it's a question of patience for me. do i have the patience to follow this through or do i want to mash potatoes w a lot of fat and salt and stuff my face immediately? it could happen at any moment in the process of making these. lol.
Transformative. Delicious. The guiltiest of pleasures. I needed 20 mins to par boil the potatoes in Reno at 4500 alt. First batch was too al dente. Also, avoid the 10 min steep by making a Bouquet garnii with the herbs and add it to the par boil. Nuts good !
Once again taking it to the next level! I’ll be preparing filets tonight following your methods to serve for our Christmas dinner. Thank you Sonny for the inspiration to make food more enjoyable!
Made these for my New Year's Eve dinner party. LOVED them. I looked around at a lot of recipes and almost none put in the effort of infusing the cream with aromatics like you do here. It makes all the difference -- you get a far greater depth of flavor than the dauphinoise au gratin I've made in the past. Thank you!
I made these in a casserole dish tonight ...couldn't find gruyere,so I used fresh parmesan instead. HANDS DOWN one of the best things I've ever eaten!!! Thanks for sharing that one Sonny!!
I've made these several times now. Incredibly good. Along with your melted onions, brussel sprouts, and roast chicken recipes. (Drool) Also a shout out to my Benriner mandolin, that I bought through your channel several years ago. It replaced my cheap Oxo mando of death, that I sliced myself several times with (don't drink and cook). I've never cut myself with the Benriner. Much more stable, well made and worth the price.
Could we get a kitchen/drawer tour? I figure this is your studio kitchen because we miss the dog, but man is it close to what I would like and I'm intrigued to see how you organized.
My first TDCC video. I popped in for a 30-second look but stayed ‘til the end. I couldn’t leave! You manage the perfect balance of instruction, great energy, humor, and a dash of silly. I dig it! Glad I stopped by! ❤️
Hi ! I'm from the Dauphiné region in France. Although I like cheese on top, purists don't use cheese in dauphinois potatoes. It gives a taste that's a bit different, and both are wonderful. Great job !
Dude. You are selling that rosemary salt like it's sour beer. But since you're not actually charging anything for it, I'm finally gonna make it because you convinced me that it's just so good that everybody has to make it. i'll comment again after i've made it.
As a regular host for big holiday dinners, I stopped making mashed potatoes. They're cheap and easy to make in large quantities, and I have a regular dinner guest whose enthusiasm tends to reach beyond his skill level. So he makes mashed potatoes, and I always do an alternate preparation. This might be that preparation this year.
@@thatdudecancook I’ve got the dauphinoise potatoes recipe from that short video you’ve published an year ago. Since I first made it it has been a family favourite, the one asked for as birthday gift, special occasions and such. Thanks chef, for another year of tasty recipes and love and laughs. Happy holidays! Cheers!
These sound good, I have a thing for smoked cheddar with mine. I have not made it in a long time but I used to make something similar except that I cut the potatoes much thinner and I layered those with the sauce and smoked cheddar throughout each layer, then cover the top with foil, take another pan and put on top then some weight, bake it off for a few hours and then let it cool, cut into wedges then reheat in the oven to serve. I am smoking a brisket and doing smoked cheddar scalloped potatoes for Christmas.
I'm not typically a fan of any potato that isn't deep fried, but these looked so good i HAD to try them. I made a few changes, to wit: - added cream cheese to the cream mix - strained the cream because i dont like the texture of onion or garlic - skipped the whole fresh herbs (unavailable) - swapped the king and queen of cheese for their darling prince, mature British cheddar otherwise, pretty much the same. I cannot overstate how bazonkers good this is. The potatoes are soft but not mushy, the cream is insanely flavourful, the texture of the two together is a delight, and it pairs super well with my choice of protein today, some delicious smoked sausage. Cannot recommend this enough.
Made these potatoes last weekend for Cards night , Euchre in particular. Everyone loved (all 4 of us) them. But boy are they rich. I just finished the leftovers 2 days ago. LOVE the Rosemary Salt too.
