Gratin Savoyard - Bruno Albouze

[@thesmallerhalf1968]

I started making this 10 minutes after watching. It was devoured by the family, with noises of appreciation. There is just a little left for dejeuner demain.

[@julesbono]

0:50 😅😉

[@martineguerret-robertson3532]

I am French and I have been living live in the US.p forever. I truly enjoy watching your « Amazing » teaching. My only regret is I don’t have your professional cooking ustensiles and accessories. You certainly deserve a 2 Michelin stars. Thank you Mr. Albouze for keeping and broadcasting the French cuisine traditions in a modern way. August Escoffier, The Master of all the great chefs until now would be so proud of you.

[@pj7294]

You are an inspiration chef thank you very much for sharing your real deal recipe. I have tried some of your recipe already and my wife loved them. 🙏🙏🙏🙏🙏

[@khristetah]

I just want to say I love watching your show. Because of you I learned how to make Canele and it became sought after by my friends. Thank you for giving us great recipes on desserts and other dishes on your channel. Cheers!

[@armenbretagne5635]

c'est trop beau ! Je n'oserais (presque) pas y toucher ! Quelle classe pour un simple gratin ! Bravo !

[@Maimitti]

Toujours la Classe notre Bruno ! -

[@TheSlavChef]

0:49 "Always purchase more potatoes than you need" - *THE TRUTH HAS BEEN SPOKEN!!!!*

[@christineraddatzciccone4242]

Love your recipes and your succinct videos full of great suggestions and variations.

[@eloisemenhard7069]

I did that for Shavuot, before I could take pictures, it has been eaten... pure success, like all your dishes.

[@petraz.6631]

My mum makes something what is based on this, butter instead of heavy cream, adds seasoned veggies and pieces of ham/sausage and OMFG it's sooooooo delicious!!

[@benc.s.1393]

4:05, I love how he saves the potato scraps for his next soup, and in his very next video, asparagus velouté, he uses them up.

[@OrbisAetherum]

Aggressively French man makes another aggressively good looking dish.

[@Palar47]

Bruno is violently French...and it's FANTASTIC. His food could look and taste awful and I would still watch every video he puts out because I like him so much

[@andreaberroa9563]

Extraordinary the art of cooking in your hands, I feel like you are one of the best chefs for not saying the best. I follow a lot of chefs but you have an amazing gift for cooking. God bless you 🙏 hope one day to be able to taste a dish made by your hands, do you have a restaurant?

[@ada1392]

Beautifully done! So sophisticated.

[@trivialnonsense]

I love your presentation style! It makes such a difference.

[@timothyprakope2069]

You make it look so easy. I love to see people who have found and mastered their passion.

[@crochaccro2046]

your recipes are the best 👍🏻 ☺️ Thank you

[@montedyoung3247]

It’d be cool to sit around with Bruno, watching Bruno cooking videos! 🥂🥧

[@allisonle8596]

Oh my goodness! This guy makes the most delicious looking food! I got to try this.

[@joanreynolds955]

I wear Kevlar gloves when I use my mandolin. I have had no cuts since I made that discovery. I really like potatoes au gratin. I can’t wait to try this variation. The look yummy and wonderful presentation.

[@SamBrickell]

Me too buddy. I almost made this same comment just to provide people with that option in case they hadn't thought of it. It's definitely a nice happy medium between using a (sometimes annoying) hand-guard and literally risking your finger tips for a recipe. You're doing God's work.

[@zp8127]

Wow that looks absolutely stunning and mouth watering! Thanks for sharing this with us! Will definitely try it out. Yumm! 👌💛

[@stefanlundin9649]

Another great idea would be to let the Gratin chill Then cut out round discs with a biscuit cutter Top with cooked ham and top with cheese Then surround and encase with all butter puff pastry and bake

[@Maimitti]

tous les goûts sont dans la Nature !

[@cmoran9103]

This was the first proverb I learnt when studying french as a boy. I'm happy to see it used in real life. Also: Qui donne aux pauvres est prêt à Dieu. :)​@@Maimitti

[@HeyBoz-04]

As much as I love potato gratin, I usually make it only in cooler months. Now after seeing this video, I will just have to make an exception and just do it now.

