I want to see these smashed together. The upright hasslebackiness would have gone phenomenally with the cheese and bacon. Possibly my new Thanksgiving potato go-to recipe.
I was sitting here thinking the exact same thing. I am already doing mashed and roasted potatoes, I am thinking I may have to do a mix up of thee two as well.
Honestly, a mix of the two would definitely be what I'd cook on a regular basis. An infused cream mix with the hasslebacked potato arrangement, and add in all that cheese and bacon? Yes please!
I am a proud frenchy and I'm shocked! I don't gonna speak of the outrageous cheat of mick (bacon, that's not really a cheat because... Well... bacon mate!) No, I'm offended by the cheese: Cheese on top = not a dauphinois, period! That's a dauphinois gate!!!
Once I get my kitchen finished (2nd on the list after one more structural thing on the house) I'm doing Dauphinoise the Texan way. Add in beef, onion, bell pepper, mushroom soup for some of the cream, and then of course, pray it tastes good.
I've said it before and I'll say it again. Every video with Poppy is awesome! Voting for her as a permanent addition, or, if not, a very regular guest.
Poppy: “It’s cheese and bacon, that's all you need to win.” Huh, Jamie likes to use cheese and bacon a lot and he does win a fair number of times... :Edit: Just meant for this to be humorous, jeez lol
because Poppy is clearly biased and does not want to get hated on by Tik-Tok trolls so she sides with them. However, I disagree with her, since Ben's dish was so more appealing and had more texture, flavor, and looked more stunning than Mike's. The obvious win for Ebbers has been taken away by a judge that is afraid of some children saying mean things to her on the internet...
Honestly wanna see them combined. Not just on this one but the others. Take the winner and improve it with the good points from the loser. Like take mikes and add the way ebbers added that crunchy aspect and the herbs combined with the bacons smokiness. Would be pure heaven on a plate.
@@MrMartinSchou Ben's version, while looking much more interesting, strikes me as a side dish, whereas Mike's seems to be something you could eat by itself. Add the cheese and bacon from Mike's to Ben's and yum!
@@Michael75579 IDK about others but I wouldn't be able to eat much of that. To much fat, salt and oil. Not speaking from unhealthy perspective, my palette just can't take too much.
I see Jamie has been suggesting things undercover at Tiktok.. Adding Bacon to potatoes is such a Jamie thing after all.. :D Btw, I never tire of seeing Poppy. She is truly a great addition to the team. :)
@@jemmaj2919 I still miss James. Its not that i dislike Poppy, but i find her laughing a bit annoying. Also i think she is put too much on a pedestal by the guys to be honest, getting the main seat every time she is on and the camera on her every time she cracks up. I do really like the two cupcake ladies a lot though. Just my opinion and i guess im in the minority.
I love this series !The only thing is I wish the boys tried the food the same time Poppy did and then stated who they liked best after her vote. I just think we would get to hear more about things they've noticed and I'd like to hear Ben's opinion if he agrees etc .
@@iraelliott1191 exactly . Also I feel like they all really wanted to try it and give their opinions but they were just trying to be polite and wait 😅😅 if James had been the judge they would have all been trying it immediately and been more vocal about whether they agree or not haha 😂
@@iraelliott1191 I'm pretty sure the tiktok dish was like a down home US bacon mac & cheese. Gooey, rich, salty, soul food. It's like food crack 😆 The other was absolutely beautiful, I'm sure of it. But the herbs, cream, and lemon peel were meant to dance around your taste buds like a symphony, not smack you into a food coma.
You should do a series after this, where you COMBINE the two recipies! Take elements from each and see if you can 1up the original winner! I'd have loved to see the tiktok version with herbs and standing upwards like the chef's dish! Or Crispy bacon ontop of Chef's dish... phwar.
@@Erdnussbuttertoast not good enough. They now need to have a video every Friday until the end of time. Which, if we are being honest, isn’t likely to be all that long.
The only thing I would love to have seen is what Ben, Mike and Barry thought of the taste of each dish. Did they end up agreeing with Poppy on her choice?
I feel like Ben's would work better as like a side with chicken or duck or something a bit more like that, whereas tiktoks feels more like a main meal! Even tho it definitely would go great with some ribs or a steak 😋
I always hated people who call out people for not making stuff "traditional". Food constantly evolves as we make it. If it didn't we'd still be eating fish jam.
Well, there are benefits to cooking by the “traditional” way, i.e. you can almost never cheat the taste & smokiness of anything that’s charcoal or wood grilled (unless using a smoke gun). But agreeably, there will always be room for improvement for any recipes.
The thing is Mike's is definitely not potato dauphinoise, it's a potato gratin. Which is fine, nothing wrong with that as a dish and I'm not surprised it's tastier because it has more stuff, but we already have a word for it, no need to try and call it something it's not.
yeah but Mike never tried to claim it as a traditional version of the dish - Jamie went straight for "I'm making a traditional paella and then I'm turning it into a burrito"
Tbf, it wasn't the question of it being traditional that was the issue, it was the conflation of spanish and mexican cuisine. Paella doesn't belong in a burrito not because it's not traditional, but because it isn't even the same country/culture
@@tedweird That bit's unfair, though. Fusion cuisines have been a thing for ages, & he never claimed that burritos & paella came from the same culture.
I wouldn't say I disagree with Poppy as I'm sure they're both incredible, but I think I'd pick Ben's for the crispy bits and the prettier presentation. Still, excellent job to both.
I have to ask. To what do we owe this sudden influx of content lately? Because I'm absolutely extatic, but I don't want to get my hopes up that this is going to be the regular going foward.
Love this series! In this instance though I think the wrong dish won, as Mike's was just not up to the brief! And as Poppy says, it's pretty much just because of the cheese and bacon, which has not much to do with the skill and balance of Ben's version. In a potato gratin battle though, Mike should definitely win every time with that dish!
Not sure you understand what the dish is mate, Dauphinoise Potatoes literally means scalloped potatoes and that is exactly what mike made. Ben was the one who didn't follow the brief by putting them vertical instead of laying them down.