OMG! This looks amazing! I have to try this! I have a suggestion for a minor addition, that is, like Parmigiano-Reggiano, not traditional for Dauphinoise potatoes (yet seems like it would make a delicious addition): bacon bits in the middle, and on the top layer!
You are so amazing so glad I found you back on tiktok. I have learned so much from you in the last 3 years. I've been making rosemary salt for that long thanks to you. But this past week it didn't turn as green like it usually does
Just tell them you're doing the potatoes, and don't tell them what you're going to do. They'll be like WTF is this when they see it, and then they won't stop asking for the recipe once they take a bite!
I didn't know I was low on potatoes and had leftover herby cream. I cooked some pasta, added the cream, a little cooking water, and parmesan. OMG so good. I may use the herby cream for this purpose forever! Oh, and had a little leftover sautéed squash (zucchini and yellow) - that just made it even better!
He’s one of my favorites because he Carrie’s his professional wisdom to the home cooking world for people like us! And yes, all of his recipes have been incredible!
Thank you for not editing out Marcus’ laugh. I felt so edified laughing out loud at the exact same time he did. Your shows are great. Keep up the good work!
Happy New Year Sir. I really appreciate what you do. I have learned a lot watching your videos. You are a lot like Emeril, You really cook and explain/demonstrate exactly how you are doing what you do and you cook REAL FOOD that normal people eat everyday .
I definitely make these for Christmas dinner, my niece requests them and calls them ‘mac and cheese’ potatoes. Mandolin definitely makes this easier. I use fresh thyme only instead of rosemary, etc.
Just got back from shopping and I forgot the Gruyère. Then Sonny's voice burst into my head and said "Don't let anything stop you from cooking, my friends!" (I'll probably go back anyways lol... Gruyère is the BOMB).
I just found your video! I am soooo happy that I found you. Love this recipe, and you are so funny! LOL. Will be watching all your videos from now on.... Thanks for sharing your videos and spirit with us.
I love gratin dauphinois! Can I tell you about an appetizer version that we had in Agrigento, Sicily (at Enoteca 'Nzolia)? It was diced potatoes in a cream, like you use, but pancetta wrapped and crusted with herbed bread crumbs ... I'm attempting to replicate it, with varied success.
In my neck of the woods, we call these Scalloped Potatoes. We self-serve out of a casserole dish but I like the individual serving idea. Might just try different cheeses to see which one wins out. Thank you.
That recipe is definitely a French classic. More people should embrace Gruyère. I use fontina instead of Parmesan. Liked the ramekin idea, it’s easier in a gratin dish with multiple alternating layers of potatoes and cheese. Everyone should embrace the mandolin. There’s so many good smaller ones out there these days. Enjoyed your enthusiasm, but it was a bit loud for my energy. Happy New Year.
I have to say that I haven't been a fan of potatoes dauphinoise so far but I'll admit your video has sparked an interest to give it a go myself. Thanks man!
Looks great, Sonny -- but I got my hands on some La Ratte potatoes and I'm fixing them Robuchon-style. But I think maybe this will be on the menu for New Year's Day.
I use grated nutmeg as well. Gives it that extra oompf of flavor. Made enough for 12 this weekend, but we were only 7. Not a single potatoe survived... 🙂
This might just be one of the best random suggested videos from the holy youtube algorithm. New awesome channel found, subbed and going through the backlog .. so much backlog .. soo much delicious food. Thanks o/
So, I'm from the French région where that recipe come from and it's a really common dish. It's quite surprising that for the last 10 years or so, this dish is getting more and more known Édit : the original recipe doesn't have any cheese in it however. Still looks good
I was going say I’m American but my grandmother was French she never made this with cheese and she had all the cheeses in the world available to her at her market… so I’ve never used cheese… my brother and I would ride our bikes by her house and we could smell her cooking and my brother would look at me with a big smile! Great memories! Key ingredient was fresh nutmeg very simple
Are you kidding me! This dish is the only dish you need to survive it is the most wonderful dish ever created I literally could eat it three times a day however!!! Just watch this video of you making even better pome gratan you are a Christmas angel I officially love you now 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄
I’m a diabetic and potatoes are really not on the menu for me, I’ve heard that red radishes can be a substitute for potatoes, do you agree? Or what would you recommend as a substitute for potatoes? Thanks, great idea for cooking turkey. Enjoy your recipes and presentation.
