Crafting the ultimate potato gratin : the one recipe to rule them all
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- Опубліковано 4 лип 2024
- After lots of research and testing various existing gratin making techniques I am today re-visiting the making of the potato gratin. Get the recipe: bit.ly/35yx8KG
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I went on a quest to be able to bring you a gratin dauphinois recipe that works every single time and will bring you perfectly cooked potatoes, the right amount of creaminess and texture with an oven cooking time of an hour. Also important, is the look, this gratin will bring you what I call the "brickwork look". Which is the visual aspect of potatoes perfectly stacked on top of each other when cutting the gratin. Enjoy.
UPDATED RECIPE: ( I have adjusted the ingredients to be able to just pour all the liquid over the potatoes without any reduction) For smaller portion just divide everything by half.
🧅🥕INGREDIENTS🥕🧅
1.5 kg (3.3 pound) of waxy yellow flesh potatoes. ( I used dutch cream potatoes)
600 ml (17 fluid oz) of heavy whipping cream
200 ml (3.4 fluid oz) crème fraîche
200 ml (3.4 fluid oz) whole milk
1 tablespoon of plain butter (to coat the gratin dish)
4 cloves of garlic. ( 2 bruised and kept whole and 2 finely diced for the gratin dish))
Seasoning:
salt, pepper and freshly grated nutmeg
Cooking time:
Pre-cooking the potatoes: 15 to 20 minutes from boiling point
Gratin oven cooking time (I used a fan forced oven): 45 minutes to an hour at 160 degrees Celsius (320 Fahrenheit)
The gratin dish is used (affiliate link)
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Notes:
* The potatoes have to be cut into 4 to 5 millimetre (around 0.15 inches) thick slices using a mandoline or a food processor.
* ONCE COOKED THE GRATIN HAS TO REST FOR AN HOUR AT ROOM TEMPERATURE TO ALLOW FOR THE CREAM TO SET.
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I have been a private chef for 40 years, 23 years with the same client (yes, famous). Been to so many cooking schools in Paris over the years but your videos are far superior. I enjoy each one and often learn a lot. Thanks you so much for efforts and your talent.
I was a private chef (slave) for wealthy billionaires for a while as well. It sounds better than it really is doesn’t it? Privately cooking for US presidents.. Steve Jobs (total dickhead) and all of their elite snobby cohorts. Hopefully you’re making millions cookie, I did (;
@@mofamba Yeah. That's rough, Bro. Glad you made it out. No offense, but don't miss Steve Jobs at all. Dude was a huge piece of sh*t. But I got respect for your plight and struggle. I did the private Chef thing for a huge SEC Football Booster for like 10 months. It was a complete nightmare. It made me actually miss the 400 cover dinner services in Provincetown, Cape Cod during the heat of summer season. God bless.
How did you become a private chef?
Here's an interesting problem. You have a 58 seat restaraunt. 2 services, brunch and dinner. Brunch is 10 am to ,2 pm. Dinner is 6pm to close. At what point do your staff begin to prep FOR DINNER,?
@@floydvaughn836 yesterday.
I always forget how much work and research and time has to be done before you even begin filming the video, and then the filming is another layer of work. So I just wanted to say I appreciate you so much for being as obsessed as you are about fine-tuning these details and these recipes so that we can make them at home and be successful every time. Thank you so much Stéphane!! ❤️
thanks much appreciated 🙂🙂
Just came here to say this is the 3rd Thanksgiving that I have used your recipe. My son, who is an extremely picky eater requests for me to make this dish throughout the year even during the summer months. This recipe has become part of our family tradition. Thank you for all of your efforts.
While visiting in France a number of years ago, we stopped at a small restaurant along the highway. I had a meal of grilled salmon, a simple salad, and potatoes in this fashion. Some wine of course. That is one of the meals that I always think back to.
