A year ago, I thought when I'll come to London, I should visit Fallow. Now, its more like when I come to Fallow, I might visit London. Love your channel and can't wait to try your creations.
My Boss and I where talking about his friend who ate at Fallow I showed him I’ve been following these fantastic Chefs and showed him a couple of videos, he’s now taking me and my Sous Chef up to London from Cornwall, so we can all experience it! I have a great Boss and these Chefs have not only serious skills but the passion and confidence to share their knowledge. With guys like this in the industry we can motivate and teach each other! Serious Chefs, having fun. That’s how the best dishes are created!
As a french guy who's been eating this dish for almost 50 years, I can tell this must be delicious. Even though some may argue there is no cheese in Gratin Dauphinois, most people add some. Anyway, love you enthusiasm for this recipe.
You guys are making a semi-decent chef out of me. Made the Naan and Biryani last week, smashed these spuds yesterday. And if I can do it, anyone can. Cheers James.
I cooked this meal tonight for my extended family: no one of them ate such phantastic pommes dauphinois. They raved about. It is a winner. Thank you for sharing. Keep on your excellent kitchen. Thank you so much. Thomas
@@thegloff You mix up everything 1) gratin dauphinois 2) pommes dauphine (which are something entirely different) Pommes dauphinois does not exist. It it would be pommes dauphinoises (féminine and plural) anyway
Went Foul last month and then Roe this weekend, for anyone that views this and hasn’t been, the hype is real. Some of the best food we have eaten. Got Fallow booked next week. It’s unreal food and the service is superb
Good means "done the way _you_ like it" Which is why any chef who says "this is the only way to do X properly" is a fool. Michelin star chefs are not better than any other chef, they just know what the michelin crowd likes and they cook *that*. Here in the Netherlands we've had several chefs who got a michelin star and returned it because they wanted to keep making food for their guests, not for some idea of perfection that a couple of people think thy have.
@@vinny142 I agree with your point but I have changed the way I do many things even though I liked them my way. You might like someone else's way even better so it's always worth a try. What restaurants returned their stars btw? Genuinely interested.
Fully agree. Too many YT chefs claim to be making the “ultimate” whatever and all they’ve succeeded in doing is making something basic into something excessively rich and complicated. Keep it clean, simple, good quality ingredients. No blow torches or deep fried caviar needed.
@@khaelamensha3624 I agree with you, but I like the fact that he put it between the layers -and didn't go overboard with it- and not on top. It must add extra flavour and consistency but remains "true" to the genune recipe.
just a tip - dry the potato before slicing it on mandolin. wet veggies are slippery buggers, your fingers will say thank you. learned it the hard way. great recipe btw
Thank you, and your dad, for the compressing tip to reduce liquid and improve the crust. I love dauphinoise, and lyonnaise, but boulangère is my absolute fave and this trick will work so well with that. Also, pleased to hear you choose agría potatoes because that is a super popular variety for the homegrowers and smallholders where I live.
@@vivienmartin9661 No French house wife would use a bain marie either ! We just simmer gratin dauphinois in the oven. This vidéo is unnecessarily fussy, far away from French reality. Gratin Dauphinois is only an inexpensive winter family dish…
@@TraceyOfficial No French person presses a gratin dauphinois !!! And the dish is French ! This video is unnecessarily fussy, far away from French reality. Gratin Dauphinois is only an inexpensive winter family dish…
Been admiring from a distance for a while now, finally made it a couple of weekends ago for the first time. Fallow is now up there with Crockers in Tring as my favourite place to eat in the whole country. Shout out to the Kiwi lad (I forget his name) who looked after my wife and I on what will be our first of many visits!
Love your style, Chef. When I do this at Christmas, I warm my cream through (not even simmer) with rosemary and a head of garlic for around 20 minutes, then leave to sit for an hour, then pass it as I prefer a subtler hit of garlic. Gruyère gets best results for the cheese used in the middle. Best topped with a harder cheese like comte. As you do, I keep cheese to an absolute minimum. It's a side, not a main, innit 🙂
I used to make this at a restaurant I worked at, only we made it the day before, and while in the cooler, we had weight on it, so it was compressed when cooked. Potatoes Gratan. So good. Drizzled with hollandaise and Jus.
@@seanceci3731We would cook all the way, covered to keep moisture in. We would go through so much per day, that we would have to make two hotel pans every other day. Didn't have time to dry out. Lol. When we would use for service, we would reheat on plancha.
@@DonCorleone1 If you worked at a restaurant you should know the word is GRATIN and not GRATAN. Gratin Dauphinois. And the mere idea of adding sauce hollandaise - and jus ! - on top of a gratin dauphinois - or any gratin - is revolting. Gratin Dauphinois is à hearty winter dish, not very light in itself already… Adding sauce on top would make it heavier still and be most disgusting. Plus why mix everything ? Leave the dishes have their own identity. Gratin Dauphinois - or any gratin - is tasty because of the crust that builds on top - and hence must be eaten fresh from the oven, not « compressed » or whatever. If you want to invent a dish of compressed potatoes with a thousand things on top, fine, but do not call it a gratin dauphinois ! Call it « Don Corleone potatoes ».
