A year ago, I thought when I'll come to London, I should visit Fallow. Now, its more like when I come to Fallow, I might visit London. Love your channel and can't wait to try your creations.
My Boss and I where talking about his friend who ate at Fallow I showed him I’ve been following these fantastic Chefs and showed him a couple of videos, he’s now taking me and my Sous Chef up to London from Cornwall, so we can all experience it! I have a great Boss and these Chefs have not only serious skills but the passion and confidence to share their knowledge. With guys like this in the industry we can motivate and teach each other! Serious Chefs, having fun. That’s how the best dishes are created!
As a french guy who's been eating this dish for almost 50 years, I can tell this must be delicious. Even though some may argue there is no cheese in Gratin Dauphinois, most people add some. Anyway, love you enthusiasm for this recipe.
Went Foul last month and then Roe this weekend, for anyone that views this and hasn’t been, the hype is real. Some of the best food we have eaten. Got Fallow booked next week. It’s unreal food and the service is superb
just a tip - dry the potato before slicing it on mandolin. wet veggies are slippery buggers, your fingers will say thank you. learned it the hard way. great recipe btw
@@khaelamensha3624 I agree with you, but I like the fact that he put it between the layers -and didn't go overboard with it- and not on top. It must add extra flavour and consistency but remains "true" to the genune recipe.
You guys are making a semi-decent chef out of me. Made the Naan and Biryani last week, smashed these spuds yesterday. And if I can do it, anyone can. Cheers James.
Good means "done the way _you_ like it" Which is why any chef who says "this is the only way to do X properly" is a fool. Michelin star chefs are not better than any other chef, they just know what the michelin crowd likes and they cook *that*. Here in the Netherlands we've had several chefs who got a michelin star and returned it because they wanted to keep making food for their guests, not for some idea of perfection that a couple of people think thy have.
@@vinny142 I agree with your point but I have changed the way I do many things even though I liked them my way. You might like someone else's way even better so it's always worth a try. What restaurants returned their stars btw? Genuinely interested.
Fully agree. Too many YT chefs claim to be making the “ultimate” whatever and all they’ve succeeded in doing is making something basic into something excessively rich and complicated. Keep it clean, simple, good quality ingredients. No blow torches or deep fried caviar needed.
Thank you, and your dad, for the compressing tip to reduce liquid and improve the crust. I love dauphinoise, and lyonnaise, but boulangère is my absolute fave and this trick will work so well with that. Also, pleased to hear you choose agría potatoes because that is a super popular variety for the homegrowers and smallholders where I live.
Hi Man, it's Mike Florence and I trust you are well. I'm a seafood chef in Kent. Thanks soooooo much for an EXCELLENT RECIPE & VIDEO. THIS IS THE REAL DEAL. LOng may you run Bro. Cheers, Mike.
I spent over 25 years in the London media industry and took the media planners and buyers out for a lunch on expenses at least three times a week so I have been to most of the best restaurants in central London but I am now retired but if I could do one more lunch it would have to be this place. I love their posts and the fact that they are happy to post about their various wonderful recipes Kudos to the restaurant and all of it's staff Kieran Kelly
I added layers of sliced root fennel to my dauphinoise and infused the cream with bay and tyme. Never used fennel in that before but turned out alright served with pork
Been admiring from a distance for a while now, finally made it a couple of weekends ago for the first time. Fallow is now up there with Crockers in Tring as my favourite place to eat in the whole country. Shout out to the Kiwi lad (I forget his name) who looked after my wife and I on what will be our first of many visits!
I used to make this at a restaurant I worked at, only we made it the day before, and while in the cooler, we had weight on it, so it was compressed when cooked. Potatoes Gratan. So good. Drizzled with hollandaise and Jus.
@@seanceci3731We would cook all the way, covered to keep moisture in. We would go through so much per day, that we would have to make two hotel pans every other day. Didn't have time to dry out. Lol. When we would use for service, we would reheat on plancha.
