For those interested there is another type of mandolin. The traditional type is flat and moves the vegetable over the blades to make the slices. This new type moves the blade while keeping the vegetable stable. It's *MUCH* safer and cleanup is easy. The model I purchased is called the Dash Safe Slice but there may be others.
Tested this out tonight but did 3 cups half and half + 1 cup %2, and used cheddar instead of blue cheese. Delicious and kids loved it too! I was able use my mandolin for the first time-happy to report that of my finger tips are still intact
Chef Frank I have been a fan of how yours since the pandemic began. I believe you began your channel around this time. Since this time I have learned a good bit from you and have certainly cooked up many delicious meals following your recipes; your meatball recipe in particular are a staple in my home. Anyways I wanted to thank you and to say that I'm glad your channel has seen growth. I believe your content is not only well presented but tasty to boot! Thank you again for sharing your expertise!
I'd been researching whetstones for the past couple of months on and off, trying to decide if I wanted one and I had finally come across one that I wanted so I put it in my Wishlist. Imagine my delight when I discovered it's the same Sharp Pebble you use. Mine arrives on Wednesday. Ok, I'll admit my shame. What I was using before this was an electric grinder built into an electric can-opener. That can opener BROKE while I was making your Short Rib Ragu sauce a couple of months ago and I had NOT prepped the tomatoes in advance and it was time to add them and I had to stop in the middle and go to my CAR to get the swiss army knife that I always keep in the glove compartment and I used the can opener from the knife to open two cans of tomatoes and one can of tomato paste. Man, your Ragu is WORTH it, though.
Thanks and Merry Christmas Chef Frank! This is my first time on your channel, and I already love your UA-cam presentation. I'm loving your open, honest, humorous, and educational format.
Mandolin safety is no joke. I have an odd angle on one of my fingertips on my right hand because I was hung over (probably still a bit drunk). It will take a bite if you're not paying attention and it does not feel good. Other than that, these look wonderful and I can tell you were excited about eating. Thank you!
Earlier today, I nicked the top of my right (dominant) index finger while grating frozen butter for pie dough. I don't dare start using a mandolin; I'd probably take my hand off. Good thing I'm a peasant at heart, and don't mind thicker, irregular slices.
When I was a kid I hated potatoes au gratin cause my parents always made the kind from the box. But this looks absolutely delicious. Thanks for the high quality content Frank! Also, if you're using equal parts whole milk and heavy cream, couldn't you just use half & half? Only have to buy one thing?
When I was a kid, my Mom made the "Potatoes au Gratin" from the box. Rhymed with "Rotten". I LIKED the box! What did I know? I was a kid. But this. THIS. I mean....c'mon. I've GOT to try this.
Thank you for the PSA about the mandoline! My dad learned the hard way to not use a guard! Now it worries me when I see anyone not using a guard or glove
Käserei - "Kay" ("Every kiss begins with Kay") - "zer" (sir, but with a voiced s instead of unvoiced) - "eye" - ... like eye. Kay-zer-eye, stress on the first syllable "kay"
Nice job Frank, I do a very similar Gratin except I use Asiago Cheese and Sage but the exact same technique, the key really is not rinsing the starch off of the potatoes. I am more then a little disappointed that you shard that with the world.
This looks good. DO use the guard if you have it for your mandolin. I have an older one that does have the guard, No idea on the brand as I got it at an estate sale years ago used and have used it some. It has the guard and has various inserts for things like julian style cuts, and it's wicket sharp, but I also have a Cuisinart 11 cup food processor with the discs and can do it that way too. Will have to pull the recipe and try this. If I can't find the preferred cheese, I can just get some Gorgonzola and go to town with the recipe. I do the gratin recipe from the Art of French Cooking where Julia adds rounds of Kielbasa to the dish, but resembles a Gratin in the end, and I think it even has some cheese too. Have had good gratins in the day, but not from the box though. I recall some from church suppers that were potatoes, cream/milk and cheese. Yum.
Not to be a smartass about it, but as a German it's my duty: Käserei is pronounced "Keh-suh-rey" :D Awesome video as per usual, wanted to make a Gratin the whole week, I guess I'll take this as a sign from a higher power and go at it for my next meal.
I sliced my finger while trying to make wavy cut potatos on a mandolin... and I haven't used the thing since. It has a hand guard but it's not very easy to use but definitely safer with the hand guard. I have a wavy cut knife now which I use, I think it's better but still got to be careful.