@@ay2deet578 A gratin dauphinois is not a garbage container where you throw in anything handy… There is a recipe. Follow it. If you prefer other ingrédients, then give the dish another name. Celeriac and mustard in a gratin dauphinois !!! Why not strawberry jam ?
Beautiful dish. Gotta love the exact quantity specification at 0:41. I prefer using just milk or, at most half-and-half for a lighter dish. No cheese or pepper, very gentle with the garlic and nutmeg (I use about half of that, even though I love garlic) plus a gentle sprinkling of thyme: the taste of the potatoes has to shine here. I poke holes though the potato layers with the handle of a spoon to prevent excessive bubbling up of the layers.
@@Adam-jr4lx Gruyère and Garlic are magic. But that magic is pretty common. This dish is one of the rare chances for potatoes to shine their magic. Nothing else, not even a roasty top - maybe just gentle color for looks. But that's my view; you don't have to partake of my magic :)
I’ve made this once and I’ll make it again, it’s hands down one of the best, most flavorful and comforting potato dishes. The recipe I used had onions (great complement with the potato) but I think Chef skimps on the Gruyère. More cheese, please!
I added layers of sliced root fennel to my dauphinoise and infused the cream with bay and tyme. Never used fennel in that before but turned out alright served with pork
@@solangelauthier2381it fundementally stays the dish if the majority is what its called eg henry made dauphinoise with fennel, no need to get upset over it cupcake😢
Hmm its very similar gratin :) I agree its one of the best ways to cook potatoes but in my work when it cool down we put it in to the fridge and after that we cut it into triangles. Next we put it into the oven with parmesan on top :)
I like to use buttermilk with clarified herb butter and a couple of egg yolks whisked into it and then once it’s assembled, I cover it and leave it in the fridge overnight, covered. It has a lovely custardy texture throughout.
I spent over 25 years in the London media industry and took the media planners and buyers out for a lunch on expenses at least three times a week so I have been to most of the best restaurants in central London but I am now retired but if I could do one more lunch it would have to be this place. I love their posts and the fact that they are happy to post about their various wonderful recipes Kudos to the restaurant and all of it's staff Kieran Kelly
This is a dish I make somewhat regularly, and I still managed to pick up a few tricks. Thank you for that, Jack! I’ll also be visiting Fowl for the first time and returning to Fallow over the next few weeks. I’m looking forward to both.
Is there a difference between this recipe and scalloped potatoes? Thank you! I just made Chef John's French Apple cake but I added fresh ground nutmeg, fresh ground cinnamon, and some allspice. Made my lil RV smell divine! Love fresh ground nutmeg!
Nice with lamb chops or pork chops or lamb shank .....i worked in a restaurant called. Pig/ whistle this was everyone's favorite along with a pint of Ginnis ....cheers to that .
@@modifidious666 Gruyère has nothing to do in a Gratin Dauphinois : 1) gruyère is Swiss, not French, 2) a Gratin Dauphinois has no cheese on top otherwise it is a gratin savoyard
Hi Man, it's Mike Florence and I trust you are well. I'm a seafood chef in Kent. Thanks soooooo much for an EXCELLENT RECIPE & VIDEO. THIS IS THE REAL DEAL. LOng may you run Bro. Cheers, Mike.
ok, so Google/YT is scaring me. reading my thoughts. not even some comments or searches. Here's why. we recently came into about 50-60 pounds of potatoes - russets, reds, golds.. etc. and I was literally sitting here thinking NOT TALKING just THINKING about "what are some ways of preparing potatoes cuz we need to do something with these before we start losing them. and BAM! this shows up on my feed!!!!! Looks great, will have to try the recipe. not sure about the nutmeg, but what the heck. threw me for a loop with the 120 degree thing until it dawned on me he was talking celsius. new sub, great recipe!
@@arlencarroll1964 well.. i was trying to not put in my tinfoil hat... but having been researching this kind of thing (think scalar waves) for over 30 years, it's just another real life proof that it exists.
It's so refreshing to see this recipe being shared without onions. I know I can leave them out if they're in a recipe. But as someone who detests onions, I feel that they overpower dauphinoise. You lose the flavour of the potatoes if they're present. This looks incredible. Thank you so much for sharing. Lee :)
I have never used onions for this recipe and was surprised when I looked it up on line to many recipes with onions. You have to be careful with online recipes.
@@CraftyLoops Gratin Dauphinois is potatoes and cream baked in the oven. NO onions ! If you want onions, then it is Pommes Boulangère, potatoes, onions and broth, also baked in the oven. Not the same at all, do not mix up everything
@@solangelauthier2381 I wasn't mixing up "everything"! Calm down, lol. Regardless of what it's called, I was merely saying that it was refreshing to see it without onions. Recipes are alterable to suit everyone's palette.
