"It's not something you're gonna find in a Michelin-star restaurant, it's something you're gonna find in somebody's home" Beautifully said, Chef Jean-Pierre!
You can tell this guy is the real deal, a real Chef, a Chef with decades of experience, decades -- CHEF Jean-Pierre. Too many fake chefs or people that are reading off a script or being told what to say here or on tv. You can tell he doesn’t need any script or whatever.
I agree! If only more people knew about Chef Jean-Pierre no one would have to be subjected to some of the monstrosities Jamie Oliver tries to make 😂 Real chefs are cooks first, not tv stars!
Chef i hope you read this . During the last 2 years all i did was watching your videos and i absolutely enjoyed them . I have always liked cooking since i was a kid . But with your great videos and fantastic recipes i finally found what i love to do in my lifetime . I started working in a restaurant about 5 months ago and i improved very fast . I'm now moving to a much better restaurant with a payment i never even thought im going to have . At the end of the day i should not forget who got this interest in me and that person is you chef. Merci❤
Absolutely looooove potatoes. This weekend is my dad's 76th birthday. I'm cooking him a roast pork dinner and am going to try and make the limoncello tiramisu for dessert. Fingers crossed 🤞
growing up my family of 12 (10 kids) didnt have much cheese ... but we did have plenty of milk...my mother was a master at making a meal with a roux and milk and plenty of potatoes. your potato dishes bring back fond memories of family dinners .... even though i was the one who (grumpily) usually peeled the ten pound sack of potatoes. its still hard for me to just peel two or three potatoes. it just never seems enough. LOL
My favorite moment, is when he caught himself on cleaning the cutting board with his knife while cutting the garlic. It was such a wholesome moment. ❤ Love JP.
Dear Chef Jean-Pierre - it's so much fun to watch you make a "classical recipe" ... and then add this and that 😂! Haven't had a "proper" Gratin Dauphinois in ages as hubby and I like it "à la Diff" - this was many decades ago a great Restaurant in one of Zurich's 1st class hotels and I was often there for business lunches and always ate my beef filet with its "gratin spécial" and the Chef would never reveal the recipe 😒. When I told him that I marry and leave Switzerland he was kind enough to give away the secret 🥰. The sauce is cream, beurre manié , (white wine 🤐), cheese, fresh nutmeg, salt, pepper, thyme or oregano (whichever I have). Preparing it like you do but for cheese lovers I put some sprinkles of cheese on every other layer. Add some vegetable bouillon and then top it with the sauce and cheese and off it goes into the oven. It's time to make one ... 🤣. You always make my evenings relaxed and put a smile and laughter on my face - thanks a lot and big bisous, Eleonora
ALWAYS love having family favorite dishes. I'm old enough and we were poor enough that my Mom made essentially every meal we had. None were fancy but ALL were delicious and healthy. I still love remaking some of her recipes and remembering how much I loved her cooking as a child. Thank you for sharing this dish Chef. I want to make it soon.
Chef Jean-Pierre, I want to thank you for all your videos. I'm from France and moved to the US... You can imagine the food situation I was into... I never found the courage and was ashamed of not knowing how to cook, since I was blessed with a familly that cooked for me meals I didn't know were unmatchable.... I want to thank you because I never dared asking and I was isolated, but with you I'm able to cook those meals I use to have and it makes my life so much better !! Sincerely love you from the bottom of my heart !! Merci beaucoup l'ami !
J'ai appris à cuisiner à 48 pour une autre raison que la tienne, mais je comprends tout à fait le sentiment d'accomplissement que tu ressens! Je te souhaite de bien t'adapter à ton nouvel environnement.
My wife made this today and it was delicious. We didn’t have cream so just milk and no nutmeg. We’re having steak cookout this weekend and I want this to go with the steaks. Even without cheese it’s delicious. Thank you chef!
I've always loved potatoes and onyos but you've elevated that love to a new level. I broguht a mandoline just to experience these new recipes myself. Thank you!
Be careful with your mandaline. Its the most dangerous tool in the kitchen. Seriously. Watch some videos before you use it. Its a great tool but demands a lot of respect and attention.