Love your style, Chef. When I do this at Christmas, I warm my cream through (not even simmer) with rosemary and a head of garlic for around 20 minutes, then leave to sit for an hour, then pass it as I prefer a subtler hit of garlic. Gruyère gets best results for the cheese used in the middle. Best topped with a harder cheese like comte. As you do, I keep cheese to an absolute minimum. It's a side, not a main, innit 🙂
Hmm its very similar gratin :) I agree its one of the best ways to cook potatoes but in my work when it cool down we put it in to the fridge and after that we cut it into triangles. Next we put it into the oven with parmesan on top :)
I’ve made this once and I’ll make it again, it’s hands down one of the best, most flavorful and comforting potato dishes. The recipe I used had onions (great complement with the potato) but I think Chef skimps on the Gruyère. More cheese, please!
It's so refreshing to see this recipe being shared without onions. I know I can leave them out if they're in a recipe. But as someone who detests onions, I feel that they overpower dauphinoise. You lose the flavour of the potatoes if they're present. This looks incredible. Thank you so much for sharing. Lee :)
I have never used onions for this recipe and was surprised when I looked it up on line to many recipes with onions. You have to be careful with online recipes.
Is there a difference between this recipe and scalloped potatoes? Thank you! I just made Chef John's French Apple cake but I added fresh ground nutmeg, fresh ground cinnamon, and some allspice. Made my lil RV smell divine! Love fresh ground nutmeg!
Excellent. The key for mastering this "Gratin Dauphinois", it is the mandoline. As a French, i experienced so many 'gratin dauphinois' in the family's party. And like a part of mystery. Why her 'Gratin Dauphinois' is delicious, and why his one is one enough cook !!! Because, the thickness of the slice of potatoes his really the key. No mandoline, no success. In TH-cam, the Jean Pierre Vigato's video about Gratin Dauphinois is the perfect recipe for French People. Salut.
ok, so Google/YT is scaring me. reading my thoughts. not even some comments or searches. Here's why. we recently came into about 50-60 pounds of potatoes - russets, reds, golds.. etc. and I was literally sitting here thinking NOT TALKING just THINKING about "what are some ways of preparing potatoes cuz we need to do something with these before we start losing them. and BAM! this shows up on my feed!!!!! Looks great, will have to try the recipe. not sure about the nutmeg, but what the heck. threw me for a loop with the 120 degree thing until it dawned on me he was talking celsius. new sub, great recipe!
I like to use buttermilk with clarified herb butter and a couple of egg yolks whisked into it and then once it’s assembled, I cover it and leave it in the fridge overnight, covered. It has a lovely custardy texture throughout.
Every chef I've seen use a mandolin says "Use the guard, not like me." :) Not once have I seen someone actually get the guard out for the video (the guards on these japanese mandolins are little plastic arches, and almost instantly get lost). Of course the best mandolin video is Rick Stein's - who says "Use the guard, not like me"... and then promptly slices his finger badly on camera. :D
This is a dish I make somewhat regularly, and I still managed to pick up a few tricks. Thank you for that, Jack! I’ll also be visiting Fowl for the first time and returning to Fallow over the next few weeks. I’m looking forward to both.
“The cheese is there to add just a lil bit of richness”. ….proceeds to stir a liter of whole cream. 😂 I made this today according to your technique and it was absolutely delicious.
Nice with lamb chops or pork chops or lamb shank .....i worked in a restaurant called. Pig/ whistle this was everyone's favorite along with a pint of Ginnis ....cheers to that .
In the US we call this “Scalloped potatoes”, I make a sauce with flour, butter, milk, salt & pepper, cayenne pepper, and sharp cheddar cheese. Bake at 350*F for 1 hour. My mom never like scalloped potatoes, but after I made it she requests it every year for holidays. Serve that along side a Beef Wellington. Dinner served!
@10191927The sauce you make is called Béchamel, in France. It's not part of the Gratin Dauphinois, but it must surely be really good. There's another recipe where you cook cauliflower and potatoes, and you add bechamel and a bit of cheese on top that is excellent.
