FRENCHY COOKS: DAUPHINOISE POTATOES (100 LAYERS)

[@tj9382]

Wow looks divine.

[@CHEFROMAINAVRIL]

Thank toy so much

[@CHEFROMAINAVRIL]

You.*

[@originalvincie6116]

Chef Romain, thank you for sharing your many recipes. After two days and barely a handful of ingredients we ate like Kings. Not only was the Dophinoise a pleasure to the eye, but also a splendid treat to the mouth. Magnificent food!

[@CHEFROMAINAVRIL]

This is the kind of comment that make me half and why I keep posting videos! So thank you

[@jerryprovencher2047]

I made this. Excellent!

[@CHEFROMAINAVRIL]

Thank you Jerry! So happy to hear !

[@thestudentcafe]

Utterly fantastic. The best Dauphinoise on KZbin. By a long way. Thanks for the video and loved the presentation.

[@CHEFROMAINAVRIL]

The kind of comments that keep me going! Thank you so much for the kind words

[@euniceappling7912]

Awesome can't wait to make these❤

[@CHEFROMAINAVRIL]

You’ll love them

[@ericbowman9237]

Thank you for this video. Making it now following your directions

[@CHEFROMAINAVRIL]

Awesome! Let me know how it goes

[@cogybear]

Can’t wait to try this! Nice one

[@CHEFROMAINAVRIL]

Thank you! Hope you’ll enjoy it

[@mcmdrpiffle447]

Chef, I just discovered your Channel. Liked, Subscribed, and that Bell has been RUNG ! Dauphinoise Potatoes ! Best I've ever seen. I've done these a 'few' times like I'd mentioned. This (your ) technique is Tops ! Managed to just finish these earlier today, they're in the fridge now... Awesome, and a huge Thank You !

[@CHEFROMAINAVRIL]

That’s so kind of you! I really appreciate it! I am coming back with lots of new videos in 2024! Please do let me know how they turn out!

[@John-cant-ce-me-nah]

Hey another cooking enthousiastic here, Do you mind to explain why you think it's the best technique?

[@CHEFROMAINAVRIL]

@@John-cant-ce-me-nah the best technique I don’t know but for restaurant it’s the the most ideal as we can portion and it stays nicely versus the original which is very loose. To each their own I will say :)

[@CHEFROMAINAVRIL]

@@John-cant-ce-me-nah it’s also easy to portion and store

[@BillionPlusOne]

Recently I made potato pave with duck fat, and that was extremely delicious. I'm definitely going to try out your dauphinoise too!

[@CHEFROMAINAVRIL]

Oh I bet it was incredible

[@robinstacpoole2667]

I like your format very much. You show some dinner party-appropriate techniques and manage to do this in about 5 minutes. That is great Chef, I wish you well with your channel

[@CHEFROMAINAVRIL]

Thanks a lot Robin! Glad you enjoyed it, long form videos will resume early 2024 :)

[@evanbailey995]

looks amazing! do you let the potatoes rest to room temperature before putting them in the fridge overnight? or press and put in fridge right away? ty!

[@CHEFROMAINAVRIL]

Thank you so much! Just a bit but def press when still hot so it doesn’t set fully :) let me Know how they turn out

[@michelmantion3446]

Damn it! Was looking for a quick recipe and now i have to take time off work😂. But all jokes aside, i'm gonna try it for sure!👍

[@CHEFROMAINAVRIL]

Ahha! Yes indeed lol, but it’s worth it

[@toppace]

The best Dauphinoise on KZbin

[@CHEFROMAINAVRIL]

I take this compliment to the heart 😇 thank you

[@matthewevans7531]

Thanks for the recipe and the video! I tried it out over the weekend and found when frying the slices on day 2 that they were starting to break apart a bit, making them look a bit messy. Any way to fix this? (I only started pressing once the dish had cooled down so maybe i needed to press earlier?)

[@CHEFROMAINAVRIL]

Thank you Matthew, yes absolutely you have to press it right away to make sure all the layers stick together. :) Let me know how it goes

[@scottjohnston804]

Great dish, hit the button, any suggestions on Mandalins?