@ No. Recipes are not « altérable ». Every recipe with a name corresponds to something. Like a cat is a cat and not a horse. Gratin Dauphinois corresponds to something précise. So does coq au vin. So does bœuf bourguignon. Etc.etc. Respect words and language.
@@CraftyLoops It cannot be « refeshing » to see a Gratin Dauphinois without onions because there are no onions in a Gratin Dauphinois recipe !!!! Recipes are not « alterable ». Every recipe with a name corresponds to something precise. Like a cat is a cat and not a horse. You cannot call a dog a beetle just because it « suits your palette ».
Excellent. The key for mastering this "Gratin Dauphinois", it is the mandoline. As a French, i experienced so many 'gratin dauphinois' in the family's party. And like a part of mystery. Why her 'Gratin Dauphinois' is delicious, and why his one is one enough cook !!! Because, the thickness of the slice of potatoes his really the key. No mandoline, no success. In UA-cam, the Jean Pierre Vigato's video about Gratin Dauphinois is the perfect recipe for French People. Salut.
knife skills will work too. It´s not beyond the reach of man to cut a firm potato evenly and thinly, part of the pleasure in fact, for the home cook who takes care of his knife/knives. Not a criticism of those that enjoy extra equipment, just a comment intended to encourage those who might think potentially losing the tip of your finger is necessary for this timeless dish. 🙂
So I'm sitting at home starving to death from a diet lacking in carbs, proteins, sugars and all things considered bad for me, when I decided to watch some youtube videos. Strangely, my mouse settled on this one. A thin guy eating whatever he wants, using potatoes and cream, my two favorite things. I greatly appreciated seeing him use his hands in the process. It would take me a ridiculously long time to layer those potatoes using a fork. The result? Magnificence! I could almost taste them. Because of this I have come to a monumental decision. I shall just be fat...forever. Loved this video. Thanks.
He’s right, t doesn’t matter. Once it’s sliced you can’t tell if it’s hand layered or not. So, you cook the slices in a big pan, til you see the starch, then add the cream et al, cook a bit longer, pour into gastros, shake to settle then oven, then pull and press. Job done. No fuss, no muss.
Great demonstration of how to prepare one of my favourite dishes. Could you tell me the variety of potatoes that you use and also the type of cheese? Thanks. 9:06
This with a cassoulet is a working winter meal at my house. Prepared the night before and both get their presses and bastings any time any of us came in to warm up. Done by lunchtime and you need it, if you’ve been working outside since before sun up. Is there a word for that crust building? Same technique for both dishes. No real word for it. It works really well. You could almost call it gilding, but that’s for meat…serious question.
Love these videos and this channel. What is the difference between this and potatoes au gratin? Is it just the name or something with the ingredients/method?
What more could you want? Well for my home cooking i add fried bacon and onions and if i have an egg left over i might crack that one in there as well. Still this looks mouthwatering and what i haven't done yet but will surely try out that is with pressing down the potatos to get the cream on top.
Every chef I've seen use a mandolin says "Use the guard, not like me." :) Not once have I seen someone actually get the guard out for the video (the guards on these japanese mandolins are little plastic arches, and almost instantly get lost). Of course the best mandolin video is Rick Stein's - who says "Use the guard, not like me"... and then promptly slices his finger badly on camera. :D
@@derekscottpersonalchef694 Gratin Dauphinois is NOT cooked in a bain marie at all. It is simmered in the oven. This video is an Americanized fussy version of a simple French family dish..
I wouldn't have a mandolin in my kitchen having seen them in action at chef school. If you are doing this at home. Use a food processor with a slicing blade. Also boil the sliced potatoes in salty water until slightly softened. Make cream mix warm it gently and let it infuse with garlic, thyme bay leaf and some concentrated chicken stock but care that the cream doesn't burn on bottom of pan. Drain potatoes and lay in dish as described. Gruyere cheese and thyme. Personally, don't like nutmeg in it but black pepper. You don't need a bain marie, cook on higher 160 degree C temperature than here then leave to stand under foil and it will continue to cook. Trust me the resting after it comes out of the oven does the work. You can crisp a final scatter of cheese under grill if you like it extra cheesy and to warm it through again
Well, there are obviously lots of ways to do that dish, gratin dauphinois as I know it here in France. Personally, I butter the bottom, the sides, and I add little knobs of butter here and there at the top once my layering is done. So you get that extra buttery taste that the top layer potatoes will absorb.
@@joeydawson2579 yes that would be brilliant. Pretty sure cream involves stealing calves from their mothers within hours of birth causing severe distress to both the cow and the calf, and has long-term effects on the calf's physical and social development. Yum!