While I like this recipe, and love the tip about pressing down the top to make sure the cream in the middle is reduced ...the best recipe I've seen is from "French Cooking Academy", who does use the method of cooking the potatoes in the cream in a pot on the stove, but then strains out the potatoes and reduces the cream in the pot before building the dish. That way the cream/potato ratio is controlled perfectly, no sloppy dauphinois, no under or overcooked potatoes. :D
What more could you want? Well for my home cooking i add fried bacon and onions and if i have an egg left over i might crack that one in there as well. Still this looks mouthwatering and what i haven't done yet but will surely try out that is with pressing down the potatos to get the cream on top.
Love these videos and this channel. What is the difference between this and potatoes au gratin? Is it just the name or something with the ingredients/method?
so true about them being on every banquet imaginable. I am a banquet chef in canada and every hall uses the same friggin frozen pave, and they are all too salty and shit tasting. So nice to have well made dauphinoise sometimes. My nanny always made the best ones; she called them scalloped potatoes.
These do look delicious as is but I know restaurants like to add shallots to everything (and so do I!) so I would probably experiment by adding one small shallot finely minced to the cream mix and see if that ups it yet another notch.
Would love to try this, but do you have any tips / suggestions for a home cook in the UK for making the bain-marie bit work in a domestic oven since we don't normally have access to a massive gastronorm?
Great demonstration of how to prepare one of my favourite dishes. Could you tell me the variety of potatoes that you use and also the type of cheese? Thanks. 9:06
This with a cassoulet is a working winter meal at my house. Prepared the night before and both get their presses and bastings any time any of us came in to warm up. Done by lunchtime and you need it, if you’ve been working outside since before sun up. Is there a word for that crust building? Same technique for both dishes. No real word for it. It works really well. You could almost call it gilding, but that’s for meat…serious question.
Well, there are obviously lots of ways to do that dish, gratin dauphinois as I know it here in France. Personally, I butter the bottom, the sides, and I add little knobs of butter here and there at the top once my layering is done. So you get that extra buttery taste that the top layer potatoes will absorb.
And if it’s x-mas you just make ”pommes stripes” instead and put in ansjovis to the double cream and finish off with fine breadcrumbs on the top before the owen 🤣✌🏻
potatoes look lovely, always find it weird when professional chefs wear rings in a kitchen. also I noticed the dash back into the bowl after the spoon taste ;) I do it too at home
@@joeydawson2579 yes that would be brilliant. Pretty sure cream involves stealing calves from their mothers within hours of birth causing severe distress to both the cow and the calf, and has long-term effects on the calf's physical and social development. Yum!
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
A year ago, I thought when I'll come to London, I should visit Fallow. Now, its more like when I come to Fallow, I might visit London. Love your channel and can't wait to try your creations.
It’s the best
Biggest shithole in Europe
Make sure you come to the pass and say hello!! Will
Hijacking top comment: what is the difference between these and scalloped potatoes?
@@NewtonHamming scalloped potaotes has onion, and the sauce is more like a thin bechamel as it has flour added to it, i think?
My Boss and I where talking about his friend who ate at Fallow I showed him I’ve been following these fantastic Chefs and showed him a couple of videos, he’s now taking me and my Sous Chef up to London from Cornwall, so we can all experience it! I have a great Boss and these Chefs have not only serious skills but the passion and confidence to share their knowledge.
With guys like this in the industry we can motivate and teach each other!
Serious Chefs, having fun. That’s how the best dishes are created!
Did you go already? What did you have? How was it? Did you get to tour the kitchen?
As a french guy who's been eating this dish for almost 50 years, I can tell this must be delicious. Even though some may argue there is no cheese in Gratin Dauphinois, most people add some. Anyway, love you enthusiasm for this recipe.
Correct but milk is fine no need for cream
@@vladimirs6914 Well, it's another contencious point of the recipe. Some of us make it only with cream, some just with milk. So...
@@aquabot it’s all good it’s just that cream makes it heavier
@@vladimirs6914 Yeah, it surely does! 😉
So a waxy potato or a floury potato? Waxy will hold together better but most recipes use a floury potato.