Best Chef on TH-cam. Everything is simple :Child can do this: 😁 The presentation is super fun. I recommended this channel to all my friends. Keep the good work Chef
Thank you as always Chef. You make me so very happy when I view your cooking and your excitement and pleasure come through. From my earliest memories of Graham Kerr to Jeff Smith and Jacque Pepin the folks who show me GOOD food with a joyful heart are the ones who stand out. As I got older and learned more fiddly cooking recipes and refined techniques it never hurts one iota to make YUMMY food that is simple and delicious. Recipes that stand the test of time demonstrate that food is love quite clearly. Peaceful Skies.
Looks delicious! Two of our favourite methods for preparing potatoes: 1) gratin dauphinois 2) just put them whole into the oven for about 1h (zero work; peel gets very tough unless they're wrapped in aluminium paper), serve with a sauce. I wonder how this recipe compares an even simpler one: slice or dice garlic thin, cut thicker potatoe slices, 2 or 3 layers in a large pan or form, add cold/temperate cream. If you don't put too much cream, all of it gets absorbed and the bottom layer can also get crispy.
Hi chef, French follower here. My dad used to put thyme in his gratin dauphinois and also he put lardon in it, I always thought it was the traditional way to do it until today hahaha. Great video like always, god bless you
Chef! I'd love to see a video of you talking about the differences of pots and pans depending what you're cooking! I hear it's difficult to get a good sear from non stick so I'd love to know what the best time to use stainless steel vs non stick vs cast iron, etc. I think that would be really helpful!
I absolutely smile when you put out a video. You are my favorite because not only do your shows entertain...your recipes are easy to follow snd the food tastes good.
Good Morning Chef. I know my day is gonna be amazing when your notification pops up🥰 My mom and I have made this for many years. The only downside is cleaning this pan 🤣. CONGRATULATIONS ON APPROACHING 2 MILLION 🎉. I don't know of any other chef with such an amazing following ! Chef JP fans are the best!!!! Happy Day Friends.
Another easy and great recipe--Chef JP does it again! This looks really good, and thanks for the suggestions on what to have with this (steak/chicken). Would you have any interest in walking us through thinking about a menu in a future video? What kinds of foods pair well with what, etc.?
Another wonderful dish from you dear mother's kitchen. Yours is one of the few I hit the thumbs up before I even see the video. Love your mother's dishes.
I did it today. 2.5 lbs of Russet potato. A little more than 3 lbs minus some bad parts and skin removed. Dry garlic in the cream. Nutmeg. A big thank about telling me to use a cooking sheet to catch the boiling milk. It would be a mess in the oven! 😁😁😁 Thanks to Jack and you for these videos!!!!
The smile when you tried it and said it reminded you of your mom. I completely connected to that. I get that look when I bake two kinds of cakes exactly like my mom made them. ❤ I thought you would add butter on top for crust! This is very simple way easier than gratin. If I only had dairy milk I only have oat milk and it won’t be the same unless I melt cream cheese into the milk. Don’t yell at me ppl its called improvising!
Pomme Dauphinoise has been my secret dinner weapon for years. I often make more than can be consumed in one meal just to have leftovers which I eat the next day for lunch with a green salad. Yummm
Hello friends, I look forward to all Chef Jean Pierre's recipes. I am making these delicious potatoes for my family. They're going to love it! Thank you, Chef Jean-Pierre for sharing your wonderful recipes with us!!
When I see all those snippets of food, glorious food , in the introduction - the steak especially, my mouth begins to water and I really get hungry....well, I don't think I'm ever really hungry - so, I develop an appetite and with this Potato Gratin Dauphinoise, it's one of the most delicious concoctions ever.
Okay, we just finished supper and those Dauphinoise potatoes are out of this world. I have a new favorite potato dish. Where have these been all my life? I will definitely be making them again. You are a culinary genius, Chef. Keep the recipes coming!!!
My three year old granddaughter loves potatoes and now I have a dish to make for her. She also loves helping ‘Papa’ in the kitchen. When shen is old enough to understand directions for cooking, I’m getting her hooked up with Chef JP’s TH-cam channel.
Yes!!! He give us the how and more important, the why! So we can improve our skills not only in his recepies but in all our cookings! Why onion first. Etc, etc...
