Potato Romanoff Family Style Gratin | Chef Jean-Pierre

Hello There Friends! Potato Romanoff is a delightful and flavorful dish that combines the creamy texture of mashed potatoes with the rich flavors of bacon, cheddar cheese, and sour cream. It’s a perfect side dish for any meal and is sure to impress your family and friends with its unique taste and texture. Let me know what you think in the comments below
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[@alreynolds4152]

“Dude”? I never expected that from Chef. Keep the recipes coming. Even if it is a fancier dessert that I won’t make, I still listen to the video just for its entertainment value. I can hope Jack makes it on screen. He has a lot of fans.

[@lonniepee9804]

I was just thinking about both of 😎those things. I think I may have seen Jack onscreen once... young, black dude? I wondered if Jack is responsible for keeping Chef hip... Dude.😎

[@josephwade8593]

If we can get him to say bro I will die

[@marinazagrai1623]

@@josephwade8593 Well, he won't say that, ever. Europeans (the ones born there) don't use the jargon used here, but...they invent certain words never used here such as using "super" for anything (not when needed for its purpose).

[@Batvolle]

Haha he said dude before in one of his older videos, talking about some guy that was saying he aged or something. Long time ago, can’t remember exactly

[@cynthiadavis3102]

​@@lonniepee9804❤

"It's MY Romanoff!" You tell them Chef!

[@jjroy3389]

👏👏

[@rmd8873]

From a long time back, I have always admired the way there is no clever editing, to cover an error or a flaw. He shows us what can and does happen in every kitchen, and how to fix it.

[@TurboLoveTrain]

...but that's just it: the reason you feel this is because the editing is extremely clever! I what get you're saying though.

[@TaniaEstes]

The difference between a professional chef and a wanna be KZbinr. No editing, this is the real deal. Best channel on KZbin.❤🧑‍🍳

[@ChefJeanPierre]

🙏🙏🙏❤️

[@kevinun-s1i]

Hi Tania👋 Good afternoon.🌹🌹🌹I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌺🌺🌺 Happy new year 🎆🎊🎈

[@AlohaSnackbar-pc9gd]

Our Onyo Emperor has been smashing out Potato classics recently!

[@jenbrooks5872]

Every Monday!

[@SK-in7bh]

😂😂😂😂

[@pineshimmer]

Unfortunately, dealing with haters and trolls is part of social media. Never apologize Chef Jean-Pierre ! You are AMAZING!

[@chuggyhuggy8783]

Potato Monday is the best Monday.

[@TurboLoveTrain]

I want to live in a world where everyone recognizes Potato Monday as the day everyone cooks potatoes at home with friends and family.

[@ireneposti6813]

I love your version of Romanoff Potatoe dish, thank you chef JP. This will be great for the Holidays. 😊

[@brianregan1]

It's a sign of the times chef that you have to keep repeating this point that what YOU cook in YOUR kitchen is YOUR choice. There are entirely too many people with too much time on their hands who happen to be overwhelmingly opinionated . I keep hearing you say if you don't like this or that leave it out of the recipe , you explain often that this is YOUR VERSION of a certain recipe and while it may not be a traditional recipe it is in fact how you enjoy preparing and consuming it. people are obviously confused about what this channel is all about. in my opinion the best way to sum up this channel is AMAZING RECIPES AND TECHNIQUES FOR LEARNING PURPOSES BUT WITH ANY OPTION YOU CHOOSE TO USE WHILE RECREATING THESE RECIPES IN THEIR OWN HOMES. I think some people just can not fathom that even in Italy each region creates its own personal touches and adds or subtracts certain ingredients for some very famous regional dishes. If you had Spaghetti alla Puttanesca in southern Italy it would not be exactly the same in Northern Italy . the same hold true when people recreate the recipes from this channel. I just think it is odd that you have to keep telling people that what you cook on this channel is first and foremost recipes that YOU enjoy creating and consuming and everyone watching can add or subtract any ingredient they would choose to , preferably without commenting on their feelings being hurt that you did a certain recipe YOUR OWN CHOSEN WAY ... this is why I never started a KZbin channel. too many overly opinionated and emotionally fragile people in the world today. Cheers to you and your crew Chef !!!!!! I appreciate the hard work and creativity that goes in to every episode on this channel. I have learned a lot over the years watching you on TV and now on your own channel . I wish you continued success and many more inspirational dishes that myself and my family thoroughly enjoy making

[@ChefJeanPierre]

🙏🙏🙏❤️

[@charleswebster2550]

👍💯

[@lanc2776]

I agree with you and Chef. Even different families have different recipes of the same thing, not to mention whole regions. It's silly to think that there is only one way and that every other way is "inauthentic."

