CHEFS vs TIKTOK - How to Make the BEST Dauphinoise Potatoes?? | Sorted Food

Armed with all of TikTok’s foodie knowledge, will Mike be able to beat our Chef when it comes to making the ultimate dauphinoise potatoes? Watch to find out!
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If you’d like to find out more about the amazingly talented Poppy O’Toole, head over to her incredible TikTok page: @poppycooks and you can also find her on Instagram at: @poppy_cooks
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#Potatoes

[@markmallecoccio4521]

I love how with every Ben-uendo, you can tell Baz is just like "no, Poppy, don't laugh, don't encourage him!"

[@SortedFood]

Yup, she's a bad influence!

[@zzskyninjazz1821]

I think Poppy just has a dirty mind because i only thought it was an innuendo when she started laughing lol

[@karu6111]

whoever edited the video, deliberately cut after the word "tight", and "creamed up" 😂 But Ben is so pure, his mind just never goes there I guess

[@Shinnizle]

@@SortedFood Is she a bad influence on Ben? I rather think it's the other way around!

[@peadar-o]

It is the noise you want though…

[@organicgrains]

I want to see these smashed together. The upright hasslebackiness would have gone phenomenally with the cheese and bacon. Possibly my new Thanksgiving potato go-to recipe.

[@lvthud]

I was sitting here thinking the exact same thing. I am already doing mashed and roasted potatoes, I am thinking I may have to do a mix up of thee two as well.

[@krejzidukson]

I'm actually just making that 🤣🤣

[@lvthud]

@@krejzidukson let us know how it comes out

[@MissingmyBabbu]

Honestly, a mix of the two would definitely be what I'd cook on a regular basis. An infused cream mix with the hasslebacked potato arrangement, and add in all that cheese and bacon? Yes please!

[@Octo_Pi]

This series is so good, I get tips and entertainment. It's also genuinely interesting to see which wins.

[@SortedFood]

We're glad you're enjoying it :)

[@PokhrajRoy.]

Ben: “Are you ready for some controversy?” The Spaff: “It’s not me this time. *PHEW* !

[@Khazandar]

Eh, we can still blame him. As James once said to Jamie "It's often you, it's mostly you".

[@dragonwill797]

Honestly wanna see them combined. Not just on this one but the others. Take the winner and improve it with the good points from the loser. Like take mikes and add the way ebbers added that crunchy aspect and the herbs combined with the bacons smokiness. Would be pure heaven on a plate.

[@MrMartinSchou]

I agree. The Ebbers version is so much better looking, but apparently the taste is better in the other one.

[@Michael75579]

@@MrMartinSchou Ben's version, while looking much more interesting, strikes me as a side dish, whereas Mike's seems to be something you could eat by itself. Add the cheese and bacon from Mike's to Ben's and yum!

[@Reyn_Roadstorm]

I was thinking the same thing, and very much had the reaction of that meme: "Both?" "Both." "Both." "Both is good."

[@lancelindlelee7256]

@@Michael75579 IDK about others but I wouldn't be able to eat much of that. To much fat, salt and oil. Not speaking from unhealthy perspective, my palette just can't take too much.

[@TwilitFall]

This has been me with the entire series so far... the fusion would be so good on all of them! D:

[@musxcaddxct8741]

I love this series !The only thing is I wish the boys tried the food the same time Poppy did and then stated who they liked best after her vote. I just think we would get to hear more about things they've noticed and I'd like to hear Ben's opinion if he agrees etc .

[@iraelliott1191]

I agree. I didn't really understand WHY the TikTok dish won.

[@musxcaddxct8741]

@@iraelliott1191 exactly . Also I feel like they all really wanted to try it and give their opinions but they were just trying to be polite and wait 😅😅 if James had been the judge they would have all been trying it immediately and been more vocal about whether they agree or not haha 😂

[@bodyofhope]

@@iraelliott1191 I'm pretty sure the tiktok dish was like a down home US bacon mac & cheese. Gooey, rich, salty, soul food. It's like food crack 😆 The other was absolutely beautiful, I'm sure of it. But the herbs, cream, and lemon peel were meant to dance around your taste buds like a symphony, not smack you into a food coma.