Thanks Stefan. I am a very average cook but we had friends over last night and I tried your recipe for the gratin. To everyone's delight and my amazement it came out perfectly. I paired it with your red wine, cognac and shallot sauce over fillets of beef and it was all delicious. Thanks also for the tip of using a mandolin. Thanks pretty much for everything tbh and if you get a flood of marriage proposals a few of them could be from my wife and last nights dinner guests. dc
i am really glad you succeeded on making the recipe and that your friend and family loved it . if it has been useful for you and improved your cooking i am really happy🙂👍💥🍷
Thank you for all of your wonderful cooking videos. I’ve never cooked in my life, but with the pandemic, I’ve been working out of the house and have taken over that responsibility from my wife. My wife and I love French country meals and your recipes are the best! Even though we can’t travel to France right now (our favorite country to visit), I feel like your cooking brings a little of France to us in the United States. Again, thank you so much!!
For all the American friends here in comments: check out the Julia Child books and videos, she did a shitton of a highly dedicated work to bring the French cuisine to the US people. Stop praising individuals, start praising the French cuisine, embodied by those individuals.
@@JulietteTux
Tux
Times are changing I can't afford Julia
But have lived in France and this guy is just teaching today's affordable French cooking.
J
I just love your cooking channel. My mother was an international gourmet
cook and my husband worked his way through college as a French Chef, so I have accumulated a wealth of knowledge. I just love the way you address potential problems and explain each recipe in a clear organized manner.
Stéphane is a born teacher - he anticipates, and deals with, the questions and problems those learning how to cook will encounter. Although he adopts a different approach to the challenge of explaining French cookery to learners, he reminds me of Joël Robuchon, one of the most celebrated of all French chefs because he - Stéphane - fully understands the importance of method and the mastery of basic skills. Chapeau Monsieur!
I've been searching for the perfeci Potato Gratin recipe and here it is! We had this as a side dish with fillet mignon for Velentine's Day and it was superb. It was equally as good leftover the next morning for breakfast with poached eggs! Thank you Stephane!
Of course when I saw “one recipe to rule them all” I had to click! Besides, I love gratins and I remember my mother making this, and yours looked so delicious! One of the things that makes you a great teacher is that you yourself are also a student. There is a genuine humility to that, but also excitement, right? Discovering dishes that have withstood the test of time. And you communicate what you learn and discover so well. French regional cooking is amazing in its variety and it’s the French home cooking that appeals to me most. I would love to see a series dedicated to the culinary variations in France. What you are doing is appreciated by so many! Thank you.
THIS fellow is French yet not arrogant like him a lot gives me some Ideas and technics to improve my cooking Bravo
I'm so glad you washed the potato slices. I want to make gratin dauphinois and all the recipes I've seen haven't been washing the slices, and the whole time I kept thinking, this isn't right, potatoes have way too much starch to be cooked into the sauce like that! Thank you, this is a perfect recipe for my Friendsgiving dinner side!
Wow!, thank you for this recipe, I've struggled with potato gratin over and over again, trying to get the right potatoes, balance of cream, ect., and always getting it wrong😒 I think you're absolutely right, it comes down to the type of potato and that all important step of washing the starch from the potatoes, thank you for your attention to detail 💐 PS nutmeg is gorgeous in this dish
Wow, you have elevated the humble potato to a dish fit for kings and queens! Excellent video and incredibly informative!
I could be mistaken, but historically speaking, I think it was the French chefs that elevated the "humble" potato to the level of kings. Europe, especially Northern Europe, had kind of a famine problem that potatoes more or less fixed. Potatoes were still seen as barely fit for consumption though. I think it was the French that first (first in Europe anyway) realized the "true potential" of the humble potato. Long story short, European royals liked French chefs, French chefs were early adopters of the potato, and then European royals said, "Hey, these are pretty good..." And so the humble potato became food fit for kings.
@@simiamalum5487 I think he did a video about the history of the potato or mentioned it in one of his videos, making your point.
Vive la France.
I am glad you are reiterating this. It seems so many folk can't get their heads around a gratin not necessarily having cheese in it, because they have made that link with the word "gratin" and cheese. Thank you for putting the record straight.
And yet Escoffier's recipe contained gruyere.
This video was sooooo helpful! For such a simple dish, there are so many variations that don't always work, so I thank you for clearing this up!
Made this today, and it is now a family favorite! Merci beaucoup pour tous les recherches vous avez fait en créant cette recette tellement délicieuse.