These do look delicious as is but I know restaurants like to add shallots to everything (and so do I!) so I would probably experiment by adding one small shallot finely minced to the cream mix and see if that ups it yet another notch.
While I like this recipe, and love the tip about pressing down the top to make sure the cream in the middle is reduced ...the best recipe I've seen is from "French Cooking Academy", who does use the method of cooking the potatoes in the cream in a pot on the stove, but then strains out the potatoes and reduces the cream in the pot before building the dish. That way the cream/potato ratio is controlled perfectly, no sloppy dauphinois, no under or overcooked potatoes. :D
A year ago, I thought when I'll come to London, I should visit Fallow. Now, its more like when I come to Fallow, I might visit London. Love your channel and can't wait to try your creations.
It’s the best
Biggest shithole in Europe
Make sure you come to the pass and say hello!! Will
Hijacking top comment: what is the difference between these and scalloped potatoes?
@@NewtonHamming scalloped potaotes has onion, and the sauce is more like a thin bechamel as it has flour added to it, i think?
My Boss and I where talking about his friend who ate at Fallow I showed him I’ve been following these fantastic Chefs and showed him a couple of videos, he’s now taking me and my Sous Chef up to London from Cornwall, so we can all experience it! I have a great Boss and these Chefs have not only serious skills but the passion and confidence to share their knowledge.
With guys like this in the industry we can motivate and teach each other!
Serious Chefs, having fun. That’s how the best dishes are created!
Did you go already? What did you have? How was it? Did you get to tour the kitchen?
“Oi mate is juss jusss sumfin you can do on a Sunday mate”
As a french guy who's been eating this dish for almost 50 years, I can tell this must be delicious. Even though some may argue there is no cheese in Gratin Dauphinois, most people add some. Anyway, love you enthusiasm for this recipe.
Correct but milk is fine no need for cream
@@vladimirs6914 Well, it's another contencious point of the recipe. Some of us make it only with cream, some just with milk. So...
@@aquabot it’s all good it’s just that cream makes it heavier
@@vladimirs6914 Yeah, it surely does! 😉
So a waxy potato or a floury potato? Waxy will hold together better but most recipes use a floury potato.
You guys are making a semi-decent chef out of me. Made the Naan and Biryani last week, smashed these spuds yesterday. And if I can do it, anyone can. Cheers James.
I cooked this meal tonight for my extended family: no one of them ate such phantastic pommes dauphinois. They raved about. It is a winner. Thank you for sharing. Keep on your excellent kitchen. Thank you so much. Thomas
@@thegloff You mix up everything
1) gratin dauphinois
2) pommes dauphine (which are something entirely different)
Pommes dauphinois does not exist. It it would be pommes dauphinoises (féminine and plural) anyway
Went Foul last month and then Roe this weekend, for anyone that views this and hasn’t been, the hype is real. Some of the best food we have eaten. Got Fallow booked next week. It’s unreal food and the service is superb
That is the quote of the day. “Good doesn’t mean complicated, it means done well
Not really, typical bollox Chef nonsense. No one thought good meant complicated.
@@jameswagner8634 It means it tastes good - and is healthy.
Good doesn't mean complicated, it means done well.
Good means "done the way _you_ like it"
Which is why any chef who says "this is the only way to do X properly" is a fool. Michelin star chefs are not better than any other chef, they just know what the michelin crowd likes and they cook *that*.
Here in the Netherlands we've had several chefs who got a michelin star and returned it because they wanted to keep making food for their guests, not for some idea of perfection that a couple of people think thy have.
@@vinny142 Great!
@@vinny142 I agree with your point but I have changed the way I do many things even though I liked them my way. You might like someone else's way even better so it's always worth a try.
What restaurants returned their stars btw? Genuinely interested.
Fully agree. Too many YT chefs claim to be making the “ultimate” whatever and all they’ve succeeded in doing is making something basic into something excessively rich and complicated. Keep it clean, simple, good quality ingredients. No blow torches or deep fried caviar needed.
🥵
The recipe is absolutely spot on. This is how every french family do it. The massive amount of pepper is so spot on. Congrats it's a beauty.
But for the cheese in the classic recipe of gratin dauphinois😉 but hell, it is cooking, you want to add cheese, be my guest 😉😂😋
@@khaelamensha3624 I agree with you, but I like the fact that he put it between the layers -and didn't go overboard with it- and not on top. It must add extra flavour and consistency but remains "true" to the genune recipe.
you mean the shitload of pepper?
Except the cheese part.
@@pourkoipa1000 Indeed there is a debate among the French : cheese or no cheese ?
This will comfortably feed 1.... ME!!! 😋 Looks amazing 😋😋
was thinking the same thing!
just a tip - dry the potato before slicing it on mandolin. wet veggies are slippery buggers, your fingers will say thank you. learned it the hard way. great recipe btw
"He who learned the lesson the hard way, remembers it forever" - Confucius probably
I had a tip nipped by my finger fuxxer. Evil tools
@@MyRealName I think that was Charles Manson.