[@musxcaddxct8741]

@@bodyofhope you could be a food writer 😂👏🏻👏🏻👏🏻

[@anumeon]

I see Jamie has been suggesting things undercover at Tiktok.. Adding Bacon to potatoes is such a Jamie thing after all.. :D Btw, I never tire of seeing Poppy. She is truly a great addition to the team. :)

[@JRWeaver13]

I really hope she joins on a permanent basis! She is so fun!

[@jemmaj2919]

yes much better than James

[@choke9270]

@UCPpYgG1qBE7riy-NZCXWyAQ Don’t be a dickhead.

[@ikke78ikke]

@@jemmaj2919 I still miss James. Its not that i dislike Poppy, but i find her laughing a bit annoying. Also i think she is put too much on a pedestal by the guys to be honest, getting the main seat every time she is on and the camera on her every time she cracks up. I do really like the two cupcake ladies a lot though. Just my opinion and i guess im in the minority.

[@karlmarx9255]

@@ikke78ikke im fully on your side james was just so much more "balanced??" idk how to describe it

[@Flamaro]

Poppy: “It’s cheese and bacon, that's all you need to win.” Huh, Jamie likes to use cheese and bacon a lot and he does win a fair number of times... :Edit: Just meant for this to be humorous, jeez lol

[@AT-ti8xe]

Ready for some controversy? Just add beef fat or bacon fat and you’ll ‘win’. It’s kinda silly, really.

[@nickdelange4425]

because Poppy is clearly biased and does not want to get hated on by Tik-Tok trolls so she sides with them. However, I disagree with her, since Ben's dish was so more appealing and had more texture, flavor, and looked more stunning than Mike's. The obvious win for Ebbers has been taken away by a judge that is afraid of some children saying mean things to her on the internet...

[@joannastevenson7329]

So clearly humorous!

[@matthewjackson5128]

@@nickdelange4425 Someone who hasn't eaten either dish thinks they know better than a professional chef. Pipe down.

[@dominicmillns5856]

@@nickdelange4425pipe down kid, if you want to get technical Ben’s doesn’t even meet the spec

[@runawayfaeIX]

10:42 followed by "that's the noise you want" is the best Bennuendo of the whole episode. So satisfied with himself 😁

[@goranpersson7726]

i mean that is the noise you want tho, you know for sure whoever you made a dish for loves it when that is the only response you get

[@LasermanSteam]

Ben's version looks like one of the best potato dishes I've ever seen

[@SortedFood]

It was pretty good lookin' huh?

[@nanoflower1]

The only thing I would love to have seen is what Ben, Mike and Barry thought of the taste of each dish. Did they end up agreeing with Poppy on her choice?

[@NerdySatyr]

You should do a series after this, where you COMBINE the two recipies! Take elements from each and see if you can 1up the original winner! I'd have loved to see the tiktok version with herbs and standing upwards like the chef's dish! Or Crispy bacon ontop of Chef's dish... phwar.

[@aarifahpatel9643]

P8p0ipipuìulp

[@kirstenpaff8946]

Barry picking his potatoes based on whichever potatoes look the prettiest is the most Barry thing I can think of.

[@physastra4962]

Any video with poppy is instantly better.

[@SpeedyOwl]

I want Mike's ingredients and methods with Ben's stacking style and cheese on top tbh

[@autumn.frost1286]

I really appreciate that Ben's version of at least this and the Yorkshires are vegetarian friendly. I try to make sure the majority of all the sides I have at holiday dinners are vegetarian friendly and I'm definitely going to try making some of these recipes this year

[@firstname4337]

how is it vegetarian friendly ? its full of milk

[@autumn.frost1286]

@@firstname4337 you're confusing vegetarian with vegan

[@Crazetex]

I wouldn't say I disagree with Poppy as I'm sure they're both incredible, but I think I'd pick Ben's for the crispy bits and the prettier presentation. Still, excellent job to both.