Ca fait plaisir à entendre🙂👨🏻🍳👨🏻🍳
I've made it for me and my family, and our palates were jolly elated! Thank you for this magnificent recipe!
This is my absolute favorite cooking channel. Thank you so much for your expertise
I love this recipe! I am reconnecting with my French heritage and loving cooking the cuisine! Stephan is wonderful (and adorable)’ and makes following along so easy!
Love the procedure and the simple instruction.
Loved your recipe of one my favourite dishes!
An amazing teacher, and a great looking recipe. Thank you so much.
A loved recipe... when done right. Thanks for taking us back to the basics. Love Potato Gratin 😍😍😍
I love the extreme zoom, like a bonus shot!
Love this dish, Thank you Stephan for perfecting it!
WOW! the updated version is more consistent. Since I didn't use a convection oven I upped the temperature to 350F keeping an eye on it I took it out after 60 min. Amazing that I saw the surface caramelizing happen after taking it out letting it rest for the instructed time. With the extra cream in the saucepan I made a quick sauce adding more butter, some chives and parsley to go with the salmon I was cooking with the potatoes. Holy cow what a meal, my wife loved it. Thank you for sharing your talents teaching French cooking, Merci, Chef!
absolutely awesome. it's potato rocket science. can't ever imagined such a simple but luxury dish! great work!
I need to make this, I love the education and explanation and research. Such a good cook and teacher.
So true
Stephan is a welcome breath of fresh air for those of us who watched food channels to learn something. Now it's all contests, or weird over consumption. Really, Stephan is better than Alton Brown.
I love your passion to get the perfect potatoes. Your technical detail and explanation is brilliant. I’m doing this this weekend.
Without knowing I e been through the same process with this dish I’ve just tried all my techniques with yours you’ve cracked it ❤️
I tried 3 recipes and this one is simply magnificent. The best tasting one of the previous batches I made. Thank you!
Thank You for sharing recipe! What a beautiful presentation. I’m saving this to make for my family this week! ✨
fascinating analysis. Over the years I've had variable success with this dish, so I'm looking forward to trying it with your method. Many thanks.
I have been a work from home chef for twenty years with the same client (no, not famous, but famous in our house!😊❤), and this is good. I will also add that your foolproof shortcrust pastry has been the most revolutionary recipe I have ever found. Shortcrust is something that for me always never tasted like what I had bought or eaten in a restaurant and now I can make one that is better than either of those. Amazing. Merci Monsieur. ❤❤
I can hardly wait to try this. Looks impressive.
Great video. Chef's enjoyment was contagious for this recipe.
There is a lot of study in each recipe, this recipe it's not the exception. Thank you for sharing your knowledge.
Stunning. Thank you so much, I made this and it was a game changer.
I watched again! The recipe is perfect and the video to enjoy... thank You!
I love your videos for the information and techniques! You have inspired me to learn French cooking to upskill myself! Thank you so much for the knowledge!
Another recipe added to my cooking repertoires. Thanks, chef.
Great techniques!!! After boiling down the cream, I temper 1-2 egg yolks and add it to the cream
Love your style of teaching!
Fabulous! Thank you, chef!
Your recipe makes total sense. Thank you.
YUM you keep showing me things that I didnt realize my life needs right now!
Thank you so much - I've also noticed that it's hard to get the proper texture - so I started parboiling the potatoes. Parboiling in the milk makes perfect sense!! I was searching for tip for Christmas and you provided it!
ok, you just really took it to another level with this. certainly have to try! thank you
I made this recently, it was very good! Thanks Stefan for all the tips!
Omg...that looks Amazing!!! I'm drooling lol
I made this recipe yesterday and it was a major success, thank you!
Wow! That has got to taste exquisite! I will be trying this. Thanks for your great educational presentation!
This is such a great channel for weirdos like myself who loves every aspect of cooking and improving our technique and culinary knowledge. Really great video and recipe 🥰
Thank you for your delicious recipe! I have just made it. Really really delicious gratin, very traditional, everyone really enjoyed! I’ll save this recipe for the future and looking forward cooking it again! Thank you!
Loved it! Thanks for the research!