[@franceyneireland1633]

I agree. My children are grown with children of their own. I have to change my recipes depending on who in my family is coming for dinner due to food allergies and diets for health reasons. When I have them all for dinner, it becomes challenging trying to combine peanut allergy, shell fish allergy, Gluten intolerant, low roughage, low salt due to high blood pressure and a new one high cholesterol. I've made two main courses which are the same but vary due to different ingredients. Thankfully I found a quality bacon that is low in salt, as they all love bacon.

[@davidbarr1579]

Very well said Brian😄

[@mrmudcatslim1004]

Chef, you're working so hard, and you are appreciated. I always look forward to your content. Cheers.

[@Mah_Na_Mah_Na]

😂🤣 Chef said "Dude!"🤣😂 I love this guy. So French, So Italian, So Very American! 💕

[@anthonyrukstele4636]

⭐️⭐️⭐️⭐️⭐️Made this over the 4th of July when we had friends over. It was incredible! Had friends ask for leftovers to take home and my wife said this is our go-to holiday potato dish. Excellent recipe! Thanks so much!

[@judyfrank2551]

Butter and bacon makes everything better! Thanks, Chef.

[@jdhaynes9887]

Chef never burns his butter but his taste buds are another matter

[@sandtonvideo]

Chef John Schenk credits his mother for the recipe in a video he made. I admire that both you and he are happy to credit moms and grandmothers, and not so egotistical as to take credit for a family recipe. Fabulous recipe as well, and interesting to see the technical differences in preparation between the versions.

[@DrRonaldSIpock]

The best part of this channel is that chef teaches how to cook and not merely how to cook a recipe. He demonstrates eye-balling and approximating and improvising. So for my Romanoff, I baked the potatoes peeled, so that I wouldn't have to peel them later. I don't do sour cream and certainly not heavy cream, so I used a green chili sauce. I didn't sauté shallot and bacon. I threw the shallots in raw. And I topped with Stilton cheese. It certainly is a bit different than what the chef presented but it still tasted great and I am sure chef would approve because I'm just doing my own thing and making good food

[@JerryB507]

As Chef would say, "It's your Kitchen."

[@lindagardener855]

😆😆😆 ‘a goaty goat cheese’. 🤣🤣🤣

[@jenbrooks5872]

​@lindagardener855 😂😂😂😂😂

[@matthewgilfus1640]

See what Chef goes through to help us? See the sacrifices he makes? The pain and suffering he has to endure to be our favorite number 1 Chef of all time? We love you Chef, thank you for all you do!

[@ChefJeanPierre]

🙏❤️

[@HappyArchaeology-mm4ng]

Well, taking off skin, not a good idea to me. Does he work in a restaurant? We don't have time for that.

[@Silver-cl2bd]

​@@HappyArchaeology-mm4ng It's like chef says, you want to leave the skin on. Leave the skin on. You don't want goat cheese. Don't put goat cheese. Make it your own. He's just inspiring us. Cheers 🥂

[@HappyArchaeology-mm4ng]

@Silver-cl2bd I understand. I can disagree. I know how to cook. Doesn't mean I will make garbage. Just can make better. All I can say. Most chefs, not as good as professional cooks. I have been in the food business for decades. The word Chef? Doesn't mean they are the best. There are Red Seal Chefs, Executive chefs(highest rank). In decades, as a cook, doesn't mean much to me. Most don't have the skills as professional cooks. Smoking meat? Not in their wheelhouse. They don't teach that. Why? Beyond an indoor kitchen. Beyond volume of seving a line, why they aren't as big as they think. To other cooks. Ask any chef, what meat they haven't cooked. I can make a list. Not in their wheelhouse.

[@cynthiadavis3102]

​@HappyArchaeology-mm4ng He owned Left Bank restaurant in Miami for many years.

[@MichaelDavis-x5i]

Chef Jean-Pierre is exactly right (as usual) about Aluminum Foil. There is no difference in heat transfer between the shiny side and the dull side. But I know this is a myth that has been perpetuated forever. As an Engineer working for Alcan Aluminum, one of the major Aluminium foil manufacturers in the world, Chef Jean-Pierre is correct on the tooling marks made by the Press rollers! If you do not believe it, then look it up! I cannot wait to make this awesome recipe! Thank you Jean-Pierre for everything you teach us!

