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!
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!
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.
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!
😂 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 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! 🎉
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!
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.
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!!!
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.
Watched an old movie last night where the main character had befriended a French Chef in Paris. He said to her, "We both know the secret to life!" She asked, "And what would that be, Chef?" His reply, "BUTTER!" 🤣🤣🤣 Made me think of you, Chef Jean-Pierre.
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 😍
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!
My stepdaughter is a chef and she does the same thing by pouching the potatoes first before assembling it but the cheese custard is a great addition! I made this and it tasted amazing! I mixed potatoes and sweet potato as I had one lying around so didn't want to waste it. Amazing flavors!
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!
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!
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.
Purchased my mandolin in the middle of this episode while on commercial, made this and my family couldn't get enough of it... THIS IS AMAZING!!! up to this date the only thing I've been known for is my "Beer Steak" as God be my witness our dog would not eat... the first thing out of their mouth was "Mom, Babe (the dog) would have eaten this" hahaha... we love you Chef and Jack!!!!
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!
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'm so happy, happy, happy that I found your recipe for "no mandolin" potatoes au gratin. I have one and, yes, I am nervous about using it. When using it I often buy double the potatoes so as to not get too close to the blade. Half of the potato often gets left unused or turned into mashed potatoes the next day. I've been tasked with bringing the potato dish to the family Easter dinner. The head 'chef' requested escalloped potatoes but I asked if au gratin was acceptable because everyone loves cheese. He had no complaints with that. Your simple recipe will make my Sunday morning so much better and less stressful since I can leave that scary mandolin in the cupboard. I'm not going to add brie, but I do have a bit of fontina along with the gruyere and cheddar in my fridge. I'll probably grate some of that up to add to the cream base. Thank you for easing some of my weekend stress!
I had to come back to make an additional comment. We had a big family reunion/camping outing this month. As we were sitting down for a big family cookout a family member looked at me and said, "Remember those au gratin potatoes you made for Easter? Those were the best potatoes that I've ever had." Other family members who were at our Easter dinner agreed. I repeated that it was wasn't my recipe but that it was Chef Jean-Pierre's!
Haha my first thought seeing JP putting the garlic in the cream "Hey you can't use your knife to do that!" then JP immediately says "I can hear you" wow what good hearing! haha love this channel!
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.
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.
we have somethng like this in Transilvania in hungarian we call it rakott krumpli (staked potatoes) in romanian is cartofi frantuzesti (french potatoes)... we use soure creem bread crumbs and boild eg in the dish an some cheese :)
@@ScottLuvsRenFaires it is.. we have the same dish made not with potatoes but with cauliflower, that aint my favorite dish to say the least ! (I actually jate it :)) )
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.
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.
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!
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
"Butter ist our friend!" That's the truth! Thank's chef Jean Pierre!
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.
there is not one video that I don't love. He just makes my days.
Thank you 🙏
Thank you 🙏
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!
🎯👍
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, 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!
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!
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.
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!
😂 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 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! 🎉
🙏🙏🙏❤️
Hello chef greetings from chef vinnie in Dublin City Ireland 🇮🇪
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!!!!
Îmi. Place. Cum. Gătește. Este. Super.
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!
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.
I love it when you say we're making it together!
Best way to enjoy Presidents Day off! The wife and I had a great morning watching Chef do his thing!
Chef, this Irishman's heart is dancing a jig over this recipe thank you
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.
I’m just a sincere southerner with a mad culinary crush for you chef.
You make my culinary dreams come true.
I use cotton gloves under nitrile gloves to protect from the heat, especially when I’m smoking meats. It will help!
Jack... You should make a compilation video of Chef just doing the tasting..
Nice. Agreed
I’d like to see that. ✅
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 make mine using ukulele instead of mandolin. Slices are not as thin but the music is nice
😂😂😂
Watched an old movie last night where the main character had befriended a French Chef in Paris. He said to her, "We both know the secret to life!" She asked, "And what would that be, Chef?" His reply, "BUTTER!" 🤣🤣🤣 Made me think of you, Chef Jean-Pierre.
What movie is that? It sounds cute.
Yes I want to know what movie too.
I think that movie is called Last Holiday with Queen Latifah, and the chef’s played by Gérard Depardieu 🙂
That a thin huge T handle
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 😍
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!
My stepdaughter is a chef and she does the same thing by pouching the potatoes first before assembling it but the cheese custard is a great addition! I made this and it tasted amazing! I mixed potatoes and sweet potato as I had one lying around so didn't want to waste it. Amazing flavors!
Chef JP needs to be played in Anger Management classes. I guarantee he’d make progress for those individuals. Not kidding at all!
Tres bonne recette, merci Jean-Pierre!
I like this meal.
Time and time again his versions of a recipe has the most flavor. This turned out great thank you 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.
See the cover
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.
Love the 'confession' at the end 😂🤣😂
I love how genuine you are. I would have forgotten about the brie in the freezer too!
Oui oui, going to be making this one tonight!
Can't believe I just found this channel... Your energy is awesome!
I love my Monday morning CJP videos!
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!
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.
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.
My new favorite Chef.. I’ve heard of him but just discovered him. Love Love Love.
Love this man. Detests water to the degree that the poaching happens in heavy cream 😍😍
Excellent! One of my most favorite dishes! Thank you!
