Monsieur Jean - Pierre, votre maman était comme le mien, tricheuse avec une petite porte-monnaie elle a laissé nous 6 enfants manger des choses inimaginables, je suis 74 et j’ai appris beaucoup de ma mère. Aujourd’hui je sais que en général les gens ne savent pas se que ils mange mais de plus en plus il y a qui se réveille et grâce à vous avec grâce de partager votre connaissance cuisiner bien j’espère positive pour la future. Il n’y a pas beaucoup des choses à apprendre pour moi mais une plaisir infiniment de voir vos vidéos. Thank you so much and please go on doing so. Love from Johanna.
Chef, this dish looks delicious!!! Despite your forgetfulness, which us regulars are not only used to but I think we all find it hilariously humbling. I mean, who among us hasn't forgotten something in the fridge, on the counter... it's nice to see a professional chef be so honest about their mistakes in the kitchen. No one is perfect!!! But your dishes are always amazing!!! Thank you!
No kidding. I was making cheese dip yesterday and prepared it the way that I imagined Chef JP would. Onyo first, pablano pepper, a bit of sausage, set aside. Make a roux, add that back in, add heavy cream, salt and pepper as you go, a little nutmeg and amchoor (JP doesn't use amchoor but he should check it out as one of his background flavors) and then... I nearly forgot the CHEESE. At that moment I almost said, Mama mia!
I love potato gratin, I add some nutmeg, because I love it. I don’t use a mandolin, I use my mixer, there is a add on for mine that cuts it perfect. Makes the whole dish super quick.
I love that he shared his mistakes. It humanizes the whole process. Forgiving yourself for mistakes -- and being OK with knowing you'll likely make some -- is what the joy of cooking is all about. Bravo Chef! 🎉
Being an extreme introvert with problems leaving the house for health reasons hearing Chef say "HELLO MY FRIENDS !!!" gives me the benefit of socialization without the associated problems.
For what health reasons can't you leave the house? Just because you're an extreme Introvert,doesn't mean that you shouldn't better yourself and try to socialise with people.
@@dank3151 don't think I need to be a doctor to make a statement that it just common sense. I can understand people who are introverted not socialising as much as other people that's fine,but you definetly do have to socialise and don't use it as any excuse to stay in all the time as it can lead to depression and just a wasted life. Also asking me if I'm a doctor is not an argument for anything but deligitamising yourself. A non musician can make a comment about music,someone who isn't a chef can make a comment about food,a regular person can comment on politics and a regular person can make a comment on something medical related of course. What's important is what they say and the truth behind it because even if there not well educated in the topic,they could be right so discuss the point not the person.
❤ Not everyone is a jerk out here in the big, wide world. As soon as I *really* stopped caring about what anyone else "thinks about me" - I was free! Best wishes, grab happiness!
I'm making this this evening for dinner! I will be using half and half, because this is what I have. Snow is too deep to go to the store. Thank you once again for a great idea!!! Keep us smiling Chef!!!
Chef I have watched thousands of hours of online and tv Chefs You are hands down the very best instructor in anything you are doing Absolutely love your long complicated [if any could be called complicated] But you are a rock Star in my book Thank you so much for your time and effort!
I would never have thought to put the potatoes in the cream. I always saw my mother pour the cream on the potatoes! How interesting 😉 then, the custard cheese looks gorgeous 😍
Chef JP is hands down my favorite, he never lets his ego drive the video, and he doesn't have anything to prove. So many other "celebrity" chefs think they're rock stars or entertainers, and act like they are above everyone. JP laughs when he forgets something and doesn't edit it out. That's what happens in a real kitchen.
Looks delicious, JP! My grandmother and my mother both made scalloped potatoes but with no cheese. Just some thinly sliced onion, a few dots of butter, salt/pepper and a few sprinkles of flour between the layers and then cream, soaking down through the layers.. That dish almost defines my childhood.
