the production is great

Greetings from Mauritius! I have been watching you for months now... a pleasure for the eyes, the ears... and next in the plate! Thank you!

Hi chef. Love your cooking and comments. Love when you talk alot, pay no attention to people who complain. In fact if i see a video of a recipe and they dont talk then I just go back to your channel. In Africa we cook alot on open fire but even so we can try all your delicious meals. When you visit Botswana, Ill cook for you bush style. Best beef in the world. Keep at it. Elize

@ChefJeanPierre

17 күн бұрын

👍👍👍❤️

I’ve been hoping you would make a good potato recipe! Yay!

You Know !!...... the word u were searching for !.....Repertoire. !! Bless You !

Oh my! This looks scrumptious!! I bought a very expensive mandoline 17 years ago and never once used it. It came in a case with a dvd. I think it’s a de Buyer. I may actually watch the dvd to learn how to use it or try and sell it and get a less expensive one. Right after I bought it we moved so it got forgotten for a while. The thing is so complicated.😊 Don’t ever question yourself. You are truly delightful! You are real and that’s what this world needs. More people like you to bring a smile to our faces. Thank you for another winning recipe!🤗❤️

I always love it when he says a child could do this. It gives me hope!

Chef JP is like a fine wine. He keeps getting better with time. His artistic presentation of his creations is inspiring. Who else can make potatoes look delightful.

@ChefJeanPierre

16 күн бұрын

🙏❤️

Chef - Yours is the only channel where I mash the thumbs up before I even watch the video. Why? Because I know it'll be great and I'll learn something. Thanks for spreading your incredible knowledge!

U r a great chef

Yep looks fantastic and I'd bet the crew cleaned that up quickly. Have a ripper mate!

Chef, you make the world a better place. Been watching for well-over a decade.

Looks very delicious! suggestion: can you make a special episode with the different frying temperature on pans when coocking meat, eggs, vegetables and fish? Have just bought an infrared themometer 😊

Always looking for brunch ideas, these babies are perfect!

I had to go on a detox. When I get off of it, I'm on this meal❤

My Mother had eight children & taught us all how to cook…. This is one our favorites!,, ❤ thank you Monsieur JP! Who doesn’t love potatoes? 😊

@beatriceguerra721

16 күн бұрын

Merci de partagé votre passion contagieuse passionnée drôle créatif j’adore regarder et apprendre avec vous j’ai ds lhotelrie tout Janis autant apis qu’avec vous merci bcp and keep it real always Beatrice guetta 👍

Finally, I know why chefs use a cartouche… and it was a throw away line for Chef JP… to keep things moist. I really never realized that from watching other cooking shows. One of a thousand reasons this is the best cooking channel out there!

I've never met a potato I didn't love. Especially when it is bathed in butter, Thyme, and Parmigiano Reggiano! This is one of my all time favorite dishes and I haven't enjoyed Pommes Anna in years. Sometimes we just seem to put the classic dishes on the back burners and forget about them. Thank you for reminding me of this old time classic marvel! I'm going to have this for supper tonight. I may even have a steak with it...but not sure as I don't think it really NEEDS anything to go with it. I'll enjoy it by itself!

@GracefulHaka

17 күн бұрын

I'm with you on this one. Some nights I don't really feel like having meat. This dish with a simple salad will make a very satisfying meal.

@rwatts2155

16 күн бұрын

@@GracefulHaka I stopped at the market on my way home to buy some russet potatoes. I'm gonna have this for dinner...as you said, with a salad. I have some artichokes and asparagus in the refrigerator.

Wonderful moment at 12:08 ✝🙏 Saint Louis priez pour nous, Sainte Jeanne d'Arc priez pour nous. God bless you chef!

I bought a mandolin that has the blades internally and you pull on a handle to activate it. No risk of cutting yourself and it works great!

@msr1116

16 күн бұрын

Please share the brand so we can look into buying one too.

@franceyneireland1633

16 күн бұрын

@Mus34679 Please do share the brand of mandoline you bought, as I want too. As I'm the type that when I cook I can get distracted.

Two dishes have defeated me over the years. The first was the runny French omelet. Thanks to Pepin, I have pretty much mastered that. Thanks to you, potatoes Anna is next.

When you lifted the pan, I was like....wow!

Seems to me it’s so simple to make it look beautiful, a child could do it🎉❤. Another winner Chef!

30 minutes ago we had no idea what this food was. Now it is already in our oven! Thanks Chef. We love your teaching.

The reveal was perfect. Thanks for sharing these recipes with us.