[@CHEFROMAINAVRIL]

Japanese mandolin for sureeeee

[@erikazambrano2747]

Finalmente una recta echa bien!!! Esta genial 👌

[@CHEFROMAINAVRIL]

Gracias Erika

[@awesomeart1972]

I’m going to run to the supermarket right now to get all of the ingredients and surprise my family with it. They love potato variations (Boston 🇺🇸)

[@CHEFROMAINAVRIL]

Love that! Let me know how it goes

[@ZenaBattaglia]

I’m going to make this for Thanksgiving.

[@CHEFROMAINAVRIL]

You will love it 🥰

[@ds6914]

Can you freeze once cut into pieces, then defrost and fry when you want them?

[@CHEFROMAINAVRIL]

Yes absolutely can :)

[@ds6914]

@@CHEFROMAINAVRIL brilliant, thanks. Could you even cook from frozen?

[@CHEFROMAINAVRIL]

@ prob best to let them thaw first

[@ds6914]

@@CHEFROMAINAVRIL nice one, much appreciated

[@scruffy281]

I love this 'infusing' of the cream with subtle flavor AND the nutmeg!!! Oh YESSSSS!!! Makes a world of difference. What a great idea! I find the just cream 'only' approach just way to bland for my taste. I mean your going through all the trouble to make a pretty package it should hold a wonderful explosion of flavor as well. I will be serving this alongside Coq au Vin and I feel like the flavors added to the cream infusion for the potatoes will pair well with the flavors in the Chicken dish. Thanks so much for this recipe and technique! Merry Christmas!❤

[@CHEFROMAINAVRIL]

Most def, I always infused cream or milk for savoury preparations like quiche or béchamel

[@loveinspired7]

That looks so, so good!❤

[@CHEFROMAINAVRIL]

Thank you so so much :)

[@Alotta-u4h]

Does a food processor slicer work?

[@CHEFROMAINAVRIL]

They have to be super thin but you can still do them with thicker layers just will be less layers that’s all

[@tripleechannel]

Wow! Looks absolutely delicious and inviting these side potatoes. The taste must be heavenly

[@CHEFROMAINAVRIL]

You’re absolutely right! It is decadent af :)

[@mf966]

Nicely done chef. Im stealing this recipe. Subbed. Much love ✌️

[@CHEFROMAINAVRIL]

My recipes are yours to try 🙏🏻

[@davidpapenhagen]

Very good instructions and spot-on technique. Bravo, chef! Looks delicious!

[@CHEFROMAINAVRIL]

Thank you David! Always happy to share

[@juancarrera8397]

Will black truffle in between layers work?

[@CHEFROMAINAVRIL]

It would but I wouldn’t as truffle doesn’t like heat. So given the length of cooking time I would rather shave it off on top of it after being seared or baked :)

[@juancarrera8397]

@CHEFROMAINAVRIL Thank you

[@juancarrera8397]

@@CHEFROMAINAVRIL I want to serve it with some beef carpaccio

[@CHEFROMAINAVRIL]

@@juancarrera8397 I would be careful that the potato doesn’t overtake the light taste of the beef. That being said it’ll be delicious 😋

[@juancarrera8397]

@CHEFROMAINAVRIL what do you think if I use Dry-aged beef ?

[@johnniemiec3286]

I used to work in a restaurant where we made those style potatoes. A little bit of work, but not that hard and well worth it for the result.

[@CHEFROMAINAVRIL]

Absolutely, super easy just require patience but indeed well worth it.

[@bethm8843]

Beautiful

[@CHEFROMAINAVRIL]

Thank you Beth

[@thisproagestyle]

Im going to try making these over the weekend for dinner guests. Served withtenderloin of beef and haricots!

[@CHEFROMAINAVRIL]

Oooo that’s a lovely combo

[@janaabreu]

This is a very good looking potato side dish!!

[@CHEFROMAINAVRIL]

So yummy

[@summer-yv2of]

Can you freeze this? And at what point please?