Thank you for this, Chef. I think so many home cooks feel they must use a mandolin for this, but it's really not necessary. In the restaurant, we use a mandolin for speed and uniformity; but at home, I hardly ever use mine. I also love to put a bit of herbed goat cheese in my Mornay sauce, and stir in some lightly sauteed onyo, almost like a Sauce Soubise. It's a hit every time!
Clean the dish edge pre cooking to minimize clean up! Duh, makes so much sense now. Thank you, wish I would have realizes or learned that little item ages ago.
Well , hello there Chef! I made your other potato gratin that I served to my family and they raved how super delicious it was. I will certainly make this one as well. Have a great day Chef!
My mother had 4 kids and was working full time so I cannot blame her for what tasted like roofing shingles!! Love CHEF ONYO! I'm going to make these today!!! 😘
Some cheese graters even have a little lip you can use in a pinch , not saying the roofing shingles don’t have a place in my heart though I’d come home after working for a day and a half and welcome that roofing material with tears in my eyes since I didn’t eat on the job and lived off black canned coffee.
I agree the mandolin is the most dangerous tool in the kitchen. Even for an experienced user. I was slicing potatoes and the handle slipped, I sliced a very nice chunk out of my finger. I threw my mandolin in the trash after years of using it. The dish looks amazing!
I had this beautiful potato as a side dish at a restaurant that i visited a week ago and i was wondering how to recreate it. Thank you for being awesome Chef!
I am a sloppy cook!!! I get a local and lovely 1/2" ham steak that we love because it is not overly salty. I cube this and add it to my Potato Au Gratin and sometimes to my mac/cheese. I have an oxo but prefer to cut my potato EXACTLY like you.) This is so delicious as a main served with a side and a cost effective way to serve a family!
😂 Already start smiling when I receive a notification of a new video. Your amazing! But I can't find how much Brie you add. And is this for 8 persons? Greetings from the 🌷🇳🇱🌷
Looks wonderful! Can’t wait to make this. Thank you for the great tip getting Brie cold making it easier to remove the rind always a problem to remove the rind. You never cease to amaze me.
I think we all love a proper potato Au Gratin, but the time to bake to get a tender potato in the cream is always a problem in giving them the time they need in the oven to become tender. Your technique of poaching the garlic and potatoes in the cream first is brilliant! Bravo to you and your wonderful skills. Thank you for making it all look so easy, foolproof. While it's baking, it give you time to concentrate on the protein; chicken or pork with a fresh salad and that's the balanced meal.
I LOVE that Chef Jean-Pierre is an obsessive compulsive in the kitchen, as I am too. I mean this as a compliment because in my book, being an obsessive compulsive is a GOOD thing. It belies a wonderful work ethic! I'm a nut, because I top EVERY dish like this with real Hungarian paprika. It was a family thing.
I purchased a Mandoline after watching Chef JP's video... After leaving the baking sheet in Frig overnight, I cut into squares, wrap in parchment paper, and place in freezer. I include thin sliced ham, or bacon bits in the AuGratin layers. Makes for great breakfast...It looks as though the Mandoline is easier.
Definitely a favorite potato dish for most dinner occasions. As always a great presentation for your audience Chief love ❤️ this channel and on Facebook also
Greetings from Ireland, Chef, from a fellow French expat (of nearly 26 years). I love your enthusiasm and I really enjoy improving my culinary skills and learning new recipes to recreate the wonderful dishes that I just can't get here. I love this video and I do enjoy a good potato gratin. I will certainly do it your way next time. It looks much better (and tastier) than what I have done in the past. Thanks.
great simplicity. againChef demonstrates how some simple ingredients prepared well can make an astonishingly delicious dish. For mine, I added a top layer of finely cut potatoes into a hash-brown toping with the cheese blend. Elevated the dish for me! Thanks again Chef. You are an inspiration.
This is how my Mother made Potato Au Gratin. She never owned a mandoline, and this receipe brings back some wonderful childhood memories. THank you again for a great video.
Sometimes I forget that you're an absolute master of your craft because you really make it simple for us, then I see something you're doing that I wouldn't think of and I remember.
