The First Gratin Potatoes Ever Made! | Chef Jean-Pierre
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Hello There Friends! Potato Gratin Dauphinoise is a classic French baked potato dish that is both simple and elegant. This creamy …
You know itās tasty when Chef uses the spirit fingers š¤
Love Chef JP! I'm not a huge fan of tons of cheese in everything like so many are so this seems perfect for me. Maybe just a bit of parmesan on top though, just for the salty goodness? Just don't tell anyone I said to do it, I'll deny it…š
Love the outtakes, makes us watch to the very end of the video. Jack does a great job too!
Fantastique!!!
Dear Jean-Pierre "IF" somebody is so bad – and would like to put cheese anyway – which FRENCH- or original (!) SWISS cheese would you recommend?
Thank you!
Rolf
My mother made this weekly and called it scalloped potatoes. The difference is she layered the potatoes, dotted with butter, added salt and pepper in the layers, added chopped cooked ham, then poured the milk over the top. Baked in oven and stirred about every 30 minutes until cooked. Still my favorite dish. And she just put it in a longer casserole dish so there was a lot of room so it didnāt boil over.
That looks really good š
I use much thicker slices of potato, pure cream, salt, pepper, nutmeg and use a slightly higher temperature (200 C). Sometimes I add some onion between the layers.
Is what I make a different dish? Its called (direct translation) "Cream Stewed Potatos".
What difference should I expect from replacing some cream with milk and using thin slices?
What knives do you use?
Wondering if chef has bought shares in a potato company or secretly sponsored by the world potato association?!?š
Awe – This video is dedicated to Chef -Jean-Pierre's Mom š«š·
Love that the video has 65k views and 6.5k likes.
This man is a treasure, just like Bob Ross.
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I was cooking at the Sailing Olympics in Portland Dorset UK. One of the Chefs made Gratin Potatoes and layered onions with the potatoes. With no cream or milk. (Forgive him he was American). Not wishing to throw away a tray of food, I filled the tray with double cream and seasoned the dish. Then cooked it. Turned out very well by mistake.
Just curious what did the French chefs do before Aluminum foil was invented?
Chef, I click the like button before I even start watching the video because I know I'll love it and your food and techniques are always on point. Also, the kitchen in your videos, is that your restaurant? Where is it? I've always wondered. Much love, chef. (And good work, Jack. You always do a great job).
I want to try this one it's look very delicious and remind me of my time in France.
this is art
Thank you very much Chef Jean-Pierre ! It also reminds me my grandma who did this for me when I was a kid. Souvenirs …
I make something similar, also without cheese, but in addition my recipe has thinly sliced onions, dots of butter and flour. I will try yours for sure this week. they look so delicious!!
Number first is lots of butter!!! š§š„š§šŗš»šš»
BTWā¦as toddlers, my kids wanted this everyday!! š
You are on my wavelength! I just received my new mandolin & now this recipe!!! Making it nowš
What! No butter!
Please make more true classic dishes!!
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Pomme Dauphinoise has been my secret dinner weapon for years. I often make more than can be consumed in one meal just to have leftovers which I eat the next day for lunch with a green salad. Yummm
If you like garlic, brush the dish with garlic butter š
AS ALWAYS ABSOLUTELY š ā¤FROM FLORIDAā¤šā¤
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I love this recipe, I will be trying it. I am very surprised you didn't use more butter in the potatoes, only the bottom. This looks wonderful though! Thank you Chef!
I really would like to see him bring a kid to the show as he always says a kid could do this lol
āThat reminds me of my mom so much.ā š„¹š„¹ Bless her soul 13:49 ā¤
Looks delicious! Two of our favourite methods for preparing potatoes: 1) gratin dauphinois 2) just put them whole into the oven for about 1h (zero work; peel gets very tough unless they're wrapped in aluminium paper), serve with a sauce.
I wonder how this recipe compares an even simpler one: slice or dice garlic thin, cut thicker potatoe slices, 2 or 3 layers in a large pan or form, add cold/temperate cream. If you don't put too much cream, all of it gets absorbed and the bottom layer can also get crispy.
My mom used to make au-gratin potato's and pork chops back in the 80's. Was not like this, they were both the worst. Was not like this at all. Now I am gonna try this and serve it to my mom, with a good pork chop too!
Making it right now!
Love you, Chef Jean ā¤ I passed my Chef exam for year one at Auguste Escoffier School of Culinary Arts. Iām getting ready for second-year externships 1 & 2. I'm one of the top students at Escoffier š
This is one of my favorite dishes to make.
I had this for the first time in a French/Belgian restaurant in our town and absolutely loved the simplicity yet wonderful taste. Asked the chef for the recipe but of course he didnāt give away his secret. Many, many years of looking at different recipes and trying them out (literally had sleepless nights over it) I finally found the perfect way to make it. The dish looks easy to make but make no mistakeā¦ itās not!!!
A light sprinkle of grated GruyĆØre between every other layer takes the dish to the next level š
My mom likes that dish with meatloaf š
This looks great! I love Potato Monday, keep 'em coming!
TY Chef Jean, nice alternative.
POTATO MONDAY!!! Love you, Chef JP!
Cut a little thicker and cooked with plain milk, dabs of butter and a little sprinkled flour and maybe some chopped yellow onions and you have my motherās fantastic scalloped potatoes. I canāt wait to make this gratin ( au what? Gotta check out the recipe!) thank you Chef! You are the greatest!
Always well explained and great flavor.
Chef Jean-Pierre, I want to thank you for all your videos. I'm from France and moved to the US… You can imagine the food situation I was into… I never found the courage and was ashamed of not knowing how to come, since I was blessed with a familly that cooked for me meals I didn't know were unmatchable…. I want to thank you because I never dared asking and I was isolated, but with you I'm able to cook those meals I use to have and it makes my life so much better !!
Sincerely love you from the bottom of my heart !! Merci beaucoup l'ami !
I love the potato recipes. I really like when you use a second video to present it with a protein. I think the āSteak Dianeā recipe with the āpommes annaā is a great example.
It is this channel which prompted me to get a bench scraper for picking up chopped veggies from the cutting board. I used to pick up the cutting board and scrape them into the pan with the back of the knife. However, I still don't understand the reason why the knife should not be used to pick up things like chopped garlic or ginger other than maybe a safety issue. I'm hoping you can explain it in a future video.
Comfort food 101.
Love the chef!
Merci Chef !
Une lasagne de pƩtates !
"Don't clean the cutting board with the knife, Jean-Pierre, not supposed to do that." The man literally spoke my thoughts right after I had them… but the realized I do the same thing still, despite knowing better. Whatever pretty sure we both sharpen and hone our knives so it all evens out.