If you have potatoes and cream in the fridge ready for mashed potatoes you are now going to have to decide if you will make these instead…
it's a question of patience for me. do i have the patience to follow this through or do i want to mash potatoes w a lot of fat and salt and stuff my face immediately? it could happen at any moment in the process of making these. lol.
May you and the good Sergeant have a warm and wonderful holiday season!
My dog was concerned when you started beating the fridge
Why not just leave the skins on and slice them? Genuine question here.
You are a bit of me; I love the way you try to optimise every stage of an already classic recipe, you are such a *chef* !
Finally did the rosemary salt. You are right, a whole different dimension. Thank you.
your dauphinoise potatoes is i believe the best recipe i've ever seen. ty
Transformative. Delicious. The guiltiest of pleasures. I needed 20 mins to par boil the potatoes in Reno at 4500 alt. First batch was too al dente. Also, avoid the 10 min steep by making a Bouquet garnii with the herbs and add it to the par boil. Nuts good
!
Once again taking it to the next level! I’ll be preparing filets tonight following your methods to serve for our Christmas dinner. Thank you Sonny for the inspiration to make food more enjoyable!
Happy Cooking!
Keep it up, my family thanks you!
Making these tonight to go along with some grilled meatball sandwiches. My wife is on a big potato kick recently so these should go over real well…
This dish is new to me. I like the single serving idea. I could make extras and freeze a few for later consumption.
If you freeze them, be aware that the cream will split when defrosted. Not nice. I suggest eating them fresh and hot. Freeze something else.
Made these for my New Year's Eve dinner party. LOVED them. I looked around at a lot of recipes and almost none put in the effort of infusing the cream with aromatics like you do here. It makes all the difference -- you get a far greater depth of flavor than the dauphinoise au gratin I've made in the past. Thank you!
I made these in a casserole dish tonight ...couldn't find gruyere,so I used fresh parmesan instead. HANDS DOWN one of the best things I've ever eaten!!!
Thanks for sharing that one Sonny!!
I've made these several times now. Incredibly good. Along with your melted onions, brussel sprouts, and roast chicken recipes. (Drool)
Also a shout out to my Benriner mandolin, that I bought through your channel several years ago. It replaced my cheap Oxo mando of death, that I sliced myself several times with (don't drink and cook). I've never cut myself with the Benriner. Much more stable, well made and worth the price.
“...don’t drink and cook.”
Are you mad? Drinking and cooking are a match made in heaven! Everyone knows that 10 fingers is excessive!
Could we get a kitchen/drawer tour? I figure this is your studio kitchen because we miss the dog, but man is it close to what I would like and I'm intrigued to see how you organized.
My first TDCC video. I popped in for a 30-second look but stayed ‘til the end. I couldn’t leave! You manage the perfect balance of instruction, great energy, humor, and a dash of silly. I dig it! Glad I stopped by! ❤️
Just made these for the first time, took a bite and HAVE to say THANKS! These are so dang good.
Hi ! I'm from the Dauphiné region in France. Although I like cheese on top, purists don't use cheese in dauphinois potatoes. It gives a taste that's a bit different, and both are wonderful. Great job !
Merci, for the contribution of authenticity from the source. May you have a blessed and wonderful holiday season! 🌞🙏
I made these exactly to the recipe and they were fantastic, best potatoes Dauphinnoise I have ever made, thank you for the recipe.