[@Ebiisan]

For Mike if you want something to settle and get coated then shake the pan from side to side a bit. This will make the contents level out faster and with minimal touching.

[@Nrana9]

Love this series! In this instance though I think the wrong dish won, as Mike's was just not up to the brief! And as Poppy says, it's pretty much just because of the cheese and bacon, which has not much to do with the skill and balance of Ben's version. In a potato gratin battle though, Mike should definitely win every time with that dish!

[@placeb0fication]

100% agree

[@digitaldaedo8687]

Yup. Looks tasty, but it isn't dauph

[@anthonycarless1748]

Except neither of them were dauphinois, Ben did not peel or layer his, Mike pre cooked, I know it's not the correct series but they are both FAILS

[@Ishlacorrin]

Not sure you understand what the dish is mate, Dauphinoise Potatoes literally means scalloped potatoes and that is exactly what mike made. Ben was the one who didn't follow the brief by putting them vertical instead of laying them down.

[@anthonycarless1748]

@@Ishlacorrin I agree however as Mike pre cooked the potatoes they were therefore not dauphinois. They were the closest to the brief though, I don't know what Ben made, it looked like a potato pie topped with potato. The top would be burnt and the bottom just cooked

[@alexf5499]

Okay I'm french and Gratin Dauphinois is a french dish coming from a part of France called "Le Dauphiné", in the Alps ( for those who knows, from Grenoble ) It's supposed to have super thin sliced potatoes indeed, with a lot of cream, the potato should not be dry and the cream helps it to melt in the mouth. My grandmother was doing some really really excellent Gratin Dauphinois, but there was NEVER Bacon in it. And only french cheese of course. If you want another typical dessert from Dauphiné, there 's the "Tarte aux noix de Grenoble", which is a Nut pie. There 's also another really famous dish called " Les ravioles du Dauphiné ", and I really recommend it to you guys. Enjoy your meal !

[@zoekm]

Love Ebbers' little tuft of hair on the back of his head, like he's a character from the Beano.

[@stapuft]

since you guys are obsessed with potatoes lately, how about "patatoes dianne" next? for those that want to know its a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. ... The slices, salted and peppered, are layered into a pan, generously doused with clarified butter, and baked/fried until they form a cake.

[@rnglillian8081]

Love me some Pomme Anna. In my experience it's deceptively hard to get it to form that cake so it'd be a potentially exciting watch

[@stapuft]

@@rnglillian8081 in my experience making them the easiest way to do it is in miniature, i use a muffin pan to make multiple little individual ones in one go, instead of doing one giant one, also you have to make sure to slice them evenly, i like using a mandolin over a bowl of acid water, (use lemon or lime juice, the citric acid helps, its a classic "secret industry" method for making amazing taters, try it if you haven't, citric acid makes loads of things taste better and fast food companies even add it to their oil to make everything they fry taste better.) to prevent browning, and draw the starch to the surface, but then you have to pat EVERY slice dry before seasoning and layering, because the excess water prevents the butter from doing its job, and also takes essential starch out of the layers, and into the pan, making a nasty almost "pasta water" like residue if you don't pat dry the tater slices.

[@Zippish]

Is Poppy an official part of the crew by now? I hope so, I love her and the energy she brings to the studio!

[@cathyfrankland9158]

Impossible to judge, as they were actually two very different dishes by the time they had finished cooking. BOTH deserved the win and BOTH looked equally gorgeous - so much so that I might even brave trying them out myself!!

[@craiggoulding3893]

We need a chebbers vs poppy battle with potato as the star of the dish

[@SortedFood]

This would be an interesting battle!

[@IndiTheBull]

I always hated people who call out people for not making stuff "traditional". Food constantly evolves as we make it. If it didn't we'd still be eating fish jam.