@@Ishlacorrin I agree however as Mike pre cooked the potatoes they were therefore not dauphinois. They were the closest to the brief though, I don't know what Ben made, it looked like a potato pie topped with potato. The top would be burnt and the bottom just cooked
Sorry for the ignorance but can you recommend a few German dishes? The only thing I've made before was an Apple Strudel but I believe that's Austrian in origin
@@ajorngjdonaydbr yes, you're right, apple strudle is Austrian. Some great german dishes are Currywurst (Bratwurst with a tomato sauce and curry), Knödel in all forms (idk how to really describe them. It's dough, made from potatoes, bread rolls, pretzels or other things and then poached in water), Frankfurter green sauce (herby sauce), eggs in mustard sauce, lentils and spätzle (spätzle are kind of like noodles, just with way more eggs in the dough), Käsespätzle (i would describe that as mac and cheese made with spätzle), Schupfnudeln (gnocchis in a different shape, in my family we usually eat them with apple purree, but savory is also delicious), and in the north we also eat a lot of fish and/or crabs in breadrolls:)
Honest Question: Is this dish the same thing we know in the U.S. as "Scalloped Potatoes"? Looks extremely similar but oddly I have never heard of Dauphinoise Potatoes 🤔
Sort of. Dauphinoise is an old school French dish and such isn’t messed with much. In a classical French kitchen you wouldn’t see either of the dishes made today, and really it’s just 4 or 5 ingredients: potatoes, cream, maybe milk, butter and a touch of garlic. Scalloped potatoes, as I understand them, don’t have that very French prescriptivist history and so some people add herbs, some add a little cheese, some add onion. I think what defines scalloped potatoes is the layering of evenly sliced potatoes, so it’s more of a general category. I’d say that traditional dauphinois are a form of scalloped potato, but not all scalloped potato dishes would be a traditional dauphinois. Neither of these dishes are a classical example of dauphinois, and Mike’s isn’t even a dauphinois dish at all, as the addition of cheese makes it a potato gratin by definition, so that makes it all a little more confusing. Hope this helps!
I would've liked to have seen Ben's reaction to the TikTok recipe, to see if he agreed with Poppy. I think for Thanksgiving I'll make a mixture of the two, and instead of milk use some bone broth.
Yes, this episode was amazing! Mikes dish definitely appealed to my tastebuds more but Ben’s appealed to me visually. Can I have both? Also, I just adore Poppy!
I really don't get Poppy's bizarre reactions in this video, she seems so immature. Around @9:08 for instance, Ben is just talking about putting foil on the casserole and then putting it onto a tray in case it boils over. Personally, I would do exactly that but I would line the baking tray with foil, then baking paper. That way when it boils over, it's not going to burn onto the tray and be a pain in the arse to wash, potentially ruining the non-stick coating in the cleaning process. Anyhow, I don't get her reactions as this is normal, good practice for a home or professional chef.
I can guarantee you that most chefs have a mind that lives in the gutter. I know exactly why Poppy was laughing at that, and it was linked to some of Ben's earlier innuendos as well. All of my colleagues would have been giggling at those comments. She wasn't laughing at what he was doing, because the practice is correct. She was laughing at the terminology and chain of innuendos. We're an immature bunch.
For Mike if you want something to settle and get coated then shake the pan from side to side a bit. This will make the contents level out faster and with minimal touching.
"Hasslebacky"... Good thing I searched "Hassleback," which explained the cooking style of potatoes. For a minute, I had "Baywatch" flashbacks. BTW: While I miss James, Chef Poppy is an EXCELLENT replacement!
I really appreciate that Ben's version of at least this and the Yorkshires are vegetarian friendly. I try to make sure the majority of all the sides I have at holiday dinners are vegetarian friendly and I'm definitely going to try making some of these recipes this year
Okay I'm french and Gratin Dauphinois is a french dish coming from a part of France called "Le Dauphiné", in the Alps ( for those who knows, from Grenoble ) It's supposed to have super thin sliced potatoes indeed, with a lot of cream, the potato should not be dry and the cream helps it to melt in the mouth. My grandmother was doing some really really excellent Gratin Dauphinois, but there was NEVER Bacon in it. And only french cheese of course. If you want another typical dessert from Dauphiné, there 's the "Tarte aux noix de Grenoble", which is a Nut pie. There 's also another really famous dish called " Les ravioles du Dauphiné ", and I really recommend it to you guys. Enjoy your meal !
since you guys are obsessed with potatoes lately, how about "patatoes dianne" next? for those that want to know its a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. ... The slices, salted and peppered, are layered into a pan, generously doused with clarified butter, and baked/fried until they form a cake.
@@rnglillian8081 in my experience making them the easiest way to do it is in miniature, i use a muffin pan to make multiple little individual ones in one go, instead of doing one giant one, also you have to make sure to slice them evenly, i like using a mandolin over a bowl of acid water, (use lemon or lime juice, the citric acid helps, its a classic "secret industry" method for making amazing taters, try it if you haven't, citric acid makes loads of things taste better and fast food companies even add it to their oil to make everything they fry taste better.) to prevent browning, and draw the starch to the surface, but then you have to pat EVERY slice dry before seasoning and layering, because the excess water prevents the butter from doing its job, and also takes essential starch out of the layers, and into the pan, making a nasty almost "pasta water" like residue if you don't pat dry the tater slices.
Mikes version looks a lot like Aardappel Anders (potato different, for sale in Dutch supermarkets). I’m definitely going to try his to see if the taste comes close to that. I try to avoid packets and pre-made sauces as much as I can, but the flavour of this one just brings me back to my childhood.
Yes! Sorry Ben, it's probably gorgeous but dauphinoise needs to be wetter in my book.... but I'm an old fuddy daddy at heart so don't mind my opinion, it's not worth the paper it's written on... well done Mike, I'm drooling over your dish, it looks so tasty...