I was looking for a traditional side to serve with a steak Au Poivre dinner I made for some friends, and I remembered your Potato Au Gratin recipe. I followed your recipe and technique exactly, except I added thinly sliced sliced onion between my layers of potato and topped with fresh herbed breadcrumbs for a little crunch. Delicious!
Good afternoon Chef J-P, this is the second best way to serve potatoes. First is golden delicious crispy on the outside and creamy on the inside potatoes. Have never made this dish, some in the home do not like too rich food, so you need to be careful, but this recipe looks so delicious I am going to give it a go. I am sure old fussy pot would enjoy it. Thank you for calming us down re the Mandoline as I threw mine out, that v-shape blade gave me the shudders. That is the worst and most dangerous tool in any kitchen. No thanks. Your recipe looks so delicious, many blessings.
Thank you chef. Excellent video and I learned a lot. I tried to do this recipe from a very old cookbook long before the internet and it was a big fail because it didn’t have you cook the potatoes in the cream. Now I can do this for my husband. So happy I found you!
I love french cooking so much. People wonder how the french are so skinny, it is easy, two bites of that rich, creamy, potato recipe fills anyone up instantly!
My potatoes cooked in cream turned out great. I added chives, thyme, plus other seasonings. I need to perfect it like urs. I wish could pick ur brain in the most ultimate french dish ever. Au revoir.
looking delicious. Can't wait to make this dish. Comming out of a metric culture ( the right one ) please use metric specs (also) when you write the receipe components. There's a whole world out there cooking your receipes
As an irresponsible disabled person ( major vertigo from brain damage), I still enjoy my adventures in the kitchen. Knives and yes the mandolin are major risks that I offset with the use of cut gloves. A valuable tool for me. I personally recommend them for mandolin use for every one. Remember thought, they are cut resistant not cut proof!
Is it possible... can I give Chef a tip from my world (BBQ)? I have to try. Chef, if you will put a pair of cheap white, cotton gloves UNDER your food-service gloves, they will give you a fair bit of heat resistance while maintaining almost all of your dexterity. They won't protect like an oven mitt but you have much better movement and feeling. It would have been perfect for placing your potatoes here. The cotton gloves are of course washable and reusable as well.
I made it!!!! It was the most delicious potato gratin I've tasted for years. Thank. you for. your easy-to-follow instructions, I really enjoyed making it, and oooooh the satisfaction of eating..... thank you.
"Butter ist our friend!" That's the truth! Thank's chef Jean Pierre!
The best and funniest chef in the business! CJP is the best teacher!!! Thank you chef and Jack!
Chef Jean Pierre has a great sense of humor, a very good teacher with terrific recipes. Way to go!
@@marilynhartman9618 8
Chef JP is hilarious. We don't use the end...1 min later, throws the end in the pot. I love this channel, please keep making these fantastic videos.
Hahaha. I saw that too
That’s what we love about him. 😂
I just caught that LOL that's hilarious
“We don’t waste anyting” 😍
This is why his channel is the best for teaching cooking. If he makes a mistake it doesn’t matter
Monsieur Jean - Pierre, votre maman était comme le mien, tricheuse avec une petite porte-monnaie elle a laissé nous 6 enfants manger des choses inimaginables, je suis 74 et j’ai appris beaucoup de ma mère. Aujourd’hui je sais que en général les gens ne savent pas se que ils mange mais de plus en plus il y a qui se réveille et grâce à vous avec grâce de partager votre connaissance cuisiner bien j’espère positive pour la future. Il n’y a pas beaucoup des choses à apprendre pour moi mais une plaisir infiniment de voir vos vidéos. Thank you so much and please go on doing so. Love from Johanna.
Chef, you are talent, wrapped in a cloak of enthusiasm, girded in a mantle of humor: simply the best TH-cam cooking channel on TH-cam!
🎯👍
there is not one video that I don't love. He just makes my days.