[@julysan82]

We need your cookbook Bruno into our lives!!🤗🤗🤗

[@rdu239]

I am always a sucker for any potato dishes, this looks good

[@neliborba101]

This is a very good dish; cream, potatoes and cheese is a super delicious combination.

[@August222]

I have never before questioned my manhood. Then Chef Bruno uses a mandolin without the guard.

[@seikibrian8641]

The mandoline was released before the handguard, but was mostly used by professional cooks. When home versions hit the market, it soon became clear that a handguard was needed.

[@David_P132]

Do not copy Bruno, he is a pro - go halfway down then use a guide/guard to hold the potato/onion/apple etc to slice the remainder. Those things are really useful and really dangerous.

[@davecalf9155]

I’ve used a mandolin for about ten years. I use a protective glove.

[@Zoli1529]

J adore bravo bravo 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👌😋😋😋😋😋😋😋😋

[@makoath3069]

Taking notes to cook this on my husband's birthday

[@regand7830]

Pomme de terre, creme, beurre, fromage....PARFAIT! Et facile!!

[@najimagharbiagharbi7699]

The "Gratin Savoyard" does not contain any type of dairy, only beef broth. The one that does have milk and cream is the "Gratin Dauphinois"

[@manhavai]

Only cheff Bruno can make something so simple look fancy

[@burlatsdemontaigne6147]

Nothing simple about it.

[@imawake4532]

Coolest Creative Culinary Chef!!

[@Sku11Hax]

Looks very similar to Janssons frestelse, a Swedish christmas classic where one of the main ingredients actually is anchovies. Cheese, cream, potatoes.. Like a soft pillow for your tummy.

[@Djordjevicc]

Im a real sucker for anchovies so I'm immediately going to look this up after this video!

[@Maimitti]

ça change du simple "gratin Dauphinois" (SANS fromage râpé eh eh !) - mais quel Art la découpe et la diposition en plat !

[@meriemlaftass8837]

Merci bcp grand chef 😋✌️ma fille adore ce genre de plat 💕

[@panotragoulias9462]

Best french recipes . ur a professional ..nuff said...*****

[@jesusbello8734]

Classically Delicious...Love It!

[@darcybacon9496]

Dude..this Savoyarde is awesome!!

[@SamBrickell]

*0:49* it is the way.

[@vapegod3659]

OH YEAH! I am gonna kill with these recipes at the next thanksgivinge.

[@Maimitti]

you can have it for "every day" too ..

[@vapegod3659]

@@Maimitti yeah but then I would get too fat

[@Maimitti]

@@vapegod3659 not at all, it all depends how much you eat from it !

[@VJsKitchen]

Delicious recipe..👍🏻

[@vapegod3659]

That last dish was just gorgeous those were some great looking potatoes Oh my.

[@psionic6126]

Your skills are truly the real deal !!

[@TheKazekwok]

O...man. can we have your plate please. Mouth watering

[@scottab140]

Breakfast Gratin Savoyard Crab, Shrimp, Scallops, Sunny side egg

[@suzita4019]

Delicious thank-you. Wishing you well

[@lottie5346]

I'm hungry, watching this. I do nothing and still hungry

[@ruhmheinminion9922]

Cet accent me fait rêver !

[@apacha2008]

Where do you come from ?

[@ruhmheinminion9922]

@@apacha2008 from France, like Bruno 😉

[@gillgreen3446]

Brilliant as usual thank you

[@stellastarlight1316]

I will doing this for my dinner. Hugs from Brasil!

[@lowhuiphing]

Beautiful dish!

[@edwardbowers4350]

Nothing wrong with cheese and seafood! This is an old italian culinary taboo, which also spread to the US, but plenty of other places pair cheese and seafood. I can see this dish pairing very nicely with poached or grilled salmon.

[@chefcesarreynosa7892]

What size is that baking sheet?

[@papaskwatt-k4g]

What sort of potatoes are you using?

[@suryapartapsinghanu8285]

Hello chef ur amazing👍😍🤩

[@naggymikhail2876]

Bruno Albouze you are sooooo great chef ,number one , Bless you

[@gechrb]

This is going in the grill this weekend, with only watching the intro. Sold.

[@sullivanspapa1505]

Hello Chef Bruno, when will you publish a cookbook? Also, I use a cut glove with mandolins at home and as a “second career” prep cook.

[@themantisart]

Simple but gorgeous!