... Yes? In French, -in is a kind of nasally "ehn" sound. Think Fran Drescher. Nothing wrong with honest mispronunciation though. Had a short conversation with a guy about how Xu sounded in Chinese tonight. I pronounced it Shoe. He pronounced it (properly, it was his last name) Sh-eue-ehh. Kinda.
I can't wait to try this. I make a Gruyere and leek potato gratin every Christmas. This is just another excuse to break out the mandolin more than once a year and risk my hand model career. So worth it.
Just tried this Potato Gratin recipe out last night for dinner. Wow! A hit with the family! I don't like thyme and substituted ground sage and a pinch of Cayenne, instead... Makes a huge batch, so an idea may be to divide the potato mixture in two smaller baking pans and freeze one for later.
Once there were slicers that made spiral sliced potatoes. Which become flat slices with a single knife cut. Although the "tradition Gratin" uses flat slices, matchsticks and other shapes are OK. The best part is THE SAUCE!
We finally got around to making this dish tonight, and it totally bleu(cheese'd) our minds! Amazing! Really looking forward to leftovers! Now all I need is a chicken & corn soup recipe worthy of Chef Frank, and I will be set!
Chef Frank, my gratin/casserole dish is a 3qt. Will it fit this recipe or would I want to half the recipe for it to fit? I'm excited to try this recipe because my family loves these from the box but I have been planning to make them homemade 🙂
@@ProtoCookswithChefFrank I'm in the Netherlands so that might be a bit of a detour ;) Glad you've got access to some good Bavarian cheeses there though!
Hey Frank, thanks for the Knife Care 101 on your other channel. Yes, I know it *technically* belongs to Epicurious and that there are a whole bunch of wonderful people that we all appreciate and make fun of (Emily's ketchup, Lorenzo's laugh, Gabby's faux-crush on you in your hotdog suit), but c'mon... everyone knows you're the OG. The timing on this is perfect because I have been wanting to be able to sharpen my 30 year old Zwilling knives at home for a long time and if I told you how I was doing it before, you would scold me worse than if I hadn't salted my potatoes. Heck, I haven't even watched it yet, I just wanted to thank you first, Mr. Fruit Ninja (Ok I did watch the intro).
For those interested there is another type of mandolin. The traditional type is flat and moves the vegetable over the blades to make the slices. This new type moves the blade while keeping the vegetable stable. It's *MUCH* safer and cleanup is easy. The model I purchased is called the Dash Safe Slice but there may be others.
I bought one of those and day 1 slicing carrots one slid between the blade and mechanism and it was useless after that
@@MerdaPura I have never had a problem like that with mine. I was skeptical of carrots but mine cut through them easily.
Frank with the sponsorship! Hitting it big, congrats
Staple of the Swedish food culture, add anchovies and you get "Janssons Frestelse" a must for the Julbord.
Tested this out tonight but did 3 cups half and half + 1 cup %2, and used cheddar instead of blue cheese. Delicious and kids loved it too! I was able use my mandolin for the first time-happy to report that of my finger tips are still intact
This is so timely-we have potatoes gratin on our Christmas dinner menu 😋 thanks Chef Frank 👍🏻
Perfect, my wife and mother in law have been asking me to learn to make this
I friggin' love you, Chef Frank. You always make cooking approachable.
"...with my Pepper CANNON!!"
YAAAAASSS. Glad you like it, Frank!
Potatoes + cheese? I'm in. NOTHING better than potatoes.
Chef Frank I have been a fan of how yours since the pandemic began. I believe you began your channel around this time. Since this time I have learned a good bit from you and have certainly cooked up many delicious meals following your recipes; your meatball recipe in particular are a staple in my home. Anyways I wanted to thank you and to say that I'm glad your channel has seen growth. I believe your content is not only well presented but tasty to boot! Thank you again for sharing your expertise!
i just made this for xmas dinner and it was great, thank you chef frank
I'd been researching whetstones for the past couple of months on and off, trying to decide if I wanted one and I had finally come across one that I wanted so I put it in my Wishlist. Imagine my delight when I discovered it's the same Sharp Pebble you use. Mine arrives on Wednesday.
Ok, I'll admit my shame. What I was using before this was an electric grinder built into an electric can-opener. That can opener BROKE while I was making your Short Rib Ragu sauce a couple of months ago and I had NOT prepped the tomatoes in advance and it was time to add them and I had to stop in the middle and go to my CAR to get the swiss army knife that I always keep in the glove compartment and I used the can opener from the knife to open two cans of tomatoes and one can of tomato paste. Man, your Ragu is WORTH it, though.
Thanks and Merry Christmas Chef Frank!
This is my first time on your channel, and I already love your UA-cam presentation.