This was brilliant I started by saying this is going to be another battle where it comes down to the techniques only. Then the flavor profiles took a sharp turn. Smokey bacon and garlic and then herby, lemony potatoes. both dishes looked fabulous in the end. I haven't ever had them upright but I can tell you I will be doing that next time I make these. now combine the chef version and the Tik Tok version put the cheese and bacon between the slices get the crispy tops and make the Sorted Ultimate Dauphinoise Potatoes.
I love the Ben-uendo's. And both dishes look fab and both win in my book. A win for the Chef's and a win for the Tik Tok people. I would like to try both of them especially Ben's.
I thought both looked absolutely delicious. I particularly like Ben's version based on appearance. That was very different and you get the combination of crispy on top and soft on the bottom. I would service this at dinner parties. Mike looked equally yummy and casual in appearance. I would serve this one at a family week night supper. Job well done guys.
I think the right dish won. If you order Dauphinoise, and the hassleback style turned up, I think - even if it's a great dish - you'd think you didn't get what you ordered. It's a different dish from the creamy Dauphinoise in my head...
Gotta say - that Kenji Lopez-style hassleback scalloped potatoes is reaaaally easy to mess up and just have dry chewy tops. But if you get it right, it's delicious.
The chef version doesn't have enough cream contact imho. The potatos aren't flavored which isn't a problem if the coverage is good. But 70% of the potatos have no contact to the flavoring liquid.
I'd pick Ben's version everyday of the week, if he had peeled them. Seeing all those different layers is just so much more visually pleasing. But that would be an interesting talking point for a short Supergeek segment: If and when should you peel potatos? I don't know how potatos are sold in the uk. In germany potatos in normal supermarkets are generally just split between their properties: waxy, mostly waxy, starchy. Sure you can also shop for specific types like Linda, or Laura. But shopping for specific types is not common for normal home cooking.
Throwing a bunch of cheese and bacon into a dish that doesn’t have those ingredients definitely seems like cheating. I’m sure it was amazing but it wasn’t a dauphinois.
Wednesday: damn I’m tired… at least there’s Sorted Friday: wooooo Friday! Sorted! Sunday: I don’t want to go back to work, good thing there’s Sorted to brighten things up
I Know I'm late to the video, but i just have to say. Mike JUst made a gratain the American Southern way. Not that it doesn't deserve to win, but all the tik tok advice was to make it American style.
As an American I had no clue what this was… But then I realized it’s scalloped potatoes. Lol My favorite part is when a piece of potato gets super crunchy. Yum
I've had dauphinoise once when I was like 12 visiting the UK. I'm now in my 40s and fondly remember that dish, in fact, that memory brought me here today. Having eaten many a scalloped potato, I assure you they are nothing alike and you would be doing yourself a disservice to write this dish off as scalloped potatoes. Find a good recipe and see for yourself.
My best, traditional recipe is so tasty, and simple, it would be boring to you: russets, garlic, rosemary, potatoes, butter. Done. The rest is technique.😋😋😋👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗💋
4:51 for many years, I have alternated sweet potatoes with Russets (or similarly starchy). The result is love;y, and skin-on works nicely. I don’t do that, but… BTW: 7:45 I agree with Ben. I also stack my potatoes upright. I alternate from this and that with cheese. I believe a great potato gratin must have bunches of cheese-it is the American in me. Mostly, it is about the cream, and the cheese on top. 😋😋😋
Poppy: **moaning sounds** Ben: **eye brows go up** thats the noise u want.... Me: **thinking to myself ** but but I wanna make those noises!!! LMFAO 😆 😆 😆
Impossible to judge, as they were actually two very different dishes by the time they had finished cooking. BOTH deserved the win and BOTH looked equally gorgeous - so much so that I might even brave trying them out myself!!
Ben's version is more like a side for me, while Mike's is a dish on it's own. I might add some slices of onions or shalots to Mike's to add one more twist.
If I was in a restaurant and got a single-serving ramekin of potatoes that looked like Ben's, I'd think the chef had done something pretty amazing with potatoes. But if I'm at home and want some yummy comfort food then I'll go with Mike's every time.
Both recipes have merit, whether I would enjoy Ben's version would depend on how deep the cream was when baking. For me, when I eat a potato dauphinoise, I am wanting rich creaminess with a little bit of crunch for a textural difference. I think I would use Mike's recipe but stack it like Ben's but making sure very little of the potato is exposed above the protective cream.
Big dislike 👎 I don't understand why you keep bringing this guest. She is so vulgar and un-pleasant to watch, she is ruining your videos ☹️ I wish Friday's videos will actually be a bonus videos.
if i remember well, i think it is? - solanin?? but i dont remember that if it goes through the heating process it is ok or it was that you would need eat a lot of potatoes like that to harm you
Only poisonous if the potato starts to turn green and blooms, just don’t leave them in the sun and you’re all good. Most of the nutrients and fiber comes from the skin
I was taught that potato peels are amazing but that sweet potato peels are never eaten and are disgusting. When I point out sweet potato fries, now that I know better, all they respond with is "but that is different and not that tasty".
Honestly, Ben's is interesting, and I would definitely infuse the cream with herbs, and nutmeg is vital, but I would put the cream in the tiktok recipe. I would be quite disappointed if I was brought Ben's in a restaurant and had not been warned about the serious difference in plating. If it was advertised to me as a potato dish with gratin elements, that would be different and I'd be all for it. But if I ordered gratin, I would expect something much closer to Mike's dish.
But the dish wasn't meant to be a gratin, it was a dauphinoise. Mike's kind of stop's being a dauphinoise when he added the cheese, so his was the one that would be mis-advertised. personally I'd be upset if I ordered one and it came with cheese and bacon. Those are nice flavors but not as delicate and tend to overwhelm the potato flavor as opposed to elevating it, like a traditional dauphinoise does.
I've done a twist on this where you use a basic loaf pan (high walls) and do layers of potatoes (red skin unpeeled) with layers of leeks or shallots between then use heavy cream and top with cheese. This allows for some unique plating as you eventually cut it into square slabs of potatoes. Almost like a hundred layer potato lasagna kinda thing.