[@sampsakeranen7069]

*Italy and spain has entered the chat

[@Pomagranite167]

Same. Traditional is for boring losers who dont know how to invent or create in the kitchen and tbh, thats their loss, not mine

[@jesmiscellaneous8938]

Well, there are benefits to cooking by the “traditional” way, i.e. you can almost never cheat the taste & smokiness of anything that’s charcoal or wood grilled (unless using a smoke gun). But agreeably, there will always be room for improvement for any recipes.

[@FrostedCreations]

The thing is Mike's is definitely not potato dauphinoise, it's a potato gratin. Which is fine, nothing wrong with that as a dish and I'm not surprised it's tastier because it has more stuff, but we already have a word for it, no need to try and call it something it's not.

[@sampsakeranen7069]

@@FrostedCreations Good point. Making carbonara with chili some added cream might be delicious but its not a carbonara anymore.

[@youknowwho9247]

I mean ... This is the equivalent of winning a tomato salad battle by making a pizza. 😂

[@Anna_TravelsByRail]

“Not traditional but..” Isn’t that how Jamie got in trouble with the Valencians and by extension the entire nation of Spain? 😉

[@Fyreflier]

yeah but Mike never tried to claim it as a traditional version of the dish - Jamie went straight for "I'm making a traditional paella and then I'm turning it into a burrito"

[@SeraphimCramer]

@@Fyreflier & then proceeded to not make a traditional paella.

[@Anna_TravelsByRail]

@@Fyreflier yeah you’re right about that.

[@tedweird]

Tbf, it wasn't the question of it being traditional that was the issue, it was the conflation of spanish and mexican cuisine. Paella doesn't belong in a burrito not because it's not traditional, but because it isn't even the same country/culture

[@SeraphimCramer]

@@tedweird That bit's unfair, though. Fusion cuisines have been a thing for ages, & he never claimed that burritos & paella came from the same culture.

[@inespm1]

I would choose the chefs’ version, the crunch over the mic was fenomenal!

[@19billdong96]

Wednesday: damn I’m tired… at least there’s Sorted Friday: wooooo Friday! Sorted! Sunday: I don’t want to go back to work, good thing there’s Sorted to brighten things up

[@peterb977]

Poppy is such a good addition to the team! Please have her come back more often.

[@PokhrajRoy.]

‘Salty AF’ is only reserved for Mike, not the food 😂

[@zombine64]

Ben has an natural gift for innuendo that just baffles me.

[@eleanorwait6311]

Yes, this episode was amazing! Mikes dish definitely appealed to my tastebuds more but Ben’s appealed to me visually. Can I have both? Also, I just adore Poppy!

[@Alex632]

I was going to say the same! We need a hybrid 😂

[@sbiiine]

I will definitely try s hybrid of this.

[@moko2584]

One has cheese, the other doesn't. Easy winner right there

[@mrentity2210]

Gotta say - that Kenji Lopez-style hassleback scalloped potatoes is reaaaally easy to mess up and just have dry chewy tops. But if you get it right, it's delicious.

[@KatBee1977]

Crisp and crunchy wins it for me every time. Chef's dish all day.

[@ToppyTree]

I love having Poppy in these vids. Really impressive how well she fits in

[@taliesinllanfair4338]

Always a joy when Poppy pops in.

[@ChronicGamer-rl2bo]

I would've liked to have seen Ben's reaction to the TikTok recipe, to see if he agreed with Poppy. I think for Thanksgiving I'll make a mixture of the two, and instead of milk use some bone broth.

[@damienbeatty5327]

Life is just better with Poppy!!!!!

[@matthewbutner8696]

I think it would be nice to hear everyone else’s opinion after the judge has rendered their verdict. More perspectives is a always better :)

[@muffinmarie01]

I thought both looked absolutely delicious. I particularly like Ben's version based on appearance. That was very different and you get the combination of crispy on top and soft on the bottom. I would service this at dinner parties. Mike looked equally yummy and casual in appearance. I would serve this one at a family week night supper. Job well done guys.

[@andreashun]

Would love to see full reactions of the others tasting the dish and giving some commentary on the experience, not just the one judge.