Cher Monsieur Jean Pierre, vous ne vous contentez pas de nous apprendre à cuisiner, mais vous nous apportez un véritable plaisir de la gastronomie, de la cuisine française et, bien sûr, une bonne humeur à toute épreuve. Et je passe une merveilleuse journée avec vous aujourd'hui. Je vais maintenant le traduire en français et j'espère que ce sera une traduction assez fidèle ))))

@ChefJeanPierre

17 күн бұрын

Bravo and Merci pour les mots gentils! La traduction était bruillante!

@grishasquortsoff5296

17 күн бұрын

@@ChefJeanPierre 🤩

ANY potato dish with butter is fab! This one is supreme. Thank you Chef.

Excellent side dish.... We called my Italian mother "Ada Potata."...She loved Potatoes ....

@Seriously_Eh

17 күн бұрын

I had a Zia Ada (pronounced Ah-da) and so many other Zias. Superb cooks. While most have now passed on (All in Italy), I picked up cooking tips and tricks from all of them. (Including my mamma of course, who is still cooking and going strong @ age 92.)

Another home run by chef JP!

Jack, that was really cool what you did with the fast-motion in the top left - Genius 💯

Your Monday recipes start my week off just right. This goes on the menu this week for sure! Thank you Chef for all you do, I learn with every new dish. I just made the Creme Caramel and it is absolutely the BEST caramel I've ever had, ever! OMG. And I can't believe I made such a perfect dish. Wow! This is the best cooking channel on YT!

Chef Jean-Pierre, this looks amazing!! It's perfection on a plate!! I'm going to try it for dinner. Thank you for showing us. You're the best!

Learning so much from you. About to start a new job in catering. So thank you for sharing your expertise. ❤

My friend ANYTHING that has butter and potatoes, I am SOLD. This looks devine! I am already incoporating some of the things I have learnt from your channel into my occassional cooking forays with great results! Mushrooms=BETTER, steak=BETTER. And now. I cannot wait for potatoes=BETTER! Thank you!

@ChefJeanPierre

16 күн бұрын

Awesome!!!👍❤️

Fortunately it is not a gratin Dauphinois, that i always considered as to heavy and cutting my appetite.Looks excellent and so easy.Thanks for the cartouche procedure, can be very useful for lots of things in cooking

Thank you, Chef! I look forward to your new videos every week.

I'm writing my red seal in August. Can work for you, chef. Just would love to hear " hello there friends " at the beginning of the shift. Love this guy

I think the French word you may be looking for is repertoire. Many moons ago I worked for a fabulous French restaurant called the Chanticleer. The chef had a cartoon picture of frogs in wheel chairs on the board in the kitchen. I will always remember that. Thank you for another marvelous side dish recipe that i will use. However did I think I could cook until I found your channel I never fail to learn something new.

Terrific recipe! My wife and I made this tonight plus your Shrimp sambuca, and steamed broccoli. Which you taught us how to peel and cut the broccoli stems. Amazing meal!!! Thank you so much for teaching us neophytes how to make fantastic food!!!

When Chef was arranging the thyme in the pan I completely understood. I always play with my food when I cook. It's like playing in a sandbox only as an adult.

@ChefJeanPierre

16 күн бұрын

👍👍👍❤️

It is, indeed, something I will keep in my repertoire!

Potatoes Anna was served at the First Class Dinner on board Titanic the night it sunk. I made a 100th anniversary dinner and that was my first time having it. Out of this world! Original recipe had you alternate salt (one layer) and butter (next layer). Decadence!🎉

Update since this video came out... We made these to go with with our ribeye for lunch today. Such a simp!e recipe, turned out beautifly, tasted fabullous! We don't have a mandolin, but used the food processor to get thin, uniform slices, and baked in my small Magnalite fry pan. One potato made plenty for the two of us, and only 30 minutes in the oven. I believe my husband was really impressed when we turned it out on the plate, it was so pretty, golden brown, with that sprig of thyme on top. This recipe is truly so ez, a child COULD DO IT!!!! I have already shared the recipe and photo of our dish to my sister-in-law, your stuffed peppers are one of her favoritex! Thank you chef, from 🎶🎶deep in the heart of Texas 🎶🎶

If I ever faint just wave a slice of Pommes Anna under my nose 🥰 A childhood fav of mine. Thanks Chef Jean Pierre🤗

Every time I finish one of your videos I have a big smile on my face

@alisongallagher3590

7 күн бұрын

😁 truth right there 😂

I'm making this for this weekend

Don’t ever stop talking….love your wisdom, love your wit❤

11:00 Chef, your cooking 'banter' is relaxing, instructive, and most enjoyable... never stop talking, it's God's gift to you and your gift to the world!❤❤👨🏻‍🍳

@ChefJeanPierre

16 күн бұрын

🙏❤️

I think it's funny how he describes to Jack how delicious it's going to be while Jack is behind the camera going "come on give me my plate"

@Seriously_Eh

17 күн бұрын

I was drooling too.