Ah, we do something similar. The potatoes will vary (depends on what's the best deal), and we usually use onion (or whatever onion-y thing we have to hand). Then we add herbs and garlic, maybe a small amount of dried chili, and nutmeg (and your basic s&p, of course), and then the rest is as you said. In the summer, when you'd want something lighter, we take the same layered potato and onion mixture, but this time we do it in a foil pouch on the barbecue without the cream and cheese, just a little olive oil.
so when is Poppy going to receive her Sorted chefs jacked? She just fits in way to well to not be part of the team. Also can we get a chef vs chef battle? I want to see if Ben can go toe to toe against a Michelin chef.
I want the stats on how often Ben looses cause over and over I find myself thinking Ben delivered solidly and his would be my choice but yet again he hasn't won. I think it alot. I generally if Ben is involved he wont win and its cause of some weird bias against him. I dont knowmthough if this has any basis in reality.
Please please please have Poppy tie her hair back and out of the food! Every time she leans forward toward the food, her stringy hair is hanging right over the food. Yuck!
As I am French AND living in the Dauphiné area none of the dises are "gratin dauphinois" 😁😁 Ben is the one nearer the traditional recipe but there are no herbs in the recipe. Mike's dish is more like a "tartiflette" with the bacon and the cheese. You know what I mean 😅😅 So for me, Ben is the winner !
@@SortedFood So the important thing here is the type of potatoes. You need ferm potatoes with starch like the Monalisa, the Nicola or the Charlotte. Peel the potatoes, don't wash them and don't cook them before hand. Half double cream and half whole milk. Rub the dish with garlic. One layer potatoes, salt and pepper (nutmeg if you like), layer of potatoes salt and pepper and so on until the top. Cover with the milk and cream. Cook at 150°C for about 2h30 and 3h. And voilà ! Enjoy 😁
I love how with every Ben-uendo, you can tell Baz is just like "no, Poppy, don't laugh, don't encourage him!"
Yup, she's a bad influence!
I think Poppy just has a dirty mind because i only thought it was an innuendo when she started laughing lol
whoever edited the video, deliberately cut after the word "tight", and "creamed up" 😂 But Ben is so pure, his mind just never goes there I guess
@@SortedFood Is she a bad influence on Ben? I rather think it's the other way around!
It is the noise you want though…
I want to see these smashed together. The upright hasslebackiness would have gone phenomenally with the cheese and bacon. Possibly my new Thanksgiving potato go-to recipe.
I was sitting here thinking the exact same thing. I am already doing mashed and roasted potatoes, I am thinking I may have to do a mix up of thee two as well.
I'm actually just making that 🤣🤣
@@krejzidukson let us know how it comes out
Honestly, a mix of the two would definitely be what I'd cook on a regular basis. An infused cream mix with the hasslebacked potato arrangement, and add in all that cheese and bacon? Yes please!
One has cheese, the other doesn't. Easy winner right there
I am a proud frenchy and I'm shocked! I don't gonna speak of the outrageous cheat of mick (bacon, that's not really a cheat because... Well... bacon mate!) No, I'm offended by the cheese: Cheese on top = not a dauphinois, period!
That's a dauphinois gate!!!
Once I get my kitchen finished (2nd on the list after one more structural thing on the house) I'm doing Dauphinoise the Texan way. Add in beef, onion, bell pepper, mushroom soup for some of the cream, and then of course, pray it tastes good.
I definitely agree with the addition of bacon. I always add some crispy diced bacon. It's great too in mashed potato.
Love a good peel. Good job Ben
I like Ben's version more. Yet i would cook tik tok version for my husband who is trying to lose weight 😂. He doesn't think my joke is funny
Ben's version looks beautiful. I will try that this weekend!
I've said it before and I'll say it again. Every video with Poppy is awesome! Voting for her as a permanent addition, or, if not, a very regular guest.
I always wanted to see more from the food team behind the scenes. Can't you get them in front of the camera once in a while or are they terribly shy?
This series is so good, I get tips and entertainment. It's also genuinely interesting to see which wins.
We're glad you're enjoying it :)
Poppy: “It’s cheese and bacon, that's all you need to win.”
Huh, Jamie likes to use cheese and bacon a lot and he does win a fair number of times...
:Edit: Just meant for this to be humorous, jeez lol
Ready for some controversy? Just add beef fat or bacon fat and you’ll ‘win’. It’s kinda silly, really.
because Poppy is clearly biased and does not want to get hated on by Tik-Tok trolls so she sides with them. However, I disagree with her, since Ben's dish was so more appealing and had more texture, flavor, and looked more stunning than Mike's. The obvious win for Ebbers has been taken away by a judge that is afraid of some children saying mean things to her on the internet...
So clearly humorous!
@@nickdelange4425 Someone who hasn't eaten either dish thinks they know better than a professional chef. Pipe down.
@@nickdelange4425pipe down kid, if you want to get technical Ben’s doesn’t even meet the spec
Honestly wanna see them combined. Not just on this one but the others. Take the winner and improve it with the good points from the loser. Like take mikes and add the way ebbers added that crunchy aspect and the herbs combined with the bacons smokiness. Would be pure heaven on a plate.
I agree. The Ebbers version is so much better looking, but apparently the taste is better in the other one.
@@MrMartinSchou Ben's version, while looking much more interesting, strikes me as a side dish, whereas Mike's seems to be something you could eat by itself. Add the cheese and bacon from Mike's to Ben's and yum!
I was thinking the same thing, and very much had the reaction of that meme:
"Both?"
"Both."
"Both."
"Both is good."
@@Michael75579 IDK about others but I wouldn't be able to eat much of that. To much fat, salt and oil. Not speaking from unhealthy perspective, my palette just can't take too much.
This has been me with the entire series so far... the fusion would be so good on all of them! D:
Ben's version looks like one of the best potato dishes I've ever seen
It was pretty good lookin' huh?
I see Jamie has been suggesting things undercover at Tiktok.. Adding Bacon to potatoes is such a Jamie thing after all.. :D
Btw, I never tire of seeing Poppy. She is truly a great addition to the team. :)
I really hope she joins on a permanent basis! She is so fun!
yes much better than James
@UCPpYgG1qBE7riy-NZCXWyAQ Don’t be a dickhead.