Thank you 🙏
Thank you 🙏
Chef, this dish looks delicious!!! Despite your forgetfulness, which us regulars are not only used to but I think we all find it hilariously humbling. I mean, who among us hasn't forgotten something in the fridge, on the counter... it's nice to see a professional chef be so honest about their mistakes in the kitchen. No one is perfect!!! But your dishes are always amazing!!! Thank you!
No kidding. I was making cheese dip yesterday and prepared it the way that I imagined Chef JP would. Onyo first, pablano pepper, a bit of sausage, set aside. Make a roux, add that back in, add heavy cream, salt and pepper as you go, a little nutmeg and amchoor (JP doesn't use amchoor but he should check it out as one of his background flavors) and then... I nearly forgot the CHEESE. At that moment I almost said, Mama mia!
@@wastrelway3226 mama mia
@@wastrelway3226 That's funny!
I love potato gratin, I add some nutmeg, because I love it. I don’t use a mandolin, I use my mixer, there is a add on for mine that cuts it perfect. Makes the whole dish super quick.
That is funny you mention the add-on slicer. I always forget that this is sitting in my pantry
@@richardcorsillo9819 I only use it for this haha.
I love it when you say we're making it together!
I love that he shared his mistakes. It humanizes the whole process. Forgiving yourself for mistakes -- and being OK with knowing you'll likely make some -- is what the joy of cooking is all about. Bravo Chef! 🎉
🙏🙏🙏❤️
Being an extreme introvert with problems leaving the house for health reasons hearing Chef say "HELLO MY FRIENDS !!!" gives me the benefit of socialization without the associated problems.
lol
For what health reasons can't you leave the house? Just because you're an extreme Introvert,doesn't mean that you shouldn't better yourself and try to socialise with people.
@@aaronruss6331 are you a doctor?
@@dank3151 don't think I need to be a doctor to make a statement that it just common sense. I can understand people who are introverted not socialising as much as other people that's fine,but you definetly do have to socialise and don't use it as any excuse to stay in all the time as it can lead to depression and just a wasted life.
Also asking me if I'm a doctor is not an argument for anything but deligitamising yourself. A non musician can make a comment about music,someone who isn't a chef can make a comment about food,a regular person can comment on politics and a regular person can make a comment on something medical related of course. What's important is what they say and the truth behind it because even if there not well educated in the topic,they could be right so discuss the point not the person.
❤ Not everyone is a jerk out here in the big, wide world. As soon as I *really* stopped caring about what anyone else "thinks about me"
- I was free!
Best wishes, grab happiness!
I'm making this this evening for dinner! I will be using half and half, because this is what I have. Snow is too deep to go to the store. Thank you once again for a great idea!!! Keep us smiling Chef!!!
That sounds kind of cozy.
I’m making it with half and half too.
Chef I have watched thousands of hours of online and tv Chefs
You are hands down the very best instructor in anything you are doing
Absolutely love your long complicated [if any could be called complicated]
But you are a rock Star in my book
Thank you so much for your time and effort!
Hello chef greetings from chef vinnie in Dublin City Ireland 🇮🇪
I’m just a sincere southerner with a mad culinary crush for you chef.
You make my culinary dreams come true.
I would never have thought to put the potatoes in the cream. I always saw my mother pour the cream on the potatoes! How interesting 😉 then, the custard cheese looks gorgeous 😍
Chef JP is hands down my favorite, he never lets his ego drive the video, and he doesn't have anything to prove. So many other "celebrity" chefs think they're rock stars or entertainers, and act like they are above everyone. JP laughs when he forgets something and doesn't edit it out. That's what happens in a real kitchen.
Looks delicious, JP! My grandmother and my mother both made scalloped potatoes but with no cheese. Just some thinly sliced onion, a few dots of butter, salt/pepper and a few sprinkles of flour between the layers and then cream, soaking down through the layers.. That dish almost defines my childhood.
Thank you. Looks very good. Nutmeg is a must. I also add bay leaf to the sauce. It goes so well together with the cream.
Can't believe I just found this channel... Your energy is awesome!
Îmi. Place. Cum. Gătește. Este. Super.