[@CHEFROMAINAVRIL]

Yes absolutely on day 2, cut them off, freeze them individually then either wrap them or vacuum seal them until ready to be consume then when thawed process to fry off :)

[@jamesojeda7427]

Looks amazing chef!

[@CHEFROMAINAVRIL]

Thank you so much! Really appreciate it

[@jamesojeda7427]

@@CHEFROMAINAVRIL i too have been wanting to start a chanel but just haven't done it yet. Still learning. Your looks great, Im sure your have great support. Best of wishes to you my follow Chef God Bless

[@jelsner5077]

I can't wait to make this!

[@CHEFROMAINAVRIL]

Let me know how it goes

[@MiguelRodriguez-qz7mx]

Estoy salivando 🤤🤤🤤🤤

[@CHEFROMAINAVRIL]

Hehe 🙏🏻

[@jameskeener7251]

Every once in awhile I see a dish that requires far more work than I want to do (I'm 80 years old and cooking is tough.) BUT. I'll invest the time to cook this. Well done, M. Avril. Liked, commented, and subscribed. Ha!

[@CHEFROMAINAVRIL]

Thank you so much James! Here to deliver, glad you like it

[@khushbufatima6132]

Awesome❤ fancy Side of potatoes

[@CHEFROMAINAVRIL]

You know it

[@summermcgregor2064]

I’m making these for Christmas dinner. Can you give some other baking pan options? Would a 9 x 13 with a 2” depth work?

[@CHEFROMAINAVRIL]

Yes you can really use whichever dish you please tbh. Then cut it to size. And if not deep enough you can add 2 instead of one but 2 inches isn’t bad

[@summermcgregor2064]

Thank you! do have a loaf pan that I think could work but probably would be too deep and narrow💁🏻

[@CHEFROMAINAVRIL]

@@summermcgregor2064 narrow isn’t ideal but you don’t have to fill it up all the way

[@chantaljobidon9846]

Thank you 👍💕🇨🇦

[@CHEFROMAINAVRIL]

🙏🏻🙏🏻🙏🏻

[@santiagogarciaigarza8011]

Can you freezer it between after 1st step?? An do de 2nd step whenever you want?

[@CHEFROMAINAVRIL]

You can but just be weary of the water coming out when thawing. So pat dry them first :)

[@seththomas514]

Can I make pomme dauphinoise without the cheese

[@CHEFROMAINAVRIL]

Of course “!

[@anthonyflores1606]

I’m not sure what’s more handsome about this video, the chef or the dauphinois

[@CHEFROMAINAVRIL]

Ahah much appreciated 🙏🏻

[@bad-korean]

Can you explain what makes this a dauphinoise and not a pave? I get confused between the two dishes. Other creators on KZbin show their dauphinois preparation that does not include the refrigeration and pressing steps, just a long cook in the oven. As someone who isn’t French can you help me understand this distinction?

[@CHEFROMAINAVRIL]

It is a cross version. Pave is deep fried after the press and cook in clarified butter no infused cream. You can cook it 2.5 hours and be ok. You also can eat it right away tbh if you wish :)

[@meditationaudio1518]

Question... when you had them on their side in the skillet to crisp them up, do you ever have a problem with the cheese oozing out of the bottom of them?

[@CHEFROMAINAVRIL]

Not really it works well. And you can omit the cheese, classically it’s without it 😊

[@fasteddie4107]

Hm. 1000 layers in your commentary vs 100 layers in the description. So, which is it? I want to know just how deep of a casserole dish I will need. 😂 Great video. Thank you for putting this out!

[@CHEFROMAINAVRIL]

Ahah this is the best comment ever! 100 layers but 1000 of happiness lpl

[@sumeetpawar240]

Awesome 😍👌🏻👌🏻

[@CHEFROMAINAVRIL]

Thank you

[@marcsaturnino1041]

Outstanding!!!! I found you on Instagram and had to follow you on KZbin. Great dishes!

[@CHEFROMAINAVRIL]

Thank you so much :)

[@ScepticalBrit]

Dear god, they look delicious 🤤🤤🤤🤤

[@CHEFROMAINAVRIL]

You already know

[@Elizabeth-yg2mg]

The only problem is that I'd eat the whole thing in a day.