Or use a guard
Or just use the mandolin properly.
The best of french cuisine. 👍🙂
Thank you, and your dad, for the compressing tip to reduce liquid and improve the crust. I love dauphinoise, and lyonnaise, but boulangère is my absolute fave and this trick will work so well with that. Also, pleased to hear you choose agría potatoes because that is a super popular variety for the homegrowers and smallholders where I live.
@@gilesfone If you use cream (which is the proper recipe) and not milk there will be no « liquid » to reduce !!!
My favourite potato dish which I have been cooking for ~ 4 decades. Never used a water bath however. Will try that next time.
@@vivienmartin9661 No French house wife would use a bain marie either ! We just simmer gratin dauphinois in the oven. This vidéo is unnecessarily fussy, far away from French reality. Gratin Dauphinois is only an inexpensive winter family dish…
I love this recipe i also love making lyonnaise potatoes with the caramelized onions
Pressing it down is such a new trick 🎉 thank you
@@TraceyOfficial Press ? Gratin dauphinois is certainly not « pressed »…
@@TraceyOfficial No French person presses a gratin dauphinois !!! And the dish is French ! This video is unnecessarily fussy, far away from French reality. Gratin Dauphinois is only an inexpensive winter family dish…
"SHITLOAD of pepper"
yes chef
My new favorite measurement ❤️
bain marie I might struggle, but shitload of pepper I can do...
Best Measure that
My wife's middle name.
@@hydrokeychain9318 🤣🤣🤣
Been admiring from a distance for a while now, finally made it a couple of weekends ago for the first time. Fallow is now up there with Crockers in Tring as my favourite place to eat in the whole country. Shout out to the Kiwi lad (I forget his name) who looked after my wife and I on what will be our first of many visits!
Brother, you have saved my Thanksgiving with this majestic, luxurious side dish. If I meet you I'll buy you a pint.
Love your style, Chef. When I do this at Christmas, I warm my cream through (not even simmer) with rosemary and a head of garlic for around 20 minutes, then leave to sit for an hour, then pass it as I prefer a subtler hit of garlic. Gruyère gets best results for the cheese used in the middle. Best topped with a harder cheese like comte. As you do, I keep cheese to an absolute minimum. It's a side, not a main, innit 🙂
Just cooked this tonight with fillet steak and asparagus. So so good. Thank you for the cooking tips. Best version I’ve ever cooked.
Perfect. I use the same method but have not pressed in the oven before during cooking. Will give that a try.
Same here, makes sense
@@AJBTemplar No French person ever pressed a gratin dauphinois !!! This video is gratin dauphinois for Americans. Laughable.
In South Africa this is super popular with a BBQ and is called a potato bake. And is delicious. 😊
Same in Australia
I used to make this at a restaurant I worked at, only we made it the day before, and while in the cooler, we had weight on it, so it was compressed when cooked. Potatoes Gratan. So good. Drizzled with hollandaise and Jus.
My favorite! Ohh Juice!! 😮
Do you cook it all the way through and then reheat the next day? Does that dry anything out? Or do you stop once it's assembled and make the next day.
@@seanceci3731We would cook all the way, covered to keep moisture in. We would go through so much per day, that we would have to make two hotel pans every other day. Didn't have time to dry out. Lol. When we would use for service, we would reheat on plancha.
@@DonCorleone1 Thanks for the response!
@@DonCorleone1 If you worked at a restaurant you should know the word is GRATIN and not GRATAN. Gratin Dauphinois. And the mere idea of adding sauce hollandaise - and jus ! - on top of a gratin dauphinois - or any gratin - is revolting. Gratin Dauphinois is à hearty winter dish, not very light in itself already… Adding sauce on top would make it heavier still and be most disgusting. Plus why mix everything ? Leave the dishes have their own identity. Gratin Dauphinois - or any gratin - is tasty because of the crust that builds on top - and hence must be eaten fresh from the oven, not « compressed » or whatever. If you want to invent a dish of compressed potatoes with a thousand things on top, fine, but do not call it a gratin dauphinois ! Call it « Don Corleone potatoes ».
Thank you very much for the recipe. You always have very tasty recipes! I will definitely try to cook
Honestly cream salt and mandolined potatoes are incredible as well.
Looks amazing! I’ll be there in a couple of weeks. Can’t wait! Keep up the amazing work chaps being so open with the restaurant and your creations
Some good tips, I like potato and celeriac combined, and use dijon mustard instead of nutmeg
@@ay2deet578 A gratin dauphinois is not a garbage container where you throw in anything handy… There is a recipe. Follow it. If you prefer other ingrédients, then give the dish another name. Celeriac and mustard in a gratin dauphinois !!! Why not strawberry jam ?
Excellent channel guys. Can’t wait to visit Fallow.