You can always tell a cook that doesn't have a mandolin, they still have all their fingers in tact! Great recipe Chef.
Funny but true, I seen more finger tips lost than you would believe, best thing for them is to be destroyed.
I binned mine after nearly losing the end of my middle finger. My finger nail saved it - just.
Some one nicked mine, I’m actually glad they did. I agree there the most dangerous kitchen tool 😉 Love chefs knife skills.
I’ve had and used my French-made mandolin for 27 years without the slightest injury. The “secret?” Use the guard.
@@guykoppi2525 I definitely use the guard.. Even when you're trying to be super careful, without the guard..😩 OUUUUCH!!!!
Thank you for this, Chef. I think so many home cooks feel they must use a mandolin for this, but it's really not necessary. In the restaurant, we use a mandolin for speed and uniformity; but at home, I hardly ever use mine. I also love to put a bit of herbed goat cheese in my Mornay sauce, and stir in some lightly sauteed onyo, almost like a Sauce Soubise. It's a hit every time!
Clean the dish edge pre cooking to minimize clean up! Duh, makes so much sense now. Thank you, wish I would have realizes or learned that little item ages ago.
Me too , why didn’t I think of that 🤔
Well , hello there Chef! I made your other potato gratin that I served to my family and they raved how super delicious it was. I will certainly make this one as well. Have a great day Chef!
Yep. It was a hit when I made it, too!
Excellent! One of my most favorite dishes! Thank you!
Love this man. Detests water to the degree that the poaching happens in heavy cream 😍😍
My mother had 4 kids and was working full time so I cannot blame her for what tasted like roofing shingles!! Love CHEF ONYO! I'm going to make these today!!! 😘
Some cheese graters even have a little lip you can use in a pinch , not saying the roofing shingles don’t have a place in my heart though I’d come home after working for a day and a half and welcome that roofing material with tears in my eyes since I didn’t eat on the job and lived off black canned coffee.
See the cover
Time and time again his versions of a recipe has the most flavor. This turned out great thank you Chef.
i made this for thanksgiving and it was DELICIOUS.
I love how genuine you are. I would have forgotten about the brie in the freezer too!
I am so glad that even the Professionals forget sometimes.
I agree the mandolin is the most dangerous tool in the kitchen. Even for an experienced user. I was slicing potatoes and the handle slipped, I sliced a very nice chunk out of my finger. I threw my mandolin in the trash after years of using it. The dish looks amazing!
I only will use mine if I am wearing a glove.
I admit I laughed out loud. This wasn't a spat, this was assault! Get out of my house! 😄
Sounds like a pit bull, loyal and gentle for years until it randomly decides to eat your toddlers head.
Always magnificent, a way of life! I don't see recipe for linguine with white clam sauce any reason? Your the best!
Best way to enjoy Presidents Day off! The wife and I had a great morning watching Chef do his thing!
Happy Monday with Chef❤ Who doesn’t love Potato Au Gratin !
I love my Monday morning CJP videos!
I'll definitely be making this, maestro! And will add the brie. You are a master!
My new favorite Chef.. I’ve heard of him but just discovered him. Love Love Love.
I use cotton gloves under nitrile gloves to protect from the heat, especially when I’m smoking meats. It will help!
Tres bonne recette, merci Jean-Pierre!
Jack... You should make a compilation video of Chef just doing the tasting..
Nice. Agreed
I’d like to see that. ✅
Made these for the first time yesterday for my wife on Mother's Day. Wonderful! She loved them, and the left overs are fantastic, as well.
I had this beautiful potato as a side dish at a restaurant that i visited a week ago and i was wondering how to recreate it. Thank you for being awesome Chef!
I am a sloppy cook!!! I get a local and lovely 1/2" ham steak that we love because it is not overly salty. I cube this and add it to my Potato Au Gratin and sometimes to my mac/cheese. I have an oxo but prefer to cut my potato EXACTLY like you.) This is so delicious as a main served with a side and a cost effective way to serve a family!