[@CHEFROMAINAVRIL]

It’s a good problem Ahahaha

[@mssaffron2427]

Me too 😂

[@CHEFROMAINAVRIL]

@ lol 😜

[@1965JB]

Last time I used a mandoline without a guard I lost about an eighth of an inch of my middle finger. Looks incredibly tasty!

[@CHEFROMAINAVRIL]

Ahah yes gotta watch out for the fingies

[@doctor78212]

The most dangerous tool in the kitchen.

[@pushingplants2122]

You need to practice kitchen safety and be mindful when using a Mandoline

[@kille-4B]

@@pushingplants2122 Once you’ve cut your fingers on a mandoline, you’ll be carefull for the rest of your life😅

[@monalisa9422]

Me either😅

[@PEPPERJET7]

What kind of cheese did you layer with?

[@CHEFROMAINAVRIL]

Conté

[@DeviantmindOG]

This is great, I’ll even forgive the use of cheese in dauphinoise

[@CHEFROMAINAVRIL]

Aah thank you! Yes this is my personal touch :) 🙌🏻🙏🏻

[@NicoleCosseGagnon]

I've never pressed mine before. Will be trying today. Thanks!

[@CHEFROMAINAVRIL]

Let me know how it goes

[@bertilhatt]

If you want to find a good translation for the name “Dauphinoise,” the recipe comes from the mountainous region near Switzerland, known for its rich food, “Alpine gratin” would make sense. Mind you. if you ask for it in France, people will likely think of the just first step, and likely with thicker slices than this. The result is usually much sloppier. If you are that version, either explain it’s cut in squares, pan-fried and oven-baked a second time-or say the fancy restaurant version. People might not have tried this version, but they know the usual recipe isn’t for fancy restaurants. For context, “Dauphin” used to be the nickname of the heir to the Crown because he was Count of Vienne - a city in the region that would later call itself Dauphiné. This is similar to how, in the UK, it’s the Prince of Wales. The Prince is probably unrelated to the recipe. The first documented recipe comes from the French Revolution when local delegates showed the recipes to Parisians. Princes rarely visited that part of the country, so there’s little chance he would have found it there and brought it to fame. In addition, Royal cooks tend to note their recipes down, so it would have been documented earlier.

[@CHEFROMAINAVRIL]

🫠

[@aynurguthrie7688]

Perfect I will do it

[@CHEFROMAINAVRIL]

Let me know for they turn :)

[@FoodLovesCompany]

WOW WOW WOW! Looks so damn good and who doesn’t dream about potatoes? Haha

[@CHEFROMAINAVRIL]

Some really sad people

[@FoodLovesCompany]

@@CHEFROMAINAVRIL hahaha

[@August222]

my new subscription :)

[@CHEFROMAINAVRIL]

Thank you and welcome aboard

[@alexciocca4451]

I had the worst potatoes in Paris the cook didn’t clean his grill and the potatoes tasted like last night sour grease but I don’t complain they also served an “ Oscar Mayer” boiled hot dog over a pile of sauerkraut the I must say the kraut was the best I’ve had the hot dog I put in my pocket to give to moose at home he loved it

[@CHEFROMAINAVRIL]

Sounds like a tourist trap, too many in Paris. Wouldn’t say Paris is the best France has to offer imo

[@michaeldebruij1047]

Should change the recipe to say not to add the nutmeg, salt and pepper to the cream. Or are you meant to add to cream and layers. Either way I added to the cream only. Also what is a 1/3 pan. And can we get a weight for the potatoes. Large is pretty ambiguous. But anyway thanks for the recipe.

[@CHEFROMAINAVRIL]

You can add it to both as long as you’re in control of your seasoning. It’s about 12x6”.

[@michaeldebruij1047]

@@CHEFROMAINAVRIL yeah just saying that the recipe says to add all ingredients except potatoes and cheese. I probably should have rewatched the video but yeah you could definitely write the recipe a bit clearer. Sorry if I sound like a winger lol

[@johnnyguinn7641]

How much ingredients? Where do it get the the recipe???