Went Foul last month and then Roe this weekend, for anyone that views this and hasn’t been, the hype is real. Some of the best food we have eaten. Got Fallow booked next week. It’s unreal food and the service is superb
just a tip - dry the potato before slicing it on mandolin. wet veggies are slippery buggers, your fingers will say thank you. learned it the hard way. great recipe btw
"He who learned the lesson the hard way, remembers it forever" - Confucius probably
I had a tip nipped by my finger fuxxer. Evil tools
@@MyRealName I think that was Charles Manson.
Or use a guard
My favourite potato dish which I have been cooking for ~ 4 decades. Never used a water bath however. Will try that next time.
The recipe is absolutely spot on. This is how every french family do it. The massive amount of pepper is so spot on. Congrats it's a beauty.
But for the cheese in the classic recipe of gratin dauphinois😉 but hell, it is cooking, you want to add cheese, be my guest 😉😂😋
@@khaelamensha3624 I agree with you, but I like the fact that he put it between the layers -and didn't go overboard with it- and not on top. It must add extra flavour and consistency but remains "true" to the genune recipe.
you mean the shitload of pepper?
Except the cheese part.
Pressing it down is such a new trick 🎉 thank you
You guys are making a semi-decent chef out of me. Made the Naan and Biryani last week, smashed these spuds yesterday. And if I can do it, anyone can. Cheers James.
"SHITLOAD of pepper"
yes chef
My new favorite measurement ❤️
bain marie I might struggle, but shitload of pepper I can do...
Best Measure that
My wife's middle name.
@@hydrokeychain9318 🤣🤣🤣
Good doesn't mean complicated, it means done well.
Good means "done the way _you_ like it"
Which is why any chef who says "this is the only way to do X properly" is a fool. Michelin star chefs are not better than any other chef, they just know what the michelin crowd likes and they cook *that*.
Here in the Netherlands we've had several chefs who got a michelin star and returned it because they wanted to keep making food for their guests, not for some idea of perfection that a couple of people think thy have.
@@vinny142 Great!
@@vinny142 I agree with your point but I have changed the way I do many things even though I liked them my way. You might like someone else's way even better so it's always worth a try.
What restaurants returned their stars btw? Genuinely interested.
Fully agree. Too many YT chefs claim to be making the “ultimate” whatever and all they’ve succeeded in doing is making something basic into something excessively rich and complicated. Keep it clean, simple, good quality ingredients. No blow torches or deep fried caviar needed.
🥵
Thank you, and your dad, for the compressing tip to reduce liquid and improve the crust. I love dauphinoise, and lyonnaise, but boulangère is my absolute fave and this trick will work so well with that. Also, pleased to hear you choose agría potatoes because that is a super popular variety for the homegrowers and smallholders where I live.
That is the quote of the day. “Good doesn’t mean complicated, it means done well
Hi Man, it's Mike Florence and I trust you are well. I'm a seafood chef in Kent. Thanks soooooo much for an EXCELLENT RECIPE & VIDEO. THIS IS THE REAL DEAL. LOng may you run Bro. Cheers, Mike.
I spent over 25 years in the London media industry and took the media planners and buyers out for a lunch on expenses at least three times a week so I have been to most of the best restaurants in central London but I am now retired but if I could do one more lunch it would have to be this place. I love their posts and the fact that they are happy to post about their various wonderful recipes
Kudos to the restaurant and all of it's staff
Kieran Kelly
Can you tell me why the adverts don't have actual people of these Isles in them now, who is signing off on this
I love this recipe i also love making lyonnaise potatoes with the caramelized onions
I added layers of sliced root fennel to my dauphinoise and infused the cream with bay and tyme. Never used fennel in that before but turned out alright served with pork
good idea
Been admiring from a distance for a while now, finally made it a couple of weekends ago for the first time. Fallow is now up there with Crockers in Tring as my favourite place to eat in the whole country. Shout out to the Kiwi lad (I forget his name) who looked after my wife and I on what will be our first of many visits!