I'm loving your open, honest, humorous, and educational format.
Mandolin safety is no joke. I have an odd angle on one of my fingertips on my right hand because I was hung over (probably still a bit drunk). It will take a bite if you're not paying attention and it does not feel good.
Other than that, these look wonderful and I can tell you were excited about eating. Thank you!
Earlier today, I nicked the top of my right (dominant) index finger while grating frozen butter for pie dough. I don't dare start using a mandolin; I'd probably take my hand off. Good thing I'm a peasant at heart, and don't mind thicker, irregular slices.
When I was a kid I hated potatoes au gratin cause my parents always made the kind from the box. But this looks absolutely delicious. Thanks for the high quality content Frank!
Also, if you're using equal parts whole milk and heavy cream, couldn't you just use half & half? Only have to buy one thing?
I’m sure that would work
When I was a kid, my Mom made the "Potatoes au Gratin" from the box. Rhymed with "Rotten".
I LIKED the box! What did I know? I was a kid.
But this. THIS. I mean....c'mon. I've GOT to try this.
As a French guy, your gratin makes me starve... Really good job! 👍
Thank you for the PSA about the mandoline! My dad learned the hard way to not use a guard! Now it worries me when I see anyone not using a guard or glove
Käserei - "Kay" ("Every kiss begins with Kay") - "zer" (sir, but with a voiced s instead of unvoiced) - "eye" - ... like eye. Kay-zer-eye, stress on the first syllable "kay"
I'm amending my "Germenglish"....
Kay (like I said) ... Zuh (as if you were to say "sup?" without the p), and "rye" like the bread.
Kay-Zuh-Rye.
Nice job Frank, I do a very similar Gratin except I use Asiago Cheese and Sage but the exact same technique, the key really is not rinsing the starch off of the potatoes. I am more then a little disappointed that you shard that with the world.
I made this within 24 hours of the video being posted. I'm eating some now.
It's "Absolutely Delicious" (TM - Frank Proto)
This looks good. DO use the guard if you have it for your mandolin. I have an older one that does have the guard, No idea on the brand as I got it at an estate sale years ago used and have used it some. It has the guard and has various inserts for things like julian style cuts, and it's wicket sharp, but I also have a Cuisinart 11 cup food processor with the discs and can do it that way too. Will have to pull the recipe and try this. If I can't find the preferred cheese, I can just get some Gorgonzola and go to town with the recipe. I do the gratin recipe from the Art of French Cooking where Julia adds rounds of Kielbasa to the dish, but resembles a Gratin in the end, and I think it even has some cheese too. Have had good gratins in the day, but not from the box though. I recall some from church suppers that were potatoes, cream/milk and cheese. Yum.
Not to be a smartass about it, but as a German it's my duty: Käserei is pronounced "Keh-suh-rey" :D
Awesome video as per usual, wanted to make a Gratin the whole week, I guess I'll take this as a sign from a higher power and go at it for my next meal.
Frank, how about a show on foil dinners?
"If you feel a little safer doing it by hand..."
I mean, objectively... :D
Hey Frank, maybe I missed it, but I don't see the potato peeler in the descripton? Great looking dish though!
In the description now. Thanks for the heads up.
It's criminal that Will Sasso probably won't ever play Chef Frank in a skit.
✌🏽🤘🏼
I sliced my finger while trying to make wavy cut potatos on a mandolin... and I haven't used the thing since. It has a hand guard but it's not very easy to use but definitely safer with the hand guard. I have a wavy cut knife now which I use, I think it's better but still got to be careful.
Chef Frank, what about Kugelis?
Wear Kevlar gloves when you use the mandolin.
Bocuse himself never gave crap about the "no black pepper in white dishes".
That makes me happy. When I was in culinary school we were taught never black pepper in white sauce.
What is it that looks like foam on top after you cooked it?
The cheese got a little foamy
New menu, and I don't have time and ingredients. Looks delicious though
French mandoline... you mean guillotine?
Oh Frank, I really enjoy your recepies. But you clearly shoul´ve looked up, how to spell Käserei. :) Greetings from Bavaria!
Thanks for the tip!
Wait...have I been saying gratin wrong (grr-AH-ten) all my life?!!!
... Yes? In French, -in is a kind of nasally "ehn" sound. Think Fran Drescher. Nothing wrong with honest mispronunciation though. Had a short conversation with a guy about how Xu sounded in Chinese tonight. I pronounced it Shoe. He pronounced it (properly, it was his last name) Sh-eue-ehh. Kinda.
..I’ve have everything but.. budder!!!