[@CHEFROMAINAVRIL]

It’s on my website

[@johnnyguinn7641]

@@CHEFROMAINAVRIL I got the recipe now. Thank you. I'm looking forward to making it this weekend.

[@CHEFROMAINAVRIL]

@@johnnyguinn7641 love It! Looking forward to hear what you think :)

[@betaomega04]

Dolphin-Frog Potatoes...

[@CHEFROMAINAVRIL]

Exactly

[@suejowell]

Actually pomme means Apple....but it grabbed my attention and imagination (click bait?)😂 and now I'm going to try make a thinly sliced apple bake..... with honey and berry juice . Nuts and cream

[@CHEFROMAINAVRIL]

Pomme de terre. We call many dishes pomme something for potatoes

[@Mathilde339]

Chef is right. Pommes dauphines, pommes à la suédoise, pommes noisettes.. Are all pommes de terres (potatoes) recipes :') the slang is "patates", close enough to potatoes I guess. But pommes is also apple as in compote de pommes. My biggest pet peeve is all youtube calling "tian de légumes"... "Ratatouille" since that stupid movie. 😑 "rata" means something close to ragù, simmered, it's literally in the name. Usually a brownish purée with summer vegetables, quite liquid, no shape except the little that's left in vegetable cooked in their own juice STOVE TOP. The dish in the movie and all over social media is not even a fancily plated ratatouille... It's a ******* tian de légumes ! Tian (name of the traditional oven tray you cooked it in back in the day in southern france) de legumes (content : vegetables) is done in the OVEN with slices of vegetables, ROASTED. Both southern and summer-ish but NOT THE SAME DISH. Why ? Oh why ? Whyyyyyy 😂😂😂 Each time I hear the ugly song I have dark thoughts. Sorry nice recipe btw trying next week.

[@pequeuxdarleux1480]

The recipe named : "gratin dauphinois". "Gratin" is the crunch on top. Bon appétit

[@CHEFROMAINAVRIL]

Oui le gratinée

[@MG-ko3ki]

Quicker? Take the Parchment Paper and crumble it to a ball... no cutting needed....

[@CHEFROMAINAVRIL]

To each their own :)

[@frankcornfield5915]

A great video for a modern method of a classic dish. A like and sub from me.

[@CHEFROMAINAVRIL]

Thank you Frank! Welcome to the channel, lots of recipes coming this year!

[@salmannabi6357]

food excellent but you really must do something about the audio optimisation. Your speech is on very low then the music comes on full whack and the whole video we have to keep turning the sound up to hear to talk then turning the sound down when the music comes on.

[@CHEFROMAINAVRIL]

This is really old but yes I get your point. I was starting video editing

[@dnagecko4081]

potato pave

[@CHEFROMAINAVRIL]

Different :)

[@monaroxana386]

I think there is to much butter in this recepie😢

[@CHEFROMAINAVRIL]

That’s why it’s so good

[@snapdragon7505]

Cook for FOUR hours???

[@CHEFROMAINAVRIL]

2.5 minimum

[@davidschestenger3366]

Fantastic and elegant side dish Thank you, I’m having guests over and WILL do it Love to “seduce “ my friends trough the stomach Thank you again

[@CHEFROMAINAVRIL]

You know how to spoil! Lmk how they turn out

[@davidschestenger3366]

@@CHEFROMAINAVRIL friends shouldn’t be feed, should be celebrated

[@maxmaxime8380]

This recipe shouldn't be bad but it has nothing to do with real gratin dauphinois!

[@CHEFROMAINAVRIL]

Rien à voir… 😂

[@seldomseen6100]

Actually, when he begins layering the potatoes, the images (video) is not in sync at all with what hs is demonstrating. You have to listen to what he says, without watching what he is actually performing. The layering is the most important technique, yet the worst part of the video... Lazy. It's very difficult to find cooking videos that are done with precision. Marco does it to the point I guess we are just being entertained watching him and not what he is doing. Same for Ramsay. Often what is eliminated is most basic instruction, but can be the most critical. I don't know about you, but I watch these videos to learn new techniques and ideas. Having said that, these potatoes are fantastic!