I used to make this at a restaurant I worked at, only we made it the day before, and while in the cooler, we had weight on it, so it was compressed when cooked. Potatoes Gratan. So good. Drizzled with hollandaise and Jus.
My favorite! Ohh Juice!! 😮
Do you cook it all the way through and then reheat the next day? Does that dry anything out? Or do you stop once it's assembled and make the next day.
@@seanceci3731We would cook all the way, covered to keep moisture in. We would go through so much per day, that we would have to make two hotel pans every other day. Didn't have time to dry out. Lol. When we would use for service, we would reheat on plancha.
@@DonCorleone1 Thanks for the response!
Perfect. I use the same method but have not pressed in the oven before during cooking. Will give that a try.
Same here, makes sense
Love your style, Chef. When I do this at Christmas, I warm my cream through (not even simmer) with rosemary and a head of garlic for around 20 minutes, then leave to sit for an hour, then pass it as I prefer a subtler hit of garlic. Gruyère gets best results for the cheese used in the middle. Best topped with a harder cheese like comte. As you do, I keep cheese to an absolute minimum. It's a side, not a main, innit 🙂
Looks amazing! I’ll be there in a couple of weeks. Can’t wait! Keep up the amazing work chaps being so open with the restaurant and your creations
Hmm its very similar gratin :) I agree its one of the best ways to cook potatoes but in my work when it cool down we put it in to the fridge and after that we cut it into triangles. Next we put it into the oven with parmesan on top :)
I’ve made this once and I’ll make it again, it’s hands down one of the best, most flavorful and comforting potato dishes. The recipe I used had onions (great complement with the potato) but I think Chef skimps on the Gruyère. More cheese, please!
In South Africa this is super popular with a BBQ and is called a potato bake. And is delicious. 😊
Same in Australia
The guy knows his stuff. ❤
It's so refreshing to see this recipe being shared without onions. I know I can leave them out if they're in a recipe. But as someone who detests onions, I feel that they overpower dauphinoise. You lose the flavour of the potatoes if they're present. This looks incredible. Thank you so much for sharing. Lee :)
I have never used onions for this recipe and was surprised when I looked it up on line to many recipes with onions. You have to be careful with online recipes.
great knife you have there, recipe looks fantastic
You guys are artists
Well. . . except for licking the spoon and shaking his spit back into the bowl. 01:36
Love your channel, I always come back to check if there’s any new video. Keep doing what you are doing. I’m a fan.
Very nice Chef, simple and so so good
I fucking love this channel. Came for the POV, stayed for these videos and will 100% visit next time in town. Perfect channel.
I did visit and was blown away.
Great job the potatoes look delicious! And a very interesting video
Is there a difference between this recipe and scalloped potatoes? Thank you!
I just made Chef John's French Apple cake but I added fresh ground nutmeg, fresh ground cinnamon, and some allspice. Made my lil RV smell divine! Love fresh ground nutmeg!
Excellent. The key for mastering this "Gratin Dauphinois", it is the mandoline. As a French, i experienced so many 'gratin dauphinois' in the family's party. And like a part of mystery. Why her 'Gratin Dauphinois' is delicious, and why his one is one enough cook !!! Because, the thickness of the slice of potatoes his really the key. No mandoline, no success. In TH-cam, the Jean Pierre Vigato's video about Gratin Dauphinois is the perfect recipe for French People. Salut.
ok, so Google/YT is scaring me. reading my thoughts. not even some comments or searches. Here's why. we recently came into about 50-60 pounds of potatoes - russets, reds, golds.. etc. and I was literally sitting here thinking NOT TALKING just THINKING about "what are some ways of preparing potatoes cuz we need to do something with these before we start losing them. and BAM! this shows up on my feed!!!!! Looks great, will have to try the recipe. not sure about the nutmeg, but what the heck. threw me for a loop with the 120 degree thing until it dawned on me he was talking celsius. new sub, great recipe!
