Cheesy Au Gratin Potatoes (Layered with sauce)

[@mygroovesuni]

Very Nice Narrating And Straight To The Point👍🏽 Love It!

[@WholeMadeLiving]

Thank you so much for the kind words, MyGrooveSuni! 😊

[@vincenzo8332]

💯👌

[@WholeMadeLiving]

Thank you, Vincenzo! 😊

[@noorskitchenconnection]

Woooow Amazing Recipe thanks for sharing such a nice Recipe 👍

[@WholeMadeLiving]

Thank you very much! 😊

[@veradoumanoff6632]

Yummy!!!!

[@WholeMadeLiving]

It is yummy!! Huge hit with all my guys! 😉

[@__allen]

Impressive audio quality. Would love to see more.

[@WholeMadeLiving]

Thanks, Allen! 🙂

[@charlesgallagher1072]

Gonna try this tonight for my parents, thank you. I’ve never made this kind of sauce 😢

[@WholeMadeLiving]

Charles, let me know how it turned out for you. I hope you all enjoyed it!

[@kerryh3918]

Lovely satisfying recipe. I added a small amount of leftover diced bacon & sprinkled a little pecorino cheese between the layers just for some extra yum. So so good & thank you for your video

[@WholeMadeLiving]

Wonderful, Kerry! Love your additions! Yum! Thank you so much for the comment. ☺

[@markythecat]

This is definitely not Pommes de terre dauphinoises, this is something else, not recognisable in most French kitchens. I have lived and cooked in France all my adult life and I can cook. You do not make a bechamel, that would make this dish too stodgy, and if you're going to add cheese (I don't), it goes on top only. Also, the idea of "layering" flavours does not mean you put the ingredients in actual , physical layers at all, but build complex structures of flavours and aromas with various ingredients, using your cooking skills and experience. So, to make this dish properly: butter your oven dish, add the sliced potatoes (use a medium floury potato such as King Edwards or Maris Piper, not a waxy one like the Charlotte, nor the red), add either single cream seasoned with salt, pepper and nutmeg, or double cream with some milk in it, similarly seasoned, to cover. I have been known, when bored, to simmer some milk with a couple of bayleaf, and a sliced mild onion, for about 20 mins, then add that to the milk cream mixture. Cover the pan, pop it in a medium oven, gas 6 or about 150°C for an hour and a half, test with a sharp knife. Back in the oven for another 20 minutes minimum, but with the lid off, and dot the top with butter. The cream will soak into the spuds, which will hold their shape, and a brown layer will form on top. Delicious and surprisingly light. Notice: no garlic, no cheese in the layers, no onions, either. Potatoes, seasoning, cream, love, basta. Thank you.

[@WholeMadeLiving]

Mark, you have a lot of time on your hands to put so much effort into this comment. It seems it's very easy for people to be so critical of someone when there's a screen between them and their words. This is MY take on Au Gratin potatoes, and maybe it's not a 100% authentic Dauphinois recipe, but was Julia Child also incorrect with her take on the dish when she added garlic? Maybe she didn't add the cheese to the milk, but that's my take. Layering the cheese, also my take because I was also going for an au gratin type of dish. I add the potatoes in raw and that was what I noticed with Dauphinois, so I thought it seemed appropriate with some similarities. Here's Julia Child's Recipe and if you read my post on my website you would also see that I mentioned those potatoes you mentioned as well. I'm sorry you find this recipe offensive. I never claimed to be a classically trained French chef. I'm just a Mom/Home cook sharing food that my family really loves. www.pbs.org/wnet/americanmasters/recipes-julia-child-gratin-dauphinois/8644/

[@markythecat]

@@WholeMadeLiving Hey, thanks for getting back to me! Well I type fast, so it didn't take me long, not as long as you did, to make a whole video! And i think you want to become an influencer, so ok, , why not, but jeez, how about you just get the damn thing right? You've done no research at all and who cares what your family likes? Judging by the amount of clicks and likes, not many of us, I'd say. There's a reason the French, and Ms Childs (and me) make it nice and simple, in the way I describe, based on a good few hundred years of experience of some of the greatest chefs known to mankind and an entire country of cooks honing the greatest cooking culture the world has ever seen: French! So why not start with what they did and yet play with it? You could do two recipes, one based on, why not, Julia Childs' version of it, or mine, then yours; then garlic in, garlic out, etc, go nuts! No hot sauce, mind, not ever, nor chillies. They don't go with cream at all, and that's a free gift from me to you. A thought that just occurred to me is that you must use high quality ingredients, so you don't have to mask , or overdo textures and flavours. This is paramount. Organic, or bio dynamic grass-fed cream and butter are obviously so much better than the cheap stuff coming from grain fed cows. You might find you actually get a decent amount of clicks if you show a spirit of research, then... make some money, right? I encourage you to continue and deepen your knowledge and skills. I will watch with interest.

[@WholeMadeLiving]

Thank you for your replies. Feedback appreciated.

[@martinh2091]

I prefer the original french style without bechamel. Hate flour in my dishes.

[@WholeMadeLiving]

Got it. Sorry it doesn't suit you, Martin.

[@markythecat]

@@WholeMadeLiving I know of no French person or restaurant (in France, at least) that would add a bechamel. I do not see the added value of it in such a starchy dish, it would be too stodgy.