[@Rifimusic]

I missed out on 2-3 years of this chaos and now I’m just catching back up on it all. All weekend been binging. Worth it :)

[@ItsMeJenBB]

As an American I had no clue what this was… But then I realized it’s scalloped potatoes. Lol My favorite part is when a piece of potato gets super crunchy. Yum

[@nastynapes]

I've had dauphinoise once when I was like 12 visiting the UK. I'm now in my 40s and fondly remember that dish, in fact, that memory brought me here today. Having eaten many a scalloped potato, I assure you they are nothing alike and you would be doing yourself a disservice to write this dish off as scalloped potatoes. Find a good recipe and see for yourself.

[@kurwinterrose7855]

I make mine like Mike does but call it scalloped potatoes.

[@kaitlynrenaud5421]

Took me a bit to realize that they are just making scalloped potatoes. Love how things have different names in different places.

[@shobhamaharaj4503]

We need a counter for the Bennuendos in this episode. It should be a SortedFood drinking game.

[@QoH616]

Do you want to kill my liver?!?

[@lexica510]

Everyone would be on the floor by halfway through. 😄

[@davidroe1835]

"Hasslebacky"... Good thing I searched "Hassleback," which explained the cooking style of potatoes. For a minute, I had "Baywatch" flashbacks. BTW: While I miss James, Chef Poppy is an EXCELLENT replacement!

[@Anna_TravelsByRail]

Mikes version looks a lot like Aardappel Anders (potato different, for sale in Dutch supermarkets). I’m definitely going to try his to see if the taste comes close to that. I try to avoid packets and pre-made sauces as much as I can, but the flavour of this one just brings me back to my childhood.

[@averyeml]

Seriously I hope Poppy keeps coming around- she’s definitely a great, natural addition to the crew and I love her little surprise Poppy pop-ins.

[@bernardohchongching224]

A recipe with ben's technique and rhe flavour of bacon and cheese might be my favourite so far

[@IzabelaSSilva]

Mike's looking so much like James I thought he'd come back for a special

[@SortedFood]

Really?

[@AllHailSp00nRiver]

@@SortedFood really. Mike just needs to get swole to complete the illusion.

[@oon-huing1729]

Nah. The biceps don't lie.

[@IzabelaSSilva]

@@oon-huing1729 Fair enough, I think it's the white shirt that made him look stronger

[@LA_BROWN_BEAR]

ben not wanting to get in to fights with other chefs walked back berrys statment real quick.

[@zzskyninjazz1821]

I have to admit, I think if there was cheese and bacon in Ben and the chefs version that could possibly be a game changer with the crispness

[@shauntoleary]

That crunch was amazing from here.

[@cat_winchester]

You should ttry cooking some traditional german foods! Germany is always so under represented in the food community

[@gozerthegozarian9500]

I want to see the lads have a go at Dampfnudeln, that could become very entertaining!

[@ajorngjdonaydbr]

Sorry for the ignorance but can you recommend a few German dishes? The only thing I've made before was an Apple Strudel but I believe that's Austrian in origin

[@sophiemuhleck8190]

@@ajorngjdonaydbr yes, you're right, apple strudle is Austrian. Some great german dishes are Currywurst (Bratwurst with a tomato sauce and curry), Knödel in all forms (idk how to really describe them. It's dough, made from potatoes, bread rolls, pretzels or other things and then poached in water), Frankfurter green sauce (herby sauce), eggs in mustard sauce, lentils and spätzle (spätzle are kind of like noodles, just with way more eggs in the dough), Käsespätzle (i would describe that as mac and cheese made with spätzle), Schupfnudeln (gnocchis in a different shape, in my family we usually eat them with apple purree, but savory is also delicious), and in the north we also eat a lot of fish and/or crabs in breadrolls:)

[@ajorngjdonaydbr]

@@sophiemuhleck8190 ah yes I've had Bratwurst and Currywurst before, loved both

[@mrloboto]

The comparisons a great way to see what appeals to you, take a little bit of your favourite from each dish and make it your own.