I am reminded of my mother making this when growing up! No cheese or meat. It was wonderful. Really loved it as a side for her baked ham! Great recipe and presentation! Thank you so much! God bless all here.
I worked for Hilton many years ago and basically did this. We buttered a hotel pan and used a little minced garlic on the bottom. Layered the potato like that, heavy cream, salt and pepper. Really good
My mom used to make something like this when I was a kid. I've asked her for the recipe, and she gave me a completely different very cheesy potato recipe that is more what she makes now. That one is really good, too, but this I think is more what she used to make 30 years ago. Definitely gonna give this a try!
The look on your face when you tasted and said it reminds you of your mom. For a slight second I could see you as a little boy. It brought tears in my eyes love❤
It is eye opening how much flavor, with the right amount of salt and a little fat, a simple potato has. Chef is right on the money. Delicately seasoned, and let the taters shine. It doesn't always have to be a cheese bomb. And I'm glad he used russets. It seems many people turn their noses up to them, but they are Fabulous! Waxy taters have their place, but often a giant fluffy russet is better. Salut, chef!
This is the way I make scalloped potatoes, except no matter how careful I am, the potatoes are thicker as I don't have a mandoline (I'm going to get one now), and I don't peel my potatoes but wash and scrub them well. My mom always used a ton of flour in her scalloped potatos, but I dislike that. I don't even use flour when making cheese sauce for my macaroni and cheese. I'm so glad you showed this. I believe what I call scalloped potatoes isn't scalloped potatoes at all, now that I see this. After all these years, I can put a proper name on it. Lol.
Now imagine that the French (and europe) have only had a few hundred years to do this. Quite remarkable. (Potatoes are a new world food). Peaceful Skies.
When I made your recipe for Steak au Poivre, I also made your Potato Gratin where you included sweet potato. I have also made this version of Potato Gratin as well. All good, but the only recipe that goes best with potato is the Caldo Verde. All this potato dishes and no Caldo Verde. Thank you Chef and Jack for another ok potato dish.
I made this last night but as Chef says, it's your kitchen, your food, so I changed the recipe up a bit. I added one beaten egg to the cream, used all heavy cream (no milk), added some julienned onions. About 10 minutes before the potatoes were done I uncovered the dish, put some fresh grated parmesan on top and cooked until the potatoes were done and the top was nicely browned. It was delicious and the wife was impressed. Next time, I'll follow Chef's recipe exactly, I just felt like playing with it this time. Thank you Chef JP, you have gotten me enthusiastic about cooking again!
The sweetness of the potato cooked in the oven with full fat milk/cream and a hint of garlic is so subtle and heavenly and this is what makes the gratiin dauphinois so special because it is so simple (I love nutmeg but I think that was not even part of the original recipe). Remember it was a dish created at the time of the French Revolution so ingredients had to be kept simple. Now, gratins you can do of anything you like.
My mother made this weekly and called it scalloped potatoes. The difference is she layered the potatoes, dotted with butter, added salt and pepper in the layers, added chopped cooked ham, then poured the milk over the top. Baked in oven and stirred about every 30 minutes until cooked. Still my favorite dish. And she just put it in a longer casserole dish so there was a lot of room so it didn’t boil over.
Thank you Chef! Just made these with brined, seared and smoked chicken breasts with your white wine lemon butter sauce and asparagus for my children who came for dinner. Everything was delicious. Every time I need a recipe I check your channel first. Respect and thanks Chef.
My favorite potatoes ever Chef! Can't wait to try your recipe. I swear that looks like an 8x8 dish you used. Maybe that is why you had so much cream mixture left over?
I most likely commented however as a busy professional woman and mother, i forget. I make this so much since my kids love it especially my son who is a very picky eater but sooooo tasty
I remember from Swedish meatballs, that a subtle addition of "sweet" spices such as nutmeg and allspice, can make all the difference. For my everyday spices for most dishes, I use basil, thyme, and oregano. Love your channel, Chef, keep it coming!