[@ChefJeanPierre]

🙏❤️

[@jenbrooks5872]

Is that also true of the non-stick version? I always use shiny out, dull touching food if I use the non-stick. I don't use it often lol. Just when I put potatoes on the BBQ.

[@MikehMike01]

@@jenbrooks5872the non-stick has a coating sprayed on only one side

[@aprilcraddock169]

Foil has changed to a thin version from the 70s and 80s. When Chief Jean pushed the knife through the spud, didn't he push Foil into potato??

[@MichaelDavis-x5i]

@@aprilcraddock169 You can still purchase the HEAVY DUTY foil which is a much thicker material or thicker gauge. Reynolds Aluminum makes it and you can buy it at Krogers. It's price is bit more money but well worth it if you need a more robust foil.

[@michaelstusiak5902]

Can't miss potato Monday!!!!

[@nikkistump3480]

Chef said “Dude”!! Cracking me up!

[@soulbot119]

he's the best at deflecting haters with grace and humour, that's not something you typically see in youtubers. usually they either ignore it entirely or launch some kind of meme counter-attack. Chef takes it all in stride, addresses his critics while keeping his dignity and still makes it funny. respect

[@g3air3]

love it: "It's MY Romanoff"!

[@cankerscarves1806]

One of my favourite parts of every Jean-Pierre video is him tasting it at the end when it's raging hot and he just Mmm's his was through it. The camera editing during these times always makes me laugh. I love all of these videos. My kids pick out a new recipe every week and we make it together. Thank you for sharing all of your knowledge with us!

[@ChefJeanPierre]

🙏❤️

[@missbiggs9437]

“Work like a professional, I’m working like a shoemaker” (spoken in Chef’s best Jersey accent) … gotta be the best line!! Love it!! 😂😂😂❤❤❤

[@kevinun-s1i]

Hi Missbiggs👋 Good afternoon.🌹🌹🌹I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌺🌺🌺 Happy new year 🎆🎊🎈

[@Lavadx]

OMGoodness Chef Jean Pierre, that looks AMAZING! You could do this in so many ways, with garlic, a little thyme, throw some crab meat in there, the possibilities are endless. THANK YOU as always, you are a national treasure, and a hero at my dinner table!!!

[@lynneedes3687]

I am sitting here laughing! This guy cracks me up, he is a comedian as well as a Great Chef! He really is very entertaining as well as educating! Thank you so much for this enjoyable presentation!

[@benjaminhedderly4495]

Pa PA......IF we were neighbors we would be BEST FRIENDS..... what a skill to pass on too his son. Admiration & respect from Ohio ❤

[@racey1979]

What frustrates me about people who critize is that you make it very clear in all your recipes..."if you don't like it, don't put it in !! It's your food" !! Make it YOUR way ! How will you ever discover things yourself if you follow recipes EXACTLY. Part of the fun, and a big part of learning is trying things yourself. Sometimes it might not work, but sometimes it will. Over time you will learn what works with what and you will get better at knowing what ingredients go well together. One of the (many) reasons this is my favorite channel, is that you teach people to use recipes as a guide rather than an exact science. Like you say :"it's just cooking, we're not sending a man to the moon" !

[@loisbrace1669]

WHAT do you always tell us????? "Make it your own!!!" I make it YOUR way all the time because I respect you taking your valuable and precious time to teach us what it took you years to learn. Thank you and GOD Bless!

[@roseliekane1060]

Potato Monday. I love it! Those potatoes, Romanoff Style Gratin au Chef Jean Pierre, look delicious and I look forward to trying YOUR recipe. Thank you for sharing. And, yes, sweating the onions before putting them into whatever is the best way to go. It's a very "continental" way to do it. Takes a little extra time but it's time well invested.

[@JReuland]

nouvelle expression qui remplace “ ce sont vos oignons par ce sont vos patates”!😂😂Vous êtes un poète de la gastronomie française!

[@dank5770]

(Abby typing) Just the technique of grating an already cooked and cooled potato was priceless for me. I hate making hashbrowns with raw potatoes. I always make baked potatoes in batches in my air fryer and then store them in a bowl in the fridge for later. Thanks Chef!

[@raeannemery258]

Chef Jean, you are an artist. As an artist, you may interpret the dish in any manner you wish. It's YOUR canvas!

[@dianajones8598]

Good morning Chef John.! Thank you for this potato recipe. I love potatoes anyway you can make them.! I'm looking forward to learning this recipe and making it for my family.🎉❤ Have a wonderful blessed day.!