[@CHEFROMAINAVRIL]

Lazy, lol! go make your own videos then. And no it’s not, if you need a phd on how to layers potatoes, maybe you shouldn’t be cooking at all. 🫶🏻

[@chriswijnen1885]

Thuis is nog dauphine

[@CHEFROMAINAVRIL]

That isn’t English or French for that matter

[@BenVowlesAEIOU]

Pave, not dauphenois

[@CHEFROMAINAVRIL]

Nope it’s a dauphinois pressé different recipe from the pavé

[@journeyman6752]

Not crispy enough Chef!!

[@CHEFROMAINAVRIL]

Oh that wasn’t the intent. There is deep fried version tho that’s great :)

[@lifeoutdoorsneil8092]

These are NOT dauphinoise potatoes. This is actually called pomme pavé.

[@CHEFROMAINAVRIL]

No this is a dauphinois pressé, pomme pavé is a different recipe :)

[@Rakel789]

Ça ressemble pas trop à gratin dauphinois

[@CHEFROMAINAVRIL]

Oui en effet pas le classique :)

[@dogstar5927]

Im not spending 24 hours for essentially a fried carb bomb ! 🙄🤦🏽

[@CHEFROMAINAVRIL]

When you realize that real food takes time

[@epriedane]

4 hours?!….not for me🫤

[@CHEFROMAINAVRIL]

Good things take time :)

[@MyScubasteve]

Its closer to a Pomme Anna with that amount of butter. Its not Pomme Dauphine. You would get shouted at in a commercial kitchen for producing that. Pomme Dauph has no butter in the recipie.

[@CHEFROMAINAVRIL]

No I wouldn’t bc I do whatever I want in my kitchen. It’s obvi not the classic recipe 😂 and no not even close to pomme Anna which you can find on the channel too ;)

[@j.bradleyheck1589]

What a dirtball representation of a chef !

[@CHEFROMAINAVRIL]

🤡

[@pamy5699]

There is no such dish as "pomme dauphinoise". There is only "pomme dauphine" ( which is a mix of patato puree and pate-a- chou formed into a ball and deep fried), and gratin dauphinois ( which is the dish you've tried to recreate, except there is no cheese traditionally in a gratin dauphinois). I'm not trying to gatekeep "french traditionnal cuisine" but if you pretend to cook a classic french dish, you should at least gets its name right ( i don't care about using cheese tbh, lots of people do it, even if it's not traditionnal).

[@CHEFROMAINAVRIL]

It says Dauphinoise potato which is the English name. It’s called pâte à choux for the pomme dauphines (which you can find on the channel too). This is also a reinterpretation that we do in restaurant. I am French and a professional chef but thank you for trying 😇

[@pamy5699]

@@CHEFROMAINAVRIL at 0:32 you are saying (and writing) "pomme dauphinoise" I'm only adressing that. That's an incorrect name, and a misleading one since there is also "pomme dauphine" so it can lead people to confuse them.

[@zulw19]

Talk to much sow recipe

[@CHEFROMAINAVRIL]

Scroll up

[@simonhawker9277]

pommes means apple, pommes de tare is Potatoe. im confused can you help Frenchy?

[@CHEFROMAINAVRIL]

Pomme de terre yes, but some dishes we have use pomme as in the potato in their name like Pomme Anna ou Pomme Dauphine :)

[@blondinni43]

Does anyone know does it have to cool down before i press and put in the fridge . That would be helpfull. Thanx to anyone thats answers..👍🏻

[@CHEFROMAINAVRIL]

Ideally no, so it doesn’t set before you press it. Now don’t put too too much weight either

[@blondinni43]

Thank you very much

[@CHEFROMAINAVRIL]

@@blondinni43 most welcome

[@lawrencemelorojr7929]

What kind of cheese did you layer it with?

[@CHEFROMAINAVRIL]

Comté and gruyère

[@lawrencemelorojr7929]

Thank you! Making a small batch for tomorrow so I can get it right and make it for Christmas!! Thanks again!!

[@CHEFROMAINAVRIL]

@@lawrencemelorojr7929 lovely hope they turn out