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Good job! Saved. Thank you.

I bake a pan of bacon on a rack while the potatoes are boiling, remove the bacon and bake the potatoes in the bacon drippings. Excellent breakfast with eggs and toast!

I followed your recipe but added a sprinkle of ground ginger also. Wonderful.

Boulangère potatoes are my favourite way to make potatoes and the only reason I bought a mandolin slicer. They are so much tastier than dauphinoise potatoes, much healthier and I think easier to cook. As well as doing a big pan full I also like to make individual size using mini cocotte pots it's a great way to cook and present this great side dish.

Very well made. Although I like the darker caramelised onions, most of the time I follow the Ducasse method which only has you soften them for about 20 minutes, other times it could be less, say 10 minutes. I like adding other herbs, particularly sage or winter savory, or bits of chopped up bacon lardons and also long pepper instead of black pepper, just to mix it up. Can't really go wrong, and agree they are often so much better than a dauphinoise with too much cream.

I love how baking is intense and precise and with cooking we're just using any old thing as a unit of measurement lol. Dessert spoons, poker chips, coins. Anyway great vid! This made me less skeptical about using bullion so I went for it. I'll never go back to starting onions the old way. I had to start my onions over, though. If anyone else has an ancient electric stove that tries to mimic the sun turn it down to medium to start!

No cheese!

In the USA chuck roast is typically about 1/2 the price of Ribeye. A local small butcher shop regularly has Ribeye on sale at below $12 per pound (can be as low as 9). A local grocery store frequently has Chuck on sale around $6 per pound.

Get over unnecessary guilt. Fat is good for you and your brain and certainly better than carbohydrates,.of which you will less if they are cooked with tasty fat. : )

Too long winded.

Thank you Chef, I absolutely appreciate your time and information you give out through your videos, easy to follow recipes, this looks sensational, cheers from Melbourne Australia 🇦🇺

Not stock cubes. Much too strong flavoured. Either buy good stock without salt or with very little salt. Stock cubes make them very sickly.

give me wax or give me death, fat is life.

I love potatoes done this way but I do them on a much smaller scale since it's just the wife and I.

Thanks Ben. Good to see you back. Can this dish be prepared in advance with the uncooked potatoes being covered by the stock to prevent oxidation?

It's nice that it all goes into a single saucepuhn.

Saw the word batter and I was like ooooo And the Yorkshire men 😂😂 Mine aRe tall risers!!

No way you are a trained cook, apart from some debutant errors…you put cooked meat back on the surface that had raw meat on it seconds earlier. That’s a recipe for food poisoning and no self respecting chef would do that.😮

The guilt is the potatoes. Fat is good for you carbs not so much. This style of potato is also great with a 50/50 duck fat duck stock liquid.

That's an awesome technique. Thanks for sharing! I wonder if it can be done over a low heat stove with a lid?

New subscriber because of this video. I've got a "sharpening" rod and will now get the "oval". Thanks!

This looks amazing. Thank you so much for the instructions! Yum.

I made the chicken pan sauce a couple of days ago - it was absolutely deeeeelicious *but* it took a lot longer to reduce down (at the stock stage) than 2 mins... I reduced it for nearly 15 mins and still felt like it wasn't *quite* thick enough... next time will try adding a 2nd knob of butter - also thinking beurre manié (a paste of flour and butter) might work well here?

I'll try your method, but with butter in the pan.

I honestly enjoy the drier ones, same with parsnips and they kinda end up with a potato texture

You did make me laugh as so true about the oiled hands x

Do you recommend waxy potatoes such as Desiree or floury ones such as Maris Piper or King Edwards. I sometimes the floury ones break apart in other potato dishes using sliced or julienne potatoes.

I'd have that with a lamb stew and greens

good luck with move Ben, look forward to more recipes

This looks delicious and very savory❤

What oil was that you used ?

Is the liquid completely absorbed/reduced? In my inexperienced hands, this looks like it could turn into a soupy mess.

Looks like a lovely recipe! Some thoughts on why it's not popular: 1) Caramelized onions. Chefs love them but home cooks hate making them. They take a long time and a lot of babysitting. 2) A lot of prep. Mandoline or not, slicing up a lot of potatoes and onions is a lot of work. Add to that all the babysitting and pressing this dish needs in the oven. For a weeknight meal this dish is out of the question simply due to the long prep and cook time. For a Sunday dinner it would seem to be more appropriate but then I'd rather spend a fraction of the time prepping a nice braise or potroast and spend the rest of my time relaxing with a glass of wine and talking to family. 3) Low fat! The fat in a Dauphinoise or Gratin is the point! If I'm going to all the trouble to make a dish like this (which means I'll only make it on a special occasion) then I want it to be super rich and indulgent! Maybe chefs prefer this because they're making Dauphinoise every day (so they've already got loads of sliced potatoes) and they also have big pots of stock sitting around for other dishes and pan sauces. Then a dish like this becomes incredibly easy for them...

💚💚

Healthy as cancer!

Omg! This looks soo good. I’m definitely going to make this recipe. Thanks for sharing and greetings from the UK 🇬🇧💕

A chuck steak and chuck eye steak are two different cuts of meat.

Can't get more Yorkshire than Sheffield... no-one would use vegetable oil.

Tic tok sucks

Thanks so much for posting this video. Pork belly turned out perfectly ❤

What a fantastic presentation on how to cook steak! I learned a few new tricks. Thank you!

Don' think that he used a Victonox sharpening steel in this video. But it's a good video, thanks for creating it.

There’s no concern for the meat spoiling on the counter because it’s covered with salt. This is how meat used to be preserved.

Yorkshire pudding crimes: Cooking in vegetable oil. Serving with anything except roast beef. Not letting them get very brown and crispy. Letting the yorkshires sit in the tin. Not making enough!😊😊

Texan approved! 🤠

To be fair, when I was young, ovens didn’t have fans in them. I go between the recipes given by Marguerite Pattern, Gary Rhodes and Brian Turner. I seem to remember that at least one of them recommended butting the batter in the fridge for about an hour before using. Also no letting it come back to room temperature. 4hrs to overnight seems a bit excessive. They taste much better when made with lard, beef dripping or goosefat. I’m pretty sure that the contrast between the cold batter and the extremely hot fat is what causes the best rise. We don’t always make individual yorkies, most times we make one in a pan and cut it in to portions. I like my yorkies crisp on top and soft inside/on the bottom. Can’t bare ones that are crispy throughout (some people add bicarb or baking powder to cheat at getting them to rise). They need to be able to soak up some of the lake full quantities of gravy that I love on a roast dinner. Wanting consistently over risen uniform shaped yorkies is not something I am much interested in. It is all about the taste and texture. I’m not an overpaid Michelin Star chef, I just wants a comforting dinner. I also used to love left over yorkies as a pudding with jam and golden syrup. Can’t have them now as I am a diabetic.

Not saying some of the words and making me go back and read the screen is challenging if Im trying to listen with ear buds and or not able to read because of doing physical things, like drive, vacuum, jog or sew.

I’m from Yorkshire. Add a tablespoon of water, before cooking the batter.

Hello, this looks and sound great. But got to inquire for those of us that are old school geezers, do you have a recipe we can print out for our food binders? if so, please share, much much much appreciated. thanks, thomas

I dont own a fork