[@tpk158]

As far as recipes, there's no wrong way it's whatever flavors you like, it's only cooking, not rocket science. Chef teaches us the process.

[@laurentbarcelo]

Wonderful!! Please could we have a technical episode on temperature. You mention many rules regarding oil temperature depending on the type of oil, cooking temperature for different meats, fishes, etc… I think it would be awesome to gather all this in one single episode.

[@jenbrooks5872]

Great request. I recently searched for oil smoke temperatures, and an excellent chart appeared. It was helpful. However, it didn't list which taste similar. I would love a video about oils, vinegar types, salted vs/ unsalted butter, good substitutes when trying to keep choices as close as possible to the orginal recipe. (Like if a recipe calls for Brie, what cheese has similar taste and texture) etc. Great suggestion!

[@garycubby2572]

My favorite! i love "dancing potatoes in my mouth"!

[@Badger1210]

Made this last night with chicken Franceses, and it was a hit. Both my wife and father-in-law asked for both to be served on their birthdays. Thanks, chef and God bless.

[@TakeMe2Colo]

This is one of the best KZbin channels EVER! I love all the recipes I’ve tried and have learned a lot. ❤

[@luciapalhinha1302]

Jesus Christ, I stopped watching your videos some 4 months ago and here I am smiling again like day one. That's the definition of friendship, isn't it? Time does not count.

[@TheGiggleMasterP]

That looks like pure starchy comfort ❤

[@anitraahrens905]

❤ Thanx, Chef Jean-Pierre, Potato Romanoff is my favorite potato recipe. Your version is indeed fantastic. Bon Appétit! ❤

[@warriorson7979]

I love shallow and onyo.😌😌

[@greaseweeklygames]

The GOAT!!!!! 🙌🙌🙌

[@NtambaraRwamuringa]

❤😢😅

[@NtambaraRwamuringa]

Ku be,ima n

[@MrGravylegs]

I love how he emphasizes how every dish you make if “yours” So many times the “purists” get up in arms for some reason to point out how, “this isn’t that, or you’re making it wrong..” Who cares!!? Every dish you make is flavored in some way toward your personal liking!! “It’s cooking, not rocket science” to quote Chef J-P!! Love love love your channel!!! Look forward to your new videos each week!!! You and Jack work very hard for these!! I appreciate everyone!! Thank you!!

[@itsokay7989]

What's funny is that if these purists would post their recipes, they'd still got other purists saying "that's not how you make it!". People need to realise that every family cooks a classic differently.

[@williamrpetrie]

Hi Chef JP, My 4 year old son and I watch your videos all the time. He was asking if you may please make a video for your fusilli pasta recipe. It’s his favourite. Thank you from Canada. :)

[@afreeman9608]

Potato Monday love it!!!

[@gregoryglen4090]

Hi Chef. I love how you make the different recipes your very own. And isn’t that the way we all want to cook. We want our own personal touch to each food creation we make. Thank you for your take on these many recipes. You’re the cats mow my friend ❤😊

[@ChefJeanPierre]

🙏❤️

[@Luckmann]

That looks absolutely wonderful, and I simply need to try it one day. Always such a pleasure watching you. I have been on KZbin since before KZbin was even really KZbin, and this is the first "show" I really follow.

[@RenghisKhan]

I LOVE potato Mondays! 😍

[@susancompton5672]

Yummy! Here's a tip I learned working at a deli for 3 yrs. We sold baked potatoes & would chill the ones we didn't sell to make loaded potato salad the next day. Anyway, we shredded the cold baked potatoes. You don't have to peel them, cut them in half & shred them out of the peeling. You literally end up with shredded potatoes & an empty peeling. I did this almost daily for 3 yrs, so I know. I still make that loaded potato salad at my house, it's awesome!

[@Northernmike100]

Susan, I would love to know more about this salad. Can you tell me what goes in it? Thank you

[@fionn5305]

Sun dried tomatoes would be my addition...........love the recipe!

[@bobbyaloma9214]

When chef waves his fingers close to his shoulders and his elbows tight to his torso I get the picture of tyrannosaurus. Good recipe

[@cszolee7979]

I'd eat this as main dish. Hmmm... Potato Tuesday tomorrow for me :)

[@roweng.4245]

The local weather is currently too hot to turn on the oven here, but I will certainly remember this for when things cool down in the autumn.