I might add a little chopped onion if I have one open, and maybe grate some cheddar on top. But the basic casserole really needs nothing. I've been eating it since childhood too.
yes, as a kid, there was a show called the Galloping Gourmet with Graham Kerr. loved that show, and Chief Pierre is worth watching and get some good ideas from him. your canadian watcher. 👍👍👍👍👍
Hello Chef it’s Monday and a potato fun day! I totally admire the way you honor your mother at every moment. I also love and miss my dear mother who is always in my heart . I’m an Armenian heritage man and can tell you that she my mom was an incredible cook of authentic Armenian cuisine at a time when none of today’s conveniences existed yet she took care of raising three kids , a husband and clean and orderly household I miss my mom she was a superwoman! I’m sure you’re and your crew and all moms are superwoman. Now that’s said thank you for one more amazing potato dish. ❤❤❤😀
I have been making mine very similar to this for about 25 years, no cheese lol. I agree it tastes wonderful. Has anyone noticed that there are no like buttons on TH-cam today, only the down buttons?
It is a fairly simple dish, but ask a group of French chefs and you will get more opinions than imaginable. I love making dauphinoise. I like to make it ahead and when the potatoes are almost cooled I cut the potatoes into stacks with round food forms. Then reheat them at the last minute.
Who else eagerly awaits with anticipation every Monday for Chef Jean Pierre to kickstart our week with yet another delicious recipe and a smile?
I do. I was sitting here waiting instead of doing things I need to get done.
You're the best!🙏❤️
I watch with my first cup of coffee! Coffee with Chef!
Gee that sounds like me too! I have things to do but a Chef JP break is always welcome! A great way to continue the day!
@@ChefJeanPierre Thank you. The feeling is mutual
"It's not something you're gonna find in a Michelin-star restaurant, it's something you're gonna find in somebody's home"
Beautifully said, Chef Jean-Pierre!
Well hello there friends...words we wait eagerly to hear..every week
Absolutely! And sometimes when it's late afternoon and I am feeling worried about the world! I just find a video with those words....❤
Chef put a tear in my eye when he said it reminds him of his mom ❤
Same!
It’s a great day when @Chef Jean Pierre comes by.
Yes, like an old friend dropping by, to help start my week off to a good start, even if it's thundering and lightning like today. LOL
@@Grimalken1969 And he will back on Thursday. Meaning the weekend is almost here.
He can stop by my house anytime ❤
@@corvettesbme Same here. These potatoes and his meatloaf would make a great menu.
It sure is awesome recipies, and the enthusiasm is contagious.
You can tell this guy is the real deal, a real Chef, a Chef with decades of experience, decades -- CHEF Jean-Pierre. Too many fake chefs or people that are reading off a script or being told what to say here or on tv. You can tell he doesn’t need any script or whatever.
🙏❤️
I agree! If only more people knew about Chef Jean-Pierre no one would have to be subjected to some of the monstrosities Jamie Oliver tries to make 😂 Real chefs are cooks first, not tv stars!
Chef i hope you read this .
During the last 2 years all i did was watching your videos and i absolutely enjoyed them .
I have always liked cooking since i was a kid .
But with your great videos and fantastic recipes i finally found what i love to do in my lifetime .
I started working in a restaurant about 5 months ago and i improved very fast .
I'm now moving to a much better restaurant with a payment i never even thought im going to have .
At the end of the day i should not forget who got this interest in me and that person is you chef.
Merci❤
I wish you a fantastic career as a cook.
Take care of you!!!
@@jean-pierreaudet2098 thank you!
Wow that is an inspiring story. Thank you
Absolutely looooove potatoes.
This weekend is my dad's 76th birthday. I'm cooking him a roast pork dinner and am going to try and make the limoncello tiramisu for dessert. Fingers crossed 🤞
If you want to save some time, you can always buy the ladyfingers already made! 😊
@@ChefJeanPierre where's the fun in that? 😀
growing up my family of 12 (10 kids) didnt have much cheese ... but we did have plenty of milk...my mother was a master at making a meal with a roux and milk and plenty of potatoes. your potato dishes bring back fond memories of family dinners .... even though i was the one who (grumpily) usually peeled the ten pound sack of potatoes. its still hard for me to just peel two or three potatoes. it just never seems enough. LOL
My favorite moment, is when he caught himself on cleaning the cutting board with his knife while cutting the garlic. It was such a wholesome moment. ❤ Love JP.
Your mom had a lot of influence on you! Beautiful dish and definetly delicious! Blessings!
I always like the video even before I watch because it’s not possible to not like a CJP video ❤
Me too!
