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QUITE POSSIBLY THE BEST POTATOES I'VE MADE IN A LONG TIME... | SAM THE COOKING GUY
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- If you've not yet experienced the cheesy, creamy and bubbly deliciousness that is Potatoes Au Gratin then you're in for a REAL treat! 🤤
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00:00 Intro
1:26 Cooking Bacon & Onion
2:06 Slicing potatoes
3:03 Shredding & Weighing out Cheese
5:28 Combining Ingredients
6:14 Drying Potato Slices
6:35 Adding Potato
6:55 Building
7:40 Baking Instructions
8:12 Seasoning & Cooking Steak
9:39 Finishing Potatoes Au Gratin & Reveal
10:38 Cutting Steak & Serving
11:25 First Bite - Potatoes
11:46 First Bite - Steak
12:32 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️
I make this pretty often and I started just skipping the water step and slicing right into the cream. I found that the starch from the potatoes going into the cream instead of being rinsed away with the water helps keep it together and holds together a slice better when serving.
YES... Creamier potatoes!!! TY for this tip:)))))))))
🙌👏👏👏👏👏🙌
My brother recently made Au Gratin potatoes using a spiralizer because he didn’t have a mandolin. Sent me a pic and they looked brilliant! Might be worth trying out.
We're big on potatoes, baked, twice baked, loaded, roasted with other veggies ... this looks so good will give it a try!
I remember the truffle potatoes video a couple years back and still make that exact dish for each major holiday. I will need to try this one out!
Yes, the goat cheese and heavy cream garlic scalloped potatoes. For family events, I make those and there are no leftovers, even with a double recipe.
I make those too. They're a must have when I have guests over.
The bloopers at the end are the best! Well, the recipe and the food is amazing but to end with a surprise is totally cool.
Well done. Looks delicious. One option : you can also add a bit of bread crumbes on the top.
I cooked this dish. It's delicious. I just used the cheese in my refrigerator and sooooo cheesy. The bacon and onion. I also used a shallot because that is all I had. I like this channel cuz it's whatever you have. Thank you for your videos.
Just looked up charcoal powder on Amazon......It's a health supplement to reduce flatulence.......do I really need that in my steak !!!!!. Love the potatoes though. Classic episode as ever.
Allow me to offer an alternate way of adding the bacony-goodness....cook the bacon on a sheet pan in the oven until c.r.i.s.p.y. then when it is cooled, whiz it up in your little food processor into something....almost spreadable, then stir it into the cream mixture. Sooooooo good.
Ligit one of my favorite potato dishes. Awesome video and can't wait to try this recipe.
Gratin comes from the French verb "gratiner" which literally translates "to grate". We call a Gratin a dish where cheese has been grated on it and baked in an oven.
You're pretty much eating Potatoes with grated cheese (specifically baked in an oven)
You'll have to teach him the right pronunciation too. I know canadian french may sound different, but gratEN .. I don't think so.
Friend
Do a halal version next time without bacon for Jewish and Muslim viewers please
I think this is one of the the best vids EVER. Love Potatoes Au Gratin:) That's love on a plate!
I love Au Gratin potatoes, but yours Sam sounds so. Much more delicious . Going to have to try this recipe for sure.
100K hits just after 22h just by cooking?! Now that says a lot about tasty this channel is. Huge respect! More of those.
Au gratin, means browned on top, under a grill or in the oven. May or may not have cheese. I enjoy your programmes - thanks!!
If you use the pre-shredded cheese, rinse it in a colander under luke warm water and that will take the funk off the cheese and it melts divinely. Great recipes. Love you guys 💗
Yummy, two of my favorites cheese and potatoes. My fav
Sam we loved your five instapot recipes. Please post some more!! ❤️❤️❤️
A tip when grating Parmesean I would rotate the block 90° every couple swipes to grate faster
Amazing recipe, definitely gonna try this tonight for dinner.
Gonna try this one. How about some more weekday recipes similar to the one pan sausage which is now a weekly weekday meal! Keep up the tasty work!
reminds me of scalloped potatoes! looks amazing
I cook this once a week as a comfort food. This is in between the gratin and the tartiflette.
Oh hey, I have that same slicer. Not sure if this is true of all mandolins, but be aware that when you slice with that one, it does slice at a very very slight angle towards the back. I haven't noticed it in the actual slices it puts out, but you might have noticed Sam's potato went from being perpendicular to the slicer to being at a bit of an angle after slicing for a bit.
sam, you are a hardcore TH-camr--totally consistent, you never appear like you don't want to be there, but you're authentic. the back-and-forth between you and max is priceless, plus there's all this awesome food! i'm a TH-camr and struggle with consistency. i admire all the work that clearly goes into giving us these recipes basically for free. MAD RESPECT and thank you ~
Indeed, and yeah, tried the YT thing some years back, and learned to respect just how much work goes into the edits, though there are some like ReviewBrah who do long shots with no edits. If you wanted to do a vid per day, that can mean a week of full time days, mostly fiddling with editing software to splice scenes and remove music tracks which could earn a strike. Was actually thinking of starting that back up, then recalled just how boring cheese-making actually can be: non-AOC (not the person) Parmesan is a solid 1.5 hour constant and very slow stir. That market, I think, is very niche, and Gavin Webber covers it rather nicely.