[@chrisbelcher4843]

Based on looks alone I'm giving that to the chefs, it looked incredible!

[@Dudewitbow]

ironically, the chefs one is what youd like to take a picture of, but the tiktok one is probably the one you want to enjoy for flavor

[@Ein0r10]

I'd pick Ben's version everyday of the week, if he had peeled them. Seeing all those different layers is just so much more visually pleasing. But that would be an interesting talking point for a short Supergeek segment: If and when should you peel potatos? I don't know how potatos are sold in the uk. In germany potatos in normal supermarkets are generally just split between their properties: waxy, mostly waxy, starchy. Sure you can also shop for specific types like Linda, or Laura. But shopping for specific types is not common for normal home cooking.

[@goranpersson7726]

whether or not to peel potatoes mostly has to do with the type of potato rather than the method or dish you're cooking

[@FrostedCreations]

In the UK potatoes are sold by variety but the packages normally have "starchy and good for mash" or whatever on them.

[@libzc4908]

Poppy and Ben Battle would be great! I think she'd be distracted by innuendos but would still win

[@cosmic-tiger]

Ben’s version looks like ratatouille but the person who made it only had potatoes in their cupboard 😂 Looks really good though 🤤

[@nathaliajoazeiro7967]

I'd love a video where you guys talk about where and how to buy nice plates, casseroles and the utensils you use in the kitchen :)

[@MaZEEZaM]

Both recipes have merit, whether I would enjoy Ben's version would depend on how deep the cream was when baking. For me, when I eat a potato dauphinoise, I am wanting rich creaminess with a little bit of crunch for a textural difference. I think I would use Mike's recipe but stack it like Ben's but making sure very little of the potato is exposed above the protective cream.

[@yvettemerrin2010]

11:32... Mike's little face! So concerned - he wants the win so bad!

[@ShaeChisholm]

Poppy is delightful

[@CarlGorn]

Poppy's reaction to the Ben-uendos is priceless. 🤣

[@igifford]

I've done a twist on this where you use a basic loaf pan (high walls) and do layers of potatoes (red skin unpeeled) with layers of leeks or shallots between then use heavy cream and top with cheese. This allows for some unique plating as you eventually cut it into square slabs of potatoes. Almost like a hundred layer potato lasagna kinda thing.

[@KawaiiCoverGirl]

do you put the potatoes in raw?

[@igifford]

@@KawaiiCoverGirl yes. But fairly thin sliced.

[@MissingmyBabbu]

Ah, we do something similar. The potatoes will vary (depends on what's the best deal), and we usually use onion (or whatever onion-y thing we have to hand). Then we add herbs and garlic, maybe a small amount of dried chili, and nutmeg (and your basic s&p, of course), and then the rest is as you said. In the summer, when you'd want something lighter, we take the same layered potato and onion mixture, but this time we do it in a foil pouch on the barbecue without the cream and cheese, just a little olive oil.

[@amandabrittain4720]

Poppy is the GOAT! Best guest on this channel in my opinion 🫶🏼👏🏼

[@rahulchhimpa7986]

Video idea : select any food channel and challange normals to pick any of their video and recreate the dish , best one wins.

[@philoctetes_wordsworth]

4:51 for many years, I have alternated sweet potatoes with Russets (or similarly starchy). The result is love;y, and skin-on works nicely. I don’t do that, but… BTW: 7:45 I agree with Ben. I also stack my potatoes upright. I alternate from this and that with cheese. I believe a great potato gratin must have bunches of cheese-it is the American in me. Mostly, it is about the cream, and the cheese on top. 😋😋😋

[@sabrinalafountain2690]

Honest Question: Is this dish the same thing we know in the U.S. as "Scalloped Potatoes"? Looks extremely similar but oddly I have never heard of Dauphinoise Potatoes 🤔

[@fabe61]