Dear Chef Jean-Pierre - it's so much fun to watch you make a "classical recipe" ... and then add this and that 😂! Haven't had a "proper" Gratin Dauphinois in ages as hubby and I like it "à la Diff" - this was many decades ago a great Restaurant in one of Zurich's 1st class hotels and I was often there for business lunches and always ate my beef filet with its "gratin spécial" and the Chef would never reveal the recipe 😒. When I told him that I marry and leave Switzerland he was kind enough to give away the secret 🥰. The sauce is cream, beurre manié , (white wine 🤐), cheese, fresh nutmeg, salt, pepper, thyme or oregano (whichever I have). Preparing it like you do but for cheese lovers I put some sprinkles of cheese on every other layer. Add some vegetable bouillon and then top it with the sauce and cheese and off it goes into the oven. It's time to make one ... 🤣. You always make my evenings relaxed and put a smile and laughter on my face - thanks a lot and big bisous, Eleonora
ALWAYS love having family favorite dishes. I'm old enough and we were poor enough that my Mom made essentially every meal we had. None were fancy but ALL were delicious and healthy. I still love remaking some of her recipes and remembering how much I loved her cooking as a child. Thank you for sharing this dish Chef. I want to make it soon.
I do this with alternate layers of onyo and potato. It's my wife's favourite side dish.
Good idea!!!
Thanks sharing!!!
Chef Jean-Pierre, I want to thank you for all your videos. I'm from France and moved to the US... You can imagine the food situation I was into... I never found the courage and was ashamed of not knowing how to cook, since I was blessed with a familly that cooked for me meals I didn't know were unmatchable.... I want to thank you because I never dared asking and I was isolated, but with you I'm able to cook those meals I use to have and it makes my life so much better !!
Sincerely love you from the bottom of my heart !! Merci beaucoup l'ami !
J'ai appris à cuisiner à 48 pour une autre raison que la tienne, mais je comprends tout à fait le sentiment d'accomplissement que tu ressens!
Je te souhaite de bien t'adapter à ton nouvel environnement.
🙏🙏🙏❤️
My wife made this today and it was delicious. We didn’t have cream so just milk and no nutmeg. We’re having steak cookout this weekend and I want this to go with the steaks. Even without cheese it’s delicious. Thank you chef!
My son drives a fuel tanker. He in town this week. I’m serving this with some St. Louis ribs.
Gracias Chef.
I've always loved potatoes and onyos but you've elevated that love to a new level. I broguht a mandoline just to experience these new recipes myself. Thank you!
Be careful with your mandaline. Its the most dangerous tool in the kitchen. Seriously. Watch some videos before you use it. Its a great tool but demands a lot of respect and attention.
Me too, I just bought a mandoline. Going to make this recipe first
@@christianpoirier493thank you
Yum. We make something similar, we call the scalloped potatoes. One of my Grandmother Ellis's best dishes. Thanks for the memories.
Very inspiring the way you cook, also a joy listening to you . Greetings from a kitchen aficionado in Mexico ! Thank you Chef Jean-Pierre
Best Chef on TH-cam. Everything is simple :Child can do this: 😁
The presentation is super fun. I recommended this channel to all my friends. Keep the good work Chef
Thank you so much🙏❤️
Thank you as always Chef.
You make me so very happy when I view your cooking and your excitement and pleasure come through.
From my earliest memories of Graham Kerr to Jeff Smith and Jacque Pepin the folks who show me GOOD food with a joyful heart are the ones who stand out.
As I got older and learned more fiddly cooking recipes and refined techniques it never hurts one iota to make YUMMY food that is simple and delicious.
Recipes that stand the test of time demonstrate that food is love quite clearly.
Peaceful Skies.
My grandma used to make the simpler version of this quite frequently. Never disappointed.
Looks delicious! Two of our favourite methods for preparing potatoes: 1) gratin dauphinois 2) just put them whole into the oven for about 1h (zero work; peel gets very tough unless they're wrapped in aluminium paper), serve with a sauce.
I wonder how this recipe compares an even simpler one: slice or dice garlic thin, cut thicker potatoe slices, 2 or 3 layers in a large pan or form, add cold/temperate cream. If you don't put too much cream, all of it gets absorbed and the bottom layer can also get crispy.