Other indulgent potato recipe:
Start with pretty much the same process. Thinly sliced potatoes, in creme, with thinly sliced onion.
Take a pie plate, and put bacon all over the bottom, but you must leave half of the bacon hanging on the side. Do all the plate like that.
After, you put a layer of cremed potatoes, and a layer of cheese. Do that for 3-4 layers of potatoes, depending on the thickness.
At the end, wrap with the bacon that was hanging.
In the oven for like an hour at 400, or until the bacon is browned, and the potatoes cooked.
Enjoy!!!
Sam et al., that steak could double as a hangover preventative. The active ingredient in the hangover capsules that are out there (take one every few drinks), is activated charcoal. Sooo, you could eat the steak and get the same benefit. It looks like you incorporated quite a bit of charcoal, which would go a long way at absorbing the alcohol in your gut. So, not only is it delicious, you could drink tons too.
peel egg-sized redskin potatoes, cook in salted water until -just- tender, drain, season with salt, now roast in a heavy pan with duck fat until nicely browned and crispy all over. Inside they should be nice and super creamy...
Put some broccoli on top with the cheese for the last 15 minutes because...why the hell not. Good stuff as usual Sam!
Yum!!!! 😋 I'm going to make this dish in the very near future! Thanks for sharing!
Love your videos! We just tried black garlic for the first time. Do you any recipes using black garlic?
I’m definitely trying this 😋
Wow, those potatoes look amazing.😋
Always enjoy your content! Love your channel! Thanks for sharing!
Amazing progress with Chance's help!! 😃 Way worth it!
FYI, a gratin is a casserole stacked full of potatoes with cheese mixture, mushrooms, etc. between the layers.
That grater is designed to be set on a solid surface for stability, then shred away! Do it on a paper plate and dump it on your tray for weight.
Hey Sam, I just got my hands on a couple small ramekins. It'd be awesome if you guys made a video of a bunch of different easy ramekin recipes!
Looks yummy, it’s also a lot like tartiflette which is one of my most favourite cold weather hearty meals
Want to try ASAP! Happen to have the recipe/quantities for everything utilized?
Thinking of doing this to make a Jersey cheesesteak using your method for both steak and gratin potato but putting it on a honey baby sub roll. Roll from Sorrentos bakery and adding some leftover cheese sauce on top. Thanks for the idea. I will shave or slice the steak a lot thinner. Doing it for Super Bowl.
The spuds look amazing, can't wait to try them. Not loving the black steak though. Looks burned even before I got to cook it! I can just hear my family now.....
can we please see a crab au gratin? I watch with my grandma a lot and that's actually her favorite dish, great video as always 😊
A very unique way of cooking the Au Gratin potatoes! I'll have to try it sometime! Thanks for always putting together a great show!
Great looking recipe Sam, will have to try this some day.
It is scalloped potatos, gratin is just with cheese finished under the broiler, any potato cut.
When your scales say UNSC that means its calibrating, once the numbers come up its good to go.
My wee gran used to stand the potatos up like that when she made gratin, she liked the crispy bits and my papa liked the soggy bits. She cut the slices with a knife as well, every one the same thickness. No gadgets in those days. Never seen anyone else make it like that until now. Cheers bud, that took me back 👍
strongly recommend cut-resistant gloves for anyone with a mandolin, they make the entire process much safer (and let you work with what would otherwise be reckless speed). they're nice for grating too.
I just made these for the wife and kids. They now think I’m a master chef. These are so very simple, easy and so damned tasty. These are definitely going into our monthly rotation!
Hey Sam - I’d love to know where you got that baking/serving dish. Thanks!
Think Max bought it in Japan.
Yes! I asked for these ages ago! Thanks for going here
If you are not too fond of yellow onion taste using leek instead is great for this dish, always what i do. You can also get a more consistent (and creamy) potato if you boil the potatoes in cream (just use a fork and when you can push through them with no effort theyre ready), add some grated cheese to the mix and stir till its melted before pouring everything into a heatproof container and covering with cheese that you put in the oven. Do not wash and dry the potatoes if you do this though as the starch will keep the cheese from becoming lumpy and gummy when you mix it with the cream.
Been watching since the original kitchen guys, love yas.. but for years I cooked (what we call in Australia) “potato bake”, it was my mums recipe. I always asked why is mine runny? Her words have always been “ you cooked it to hot my son”. Just a word for young players out there… love you guys thanks for everything you do
I am going to try this but with beef bacon!
I never comment on videos, but I was JUST going to look up a video for this exact recipe today because I was so sick of the boxed ones. The timeliest of posts. Thanks, Sam!
Team Work .....Outstanding.
With that new pan and after a quick sesh, it looks like bacon in space. I like it
Now THAT'S a blackened steak! 🤣😂
These look delicious . I think some shredded cheese would be great on them too
I use a Kevlar glove every time I use my mandolin. Don't leave home without it
Wow, looks amazing!! I want am going to make it.
the look so delicious. Hope bring max memories back.