That looks great, I can't wait to try making it.
Merci de prendre le temps de partager vos recherches pour cette recette de Gratin Dauphinois. Avec votre enseignement, ça a vraiment l'air inratable.
Thank you! Finally, a definitive recipe. I can’t wait to try this new approach. Lk
Thank you for your scientific research and great results
Formidable. J’adore les détails, et les explications. M. P. Bocuse serait ravi. Merci Stéphane. Bon continuation.
I made this for Thanksgiving and it was the star of the show. Merci Beaucoup!
I have been watching your channel for a long time, I earn my living as a chef, and I think this is your best work, cheers!
I tried this recipe. It is magnifique! It was simple to prepare as your detailed but easy to follow instructions. The taste is elegant and elevated or next level. It is now my go to recipe for au gratin potatoes. I can't wait to try the next recipe. Thank you very much.
This is next on my list of things to make! Heading to store now!! Thanks!
Brilliant execution and flawless explanation, c'est parfait chef! I cannot wait to test this recipe 😍
Thank you very much chef!
best video and recipe!
Of course, I watch you for the education, but, may I say that I find your accent very comforting.
Agreed😍
I have overdosed on strident screams, hectoring and lecturing me. Stefan’s voice is soothing.
Also his enthusiasm...just enough but not too much.
Plus.........cute as a button.
@@andrewaway yep
Thank you for the recipe, I will be trying it tonight as I’ve got lots of potatoes and cream to use up.
This recipe works great. Thank you!
A very good analysis. Great stuff
Excellent presentation. I will definitely try it.
Just made one now, so jummy as side dish to our grilling this evening 😍
I am so glad to have watched this today.
Tried this recipe and loved it! I used a square cooking ring to make the gratin. After it cooled I could remove the ring and use my food stacker cleanly on it, much easier than digging it out of a dish
Lovely. Thank you.
The reduction of excess pre boil liquid before adding to the gratin is really the genius move here. I figured out the potato choice a while ago, by the same reasons you infered. My angle is using thinly sliced yellow onions also, curated in icy water while the potatoes pre boils.
This is now among my staples, paired with whatever, steak, fish, vegetables. It tastes so delicate and looks much more elegant than simply serving potatoes out of a baking dish.
I do like your recipe!
After reading the ingredients, and watching you execute a great dish, I had a go.
My only deviation was to poach my potatoes, Initially, in water until they came to the start of the rolling boil. Then I turned them off, left them for 5! Mins! And transferred them to the hot milk mixture - so that they weren’t stunned, and continued with you recipe.
For me, that gave me the starchy mouthfeel, but the firmness that’s you wanted to keep.
I’m going to do it again, to copy my deviation, and to ensure that it’s repeatable.
I love watching your “classes”; they are informally informative, and I’ve learnt a lot from your teaching style.
Thankyou.
I was getting close with my own gratin, but next time it'll be even better now that I've seen this!
Fantastic videos! Excellent!
This looks great. I'm going to save this one in my "food-youtube list".
Made this on Friday (10/14/22). Came out amazing, best potatoes I've made.
Wow, love it
Great video. Thank u!!
WONDERFUL WORK!
Looks fantastic Stefane, going to try and replicate it right now...wish me luck!
Love your videos chef ❤
finally found the perfect gratin dauphinois! thanks!
I wish I loved something as much as Stéphane loves his potato gratin.
Tried it for the very first time and it worked like perfection 🎉
after watching ten other videos with yet another variant, you've solved all of my problems!
Top quality (as usual).
Beautiful.
Amazing! recipe looks very Delicious..can't wait to make this fabulous dish...lol...
I made a similar dish once with cream and potatoes that had sprouted and become completely wrinkled and soft, the sort that would normally go into the compost. They were the silkiest, best potatoes ever.
Wow. Thank you!
Merci de vos recherches. J'essaie cette version du gratin aujourd'hui.
Thank you very much Stephan for all your trouble researching the perfect potato Gratin. It looks delicious. . I will try to make it this week, it looks too good to wait for it.. I will let you know how I get on. . Kind regards to you. Greetings from Ireland ☘️☘️☘️.
Amazing, thank you.