Thank you for sharing your experience with us.

Looks DELICIOUS!!! We are adding this recipe to our REPITOIRE!!!!😍😍😍. CHEF JEAN PIERRE, the best teacher on KZread... We keep learning, THANK YOU! greetings from Texas...

I use a Kevlar glove with my mandolin. I think it works better than the guard and it still protects my fingers. 🩹🩹🩹

It's like an art project

From one Italian/French person, I think you are a great chef.

@ChefJeanPierre

15 күн бұрын

Thank you!🙏

I know it's a different recipe, but this reminds me a bit of potato gratin. my mother used to make it for special occasions. it was so good. God bless potatoes.

I watch your videos when I need an emotional lift or a break at work. Cheers me right up! Also, I've made several recipes and they are delicious! Your videos are so easy to follow. You've taught me so much about cooking. "So easy a child could do it!" And it's true - my 10 year old daughter loves to help. Thank you, Chef!

I can't share pictures in comments, but I made this recipe and it was absolutely spectacular. It looked just like it should (from the video). I want to join the chorus in singing the praises of this incredibly simple but wildly flavorful tater dish. Once again, Chef JP, you have elevated my cooking to the delight of all my guests. In fact, I now greet them with your signature line: "Well, hello dere fwiends!" Thanks for all you do.

A couple months ago, I looked for a Chef Jean-Pierre “Pommes Anna” recipe. I hoped you would make it one day. THANK YOU, CHEF!

so that's what "fancy catsup" is made for? now it all makes sense. 🤠

This is a delicious addition to my repertoire chef. Thanks so much ❤

Featuring Mandolin: "The most dangerous utensil in the kitchen"... I just love this guy!

I didn't know there was an actual name for this. Once, long ago, I wanted to make some scalloped potatoes but I didn't have time to go to the store and didn't have any cream or onions but I had plenty of butter and potatoes. Now I can name it properly. I like the way these turned out much better, but now that I understand the details, I'll try again. :)

I used to work at a hotel that served these at banquets. I would help plate them and got to eat any extras. LOVES THESE. So glad to have your recipe.

This recipe should be in your arsenal, I reckon you think, Chef :) Cooked a lot of this in the kitchens I've worked at, but a little different.. We do them in the big gastro metal pans, squared ones, the day before... Stack them all on top of each other (inside a leak proof plastic container) then add a lid that fits on top, add weight (like buckets of whatever is heavy) and cool them in the fridgre room for the next day... Then turn them out when cold, cut into squares, put on trays and blast them with heat till thoroughly warm (at service). Never added cheese though, just butter & thyme, salt & pepper... I'm sure the cheese adds another dimension though. Pure butter variant works great too though, if you cut the potatoes thinly enough (like yours). Thank you for your recipe Chef, always wonderful to watch your episodes :) Relaxing after 6 days straight at the job, 2 more to go still.. :)

Dearest Chef. I already know I'm gonna have a great day when I get a notification of your videos. You are treasure to America and we have to protect you at all cost 🥰

You and I are making this tonight with sunday dinner. Bone in pork loin roast salted dry brine with thyme and garlic- low and slow cook. And these beautiful potatoes, green beans with a salad. Yum!

I will add these potatoes to my repertoire!

I am surprised no onions or garlic. Simply excellent. Good job, Chef.

Dr.Chef JP...saw your video this morning...bought the ingredients and a mandolin just after lunch. If I could post a pic I would, it's absolutely perfect!! I will let it cool and slice and finish it in the oven later for dinner. I can see this being one of our favourite sides to serve guests for a long long time. Thanks!

Vielen Dank für ihre Bemühungen gegeben haben.............................................! Ich bin Brave Bürger.............

What's not to love...potato, butter, cheese salt & pepper...& thyme too! Thank you, Chef Jean-Pierre! Friday night is tasting good! 😁

I could eat potatoes everyday Chef JP and following your variations makes my day. ❤

I think repertoire is the word your looking for Chef, and yes this should be in everyone's repertoire for sure! Cheers.

Can’t wait to make this for my family. I know that they’re gonna love it!

I am going to make this and I am going to put thin slices of ham an provolone cheese in between the layers of potato slices

My wife and I just love to watch you make these fabulous dishes!