[@AlmightyAphrodite]

Watching this while enjoying butter poached salmon, made the JP way 🤩🤩 I never make my salmon any other way anymore 🤗 I'm never watching these videos without having something to munch on either, because getting hungry while watching is guaranteed 🤤

[@thomasross4921]

Chef, instead of cleaning your russet potatoes with a brush, try thinning the skins with a green scrubby. That improves the texture of the skin if you intend to leave them on. I would also debate you that they "taste like noting". It's subtle, but they add earthiness, specifically from geosmin, the same stuff that gives you the smell of rain.

[@PastorJury]

I really appreciate how you present your recipes and videos chef, "this is how I do it," exactly! Your recipes are fantastic, and I have made several of them. I also enjoy the inspiration I get from watching your videos. Thank you, Chef.

[@Cheekymonkey2535]

Thank you Chef. I agree that when making food, a recipe is a guide that can be adjusted to suit individual tastes. I have food allergies and omit ingredients I'm allergic to unless it is the main ingredient, then I don't make it at all. Cooking is a personal taste experience, there is no official way to do it. Make it edible, make it look good and hopefully make it healthy. ❤

[@swahler34]

That was a close call with the tasting. But we know chef JP never burns himself.

[@ChefJeanPierre]

😂😂😂❤️

[@franceyneireland1633]

When it's hot like it was today, I find myself wanting to give him a glass of water thru the internet!

[@tttarms1970]

Chef needs a cold beer

[@PamelaRing-ey5pn]

Your Romanoff potatoes look scrumptious. I love watching you chef J.P. You always make me smile. I also L-O-V-E the clip art images of Jack. Especially the one when you talk about olives. I would love to actually see Jack, the person some day. He certainly does a wonderful job (thank you Jack!) God Bless you both (and your families) and Merry Christmas.🎄☃️👍🌈

[@windermere2330]

This is an amazing potato dish! I’ve made it a few times using food wishes chef John’s recipe. When mixing the potatoes with the sour cream and cheese, etc. he recommends using two forks to keep them light and fluffy. I noticed chef Jean Pierre’s potatoes texture were more mashed together. I’ve never tried the bacon before. I want to do that soon! Potato hack: use SimplyPotatoes (in the green bag) shredded potatoes. Saves a lot of time and work and tastes great! Nobody will ever know!

[@kevinun-s1i]

Hi Windermere👋 Good afternoon.🌹🌹🌹I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌺🌺🌺 Happy new year 🎆🎊🎈

[@markjordan4916]

I always love the evil little laugh when he says "Bacon". Great recipe, I'm going to try this. Thank you, Chef, for turning someone who absolutely hated the thought of even baking a box pizza to someone who really enjoys making quality food in the kitchen!

[@LoveWinsMovement]

Our Canadian shallots are exactly like that … they’re just beautiful!

[@OperaJH]

Chef, you always say, “You gonna love this!” Whether we do or don’t , we always love YOU! And yeah - we love your cooking style snd your recipes too. Thanks for sharing all your talent and passion for cooking with us! 🎉

[@asheshinfinite3766]

Romanoff reminds me of Scarlett "Romanov" Johansson! 😅 True, your potato dish is as beautiful! 👏

[@sherrymeagle8719]

you are such a fantastic entertainer as well as a fantastic chef! You brighten up my day. Hello from Ireland chef.

[@ChefJeanPierre]

🙏❤️

[@BlueJazzBoyNZ]

I agree with your suggestion Chef J-P with adding mushrooms maybe some very thinly sliced raw bell peppers for some sharp bite and texture

[@Lazydayz58]

Potato Monday, Potato Fun Day!❤❤❤ Chef I have never eaten so much BUTTER before I started cooking with you in my life until I found you., now I catch a cold I just take a spoon of butter and I’m all good. Thanks for another great recipe. And Thanks to Jack and the crew for bringing it to us.! 🍾🍾🍾

[@overcash6270]

Food is *and should be* an ever evolving, personalized living thing. There's room for traditional recipes, but once you start slavishly adhering to tradition over joy, you might as well put it in a museum.

[@Katrina.for_art]

potato cheeses and bacon are best friends. This looks delicious

[@bones2610]

That looks very good. Put that as a side with some steak or pork chops. Yiumm.. Excellent video you guys well done

[@VincentConti-m5j]

It's a casserole😮 ok a very tasty casserole😊

[@brittanyfischer3592]

“It tastes like NOTHING!” … chef I use this phrase all the time and say it just like you. lol thank you for all you do …. God Bless

[@robertehlers2840]

Like broiled garlic.

[@Martin_Priesthood]

Potatoes are a gift. . .😋😋

[@tadeusz1]

A great recipe, just the job for a rainy afternoon. Thank you chef.