Made them. Everyone loved them. So perfect!! Dude you make cooking easy and entertaining!
Dude. You are selling that rosemary salt like it's sour beer. But since you're not actually charging anything for it, I'm finally gonna make it because you convinced me that it's just so good that everybody has to make it. i'll comment again after i've made it.
Well? Was it worth it?
I love fresh rosemary, so I really wanna know! 😂
Same
@@av201 Do it 🥹
@@Rhexr Thank you for the taste test! I think I will make some and try it on chicken…beef…yum!
It's awesome
I can't wait to try these! They look amazing!
They are a must! Hope you enjoy
As a regular host for big holiday dinners, I stopped making mashed potatoes. They're cheap and easy to make in large quantities, and I have a regular dinner guest whose enthusiasm tends to reach beyond his skill level. So he makes mashed potatoes, and I always do an alternate preparation. This might be that preparation this year.
I’ll have them both, mashed & dauphinoise potatoes! Yummy!
Great recipe, chef. Thanks!
Both is even better
@@thatdudecancook I’ve got the dauphinoise potatoes recipe from that short video you’ve published an year ago. Since I first made it it has been a family favourite, the one asked for as birthday gift, special occasions and such. Thanks chef, for another year of tasty recipes and love and laughs. Happy holidays! Cheers!
THANK YOU THANK YOU. Love this channel. Love the fridge. Keep that please. Merry Christmas
These sound good, I have a thing for smoked cheddar with mine. I have not made it in a long time but I used to make something similar except that I cut the potatoes much thinner and I layered those with the sauce and smoked cheddar throughout each layer, then cover the top with foil, take another pan and put on top then some weight, bake it off for a few hours and then let it cool, cut into wedges then reheat in the oven to serve. I am smoking a brisket and doing smoked cheddar scalloped potatoes for Christmas.
I had these on a cruise last month and I’m so glad that you put out this video cause now I know the name and how to make them, thank you so much!
So many dang creative recipes on this channel. 👍
I'm not typically a fan of any potato that isn't deep fried, but these looked so good i HAD to try them. I made a few changes, to wit:
- added cream cheese to the cream mix
- strained the cream because i dont like the texture of onion or garlic
- skipped the whole fresh herbs (unavailable)
- swapped the king and queen of cheese for their darling prince, mature British cheddar
otherwise, pretty much the same. I cannot overstate how bazonkers good this is. The potatoes are soft but not mushy, the cream is insanely flavourful, the texture of the two together is a delight, and it pairs super well with my choice of protein today, some delicious smoked sausage. Cannot recommend this enough.
Made these potatoes last weekend for Cards night , Euchre in particular. Everyone loved (all 4 of us) them. But boy are they rich. I just finished the leftovers 2 days ago. LOVE the Rosemary Salt too.
Made these today for Christmas Eve and these were definitely a highlight. They ran out faster than I expected.
Used to be a French bistro near where I lived that served these with beef bourguignon. Food heaven
Absolutely mesmerizing foodie channel!
The doctor in my Mom’s village survived 2 years in a Nazi prison camp by eating potato peels. That’s where the vitamins are.
Everyone must try these.
OMG! This looks amazing! I have to try this! I have a suggestion for a minor addition, that is, like Parmigiano-Reggiano, not traditional for Dauphinoise potatoes (yet seems like it would make a delicious addition): bacon bits in the middle, and on the top layer!
You are so amazing so glad I found you back on tiktok. I have learned so much from you in the last 3 years. I've been making rosemary salt for that long thanks to you. But this past week it didn't turn as green like it usually does
could be that your blade isn't so sharp anymore
@@thatdudecancook I never thought about that 🤔
Just found this channel - love it!
I made these for New Year's. They were FABULOUS!
Just made these again, family loved em, outshined the prime rib and everything.
Love this recipe……I have a similar one with fontina cheese that my family goes nuts about….pair it with any steak…perfection!!!!
