Potato GRATIN DAUPHINOIS I Traditional French side dish recipe

Potato gratin ingredients (approximately 4 portions):
✔️ firm potatoes 1 kg / 35 oz
✔️ 2 garlic cloves
✔️ full-fat milk 400 ml / 13.5 fl oz
✔️ fat cream 30%+ 300 ml / 10.1 fl oz
✔️ nutmeg
✔️ butter 50 g / 1.7 oz
✔️ salt, pepper
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[@chefvivienENG]

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[@marozhenoe]

Great channel

[@HenriD.]

Great Chef. Thank you

[@raymondperaino9875]

Oh yeah, this is wonderful. Thank you for doing this old-school, classic!

[@lyudmylanokhrin8106]

Thank you for tips and the receipt

[@lakrids-pibe]

I've never pre-cooked the potatoes likes this.
Very clever.

[@MrOllie169]

I could eat that all week long!, especially with some diced smoked ham! Scrumptious! ✌️⚡💥💨

[@allakravets9820]

Thank you chef,like your blog😊

[@user-up9hs1tr5b]

/this is brilliant, thank you!!!!!

[@peterekstrom1951]

Excellent ❤

[@j.bradleyheck1589]

Classique !

[@leehudson3446]

Brilliant video is it double cream or single cream or can you use any please help

[@qrystel]

Chef Vivien ;Porque nada le coloca subtitulo en español ? me encanta verlo cocinar y aprender.Saludos

[@thomasvanorman3963]

I've made this twice since seeing this video. Chef, you mention at the end that it can be reheated with cream the next day, any chance you could show us how you do that? Merci beaucoup!

[@chefvivienENG]

Just add more cream and keep other 20 min in the oven

[@hts6116]

On peut aussi utiliser de la crème pure, non ?
Je mélange d'emblée le sel, le poivre et la muscade à la crème.
Ton cratin a l'air très liquide. Comment se fait-il qu'il y ait eu ensuite des gâteaux carrés ou ronds aussi solides ?

[@marieabejuela5890]

Can't wait to try this recipe! May i ask what cheese would you recommend to put?

[@chefvivienENG]

Emmental, Comte, abondance, beaufort

[@marieabejuela5890]

@@chefvivienENG thank you so much! 😊

[@gregpalinkas9157]

What happens if your sauce splits? I tried the recipe from Paul Bocuse, but the sauce split.

[@CordeliaWagner1999]

Calling it a side dish is an insult.