[@williamrhea3535]

Chef, I love the way you take any receipt and make it your blank canvas. You then produce your version which is much more sophisticated, and I might add, tasty.

[@MrTranqilo]

Best Chef Ever I have Watched - From India 🇮🇳

[@MackJn316]

Zis eezzz ze original Chef “Pierreanoff” rezipë no?! May Wi!!!! Tre Bon 👌

[@kelvincannon3675]

One could argue that “French fries” are just “fried mashed potato sticks,” but potatoes most diverse texture, when cooked differently via adding, & or subtracting ingredients, makes a potato a different dish every time! #TheSamePotatoHeadHasADifferentPersonalityGiveOrTakeAccessories

[@JerryB507]

I've made your fried mashed potato sticks, with left over mashed potato, a little extra sharp cheddar and deep fried.

[@Gabrielarielle]

Looks awesome I’m definitely going to make this. Thank you for another delicious dish 😊

[@auldrick]

I've collected several recipes from you Chef, but I'm just a latecomer home cook for 2 retired people and a lot of your recipes are too rich or too calorie-filled for us. Nevertheless, I think I've learned more from you about *how* to cook than from anybody else. From the most useful tools and equipment, to keeping a supply of towels, to the importance of mise en place and cleaning as you go, to how to cut up vegetables, I feel like I've gotten a culinary course from you for free! Thank you so much for all you do!

[@lawrenceburchett7411]

A great recipie , Chef , the most important thing I think you do is , the WAY to do such , for you could do this many ways , with many things , thank you...

[@GrayNeko]

I'm literally drooling right now.... I want to try this but have to wait until I'm cooking for many people! Thank you, Chef!

[@tylergood9168]

thanks bruh. respect for giving credit. every artist a thief. I might have taken opportunity to give props to Joel Robuchon for his countless stars in this genre. excellence. all three of you. Chef Jean favorite among them all.

[@warmwoolsoxgood4559]

Oh Lordy. My husband is going to go berserk. For some reason although I love twice baked potatoes but making them is I don’t know why, to me a PITA! lol so it’s not a common item. This! Is genius. My mouth is watering here and hubs will be super happy, too. THANKS so much! This is on my table within the next week. I may take it to my daughter’s house for the 4th, I know it’s a perfect spud dish. We are potato people. 😀 and YES to the bacon. I make my own bits too looking like ties. I’m particular about our food. 🤷‍♀️

[@XBluDiamondX]

Love your potato recipes, especially the roast potatoes one you made not long ago. I've also used the same technique with other veggies and they come out pretty great.

[@wjc6]

I'm surprised that your tongue still works Chef. The amount of times I've seen you eat scorching hot food is AMAZING.

[@dianeme3969]

Ty ty chef! Married 42 years to a potato loving man…..I never thought I’d be able to find new ways to cook potatoes!!!

[@victoriabell4436]

You sir are delightful! Absolutely delightful.

[@rodconner9079]

Chef! I think you made your point perfectly!!!! So many just can't get past themselves ... LOL. Guess what!?! One of the key points you make... "If you don't like it, don't put it in there!" Simple! My taste? If I don't like it -- I DON"T/WON'T put it in there!!!! Now, if I am cooking for others (where they order), I do my best to make it the way THEY want it and I hope the "flavor" is worth their $$!!! and hope it makes them the happiest ever!!! : ) Love what ya do Chef!!! Be Safe

[@barbarafinn9499]

I put green onions in mine. I also cook my bacon before like you did. So yummy! Thanks Chef!

[@lrm267]

Fantastic as always! You should do tortilla Española.

[@g.cosper]

Dancing Potatoes. I love it!

[@DianeHardin-ri4qt]

Good morning my favorite chef

[@JerryB507]

My Mom would make this, it's called "Loaded Baked Potatoe Casserole." Yes, friends Potatoe with an E. Cheers from Sunny California.

[@jeanlaubenthal698]

Quick note of the pan info and size you use would be something to add. Thank you Chef! ❤

[@jbbarbeau1612]

I respect this man, that was pure chef saying who's boss during the opening minutes of the video. Great video

[@wendymoon5668]

I made this and it was to die for …we absolutely loved it and will make this over and over again…thanks for sharing

[@paolo-n2000]

Love ya Chef JP!!! You are the best! I'm a better home-cook because of you! Thank you for sharing your culinary knowledge!

[@woody3590]

I add philly cream cheese to potatos and bacon too 😮👍