I’ll be making these with my short ribs- THANKS SONNY!! and happy holidays to you and your family! ❤️
Happy holidays!!
I made these last year and they were a blast. You betcha Imma make these ones again this year!
Now to convince my family from doing baked potatoesto doing these. Everything you cook tastes great!
These absolutely smash baked potatoes, no offense to baked potatoes but it’s true
Don’t try to convince the family…just make it and I’m sure they’ll love it!
Just tell them you're doing the potatoes, and don't tell them what you're going to do. They'll be like WTF is this when they see it, and then they won't stop asking for the recipe once they take a bite!
This is why you just move out and spend christmas by yourself and eat whatever you want.
Those look awesome the roof of mouth would be gone no different than cold Captain Crunch lol!!!
Awesome recipe I'm going to bake that on a hot chilli
I didn't know I was low on potatoes and had leftover herby cream. I cooked some pasta, added the cream, a little cooking water, and parmesan. OMG so good. I may use the herby cream for this purpose forever! Oh, and had a little leftover sautéed squash (zucchini and yellow) - that just made it even better!
Wow! They look amazing! Another fabulous recipe Sonny! You wield those staff's like a Shaoxing Master!
Made these!!! Over the top delicious!
Same! Several times now.
Youre a real one sonny! I recreate a lot of your recipes and always 10/10!
He’s one of my favorites because he Carrie’s his professional wisdom to the home cooking world for people like us! And yes, all of his recipes have been incredible!
Thank you for not editing out Marcus’ laugh. I felt so edified laughing out loud at the exact same time he did. Your shows are great. Keep up the good work!
You’re definitely my favorite cooking show. Everything you cook always looks great to try. Thank you for sharing.
Saved!! Merry Christmas!
Happy New Year Sir. I really appreciate what you do. I have learned a lot watching your videos. You are a lot like Emeril, You really cook and explain/demonstrate exactly how you are doing what you do and you cook REAL FOOD that normal people eat everyday .
I definitely make these for Christmas dinner, my niece requests them and calls them ‘mac and cheese’ potatoes. Mandolin definitely makes this easier. I use fresh thyme only instead of rosemary, etc.
Just got back from shopping and I forgot the Gruyère. Then Sonny's voice burst into my head and said "Don't let anything stop you from cooking, my friends!" (I'll probably go back anyways lol... Gruyère is the BOMB).
Definitely trying these for Easter!!
We all Love you right back and your awesome recipes :)
I just found your video! I am soooo happy that I found you. Love this recipe, and you are so funny! LOL. Will be watching all your videos from now on.... Thanks for sharing your videos and spirit with us.
This looked amazing, you are a massive inspiration to us smaller content creators 👍👍
I love you too Sonny! Merry Christmas!!
after watching your video, my husband opted to bring these potatoes to a NY Eve dinner party last night - people loved them so thank you.
thank you so much this is the best
Yes my all time favorite potato recipe! I had to make pans and pans of them at a fancy restaurant I worked in for catered events.❤
Your knife skills are truly phenomenal! Have a Happy New Year! From Texas
Love this kitchen and loving seeing you succeed! Thank you for everything
Love your vids, recipes, and frig bashing! Awesome! Keep it coming!
Initially thght you were kinda nutty, and yet you’ve become my fave TH-cam chef…can’t wait to try many of yr recipes!
That fork technique is awesome, will definitely use that
I love gratin dauphinois! Can I tell you about an appetizer version that we had in Agrigento, Sicily (at Enoteca 'Nzolia)? It was diced potatoes in a cream, like you use, but pancetta wrapped and crusted with herbed bread crumbs ... I'm attempting to replicate it, with varied success.
In my neck of the woods, we call these Scalloped Potatoes. We self-serve out of a casserole dish but I like the individual serving idea. Might just try different cheeses to see which one wins out. Thank you.
That peeling technique is great. Love the skins too
Why do I always salute when Sgt Gilbert arrives?
cream soup with potato looks awesome
I love the dance with throwing sticks at the fridge in the backyard. Oh yeah, got my dauphinoise!