Just made this as shown. PERFECT and delicious!! Ty for posting 😘
Beautiful dish. Gotta love the exact quantity specification at 0:41. I prefer using just milk or, at most half-and-half for a lighter dish. No cheese or pepper, very gentle with the garlic and nutmeg (I use about half of that, even though I love garlic) plus a gentle sprinkling of thyme: the taste of the potatoes has to shine here. I poke holes though the potato layers with the handle of a spoon to prevent excessive bubbling up of the layers.
you could try evaporated. I lik using thyme but I would go heavy on the Gruyère and Garlic because I think that should be the flavor..
@@Adam-jr4lx Gruyère and Garlic are magic. But that magic is pretty common. This dish is one of the rare chances for potatoes to shine their magic. Nothing else, not even a roasty top - maybe just gentle color for looks. But that's my view; you don't have to partake of my magic :)
I’ve made this once and I’ll make it again, it’s hands down one of the best, most flavorful and comforting potato dishes. The recipe I used had onions (great complement with the potato) but I think Chef skimps on the Gruyère. More cheese, please!
Where I grew up, in the Midwestern US, they were called scalloped potatoes. Made with or without cheese, I prefer it with cheese.
made for dinner tonight... amazing. Thank you 🙂
8 - 10 people? I'd happily sit there n eat that myself! Sod the calories 😋 😋 😋 😋 Thanks Chef
I added layers of sliced root fennel to my dauphinoise and infused the cream with bay and tyme. Never used fennel in that before but turned out alright served with pork
good idea
Fennel has nothing to do with Gratin Dauphinois. You can do whatever you want (and it can be delicious) but then it is something else.
@@solangelauthier2381it fundementally stays the dish if the majority is what its called eg henry made dauphinoise with fennel, no need to get upset over it cupcake😢
@ With fennel it is another dish, maybe delicious but it is NOT gratin Dauphinois, so do not call it that name.
@@solangelauthier2381 grow up 🤣
Hmm its very similar gratin :) I agree its one of the best ways to cook potatoes but in my work when it cool down we put it in to the fridge and after that we cut it into triangles. Next we put it into the oven with parmesan on top :)
Love your channel, I always come back to check if there’s any new video. Keep doing what you are doing. I’m a fan.
You guys are artists
Well. . . except for licking the spoon and shaking his spit back into the bowl. 01:36
excellent style. Great recipe.
Great job the potatoes look delicious! And a very interesting video
Looks delicious! God bless your Pop! ❤️🙏🏼✝️
great knife you have there, recipe looks fantastic
Very nice Chef, simple and so so good
I like to use buttermilk with clarified herb butter and a couple of egg yolks whisked into it and then once it’s assembled, I cover it and leave it in the fridge overnight, covered. It has a lovely custardy texture throughout.
@@erwinl.8152 Then it was not a gratin dauphinois at all.
@@erwinl.8152 Then it had nothing to do with a gratin dauphinois any more. It was something else. Gratin Dauphinois is only potatoes and cream.
I spent over 25 years in the London media industry and took the media planners and buyers out for a lunch on expenses at least three times a week so I have been to most of the best restaurants in central London but I am now retired but if I could do one more lunch it would have to be this place. I love their posts and the fact that they are happy to post about their various wonderful recipes
Kudos to the restaurant and all of it's staff
Kieran Kelly
Can you tell me why the adverts don't have actual people of these Isles in them now, who is signing off on this
I fucking love this channel. Came for the POV, stayed for these videos and will 100% visit next time in town. Perfect channel.
I did visit and was blown away.
Great recipe
I never had any complaints par cooking them in the cream mix
Heading to London this December. Fallow is on my list now!!
Very very nice techniques here, oh for the love of food 😌. Even a PQ hint 🥰 Dad would be proud. 😁
The most well massaged potato-slices I've ever seen!
This is a dish I make somewhat regularly, and I still managed to pick up a few tricks. Thank you for that, Jack!
I’ll also be visiting Fowl for the first time and returning to Fallow over the next few weeks. I’m looking forward to both.
I just gotta say, that is one beautiful chefs knife.
Is there a difference between this recipe and scalloped potatoes? Thank you!
I just made Chef John's French Apple cake but I added fresh ground nutmeg, fresh ground cinnamon, and some allspice. Made my lil RV smell divine! Love fresh ground nutmeg!
Nice with lamb chops or pork chops or lamb shank .....i worked in a restaurant called. Pig/ whistle this was everyone's favorite along with a pint of Ginnis ....cheers to that .
Good you put nutmeg in, most places don't these days and I always use gruyere.
@@modifidious666 Gruyère has nothing to do in a Gratin Dauphinois : 1) gruyère is Swiss, not French, 2) a Gratin Dauphinois has no cheese on top otherwise it is a gratin savoyard
I like the dude. Good cook
Hi Man, it's Mike Florence and I trust you are well. I'm a seafood chef in Kent. Thanks soooooo much for an EXCELLENT RECIPE & VIDEO. THIS IS THE REAL DEAL. LOng may you run Bro. Cheers, Mike.