😂 Already start smiling when I receive a notification of a new video. Your amazing!
But I can't find how much Brie you add.
And is this for 8 persons?
Greetings from the 🌷🇳🇱🌷
I absolutely love him ❤. Reminds me of cooking with my Italian dad.
I like this meal.
Looks wonderful! Can’t wait to make this. Thank you for the great tip getting Brie cold making it easier to remove the rind always a problem to remove the rind. You never cease to amaze me.
Makes it especially easy if you just forget it in the fridge 😄
One of my all time favorite dishes. My grandmother used to make this every easter to go with Easter Ham. So good.
mine did too. so yummy!
Watching good food being prepared is one of the most comforting things we can witness. Its zen
Chef is love Chef is life. This channel is amazing
I think we all love a proper potato Au Gratin, but the time to bake to get a tender potato in the cream is always a problem in giving them the time they need in the oven to become tender. Your technique of poaching the garlic and potatoes in the cream first is brilliant! Bravo to you and your wonderful skills. Thank you for making it all look so easy, foolproof.
While it's baking, it give you time to concentrate on the protein; chicken or pork with a fresh salad and that's the balanced meal.
I normally poach mine in chicken stock and drain. Can't wait to poach in cream, one less pot to wash.❤
Never made them like this. So much easier! Gonna do this next time. Im in S Texas so you know I have to add diced jalapenos! Thanks JP!
Not a liberal from cali...Haha. What a name
Thank you chef JP and Jack, I just love you 😘
I LOVE that Chef Jean-Pierre is an obsessive compulsive in the kitchen, as I am too. I mean this as a compliment because in my book, being an obsessive compulsive is a GOOD thing. It belies a wonderful work ethic! I'm a nut, because I top EVERY dish like this with real Hungarian paprika. It was a family thing.
Oui oui, going to be making this one tonight!
I'll say it again..Love this guy.
He is simply the best.
🇨🇦
Tres charmant, n'est-ce pas...?
I adore Chef Jean,non pretentious & funny.He keeps it simple for at home cooks❤️
Incroyable the precision slices of garlic, you're the real deal Chef Jean Pierre! 👏 👏 👏
EXACTLY what I was looking for this morning! Thank yooouuu! xx
I made this yesterday, with a side of meatballs, and my friends and I loved it. Thank you for the recipe and your clear and enthusiastic explanation!
👏👏👏👍😊
Mouth watering 😅will make this today
So kind of you to share your knowledge
I purchased a Mandoline after watching Chef JP's video... After leaving the baking sheet in Frig overnight, I cut into squares, wrap in parchment paper, and place in freezer. I include thin sliced ham, or bacon bits in the AuGratin layers. Makes for great breakfast...It looks as though the Mandoline is easier.
Thank you, chef
Chef, this Irishman's heart is dancing a jig over this recipe thank you
Definitely a favorite potato dish for most dinner occasions.
As always a great presentation for your audience Chief love ❤️ this channel and on Facebook also
Greetings from Ireland, Chef, from a fellow French expat (of nearly 26 years). I love your enthusiasm and I really enjoy improving my culinary skills and learning new recipes to recreate the wonderful dishes that I just can't get here. I love this video and I do enjoy a good potato gratin. I will certainly do it your way next time. It looks much better (and tastier) than what I have done in the past. Thanks.
great simplicity. againChef demonstrates how some simple ingredients prepared well can make an astonishingly delicious dish. For mine, I added a top layer of finely cut potatoes into a hash-brown toping with the cheese blend. Elevated the dish for me! Thanks again Chef. You are an inspiration.
Made this last week EXACTLY as Jean made it. Never tried it before in all my 60 odd yrs it was FANTASTIC dont hesitate to try it❤️
Love watching you, I always have a smile.
This is how my Mother made Potato Au Gratin. She never owned a mandoline, and this receipe brings back some wonderful childhood memories. THank you again for a great video.
Another great dish from the master, Chef JP!
Chef JP needs to be played in Anger Management classes. I guarantee he’d make progress for those individuals. Not kidding at all!