This looks incredible
These potatoes were definitely the best dish tonight. Thank you!
Again, another great idea about how to peel a potato! I love it❤
Thanks Dude. The potato side dish savior. Happy Holidays.
Thanks!
Thank you.
Just this whole concept.. can make this with so many different cheeses and adjustments/add ons 🤤🤤
Just made it. So rich and tasty! ❤
I love dolphinfrog potatoesssss
Thank you Sonny. Almost a definite make.
So you made Scallop Potato thanks for the new ideas!!! So Good
Probably best cooking channel out there.
Oh my that looked delicious
Omg this is such a sick mashed potato substitute
Those potatoes looked absolutely delicious! And you know we love you too!😊
I’ve never left a comment, but you’re probably the best guy making good scran on TH-cam. Happy Christmas! 👊👊👊
That recipe is definitely a French classic. More people should embrace Gruyère. I use fontina instead of Parmesan. Liked the ramekin idea, it’s easier in a gratin dish with multiple alternating layers of potatoes and cheese. Everyone should embrace the mandolin. There’s so many good smaller ones out there these days. Enjoyed your enthusiasm, but it was a bit loud for my energy. Happy New Year.
Nice recipe fajr Ka kitchen 😋👍🏻😋👍🏻👍🏻
I have to say that I haven't been a fan of potatoes dauphinoise so far but I'll admit your video has sparked an interest to give it a go myself. Thanks man!
Looks great, Sonny -- but I got my hands on some La Ratte potatoes and I'm fixing them Robuchon-style. But I think maybe this will be on the menu for New Year's Day.
I use grated nutmeg as well. Gives it that extra oompf of flavor. Made enough for 12 this weekend, but we were only 7. Not a single potatoe survived... 🙂
They looked awesome and I bet tasted even better!!!! Can you put a link to where you got your wooden cutting board? Please. TIA. 👍👍👍
This might just be one of the best random suggested videos from the holy youtube algorithm. New awesome channel found, subbed and going through the backlog .. so much backlog .. soo much delicious food. Thanks o/
YES DUDE! DAUPHINOISE! MERRY CHRISTMAS!
And the fridge finally counter attacks.
"My name is REVENGE!!!!"
🌼I was thinking a can of friend onions on top of the potatoes. Like sprinkling a bit into each rammekin.
I TELL YOU HWHAT I LOVE THAT PROPANE AND PROPANE ACCESSORIES YOU GOT GOIN THERE
So, I'm from the French région where that recipe come from and it's a really common dish.
It's quite surprising that for the last 10 years or so, this dish is getting more and more known
Édit : the original recipe doesn't have any cheese in it however. Still looks good
I was going say I’m American but my grandmother was French she never made this with cheese and she had all the cheeses in the world available to her at her market… so I’ve never used cheese… my brother and I would ride our bikes by her house and we could smell her cooking and my brother would look at me with a big smile! Great memories! Key ingredient was fresh nutmeg very simple
isn't it just pomp au gratin if you put cheese on it?
@@svenlauke1190 Paul Baucuse the legendary chef from Lyon used to put comté cheese no problem with still calling it gratin dauphinois
@@guillaumegenet4248 not to disagree... But Gordon Ramsey puts cream. Peas and mushrooms ins his carbonara and still calls it a carbonara
Dolphin Frog Potatoes hahaha that got me! XD 8:24
Are you kidding me! This dish is the only dish you need to survive it is the most wonderful dish ever created I literally could eat it three times a day however!!! Just watch this video of you making even better pome gratan you are a Christmas angel I officially love you now 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄
I’m a diabetic and potatoes are really not on the menu for me, I’ve heard that red radishes can be a substitute for potatoes, do you agree? Or what would you recommend as a substitute for potatoes? Thanks, great idea for cooking turkey. Enjoy your recipes and presentation.