Hi chef, French follower here. My dad used to put thyme in his gratin dauphinois and also he put lardon in it, I always thought it was the traditional way to do it until today hahaha. Great video like always, god bless you
Chef! I'd love to see a video of you talking about the differences of pots and pans depending what you're cooking! I hear it's difficult to get a good sear from non stick so I'd love to know what the best time to use stainless steel vs non stick vs cast iron, etc. I think that would be really helpful!
I absolutely smile when you put out a video. You are my favorite because not only do your shows entertain...your recipes are easy to follow snd the food tastes good.
Yes!!😂 the ending was the best part chefs personality is why I watch
Good Morning Chef. I know my day is gonna be amazing when your notification pops up🥰 My mom and I have made this for many years. The only downside is cleaning this pan 🤣. CONGRATULATIONS ON APPROACHING 2 MILLION 🎉. I don't know of any other chef with such an amazing following ! Chef JP fans are the best!!!! Happy Day Friends.
Sam the cooking guy has over 3 million followers if you are looking... ♨️🥩🍔🍝🥘
You know it’s tasty when Chef uses the spirit fingers 🤗
Another easy and great recipe--Chef JP does it again! This looks really good, and thanks for the suggestions on what to have with this (steak/chicken). Would you have any interest in walking us through thinking about a menu in a future video? What kinds of foods pair well with what, etc.?
Another wonderful dish from you dear mother's kitchen. Yours is one of the few I hit the thumbs up before I even see the video. Love your mother's dishes.
He probably ate the entire thing. Dauphinois c'est merveilleuse!
👍👍👍❤️
I did it today.
2.5 lbs of Russet potato. A little more than 3 lbs minus some bad parts and skin removed.
Dry garlic in the cream. Nutmeg.
A big thank about telling me to use a cooking sheet to catch the boiling milk. It would be a mess in the oven! 😁😁😁
Thanks to Jack and you for these videos!!!!
Thank goodness for Mondays and. MY favorite Chef. He always.He always makes Mondays bright!
We always look forward to Mondays & Thursday's! Love us some chef Jean Pierre!
The smile when you tried it and said it reminded you of your mom. I completely connected to that. I get that look when I bake two kinds of cakes exactly like my mom made them. ❤
I thought you would add butter on top for crust! This is very simple way easier than gratin.
If I only had dairy milk I only have oat milk and it won’t be the same unless I melt cream cheese into the milk. Don’t yell at me ppl its called improvising!
I like this man, not only for his amazing recipes, but also for the fact he still loves his Mum.
Delicious. I always enjoy when you share your Mother's dishes. You are wonderful. And you know we will try it your way. Thank you.
It is like "un-mashed" potatoes. I love it.
Chef reminds me of my grandpa who passed a couple years ago. Makes me want to give both of them a big ol hug
“That reminds me of my mom so much.” 🥹🥹 Bless her soul 13:49 ❤
Had this for the first time in our local French restaurant. It is divine in its simplicity. Enjoy it next to roast duck, lamb shanks, filet....
Pomme Dauphinoise has been my secret dinner weapon for years. I often make more than can be consumed in one meal just to have leftovers which I eat the next day for lunch with a green salad. Yummm
Hello friends, I look forward to all Chef Jean Pierre's recipes. I am making these delicious potatoes for my family. They're going to love it! Thank you, Chef Jean-Pierre for sharing your wonderful recipes with us!!
Not a big fan of gratin but I always appreciate your videos. When you said it reminded you of your mother it made me tear up. Really felt that.
Thanks Chef John! My mother-in-law is "allergic" to cheese, so this will be a godsend!
When I see all those snippets of food, glorious food , in the introduction - the steak especially, my mouth begins to water and I really get hungry....well, I don't think I'm ever really hungry - so, I develop an appetite and with this Potato Gratin Dauphinoise, it's one of the most delicious concoctions ever.
étonnant Chef Jean-Pierre, encore une excellente recette!🍽
Okay, we just finished supper and those Dauphinoise potatoes are out of this world. I have a new favorite potato dish. Where have these been all my life? I will definitely be making them again. You are a culinary genius, Chef. Keep the recipes coming!!!