The BEST! made for the family, they ate all of it, Triple servings for most!
Thanks Chef !!!!
Sometimes I forget that you're an absolute master of your craft because you really make it simple for us, then I see something you're doing that I wouldn't think of and I remember.
This looks delicious and really is easy! I can’t wait to try it. Thank you Chef Jean-Pierre
Bore me with chopping and dicing? NEVER! I love the sound and watching it!
Thanks chef. Making this tonight for 2 households and I'm sure my nieces and nephews will love this!!❤
I love your style Jean-Pierre. I will be trying your recipes from now on.🇦🇺
I ❤this recipe 👍My mouth is watering. 💯
I was looking for a traditional side to serve with a steak Au Poivre dinner I made for some friends, and I remembered your Potato Au Gratin recipe. I followed your recipe and technique exactly, except I added thinly sliced sliced onion between my layers of potato and topped with fresh herbed breadcrumbs for a little crunch. Delicious!
I have never thought of poaching the potatoes in cream!! That's amazing! I learn so much from you. Thank you for all your amazing recipes ❤
I looove potato gratin! An easy, cheap and very delicious dish! Greetings from Vienna.❣️
Made dauphinoise potatoes the other night as a side dish for my chicken dinner along with the stuffing, it was *AMAZING.*
Looks good. You are so much fun to watch. If someone is talking to me when putting a recipe together , I ultimately forget something.
Absolutely love your straightforward recipes and your humour ❤❤🇨🇦🇨🇦
That looks very delicious 😋 Thank you for sharing the recipe 😋
You always make beautiful dishes. You are an artist as well as a chef.
Good afternoon Chef J-P, this is the second best way to serve potatoes. First is golden delicious crispy on the outside and creamy on the inside potatoes. Have never made this dish, some in the home do not like too rich food, so you need to be careful, but this recipe looks so delicious I am going to give it a go. I am sure old fussy pot would enjoy it. Thank you for calming us down re the Mandoline as I threw mine out, that v-shape blade gave me the shudders. That is the worst and most dangerous tool in any kitchen. No thanks. Your recipe looks so delicious, many blessings.
Thank you chef. Excellent video and I learned a lot. I tried to do this recipe from a very old cookbook long before the internet and it was a big fail because it didn’t have you cook the potatoes in the cream. Now I can do this for my husband. So happy I found you!
Thanks for this. I have a small kitchen. I do not have room for a mandolin. Looks delish.
I love french cooking so much. People wonder how the french are so skinny, it is easy, two bites of that rich, creamy, potato recipe fills anyone up instantly!
My potatoes cooked in cream turned out great. I added chives, thyme, plus other seasonings. I need to perfect it like urs. I wish could pick ur brain in the most ultimate french dish ever. Au revoir.
looking delicious. Can't wait to make this dish.
Comming out of a metric culture ( the right one ) please use metric specs (also) when you write the receipe components. There's a whole world out there
cooking your receipes
I have followed Chef for a time now, and still he puts a smile on my face..
Great Chef.. 😊👌
Whenever I am at a loss creatively I watch Chef Jean-Pierre to make a perfect dinner.
As an irresponsible disabled person ( major vertigo from brain damage), I still enjoy my adventures in the kitchen. Knives and yes the mandolin are major risks that I offset with the use of cut gloves. A valuable tool for me. I personally recommend them for mandolin use for every one. Remember thought, they are cut resistant not cut proof!
Is it possible... can I give Chef a tip from my world (BBQ)? I have to try. Chef, if you will put a pair of cheap white, cotton gloves UNDER your food-service gloves, they will give you a fair bit of heat resistance while maintaining almost all of your dexterity. They won't protect like an oven mitt but you have much better movement and feeling. It would have been perfect for placing your potatoes here. The cotton gloves are of course washable and reusable as well.
I made it!!!! It was the most delicious potato gratin I've tasted for years. Thank. you for. your easy-to-follow instructions, I really enjoyed making it, and oooooh the satisfaction of eating..... thank you.