Sort of. Dauphinoise is an old school French dish and such isn’t messed with much. In a classical French kitchen you wouldn’t see either of the dishes made today, and really it’s just 4 or 5 ingredients: potatoes, cream, maybe milk, butter and a touch of garlic. Scalloped potatoes, as I understand them, don’t have that very French prescriptivist history and so some people add herbs, some add a little cheese, some add onion. I think what defines scalloped potatoes is the layering of evenly sliced potatoes, so it’s more of a general category. I’d say that traditional dauphinois are a form of scalloped potato, but not all scalloped potato dishes would be a traditional dauphinois. Neither of these dishes are a classical example of dauphinois, and Mike’s isn’t even a dauphinois dish at all, as the addition of cheese makes it a potato gratin by definition, so that makes it all a little more confusing. Hope this helps!

[@Tamalan]

Love when poppy comes on the show

[@claytrainum969]

Big fan of how Poppy’s become a regular. She’s great and adds a lot to the channel.

[@kazbutler]

Handy flavour tip: sprinkle some French onion soup powder mix to the potatoes just before pouring the cream over. Adds another layer of flavour to the dish!

[@Tikuros]

Ben's version is more like a side for me, while Mike's is a dish on it's own. I might add some slices of onions or shalots to Mike's to add one more twist.

[@AuntK68]

If I was in a restaurant and got a single-serving ramekin of potatoes that looked like Ben's, I'd think the chef had done something pretty amazing with potatoes. But if I'm at home and want some yummy comfort food then I'll go with Mike's every time.

[@Anna_TravelsByRail]

Barry being an anti-peeler is both on brand and hilarious. To me it’s still weird to not peel a potato since I was taught that the peel is poisonous.

[@poro9084]

if i remember well, i think it is? - solanin?? but i dont remember that if it goes through the heating process it is ok or it was that you would need eat a lot of potatoes like that to harm you

[@ChilledRedPanda]

Only poisonous if the potato starts to turn green and blooms, just don’t leave them in the sun and you’re all good. Most of the nutrients and fiber comes from the skin

[@carrieullrich5059]

Only the green layer of sprouting potatoes is toxic. Most of the vitamins are in the skin. ❤

[@aaronmontgomery2055]

well you were lied to.

[@think_kimberly7555]

I was taught that potato peels are amazing but that sweet potato peels are never eaten and are disgusting. When I point out sweet potato fries, now that I know better, all they respond with is "but that is different and not that tasty".

[@hayleyk0671]

I have loved watching Poppy on this channel lately! She is very knowledgeable and definitely has a fun sense of humour :) I hope to we will see her more in future videos!

[@corynsboy5814]

camera continually cutting back to Poppy sniggering is adorable. Mike discovers a suitable application of jeopardy in the kitchen with no clock in sight! Baz has clearly reached his benuendo limit. Poppy fits in so well here. Can we keep her please?

[@vickytaylor9155]

I do a mix of dauphinois and Boulanger potatoes (thinly sliced potatoes, onions, chicken stock, soft garlic and herb cheese and a splash of milk, salt and pepper, topped with a little grated cheese).

[@QuietPenguinGaming]

Ive never heard of this dish before! An intro explaining the dish would be awesome for those who don't have it in their part of the world

[@nastynapes]

You know you're on the internet, right?

[@MrMomentumHD]

This series with poppy is great!! Keep her on the show as the new chef!!

[@HonorabilisMagister]

to be fair, i think mike's is what i would expect if someone says im making dauphinoise potatoes, so i would've given the victory to the internet, BUT im more attracted to the idea of the other dish, i think i would like the crunch and the herbs more than the cheese and the bacon.

[@whatsupbadger]

For those worried that Poppy is far too energetic, exciteable and happy to be in the Sorted kitchen please don't worry a few more vids with the boys will leave her with the dawning realisation of what she's actually let herself in for. 😳😳😳💜

[@caramac6382]

Only you are worried about her being too energetic mate. She’s epic

[@claireblake8187]

@@caramac6382 Far too energetic. I’d have to tell her to calm down after being in a room with her for 2 minutes.