@@jemmaj2919 I still miss James. Its not that i dislike Poppy, but i find her laughing a bit annoying. Also i think she is put too much on a pedestal by the guys to be honest, getting the main seat every time she is on and the camera on her every time she cracks up. I do really like the two cupcake ladies a lot though. Just my opinion and i guess im in the minority.
@@ikke78ikke im fully on your side james was just so much more "balanced??" idk how to describe it
Ben: “Are you ready for some controversy?”
The Spaff: “It’s not me this time. *PHEW* !
Eh, we can still blame him. As James once said to Jamie "It's often you, it's mostly you".
Im loving this latest episode of 'Sorted: The Potato Chronicles'.
I love this series !The only thing is I wish the boys tried the food the same time Poppy did and then stated who they liked best after her vote. I just think we would get to hear more about things they've noticed and I'd like to hear Ben's opinion if he agrees etc .
I agree. I didn't really understand WHY the TikTok dish won.
@@iraelliott1191 exactly . Also I feel like they all really wanted to try it and give their opinions but they were just trying to be polite and wait 😅😅 if James had been the judge they would have all been trying it immediately and been more vocal about whether they agree or not haha 😂
@@iraelliott1191 I'm pretty sure the tiktok dish was like a down home US bacon mac & cheese. Gooey, rich, salty, soul food. It's like food crack 😆
The other was absolutely beautiful, I'm sure of it. But the herbs, cream, and lemon peel were meant to dance around your taste buds like a symphony, not smack you into a food coma.
@@bodyofhope you could be a food writer 😂👏🏻👏🏻👏🏻
You should do a series after this, where you COMBINE the two recipies! Take elements from each and see if you can 1up the original winner!
I'd have loved to see the tiktok version with herbs and standing upwards like the chef's dish! Or Crispy bacon ontop of Chef's dish... phwar.
P8p0ipipuìulp
disliked for Poppy
Chill out love, making multiple comments 😂
Feel free to scroll past instead of taking the time to be rude. 🤷🏼
Ok Sorted, i now expect a video every Friday. Not sure if that was the plan, but you have done it to yourselves. DO NOT DISAPPOINT me!!!!
They can’t let us down now, my soul can’t take it 🥺
they said they'll have a video every friday during november and a little into december
@@Erdnussbuttertoast not good enough. They now need to have a video every Friday until the end of time. Which, if we are being honest, isn’t likely to be all that long.
@@dgc1243 And eating creamy potatoes until the end of time is how I'm happy to go out
The only thing I would love to have seen is what Ben, Mike and Barry thought of the taste of each dish. Did they end up agreeing with Poppy on her choice?
10:42 followed by "that's the noise you want" is the best Bennuendo of the whole episode. So satisfied with himself 😁
i mean that is the noise you want tho, you know for sure whoever you made a dish for loves it when that is the only response you get
I feel like Ben's would work better as like a side with chicken or duck or something a bit more like that, whereas tiktoks feels more like a main meal! Even tho it definitely would go great with some ribs or a steak 😋
Agreed. The Tiktok version is basically US soul food bacon & cheese but with potatoes... and that's a good thing, but nothing like Ben's.
I always hated people who call out people for not making stuff "traditional". Food constantly evolves as we make it. If it didn't we'd still be eating fish jam.
*Italy and spain has entered the chat
Same. Traditional is for boring losers who dont know how to invent or create in the kitchen and tbh, thats their loss, not mine
Well, there are benefits to cooking by the “traditional” way, i.e. you can almost never cheat the taste & smokiness of anything that’s charcoal or wood grilled (unless using a smoke gun). But agreeably, there will always be room for improvement for any recipes.
The thing is Mike's is definitely not potato dauphinoise, it's a potato gratin. Which is fine, nothing wrong with that as a dish and I'm not surprised it's tastier because it has more stuff, but we already have a word for it, no need to try and call it something it's not.
@@FrostedCreations Good point. Making carbonara with chili some added cream might be delicious but its not a carbonara anymore.
“Not traditional but..”
Isn’t that how Jamie got in trouble with the Valencians and by extension the entire nation of Spain? 😉
yeah but Mike never tried to claim it as a traditional version of the dish - Jamie went straight for "I'm making a traditional paella and then I'm turning it into a burrito"
@@Fyreflier & then proceeded to not make a traditional paella.
@@Fyreflier yeah you’re right about that.
Tbf, it wasn't the question of it being traditional that was the issue, it was the conflation of spanish and mexican cuisine. Paella doesn't belong in a burrito not because it's not traditional, but because it isn't even the same country/culture
@@tedweird That bit's unfair, though. Fusion cuisines have been a thing for ages, & he never claimed that burritos & paella came from the same culture.
I wouldn't say I disagree with Poppy as I'm sure they're both incredible, but I think I'd pick Ben's for the crispy bits and the prettier presentation. Still, excellent job to both.
I have to ask. To what do we owe this sudden influx of content lately? Because I'm absolutely extatic, but I don't want to get my hopes up that this is going to be the regular going foward.
Love this series! In this instance though I think the wrong dish won, as Mike's was just not up to the brief! And as Poppy says, it's pretty much just because of the cheese and bacon, which has not much to do with the skill and balance of Ben's version. In a potato gratin battle though, Mike should definitely win every time with that dish!
100% agree
Yup. Looks tasty, but it isn't dauph
Except neither of them were dauphinois, Ben did not peel or layer his, Mike pre cooked, I know it's not the correct series but they are both FAILS
Not sure you understand what the dish is mate, Dauphinoise Potatoes literally means scalloped potatoes and that is exactly what mike made. Ben was the one who didn't follow the brief by putting them vertical instead of laying them down.
@@Ishlacorrin I agree however as Mike pre cooked the potatoes they were therefore not dauphinois. They were the closest to the brief though, I don't know what Ben made, it looked like a potato pie topped with potato. The top would be burnt and the bottom just cooked
Ben understands the essential food groups: Starches, fats and crunchy bits.
another video wasted by having Poppy
get rid of her!!