Ha! I was sure you would put Brie!! Great recipe Chef and really very easy.
Merci Chef Jean-Pierre, je vais en faire certainement, trop facile a faire. Je croyais vraiment que c'était pas mal plus compliqué. Merci encore.
Chef, how long does this take in the oven please? Until it form a crust since the potatoes are parboiled already?
I'll say it again..Love this guy.
He is simply the best.
🇨🇦
Tres charmant, n'est-ce pas...?
Purchased my mandolin in the middle of this episode while on commercial, made this and my family couldn't get enough of it... THIS IS AMAZING!!! up to this date the only thing I've been known for is my "Beer Steak" as God be my witness our dog would not eat... the first thing out of their mouth was "Mom, Babe (the dog) would have eaten this" hahaha... we love you Chef and Jack!!!!
🤣 I was going to mention him using the knife to pick up the garlic and he called me out immediately. "I can hear you ☝️" 🤣🤣🤣 I love this channel!
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 🤔
Thanks!
Thank you 🙏
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!
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!
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 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.❤
So kind of you to share your knowledge
I love your style Jean-Pierre. I will be trying your recipes from now on.🇦🇺
I'm so happy, happy, happy that I found your recipe for "no mandolin" potatoes au gratin. I have one and, yes, I am nervous about using it. When using it I often buy double the potatoes so as to not get too close to the blade. Half of the potato often gets left unused or turned into mashed potatoes the next day.
I've been tasked with bringing the potato dish to the family Easter dinner. The head 'chef' requested escalloped potatoes but I asked if au gratin was acceptable because everyone loves cheese. He had no complaints with that. Your simple recipe will make my Sunday morning so much better and less stressful since I can leave that scary mandolin in the cupboard.
I'm not going to add brie, but I do have a bit of fontina along with the gruyere and cheddar in my fridge. I'll probably grate some of that up to add to the cream base.
Thank you for easing some of my weekend stress!
Your selection of cheeses is perfect! 😊
@@ChefJeanPierre It was a hit at dinner. It turned out perfectly delicious, creamy and tender.
I had to come back to make an additional comment. We had a big family reunion/camping outing this month. As we were sitting down for a big family cookout a family member looked at me and said, "Remember those au gratin potatoes you made for Easter? Those were the best potatoes that I've ever had." Other family members who were at our Easter dinner agreed.
I repeated that it was wasn't my recipe but that it was Chef Jean-Pierre's!
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
I am so glad that even the Professionals forget sometimes.
Slow down!! I'm still back at French Onion soup!! I can't keep up. But it looks good. Can't wait till I get here.
Thank you chef JP and Jack, I just love you 😘
I'll definitely be making this, maestro! And will add the brie. You are a master!
Jack is hilarious 😂he knows Chef JP so well
Jacks fantastic, I bet he’s well fed working with the chef. Yum yum 😋
Haha my first thought seeing JP putting the garlic in the cream "Hey you can't use your knife to do that!" then JP immediately says "I can hear you" wow what good hearing! haha love this channel!
I absolutely love him ❤. Reminds me of cooking with my Italian dad.
i made this for thanksgiving and it was DELICIOUS.
Always magnificent, a way of life! I don't see recipe for linguine with white clam sauce any reason? Your the best!
NO NO NO NO NO....CHEF JEAN-PIERRE, NOW I WANT TO SEE HOW YOU MAKE THE ONE WITH BRIE !!!
I hit the like button as soon as the video starts, have never regretted it! Thanks JP!
EXACTLY what I was looking for this morning! Thank yooouuu! xx
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.
Yeah I follow your recipe with the sweet potato in the centre best recipe out there 😋 now to check out this recipe.
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!
Love Chef Jean -Pierre best best best!!!
I looove potato gratin! An easy, cheap and very delicious dish! Greetings from Vienna.❣️
Mouth watering 😅will make this today
we have somethng like this in Transilvania in hungarian we call it rakott krumpli (staked potatoes) in romanian is cartofi frantuzesti (french potatoes)... we use soure creem bread crumbs and boild eg in the dish an some cheese :)
Ooh, that sounds good!
@@ScottLuvsRenFaires it is.. we have the same dish made not with potatoes but with cauliflower, that aint my favorite dish to say the least ! (I actually jate it :)) )
You always make beautiful dishes. You are an artist as well as a chef.
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.
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!
👏👏👏👍😊
Made dauphinoise potatoes the other night as a side dish for my chicken dinner along with the stuffing, it was *AMAZING.*
Chef is love Chef is life. This channel is amazing
Watching good food being prepared is one of the most comforting things we can witness. Its zen
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.
Thanks for this. I have a small kitchen. I do not have room for a mandolin. Looks delish.
I love this recipe! Thank you!
Love it, have to try this. Can you do a video on potato leek soup, Vichysoisse?
The recipe I've been looking for. I don't have a mandolin & my son loves augrautin potatoes. Thank you!
Beautiful MMMH.
I wonder to see Chef Jean Pierre playing mandoline for us 😃
I'm glad you did not forget the potatoes!!!
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 adore Chef Jean,non pretentious & funny.He keeps it simple for at home cooks❤️
The BEST! made for the family, they ate all of it, Triple servings for most!
Thanks Chef !!!!