Jings that looks fantastic
Love this dish
ok, so Google/YT is scaring me. reading my thoughts. not even some comments or searches. Here's why. we recently came into about 50-60 pounds of potatoes - russets, reds, golds.. etc. and I was literally sitting here thinking NOT TALKING just THINKING about "what are some ways of preparing potatoes cuz we need to do something with these before we start losing them. and BAM! this shows up on my feed!!!!! Looks great, will have to try the recipe. not sure about the nutmeg, but what the heck. threw me for a loop with the 120 degree thing until it dawned on me he was talking celsius. new sub, great recipe!
I say it regularly my phone is reading my mind! It’s truly crazy. 🤪
The fact that you think this is some crazy coincidence is actually insane
@@arlencarroll1964 well.. i was trying to not put in my tinfoil hat... but having been researching this kind of thing (think scalar waves) for over 30 years, it's just another real life proof that it exists.
It's so refreshing to see this recipe being shared without onions. I know I can leave them out if they're in a recipe. But as someone who detests onions, I feel that they overpower dauphinoise. You lose the flavour of the potatoes if they're present. This looks incredible. Thank you so much for sharing. Lee :)
I have never used onions for this recipe and was surprised when I looked it up on line to many recipes with onions. You have to be careful with online recipes.
@@CraftyLoops Gratin Dauphinois is potatoes and cream baked in the oven. NO onions ! If you want onions, then it is Pommes Boulangère, potatoes, onions and broth, also baked in the oven. Not the same at all, do not mix up everything
@@solangelauthier2381 I wasn't mixing up "everything"! Calm down, lol. Regardless of what it's called, I was merely saying that it was refreshing to see it without onions. Recipes are alterable to suit everyone's palette.
@ No. Recipes are not « altérable ». Every recipe with a name corresponds to something. Like a cat is a cat and not a horse. Gratin Dauphinois corresponds to something précise. So does coq au vin. So does bœuf bourguignon. Etc.etc. Respect words and language.
@@CraftyLoops It cannot be « refeshing » to see a Gratin Dauphinois without onions because there are no onions in a Gratin Dauphinois recipe !!!! Recipes are not « alterable ». Every recipe with a name corresponds to something precise. Like a cat is a cat and not a horse. You cannot call a dog a beetle just because it « suits your palette ».
beautiful.
This wiil be enjoyed at Elk hunt camp 2024! Thanks!
Definitely must try!
Lovely! Are those times/temps for normal ovens or convection ovens?
The guy knows his stuff. ❤
Looks great 👍
Made this today for family meal, was a great success!
One of my favs
Superb! I love this style of presenting cooking. No fkn about and no posh nonsense. I binned my mandolin. It's a liability.
Looks delicious 👌
Amazing. Could you prep this the night before you cook?
New Subscriber. Keep the videos coming
Cheers chef, that looks damn fine...and something I should be able to do myself.
Perfect, someone that's knows what it should be like
Excellent. The key for mastering this "Gratin Dauphinois", it is the mandoline. As a French, i experienced so many 'gratin dauphinois' in the family's party. And like a part of mystery. Why her 'Gratin Dauphinois' is delicious, and why his one is one enough cook !!! Because, the thickness of the slice of potatoes his really the key. No mandoline, no success. In UA-cam, the Jean Pierre Vigato's video about Gratin Dauphinois is the perfect recipe for French People. Salut.
knife skills will work too. It´s not beyond the reach of man to cut a firm potato evenly and thinly, part of the pleasure in fact, for the home cook who takes care of his knife/knives. Not a criticism of those that enjoy extra equipment, just a comment intended to encourage those who might think potentially losing the tip of your finger is necessary for this timeless dish. 🙂
So I'm sitting at home starving to death from a diet lacking in carbs, proteins, sugars and all things considered bad for me, when I decided to watch some youtube videos. Strangely, my mouse settled on this one. A thin guy eating whatever he wants, using potatoes and cream, my two favorite things. I greatly appreciated seeing him use his hands in the process. It would take me a ridiculously long time to layer those potatoes using a fork. The result? Magnificence! I could almost taste them. Because of this I have come to a monumental decision. I shall just be fat...forever. Loved this video. Thanks.
Literally just start walking and moving and you can eat what u want. Butter and cream isnt gonna turn into fat on your body like sugar and carbs will
Chef , Fantastic version of the classic. I look at it as a side and a good one at that. Whats best served with Dauphiniose pots ?
what's not? ;-)
Made this with a rack of lamb, absolutely banging!! ❤😂
He’s right, t doesn’t matter. Once it’s sliced you can’t tell if it’s hand layered or not. So, you cook the slices in a big pan, til you see the starch, then add the cream et al, cook a bit longer, pour into gastros, shake to settle then oven, then pull and press. Job done. No fuss, no muss.