Thank you!!! I'm hoping she won't be added as a regular, I don't want to stop watching.
You should ttry cooking some traditional german foods! Germany is always so under represented in the food community
I want to see the lads have a go at Dampfnudeln, that could become very entertaining!
Sorry for the ignorance but can you recommend a few German dishes? The only thing I've made before was an Apple Strudel but I believe that's Austrian in origin
@@ajorngjdonaydbr yes, you're right, apple strudle is Austrian. Some great german dishes are Currywurst (Bratwurst with a tomato sauce and curry), Knödel in all forms (idk how to really describe them. It's dough, made from potatoes, bread rolls, pretzels or other things and then poached in water), Frankfurter green sauce (herby sauce), eggs in mustard sauce, lentils and spätzle (spätzle are kind of like noodles, just with way more eggs in the dough), Käsespätzle (i would describe that as mac and cheese made with spätzle), Schupfnudeln (gnocchis in a different shape, in my family we usually eat them with apple purree, but savory is also delicious), and in the north we also eat a lot of fish and/or crabs in breadrolls:)
@@sophiemuhleck8190 ah yes I've had Bratwurst and Currywurst before, loved both
I want Mike's ingredients and methods with Ben's stacking style and cheese on top tbh
I think it would be nice to hear everyone else’s opinion after the judge has rendered their verdict. More perspectives is a always better :)
Honest Question: Is this dish the same thing we know in the U.S. as "Scalloped Potatoes"? Looks extremely similar but oddly I have never heard of Dauphinoise Potatoes 🤔
Sort of. Dauphinoise is an old school French dish and such isn’t messed with much. In a classical French kitchen you wouldn’t see either of the dishes made today, and really it’s just 4 or 5 ingredients: potatoes, cream, maybe milk, butter and a touch of garlic.
Scalloped potatoes, as I understand them, don’t have that very French prescriptivist history and so some people add herbs, some add a little cheese, some add onion. I think what defines scalloped potatoes is the layering of evenly sliced potatoes, so it’s more of a general category. I’d say that traditional dauphinois are a form of scalloped potato, but not all scalloped potato dishes would be a traditional dauphinois.
Neither of these dishes are a classical example of dauphinois, and Mike’s isn’t even a dauphinois dish at all, as the addition of cheese makes it a potato gratin by definition, so that makes it all a little more confusing.
Hope this helps!
Mike's looking so much like James I thought he'd come back for a special
Really?
@@SortedFood really. Mike just needs to get swole to complete the illusion.
Nah. The biceps don't lie.
@@oon-huing1729 Fair enough, I think it's the white shirt that made him look stronger
Barry picking his potatoes based on whichever potatoes look the prettiest is the most Barry thing I can think of.
I would've liked to have seen Ben's reaction to the TikTok recipe, to see if he agreed with Poppy. I think for Thanksgiving I'll make a mixture of the two, and instead of milk use some bone broth.
Yes, this episode was amazing! Mikes dish definitely appealed to my tastebuds more but Ben’s appealed to me visually. Can I have both? Also, I just adore Poppy!
I was going to say the same! We need a hybrid 😂
I will definitely try s hybrid of this.
Why is poppy is all these videos now??! Ugh not watching. Please limit her.
I really don't get Poppy's bizarre reactions in this video, she seems so immature. Around @9:08 for instance, Ben is just talking about putting foil on the casserole and then putting it onto a tray in case it boils over. Personally, I would do exactly that but I would line the baking tray with foil, then baking paper. That way when it boils over, it's not going to burn onto the tray and be a pain in the arse to wash, potentially ruining the non-stick coating in the cleaning process. Anyhow, I don't get her reactions as this is normal, good practice for a home or professional chef.
I can guarantee you that most chefs have a mind that lives in the gutter. I know exactly why Poppy was laughing at that, and it was linked to some of Ben's earlier innuendos as well. All of my colleagues would have been giggling at those comments. She wasn't laughing at what he was doing, because the practice is correct. She was laughing at the terminology and chain of innuendos.
We're an immature bunch.
For Mike if you want something to settle and get coated then shake the pan from side to side a bit. This will make the contents level out faster and with minimal touching.
"Hasslebacky"... Good thing I searched "Hassleback," which explained the cooking style of potatoes. For a minute, I had "Baywatch" flashbacks. BTW: While I miss James, Chef Poppy is an EXCELLENT replacement!
I really appreciate that Ben's version of at least this and the Yorkshires are vegetarian friendly. I try to make sure the majority of all the sides I have at holiday dinners are vegetarian friendly and I'm definitely going to try making some of these recipes this year
how is it vegetarian friendly ? its full of milk
@@firstname4337 you're confusing vegetarian with vegan
Okay I'm french and Gratin Dauphinois is a french dish coming from a part of France called "Le Dauphiné", in the Alps ( for those who knows, from Grenoble )
It's supposed to have super thin sliced potatoes indeed, with a lot of cream, the potato should not be dry and the cream helps it to melt in the mouth. My grandmother was doing some really really excellent Gratin Dauphinois, but there was NEVER Bacon in it. And only french cheese of course. If you want another typical dessert from Dauphiné, there 's the "Tarte aux noix de Grenoble", which is a Nut pie. There 's also another really famous dish called " Les ravioles du Dauphiné ", and I really recommend it to you guys. Enjoy your meal !
Poppy is delightful
since you guys are obsessed with potatoes lately, how about "patatoes dianne" next?
for those that want to know its a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. ... The slices, salted and peppered, are layered into a pan, generously doused with clarified butter, and baked/fried until they form a cake.