I've never heard gratin pronounced "Gra-tan", always "grah-tin". If it wasn't for the blue cheese I'd probably try this.
I want 🥺🥺🥺🥺
Gratin dauphinois.....
Käserei = Kay suh rrye
Cameraman never impressed BibleThump
Food with some kind of flavor?! Chef Frank has gone too far!
First!
Shut up
I would like to make for a side dish for Christmas. Do you think this would be a good side dish for prime rib?
Delicious potatoes next to Prime Rib? Unheard of
Steak and potatoes. What's not to love?
Would be perfect
this looks amazing frank. my grandma made this every special family event in the winter. man I miss those days.
This is my favorite thing you've cooked for us so far.
Merry Christmas Chef Frank... thanks for all you do
I love Frank’s videos. It’s like an uncle happy to cook food
I can't wait to try this. I make a Gruyere and leek potato gratin every Christmas. This is just another excuse to break out the mandolin more than once a year and risk my hand model career. So worth it.
Be careful. Hope you enjoy.
Chef Frank, I just want to say thanks for this video. I've made this recipe more than couple of times, and each time it was delicious.
Mess around with that mandolin wrong and you’re going to be stuck calculating all your recipes in base 8
Luckily, I live in Germany, so it won´t be hard to find the cheese. in the supermarket. I can´t wait to try this .
Merry Christmas Frank and family 🎄🎄🎄🎄
Chef Frank has turned me into a salt addicted braising machine
Just tried this Potato Gratin recipe out last night for dinner. Wow! A hit with the family! I don't like thyme and substituted ground sage and a pinch of Cayenne, instead... Makes a huge batch, so an idea may be to divide the potato mixture in two smaller baking pans and freeze one for later.
Sounds great!
Once there were slicers that made spiral sliced potatoes. Which become flat slices with a single knife cut. Although the "tradition Gratin" uses flat slices, matchsticks and other shapes are OK. The best part is THE SAUCE!
We finally got around to making this dish tonight, and it totally bleu(cheese'd) our minds! Amazing! Really looking forward to leftovers!
Now all I need is a chicken & corn soup recipe worthy of Chef Frank, and I will be set!
Glad to hear it
Chef Frank, my gratin/casserole dish is a 3qt. Will it fit this recipe or would I want to half the recipe for it to fit? I'm excited to try this recipe because my family loves these from the box but I have been planning to make them homemade 🙂
I think it will fit
Can you make it without Bleu cheese , maybe Romano or Parmigiano?
Yes whatever cheese you like
Amazing
Now I want a "I like Cheese" t-shirt with Chef Frank on it.
Greetings from Leipzig Germany. So you can write "Käserei" the way it is inteded, please copy it from here :D
Can’t wait to try this I love blue cheese!
Did you try the recipes?
Hello 👋 did you try the recipes?
Hot damn, next time I'm in Germany I'll definitely pick me up some of that lovely blue vein.
It is sold in the states at supermarkets all over
@@ProtoCookswithChefFrank I'm in the Netherlands so that might be a bit of a detour ;) Glad you've got access to some good Bavarian cheeses there though!
In France we call that "gratin dauphinois", but there is no cheese in, it is just potato,cream,butter,garlic and nutmeg.
Now how to modify this recipe to serve just me....It looks dang good though. Can't wait to try this out sometime
Makes me wish I spent lockdown at Frank's house.
Hey Frank. Great video. Can you add a link for your scraper please. Thank you.
Definitely adding this to the Christmas menu. Looks delicious!!
What cheese can I substitute blue cheese with
frank i love uou so much
I've got to try this one!
Thanks Frank
Ewwww, sorry, I don't like Blue Cheese but I enjoy your videos 🙂
Would Gorgonzola work?? Believe it or not I like it!
Yes
This looks so delicious. I can't wait to try and make it.
Thank you chef for sharing! :)
Hope you enjoy
frank i love you please notice me
hi
@@ProtoCookswithChefFrank oh my god
Hey Frank, thanks for the Knife Care 101 on your other channel. Yes, I know it *technically* belongs to Epicurious and that there are a whole bunch of wonderful people that we all appreciate and make fun of (Emily's ketchup, Lorenzo's laugh, Gabby's faux-crush on you in your hotdog suit), but c'mon... everyone knows you're the OG.
The timing on this is perfect because I have been wanting to be able to sharpen my 30 year old Zwilling knives at home for a long time and if I told you how I was doing it before, you would scold me worse than if I hadn't salted my potatoes. Heck, I haven't even watched it yet, I just wanted to thank you first, Mr. Fruit Ninja (Ok I did watch the intro).