Great demonstration of how to prepare one of my favourite dishes.
Could you tell me the variety of potatoes that you use and also the type of cheese?
Thanks. 9:06
This with a cassoulet is a working winter meal at my house. Prepared the night before and both get their presses and bastings any time any of us came in to warm up. Done by lunchtime and you need it, if you’ve been working outside since before sun up.
Is there a word for that crust building? Same technique for both dishes. No real word for it. It works really well. You could almost call it gilding, but that’s for meat…serious question.
Love these videos and this channel. What is the difference between this and potatoes au gratin? Is it just the name or something with the ingredients/method?
What more could you want? Well for my home cooking i add fried bacon and onions and if i have an egg left over i might crack that one in there as well. Still this looks mouthwatering and what i haven't done yet but will surely try out that is with pressing down the potatos to get the cream on top.
Every chef I've seen use a mandolin says "Use the guard, not like me." :) Not once have I seen someone actually get the guard out for the video (the guards on these japanese mandolins are little plastic arches, and almost instantly get lost). Of course the best mandolin video is Rick Stein's - who says "Use the guard, not like me"... and then promptly slices his finger badly on camera. :D
Happens often enough in a restaurant. Be safe
I’ve never cooked them in a Bain Marie before. That’s cool.
@@derekscottpersonalchef694 Gratin Dauphinois is NOT cooked in a bain marie at all. It is simmered in the oven. This video is an Americanized fussy version of a simple French family dish..
great video
Good doesn’t mean complicated but done well❤️
I wouldn't have a mandolin in my kitchen having seen them in action at chef school. If you are doing this at home. Use a food processor with a slicing blade. Also boil the sliced potatoes in salty water until slightly softened. Make cream mix warm it gently and let it infuse with garlic, thyme bay leaf and some concentrated chicken stock but care that the cream doesn't burn on bottom of pan. Drain potatoes and lay in dish as described. Gruyere cheese and thyme. Personally, don't like nutmeg in it but black pepper. You don't need a bain marie, cook on higher 160 degree C temperature than here then leave to stand under foil and it will continue to cook. Trust me the resting after it comes out of the oven does the work. You can crisp a final scatter of cheese under grill if you like it extra cheesy and to warm it through again
i make mine with kombu, finely cut shallots & garlic , pepper . cooked for 2 hours at 120
@@jesseshobbrook7422 Then it is not a gratin dauphinois at all, it is something else
Should we butter the bottom of the casserole before adding the potatoes or no?
Well, there are obviously lots of ways to do that dish, gratin dauphinois as I know it here in France. Personally, I butter the bottom, the sides, and I add little knobs of butter here and there at the top once my layering is done. So you get that extra buttery taste that the top layer potatoes will absorb.
It's not necessary in a dish like he used since it's only cooking at 120°C. It shouldn't burn or stick at that temperature.
@@__Raziel, I would definitely butter the casserole dish! ☺️
@@FungluttonI would butter the casserole for flavor as much as anything else.
With all the fat in the cream and the lower temp cooking, there isn't a need.
Roasted bone marrow into the cream mixture along with some herbs, garlic and nutmeg, heated for a bit then strained could be good?
Brilliant if everyone eating isnt vegetarian.
@@joeydawson2579 yes that would be brilliant. Pretty sure cream involves stealing calves from their mothers within hours of birth causing severe distress to both the cow and the calf, and has long-term effects on the calf's physical and social development. Yum!
@@joeydawson2579 Usually aren't
@@TomTomLo1 Then it would not be a Gratin Dauphinois at all, Give it another name.
@@solangelauthier2381 Gratin Moellenois?
"Cheese? - Only a tiny bit." Points to huge amount of cheese 😂
In all fairness, you have to load on a lot of cheese before you have too much cheese. Like an amount that makes question your faith in god.
These do look delicious as is but I know restaurants like to add shallots to everything (and so do I!) so I would probably experiment by adding one small shallot finely minced to the cream mix and see if that ups it yet another notch.
While I like this recipe, and love the tip about pressing down the top to make sure the cream in the middle is reduced ...the best recipe I've seen is from "French Cooking Academy", who does use the method of cooking the potatoes in the cream in a pot on the stove, but then strains out the potatoes and reduces the cream in the pot before building the dish. That way the cream/potato ratio is controlled perfectly, no sloppy dauphinois, no under or overcooked potatoes. :D
Great tip!
@@FallowLondon
ua-cam.com/video/zJUEIvEdq0Y/v-deo.html
That's for his Gratin Savoyard not Gratin Dauphinois.
@@amcconnell6730 Not French house wife is so fussy !!!
8 or 10?
Jack's having a laugh. That's all mine!
I know exactly what you mean!
Same, any left is my pudding then supper. I’m like Gollum with any left overs.
I just follow their tripled cooked roast potatoes cause it's so easy
My brother is a director of the food heroes and he loves your restaurant and always speaks so highly of the food