Love me some Pomme Anna. In my experience it's deceptively hard to get it to form that cake so it'd be a potentially exciting watch
@@rnglillian8081 in my experience making them the easiest way to do it is in miniature, i use a muffin pan to make multiple little individual ones in one go, instead of doing one giant one, also you have to make sure to slice them evenly, i like using a mandolin over a bowl of acid water, (use lemon or lime juice, the citric acid helps, its a classic "secret industry" method for making amazing taters, try it if you haven't, citric acid makes loads of things taste better and fast food companies even add it to their oil to make everything they fry taste better.) to prevent browning, and draw the starch to the surface, but then you have to pat EVERY slice dry before seasoning and layering, because the excess water prevents the butter from doing its job, and also takes essential starch out of the layers, and into the pan, making a nasty almost "pasta water" like residue if you don't pat dry the tater slices.
We need a counter for the Bennuendos in this episode. It should be a SortedFood drinking game.
Do you want to kill my liver?!?
Everyone would be on the floor by halfway through. 😄
1:10 - "you want the starch molecules to be fluffy"..
,,, mmmmmm I love my carbon oxygen and hydrogen molecules extra fluffy!
I have to admit, I think if there was cheese and bacon in Ben and the chefs version that could possibly be a game changer with the crispness
Mikes version looks a lot like Aardappel Anders (potato different, for sale in Dutch supermarkets). I’m definitely going to try his to see if the taste comes close to that.
I try to avoid packets and pre-made sauces as much as I can, but the flavour of this one just brings me back to my childhood.
Yes! Sorry Ben, it's probably gorgeous but dauphinoise needs to be wetter in my book.... but I'm an old fuddy daddy at heart so don't mind my opinion, it's not worth the paper it's written on... well done Mike, I'm drooling over your dish, it looks so tasty...
This was brilliant I started by saying this is going to be another battle where it comes down to the techniques only. Then the flavor profiles took a sharp turn. Smokey bacon and garlic and then herby, lemony potatoes. both dishes looked fabulous in the end. I haven't ever had them upright but I can tell you I will be doing that next time I make these. now combine the chef version and the Tik Tok version put the cheese and bacon between the slices get the crispy tops and make the Sorted Ultimate Dauphinoise Potatoes.
I love the Ben-uendo's. And both dishes look fab and both win in my book. A win for the Chef's and a win for the Tik Tok people. I would like to try both of them especially Ben's.
I thought both looked absolutely delicious. I particularly like Ben's version based on appearance. That was very different and you get the combination of crispy on top and soft on the bottom. I would service this at dinner parties. Mike looked equally yummy and casual in appearance. I would serve this one at a family week night supper. Job well done guys.
I think the right dish won. If you order Dauphinoise, and the hassleback style turned up, I think - even if it's a great dish - you'd think you didn't get what you ordered. It's a different dish from the creamy Dauphinoise in my head...
Gotta say - that Kenji Lopez-style hassleback scalloped potatoes is reaaaally easy to mess up and just have dry chewy tops. But if you get it right, it's delicious.
The chef version doesn't have enough cream contact imho. The potatos aren't flavored which isn't a problem if the coverage is good. But 70% of the potatos have no contact to the flavoring liquid.
‘Salty AF’ is only reserved for Mike, not the food 😂
I mean ... This is the equivalent of winning a tomato salad battle by making a pizza. 😂
I'd pick Ben's version everyday of the week, if he had peeled them. Seeing all those different layers is just so much more visually pleasing. But that would be an interesting talking point for a short Supergeek segment: If and when should you peel potatos?
I don't know how potatos are sold in the uk. In germany potatos in normal supermarkets are generally just split between their properties: waxy, mostly waxy, starchy. Sure you can also shop for specific types like Linda, or Laura. But shopping for specific types is not common for normal home cooking.
whether or not to peel potatoes mostly has to do with the type of potato rather than the method or dish you're cooking
In the UK potatoes are sold by variety but the packages normally have "starchy and good for mash" or whatever on them.
poppy laughs when there wasn't any joke. its weird.
Throwing a bunch of cheese and bacon into a dish that doesn’t have those ingredients definitely seems like cheating. I’m sure it was amazing but it wasn’t a dauphinois.
Is Poppy an official part of the crew by now? I hope so, I love her and the energy she brings to the studio!
I don't really know if there's a difference, but the tiktok version is what I would call scalloped potatoes. I'm anxious to try Ben's version though.
Wednesday: damn I’m tired… at least there’s Sorted
Friday: wooooo Friday! Sorted!
Sunday: I don’t want to go back to work, good thing there’s Sorted to brighten things up
I Know I'm late to the video, but i just have to say. Mike JUst made a gratain the American Southern way. Not that it doesn't deserve to win, but all the tik tok advice was to make it American style.
As an American I had no clue what this was…
But then I realized it’s scalloped potatoes. Lol
My favorite part is when a piece of potato gets super crunchy. Yum
I've had dauphinoise once when I was like 12 visiting the UK. I'm now in my 40s and fondly remember that dish, in fact, that memory brought me here today. Having eaten many a scalloped potato, I assure you they are nothing alike and you would be doing yourself a disservice to write this dish off as scalloped potatoes. Find a good recipe and see for yourself.
I make mine like Mike does but call it scalloped potatoes.
My best, traditional recipe is so tasty, and simple, it would be boring to you: russets, garlic, rosemary, potatoes, butter. Done. The rest is technique.😋😋😋👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗💋
Ben’s version looks like ratatouille but the person who made it only had potatoes in their cupboard 😂 Looks really good though 🤤
4:51 for many years, I have alternated sweet potatoes with Russets (or similarly starchy). The result is love;y, and skin-on works nicely. I don’t do that, but… BTW: 7:45 I agree with Ben. I also stack my potatoes upright. I alternate from this and that with cheese. I believe a great potato gratin must have bunches of cheese-it is the American in me. Mostly, it is about the cream, and the cheese on top. 😋😋😋
Would love to see full reactions of the others tasting the dish and giving some commentary on the experience, not just the one judge.
Poppy: **moaning sounds**
Ben: **eye brows go up** thats the noise u want....
Me: **thinking to myself ** but but I wanna make those noises!!!
LMFAO 😆 😆 😆
Impossible to judge, as they were actually two very different dishes by the time they had finished cooking. BOTH deserved the win and BOTH looked equally gorgeous - so much so that I might even brave trying them out myself!!