We used to lightly steam the sliced potatoes in a perforated 2 inch hotel pan, mix with cream/yolk/seasoning, put in casserole dishes and bake
I made the gratin over the weekend and it was a complete success. My guests couldn’t believe how good it was. I will try this as well. Thank you Chef
My three year old granddaughter loves potatoes and now I have a dish to make for her. She also loves helping ‘Papa’ in the kitchen. When shen is old enough to understand directions for cooking, I’m getting her hooked up with Chef JP’s TH-cam channel.
Chef J.P can take the most complicated recipe and explain it so goofs like me can understand it and make it. Thank you.
Yes!!!
He give us the how and more important, the why! So we can improve our skills not only in his recepies but in all our cookings!
Why onion first. Etc, etc...
I am reminded of my mother making this when growing up! No cheese or meat. It was wonderful. Really loved it as a side for her baked ham!
Great recipe and presentation! Thank you so much!
God bless all here.
J’adore votre programme, monsieur. Merci beaucoup!! Bon juin et bon 2024!!!
The most delicious potato dish, like You said Chef❣️
I worked for Hilton many years ago and basically did this.
We buttered a hotel pan and used a little minced garlic on the bottom. Layered the potato like that, heavy cream, salt and pepper. Really good
Im from quebec this is a recipee in the family thanks for showing me how to make it!!
Always love Mondays now to catch up with Chef JP. 👍👍👍
My mom used to make something like this when I was a kid. I've asked her for the recipe, and she gave me a completely different very cheesy potato recipe that is more what she makes now. That one is really good, too, but this I think is more what she used to make 30 years ago.
Definitely gonna give this a try!
The look on your face when you tasted and said it reminds you of your mom. For a slight second I could see you as a little boy. It brought tears in my eyes love❤
It is eye opening how much flavor, with the right amount of salt and a little fat, a simple potato has. Chef is right on the money. Delicately seasoned, and let the taters shine. It doesn't always have to be a cheese bomb. And I'm glad he used russets. It seems many people turn their noses up to them, but they are Fabulous! Waxy taters have their place, but often a giant fluffy russet is better. Salut, chef!
Thank you Chef Jean-Pierre, for a great recipe and some great tips. 😄😄👍👍
Dinner side for tonight, thank you chef! I always appreciate your tributes to your mom.
O yer old school food, Simple and delicious. Bet your mum would be proud.
Thanks, Chef! You have personally brought back my passion for cooking! It’s once again a passion, and not just a job! ❤
This is the way I make scalloped potatoes, except no matter how careful I am, the potatoes are thicker as I don't have a mandoline (I'm going to get one now), and I don't peel my potatoes but wash and scrub them well. My mom always used a ton of flour in her scalloped potatos, but I dislike that. I don't even use flour when making cheese sauce for my macaroni and cheese. I'm so glad you showed this. I believe what I call scalloped potatoes isn't scalloped potatoes at all, now that I see this. After all these years, I can put a proper name on it. Lol.
Yum! I could almost smell it by the ingredients you added, it reminded me of a Mauritian recipe that my mother-in-law made.
Thanks chef! And thank god humans have had thousands of years to perfect potato recipes. Mmmm, potatoes.
Now imagine that the French (and europe) have only had a few hundred years to do this. Quite remarkable.
(Potatoes are a new world food).
Peaceful Skies.
Such an informative, calming channel. I absolutely love this. And I've never made potatoes au gratin without cheese! Definitely trying this!!
Gratin potatoes is my favorite potato dish. I love the family style cooking too!
Thank you 🙏 ❤️
When I made your recipe for Steak au Poivre, I also made your Potato Gratin where you included sweet potato. I have also made this version of Potato Gratin as well. All good, but the only recipe that goes best with potato is the Caldo Verde. All this potato dishes and no Caldo Verde. Thank you Chef and Jack for another ok potato dish.
Yes it is I agree with Harrymann. it is a Great day when Chef Jean-Pierre comes by.
ChefJean-Pierre (Gold Medal Food Olympian): Easy as pie!
Hands down, my favourite kind of potato.
Fantastic Classic Chef 👍 thank you for another great lesson and recipe.