Dear Chef Sam,
You took a potato dish and elevated it to a new level of flavor. Even if I have to watch this video a few times I will get the recipe 👍👍👍👍🥔🥔🥔
Looks great! Will try for sure!
Isn't that a ''gratin dauphinois'' ? Real heaven this dish! Thanks STCG!
PERFECT! I've been looking for a POTATOES AU GRATIN recipe. i've cut myself on a madolin, its very painful.
Me too, slicing an apple. Anytime a chef online brings one out, I get scared. Like PTSD. 😢
Don't think I'll be putting activated charcoal on a steak anytime soon, but other then that, everything looks great! (It's not even the look of the steak, i just am imagining a chalky flavor being added.)
My family business was foodservice equipment and supplies and commercial kitchen design. Mom's home kitchen looked like an operating theater with all of the domestic versions of commercial equipment. After almost 60 years (my grandfather started the business) we were one of the largest dealers in the southeast and we sold out to a large firm. Now, years later, I found your vlog. As I noted in another video, you got me working with my "AF" (I noted that I hate the acronym too!), my InstantPot, I bought the pasta equipment for my KitchenAid 7qt mixer so now I'm making pasta. The meat grinding attachment came about a week after your Salisbury steak show. Now I'm grinding my own meat! So, I made the au gratin potatoes last night for dinner. I might have put a bit too much cream and bacon as it turned out a bit runny and a bit over "bacony" but damn...it's good. Courtesy of Uncle Sam, I was stationed at Camp Pendleton (but I was in the Air Force) and flew out of Palomar Airport. I still get out to San Diego and am gonna have a meal at one of your restaurants! Thanks again!
I'm digging those pans! STCG non stick pans coming soon??
For this, and your incredible take on the scalloped potatoes, I do the sliced potatoes on the mandolin over the dressing bowl. It's a few slices at a time, but they get covered and arranged nicely, then more slicing into the dressing bowl. Also, the gripper (safety handle with prongs) would have used up the rest of that tater: every part of the pig mentality, including the peelings. Those make for a quick pan or deep fry, then seasoned to tastes.
I have a 'cut resistant' glove that I use. So far, so good!
So many questions! Where's the recipe? Where/How do you get diced bacon like that? Is the baking dish ceramic? Cast iron?
Girlfriend and I went to NNT last weekend and then spend the afternoon at the bar connected to Samburgers, and we loved it. Bartender was awesome. I got the current "Sam's Favorite" with Mezcal and it was delicious, all of it. Great first experience after following for more than a couple of years.
Sam and his son Shredder came through with another great video.
Scalloped potatoes are my favorite. A little less cheese for our arteries! Lol. Can you do this recipe? Thanks.
Potatoes is one of my favorite side
These are the best potatoes au gratin he's ever tasted.
Now that's cooked beautifully mmm get in my tummy
Just prepped the potatoes portion of this
This looks fantastic. Geez... gonna have to have a whole cheat day with this.
That gratin 😍
I like the move made by using Fontina cheese
Sam!!! Save yourself some time and try a salad shooter for shredding cheese! Absolutely amazing recipe for Au Gratin potatoes!!!
The steak had to be the biggest troll sams ever done xD
Was so pumped for the topper block topper that turned into trays for magnetic rails that Ed made. So much more useful than a big dice tray 😔
Listening on a good speaker that dog literally sounded like it was coming from next door to my house, it really tripped me out until you commented on it. Really nice audio pickups you have there! 😂
I'm definitely doing this
In Australia - we call em Scalloped Potatoes...normally layered - some add milk or cream...
I'm Aussie and it's called a potato bake
Great job showing the screwup at the end...Please keep showing them. It's all fun 🤣 And your comment about the kid in the candy store is comedy GOLD...Which would be ME !
How dare you drop this at the end of my work day. I have to wait to get home to watch.
I myself are (am?) addicted to the allium family. Onions, chives, garlic, leeks, scallions, shallots I'm also a fungus fan. Mushrooms are awesome! Love you boys!
Thanks Sam! Just made it and it's delicious!!!
It's called "Gratin Savoyard", a french dish.
Oft times the credits are the best part of the video lol 😆
Now that's a quality side!
I am definitely going to try those potatoes, with ham this coming Easter!
Thanks for sharing this.
And by the way…you haven’t changed a bit. I’ve been watching a lot of your videos from years back and you look the same. I demand to know your secret!
You are in for some pretty nasty weather, stay safe!
For anyone cooking au gratin - make sure you have a decent oven. I learnt that my oven is fucked up after cooking au gratin for 4+ hours and the potatoes still being half way raw
Place your grater on the tray, it's much easier. Lift to get an accurate weight.
Finally a way to make them not watery...lol. Yummy. I WILL make this.
My Mom would put cut-up ham pieces in it - yum
It wouldn’t be a Sam the Cooking Guy video without the neighbors dog yipping in the background. 😂😂
Sam ALWAYS eats the first bite when it's too hot!