[@bird271828]

This looks too good 😋😋

[@sb.1035]

extremely good with asiago cheese as well my family inhales it every time :)

[@KaelanRios]

Nice looking new Valhalla-series Dalstrong knives!

[@sadsong250]

You're the best 👌 💓

[@dorotheef8931]

Rolala!!!!!! J’ai trop faim !!!!!

[@68323]

aesthetic appearance of potato gratin

[@rekharao5611]

Simply amazing

[@jasonhall947]

That looks fantastic

[@dmkape9829]

Can we use Gouda cheese instead of gruyère

[@pmue437]

Yea that will work but a harder Cheese is preferred. I’m Swiss

[@sabahmesbah578]

Look delicious

[@deemm1265]

Simply Devine!!!

[@rebeccawong1]

U have done it again, Mr 🙏🏻

[@BnaBreaker]

Unless you're a culinary god like Bruno, don't try to be a hero. Just use the guard on the mandolin at all times.

[@fordhouse8b]

It is absolutely not necessary to be a "culinary god" in order to use the simple technique he demonstrates in the video. Just be cognizant of how much you flex your hand, so that you are always slightly cupping the item being sliced. And of course you do not have to be a show-off, and try to slice it down to the tiniest nub possible, at least not until your have practiced some, and are comfortable doing so. Of course if you are a complete klutz, and know that you cannot follow simple instructions or mimic even simple hand movements, use the guard, or purchase a kevlar glove. There s certainly no shame in it. For many years I would make large quantities of a very similar dish for a New Year’s Eve buffet, and when you are slicing a couple of 5-gallon buckets filled with peeled potatoes, yes, I used a glove. The main difference between this dish and the one I made (and maybe will again in a post-Covid world), is that ours was cooked longer and at a slightly lower temperature, in a deeper dish, with a larger amount of a savory custard mix instead of cream. Cooled overnight, cut into squares, and gently reheated for service.

[@abcdefg3214]

Was this guy a michelin star chef?? He's an awesome chef

[@TouFik]

Bruno, ta vidéo m’a donné la patate!

[@Maimitti]

allez, sur les starting blocks alÔrs !

[@walker4376]

It should be with Beaufort cheese. But still great

[@montedyoung3247]

We just remodeled our kitchen with better equipment! Going to do the green peppercorn sauce steak and this potato dish as the first dinner we make in it!

[@skyblu3ers]

@brunoalbouze what the difference potato gratin and gratin savoyard?

[@kadikadi4297]

ما شاء الله!! 😍👍👍👍

[@medkbait]

Perfect. 👌🏿

[@philippabarmazai3484]

🧤 Gloves for shopping, for cleaning fresh produce, chef and cooking 🔪 and plating, hair dressing, for ball bouncing athletics, for gardening, handling wired equipment, touching public surfaces and knobs (use a paper towel too), for kids and adult crafts, house cleaning & and errands.

[@houriachahrazedidren5339]

Merci beaucoup pour la recette. Faite nous la recette de la tartiflett svp.merci

[@evelynegrolleau2738]

Yeah 👍

[@sabahmesbah578]

I love potatoes

[@8nansky528]

I ADORE READING

[@danhewdanhew7612]

It’s the same as doupinoise potatoes!

[@seikibrian8641]

The last variation, being made with clarified butter, looks like a miniature Pommes Anna. I'll have to give it a try.

[@wk5020]

It's bomb diggity!

[@maredjmalika6867]

Mmmmmm une tuerie 😋😋😋

[@radevanovac4952]

Looks nice

[@julesbono]

2:07 Du parmigiano reggiano, de Savoie naturellement. 🤣

[@bastian9653]

On dirait un film x ses vidéos

[@5t3f0]

And what about cooking potatoes in milk, cream and nutmeg. Reduce when cooked and then you use that sauce instead of cream. What about that Bruno?

[@avalon449]

BRAVO !

[@Rej800]

Wait. You can put plastic wrap in the oven? What does that offer to the dish?

[@tao265]

Plastic wrap in the oven?

[@lilitkhachatryan4112]

Beautiful 👍

[@JRR31984]

THAT'S, BOSS.

[@anoussa1326]

😍😍😍😍😍😍😍😍😍😍

[@SdotU]

Wow!

[@ninalitvinyuk3064]

Bruno could you make "Panera Bread" soufflé.