I made this last night but as Chef says, it's your kitchen, your food, so I changed the recipe up a bit. I added one beaten egg to the cream, used all heavy cream (no milk), added some julienned onions. About 10 minutes before the potatoes were done I uncovered the dish, put some fresh grated parmesan on top and cooked until the potatoes were done and the top was nicely browned. It was delicious and the wife was impressed.
Next time, I'll follow Chef's recipe exactly, I just felt like playing with it this time. Thank you Chef JP, you have gotten me enthusiastic about cooking again!
The sweetness of the potato cooked in the oven with full fat milk/cream and a hint of garlic is so subtle and heavenly and this is what makes the gratiin dauphinois so special because it is so simple (I love nutmeg but I think that was not even part of the original recipe). Remember it was a dish created at the time of the French Revolution so ingredients had to be kept simple. Now, gratins you can do of anything you like.
Made this last night and boy these were so good. Didn't use nutmeg, didn't think it needed it.
YUMMY!!!! I ALWAYS loved this cooked this way!!
My mother made this weekly and called it scalloped potatoes. The difference is she layered the potatoes, dotted with butter, added salt and pepper in the layers, added chopped cooked ham, then poured the milk over the top. Baked in oven and stirred about every 30 minutes until cooked. Still my favorite dish. And she just put it in a longer casserole dish so there was a lot of room so it didn’t boil over.
Bravo , le tue ricette sono perfette , vive la France, e viva l'Italia ❤️
Thank you Chef! Just made these with brined, seared and smoked chicken breasts with your white wine lemon butter sauce and asparagus for my children who came for dinner. Everything was delicious. Every time I need a recipe I check your channel first. Respect and thanks Chef.
I love how you share mom with all of us out here in cyberspace…❤️ I’m gonna try it this week …🍾🥂
My favorite potatoes ever Chef! Can't wait to try your recipe. I swear that looks like an 8x8 dish you used. Maybe that is why you had so much cream mixture left over?
Şefim yine Çok lezzetli bir tarif vermişsiniz 👌🏻👌🏻😋
Gratin with cheese is a gratin savoyard 😊
Omgosh Chef Jean!! Can't wait to make this my family are literally going to be beside themselves with this dish!! Lol thank you so much again. ❤❤❤❤❤
I most likely commented however as a busy professional woman and mother, i forget. I make this so much since my kids love it especially my son who is a very picky eater but sooooo tasty
I remember from Swedish meatballs, that a subtle addition of "sweet" spices such as nutmeg and allspice, can make all the difference. For my everyday spices for most dishes, I use basil, thyme, and oregano. Love your channel, Chef, keep it coming!
I might add a little chopped onion if I have one open, and maybe grate some cheddar on top. But the basic casserole really needs nothing. I've been eating it since childhood too.
yes, as a kid, there was a show called the Galloping Gourmet with Graham Kerr. loved that show, and Chief Pierre is worth watching and get some good ideas from him. your canadian watcher. 👍👍👍👍👍
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
You are on my wavelength! I just received my new mandolin & now this recipe!!! Making it now💖
Love recipes your mom cooked during your childhood.
Hello Chef it’s Monday and a potato fun day! I totally admire the way you honor your mother at every moment. I also love and miss my dear mother who is always in my heart . I’m an Armenian heritage man and can tell you that she my mom was an incredible cook of authentic Armenian cuisine at a time when none of today’s conveniences existed yet she took care of raising three kids , a husband and clean and orderly household I miss my mom she was a superwoman! I’m sure you’re and your crew and all moms are superwoman. Now that’s said thank you for one more amazing potato dish.
❤❤❤😀
You are my favorite Chef! I would love and be honored to meet you! Love your cooking recipes and your great personality! Keep up the great work Chef!
I have been making mine very similar to this for about 25 years, no cheese lol. I agree it tastes wonderful.
Has anyone noticed that there are no like buttons on TH-cam today, only the down buttons?
It is a fairly simple dish, but ask a group of French chefs and you will get more opinions than imaginable. I love making dauphinoise. I like to make it ahead and when the potatoes are almost cooled I cut the potatoes into stacks with round food forms. Then reheat them at the last minute.
Bon lundi Chef ! Merci pour la belle recette de gratin dauphinois 👍 !
Been waiting for you to do this dish. Cant wait to make it. 😊