I say it regularly my phone is reading my mind! It’s truly crazy. 🤪
I like to use buttermilk with clarified herb butter and a couple of egg yolks whisked into it and then once it’s assembled, I cover it and leave it in the fridge overnight, covered. It has a lovely custardy texture throughout.
Chef , Fantastic version of the classic. I look at it as a side and a good one at that. Whats best served with Dauphiniose pots ?
The most well massaged potato-slices I've ever seen!
Every chef I've seen use a mandolin says "Use the guard, not like me." :) Not once have I seen someone actually get the guard out for the video (the guards on these japanese mandolins are little plastic arches, and almost instantly get lost). Of course the best mandolin video is Rick Stein's - who says "Use the guard, not like me"... and then promptly slices his finger badly on camera. :D
Happens often enough in a restaurant. Be safe
Honestly cream salt and mandolined potatoes are incredible as well.
Definitely must try!
Very very nice techniques here, oh for the love of food 😌. Even a PQ hint 🥰 Dad would be proud. 😁
This wiil be enjoyed at Elk hunt camp 2024! Thanks!
Heading to London this December. Fallow is on my list now!!
Looks great 👍
Love this dish
Perfect, someone that's knows what it should be like
I would fly from America and pay good money for a week-long cooking "boot camp"
Superb! I love this style of presenting cooking. No fkn about and no posh nonsense. I binned my mandolin. It's a liability.
Some good tips, I like potato and celeriac combined, and use dijon mustard instead of nutmeg
This is a dish I make somewhat regularly, and I still managed to pick up a few tricks. Thank you for that, Jack!
I’ll also be visiting Fowl for the first time and returning to Fallow over the next few weeks. I’m looking forward to both.
8 - 10 people? I'd happily sit there n eat that myself! Sod the calories 😋 😋 😋 😋 Thanks Chef
One of my favs
“The cheese is there to add just a lil bit of richness”. ….proceeds to stir a liter of whole cream. 😂
I made this today according to your technique and it was absolutely delicious.
"Cheese? - Only a tiny bit." Points to huge amount of cheese 😂
In all fairness, you have to load on a lot of cheese before you have too much cheese. Like an amount that makes question your faith in god.
Nice with lamb chops or pork chops or lamb shank .....i worked in a restaurant called. Pig/ whistle this was everyone's favorite along with a pint of Ginnis ....cheers to that .
8 or 10?
Jack's having a laugh. That's all mine!
I know exactly what you mean!
Same, any left is my pudding then supper. I’m like Gollum with any left overs.
Dolphin noise
Where I grew up, in the Midwestern US, they were called scalloped potatoes. Made with or without cheese, I prefer it with cheese.
Looks delicious 👌
In the US we call this “Scalloped potatoes”, I make a sauce with flour, butter, milk, salt & pepper, cayenne pepper, and sharp cheddar cheese. Bake at 350*F for 1 hour.
My mom never like scalloped potatoes, but after I made it she requests it every year for holidays. Serve that along side a Beef Wellington. Dinner served!
Scalloped potatoes are not the same as Dauphinoise. Similar, but not the same
@10191927The sauce you make is called Béchamel, in France. It's not part of the Gratin Dauphinois, but it must surely be really good.
There's another recipe where you cook cauliflower and potatoes, and you add bechamel and a bit of cheese on top that is excellent.
beautiful.
Cheers chef, that looks damn fine...and something I should be able to do myself.
Good doesn’t mean complicated but done well❤️
While I like this recipe, and love the tip about pressing down the top to make sure the cream in the middle is reduced ...the best recipe I've seen is from "French Cooking Academy", who does use the method of cooking the potatoes in the cream in a pot on the stove, but then strains out the potatoes and reduces the cream in the pot before building the dish. That way the cream/potato ratio is controlled perfectly, no sloppy dauphinois, no under or overcooked potatoes. :D
Great tip!