[@whatsupbadger]

@@caramac6382 Wow, thank for letting me know what my opinion is. So very generous of you. Despite being completely wrong I do wish you all the best with your random mind reading arrogance. For future reference perhaps it would be a good idea to actually read and understand a comment before baselessly deciding what someone else is thinking.

[@totallynormal6529]

I love Poppy's energy!

[@ryserene]

I love that Poppy hears EVERYTHING as a dirty joke.

[@bluecandies]

even though Mike's one looked homely and just like my mum used to make them, I was really impressed by the chef's version

[@Arewestilldoingphrasing]

I really enjoy having Poppy with the boys. She brings a good freshness and fun personality to an already great show.

[@joeyc5879]

I absolutely love seeing poppy on here, her sense of humor and genuine attitude is great

[@ginahaider8205]

But she must change her hair. It's everywere. She should get it all out of the face/out of the way.

[@dylanvickers7953]

Poppy is great, she fits in really well and has great chemistry with the boys.

[@oohmychloe]

Honestly mike's dish just reminds me of potato bake minus the chives

[@xxlilie82xx]

As I am French AND living in the Dauphiné area none of the dises are "gratin dauphinois" 😁😁 Ben is the one nearer the traditional recipe but there are no herbs in the recipe. Mike's dish is more like a "tartiflette" with the bacon and the cheese. You know what I mean 😅😅 So for me, Ben is the winner !

[@SortedFood]

That's really good to know, thanks so much for your feedback. What would be your top tips living where you do?

[@xxlilie82xx]

@@SortedFood So the important thing here is the type of potatoes. You need ferm potatoes with starch like the Monalisa, the Nicola or the Charlotte. Peel the potatoes, don't wash them and don't cook them before hand. Half double cream and half whole milk. Rub the dish with garlic. One layer potatoes, salt and pepper (nutmeg if you like), layer of potatoes salt and pepper and so on until the top. Cover with the milk and cream. Cook at 150°C for about 2h30 and 3h. And voilà ! Enjoy 😁

[@ajorngjdonaydbr]

@@xxlilie82xx Merci beaucoup madame pour la recette, meilleurs voeux d'Irlande. Désolé pour le terrible français 😂 🍀

[@xxlilie82xx]

@@ajorngjdonaydbr You're welcome ! Your french is very good ! You have made no mistake 😉

[@ajorngjdonaydbr]

@@xxlilie82xx haha great 😉

[@unbelievablescenes]

This channel hit the skids in lockdown and never recovered

[@TheDetonation]

I love Poppy, she's hilarious. Imagine if we could have Ben, Poppy and James all working at SORTED one day. A man can dream. 🥺

[@WVLFRVN]

I help my elderly neighbour with the DIY tasks he can’t do anymore. We have a joke where instead of asking for the electric screwdriver, I ask for the zshuzshuzsh But i will also be using it for “what blender do” from now on. Thanks Ben!

[@andreas3031]

disliked for Poppy

[@ajorngjdonaydbr]

Chill out love, making multiple comments 😂

[@lexica510]

Feel free to scroll past instead of taking the time to be rude. 🤷🏼

[@reyjay1965]

Ben absolutely makes my day.

[@MaZEEZaM]

I really don't get Poppy's bizarre reactions in this video, she seems so immature. Around @9:08 for instance, Ben is just talking about putting foil on the casserole and then putting it onto a tray in case it boils over. Personally, I would do exactly that but I would line the baking tray with foil, then baking paper. That way when it boils over, it's not going to burn onto the tray and be a pain in the arse to wash, potentially ruining the non-stick coating in the cleaning process. Anyhow, I don't get her reactions as this is normal, good practice for a home or professional chef.

[@christjan08]

I can guarantee you that most chefs have a mind that lives in the gutter. I know exactly why Poppy was laughing at that, and it was linked to some of Ben's earlier innuendos as well. All of my colleagues would have been giggling at those comments. She wasn't laughing at what he was doing, because the practice is correct. She was laughing at the terminology and chain of innuendos. We're an immature bunch.