Video idea : select any food channel and challange normals to pick any of their video and recreate the dish , best one wins.
Ben's version is more like a side for me, while Mike's is a dish on it's own. I might add some slices of onions or shalots to Mike's to add one more twist.
If I was in a restaurant and got a single-serving ramekin of potatoes that looked like Ben's, I'd think the chef had done something pretty amazing with potatoes. But if I'm at home and want some yummy comfort food then I'll go with Mike's every time.
Both recipes have merit, whether I would enjoy Ben's version would depend on how deep the cream was when baking. For me, when I eat a potato dauphinoise, I am wanting rich creaminess with a little bit of crunch for a textural difference. I think I would use Mike's recipe but stack it like Ben's but making sure very little of the potato is exposed above the protective cream.
Big dislike 👎 I don't understand why you keep bringing this guest. She is so vulgar and un-pleasant to watch, she is ruining your videos ☹️ I wish Friday's videos will actually be a bonus videos.
Barry being an anti-peeler is both on brand and hilarious.
To me it’s still weird to not peel a potato since I was taught that the peel is poisonous.
if i remember well, i think it is? - solanin?? but i dont remember that if it goes through the heating process it is ok or it was that you would need eat a lot of potatoes like that to harm you
Only poisonous if the potato starts to turn green and blooms, just don’t leave them in the sun and you’re all good. Most of the nutrients and fiber comes from the skin
Only the green layer of sprouting potatoes is toxic. Most of the vitamins are in the skin. ❤
well you were lied to.
I was taught that potato peels are amazing but that sweet potato peels are never eaten and are disgusting. When I point out sweet potato fries, now that I know better, all they respond with is "but that is different and not that tasty".
I'm sorry. I'm out. Poppy is terrible. Ruins the dynamic and is incredibly annoying.
nah mate, she's good
Based on looks alone I'm giving that to the chefs, it looked incredible!
Honestly, Ben's is interesting, and I would definitely infuse the cream with herbs, and nutmeg is vital, but I would put the cream in the tiktok recipe.
I would be quite disappointed if I was brought Ben's in a restaurant and had not been warned about the serious difference in plating.
If it was advertised to me as a potato dish with gratin elements, that would be different and I'd be all for it. But if I ordered gratin, I would expect something much closer to Mike's dish.
But the dish wasn't meant to be a gratin, it was a dauphinoise. Mike's kind of stop's being a dauphinoise when he added the cheese, so his was the one that would be mis-advertised. personally I'd be upset if I ordered one and it came with cheese and bacon. Those are nice flavors but not as delicate and tend to overwhelm the potato flavor as opposed to elevating it, like a traditional dauphinoise does.
I've done a twist on this where you use a basic loaf pan (high walls) and do layers of potatoes (red skin unpeeled) with layers of leeks or shallots between then use heavy cream and top with cheese. This allows for some unique plating as you eventually cut it into square slabs of potatoes. Almost like a hundred layer potato lasagna kinda thing.
do you put the potatoes in raw?
@@KawaiiCoverGirl yes. But fairly thin sliced.
Ah, we do something similar. The potatoes will vary (depends on what's the best deal), and we usually use onion (or whatever onion-y thing we have to hand). Then we add herbs and garlic, maybe a small amount of dried chili, and nutmeg (and your basic s&p, of course), and then the rest is as you said. In the summer, when you'd want something lighter, we take the same layered potato and onion mixture, but this time we do it in a foil pouch on the barbecue without the cream and cheese, just a little olive oil.
Poppy is such a good addition to the team! Please have her come back more often.
I love having Poppy in these vids. Really impressive how well she fits in
A recipe with ben's technique and rhe flavour of bacon and cheese might be my favourite so far
so when is Poppy going to receive her Sorted chefs jacked? She just fits in way to well to not be part of the team.
Also can we get a chef vs chef battle? I want to see if Ben can go toe to toe against a Michelin chef.
I want the stats on how often Ben looses cause over and over I find myself thinking Ben delivered solidly and his would be my choice but yet again he hasn't won. I think it alot. I generally if Ben is involved he wont win and its cause of some weird bias against him. I dont knowmthough if this has any basis in reality.
Ok I'm not trying to be rude but Poppy can not replace James, not a fan
Please please please have Poppy tie her hair back and out of the food! Every time she leans forward toward the food, her stringy hair is hanging right over the food. Yuck!
Oh.. Poppy,. not watching.
Chef dish should have won. But both were too brown for my liking
I really hope Poppy isnt an every video thing now..Does she know where her waist is? Why's the apron so high up lmao.
I love that Poppy hears EVERYTHING as a dirty joke.
Took me a bit to realize that they are just making scalloped potatoes. Love how things have different names in different places.
Big fan of how Poppy’s become a regular. She’s great and adds a lot to the channel.
The comparisons a great way to see what appeals to you, take a little bit of your favourite from each dish and make it your own.
As I am French AND living in the Dauphiné area none of the dises are "gratin dauphinois" 😁😁
Ben is the one nearer the traditional recipe but there are no herbs in the recipe.
Mike's dish is more like a "tartiflette" with the bacon and the cheese. You know what I mean 😅😅
So for me, Ben is the winner !
That's really good to know, thanks so much for your feedback. What would be your top tips living where you do?
@@SortedFood So the important thing here is the type of potatoes. You need ferm potatoes with starch like the Monalisa, the Nicola or the Charlotte.
Peel the potatoes, don't wash them and don't cook them before hand.
Half double cream and half whole milk.
Rub the dish with garlic.
One layer potatoes, salt and pepper (nutmeg if you like), layer of potatoes salt and pepper and so on until the top.
Cover with the milk and cream.
Cook at 150°C for about 2h30 and 3h.
And voilà ! Enjoy 😁
@@xxlilie82xx Merci beaucoup madame pour la recette, meilleurs voeux d'Irlande. Désolé pour le terrible français 😂 🍀
@@ajorngjdonaydbr You're welcome ! Your french is very good ! You have made no mistake 😉
@@xxlilie82xx haha great 😉