@@FallowLondon
th-cam.com/video/zJUEIvEdq0Y/w-d-xo.html
What more could you want? Well for my home cooking i add fried bacon and onions and if i have an egg left over i might crack that one in there as well. Still this looks mouthwatering and what i haven't done yet but will surely try out that is with pressing down the potatos to get the cream on top.
i make mine with kombu, finely cut shallots & garlic , pepper . cooked for 2 hours at 120
Lovely! Are those times/temps for normal ovens or convection ovens?
I never had any complaints par cooking them in the cream mix
New Subscriber. Keep the videos coming
Made this today for family meal, was a great success!
Love these videos and this channel. What is the difference between this and potatoes au gratin? Is it just the name or something with the ingredients/method?
so true about them being on every banquet imaginable. I am a banquet chef in canada and every hall uses the same friggin frozen pave, and they are all too salty and shit tasting. So nice to have well made dauphinoise sometimes. My nanny always made the best ones; she called them scalloped potatoes.
I can’t watch people using a mandolin without my arse twitching.
can i prepare this dish the day before, cover and leave in the fridge ready to cook the following day? 🎉🎉
These do look delicious as is but I know restaurants like to add shallots to everything (and so do I!) so I would probably experiment by adding one small shallot finely minced to the cream mix and see if that ups it yet another notch.
Would love to try this, but do you have any tips / suggestions for a home cook in the UK for making the bain-marie bit work in a domestic oven since we don't normally have access to a massive gastronorm?
Great demonstration of how to prepare one of my favourite dishes.
Could you tell me the variety of potatoes that you use and also the type of cheese?
Thanks. 9:06
This with a cassoulet is a working winter meal at my house. Prepared the night before and both get their presses and bastings any time any of us came in to warm up. Done by lunchtime and you need it, if you’ve been working outside since before sun up.
Is there a word for that crust building? Same technique for both dishes. No real word for it. It works really well. You could almost call it gilding, but that’s for meat…serious question.
Bruh I saw some Hell's kitchen episode where the cook messes it up and today I am seeing how to spell it 😂
When you have such a wonderful dish it won't feed 8 people. 5 at the most.
Damn these look good
Amazing. Could you prep this the night before you cook?
great video
Smashing
We need more of your dads recipes 😉
I like it with Onion in it as well, loads of pepper and salt is key.
You guys are the shit. Thanks for the vids.
So every 45 minutes you press until it's done after 2h30 or 3h ?
Dont have a ban marie, should be [almost] the same if i just put it in a normal tray right? ❤
Should we butter the bottom of the casserole before adding the potatoes or no?
Well, there are obviously lots of ways to do that dish, gratin dauphinois as I know it here in France. Personally, I butter the bottom, the sides, and I add little knobs of butter here and there at the top once my layering is done. So you get that extra buttery taste that the top layer potatoes will absorb.
It's not necessary in a dish like he used since it's only cooking at 120°C. It shouldn't burn or stick at that temperature.
@@__Raziel, I would definitely butter the casserole dish! ☺️
@@FungluttonI would butter the casserole for flavor as much as anything else.
With all the fat in the cream and the lower temp cooking, there isn't a need.
And if it’s x-mas you just make ”pommes stripes” instead and put in ansjovis to the double cream and finish off with fine breadcrumbs on the top before the owen 🤣✌🏻
I just follow their tripled cooked roast potatoes cause it's so easy
potatoes look lovely, always find it weird when professional chefs wear rings in a kitchen. also I noticed the dash back into the bowl after the spoon taste ;) I do it too at home
Here from Garry's channel ❤
Use guard I sliced my hand badly .. turned me tummy watching you x
Say no more Chef❤
My brother is a director of the food heroes and he loves your restaurant and always speaks so highly of the food
Roasted bone marrow into the cream mixture along with some herbs, garlic and nutmeg, heated for a bit then strained could be good?
Brilliant if everyone eating isnt vegetarian.
@@joeydawson2579 yes that would be brilliant. Pretty sure cream involves stealing calves from their mothers within hours of birth causing severe distress to both the cow and the calf, and has long-term effects on the calf's physical and social development. Yum!
@@joeydawson2579 Usually aren't