How to Make Potato Gratin Dauphinois - Gratin Dauphinois - French Scalloped Potatoes

Learn how to Make a Potato Gratin Dauphinois recipe. The French Scalloped Potatoes Dish! A rich and delicious potatoes au gratin dish. Thinly sliced potatoes that have been baked in garlic cream, and topped with grated Gruyere then baked until brown and crispy on top.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Gratin Dauphinois ingredients: 0:38
Gratin Dauphinois method: 0:57
Print the full Gratin Dauphinois recipe: onlineculinary...
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#howtomakegratindauphinois #gratindauphinois #gratindauphinoisrecipe #frenchscallopedpotatoes #beastgratindauphinois

[@SophieEvans-p4j]

Just a masterpiece and a sight to behold. I will definitely make it for my birthday.

[@mirrortoyourweakness9769]

I've had this dish several times, cooked by a french restaurant, and this is the classic French way of doing it. No cheese in between layers, no meat, no varieties of different herbs. Just the potato and cream done just right. It's delicious.

[@Suzyfromtheblock]

♥️💕❣️❤️🙏

[@Suzyfromtheblock]

This chef is so clean when he cooks, perfection, so often today women and men are cooking with long hair dangling down makes me sick 🤢

[@robthu8910]

I made this recipe per Chef Eric’s video for my mother’s 80th birthday. I have to say it was superb. This, along with ribeye steak and Champagne was a perfect meal.

[@anderspedersen7488]

Ribeye and champagne sounds terrific decadent.

[@tomorrowmaybetoolate5853]

at first i watched with tongue in cheek but Eric is a professional Chef

[@adelinabernal562]

I am mexican, and love potatoes so much. I make them with eggs, with chorizo, in soups, all kind of recipes, but I wanted to make this recipe which I have eaten in a restaurant. So I am lucky to find you chef Erick. I will make this recipe and some lamb chops. Thank you, I already suscribed.

[@danieldumas7361]

Chef Eric is a very good teacher. His method and steps are explained simply with out make you feel "simple" Awesome

[@meldahspeight8525]

I like his recipes and he always gives a simple explanation.

[@JVerschueren]

My great aunt, who was from the Savoie region, would have said, for the quantities involved, this recipe was a little light on garlic and a little heavy on nutmeg. She would also put half the potatoes/cream mixture in, add a layer of Gruyère, then add the 2nd half of the potato/cream mixture and top that with Gruyère as well. My mother preferred Comté cheese... I don't get enough of a difference to prefer one over the other, but Comté is cheaper, so I usually go with it.

[@nathanddebjogia3286]

Just made this this evening for the 1st time, Very impressed along with my wife, very rich, very tasty , Thank you Chef Eric

[@meldahspeight8525]

His recipes are always really good.

[@online-culinary-school]

Glad you like them!

[@TheMisterBlueberry]

excellent and simple recipe, made the best gratin in my life. I had previously followed other recipes where the potatoes were not pre-cooked in the cream (layered and baked right away) and this gave me a much better result, much closer to what I was used to getting in restaurants.

[@grosz77]

Wonderful teacher...best potato dish I ever made...rave reviews from my guests. Thank you!

[@unjun2511]

78 yr old surgeon made this type of potatoes first time after watching this video. turned out SUPERB

[@marybuford9591]

I made this. I remain stunned. One of the best dishes in the world. Viva la France. Don't 4 get their champagne n wines. Supreme. It's so good u eat it slowly not wanting it 2 b done

[@MaZEEZaM]

I’m surprised at the lack of views and comments, you really deserve far more exposure.

[@kalqubbaj4853]

Totally agree

[@gkm2928]

It's a great recipe

[@suziturton7268]

Absolutely! Worked perfectly for me, thank you!

[@walkingintruth6]

Did this for dinner this evening and it was a super hit. Have my own recipe but fancied a change. The nutmeg was a game changer. This may be my new fave. Cheers for this.

[@magdalenaschwei5822]

Thank you for this great recipe! I love it, it was a success!

[@online-culinary-school]

Glad you liked it!!

[@maureenhohmann2137]

Fantastic receipe. Best video and lovely chef. I've made this many times. It's perfect for a party lunch or dinner.

[@johnboyd7158]

Chef Eric ; I tried other techniques to make this dish and wasn't happy. However I followed your recipe and tips today and the results were amazing. In all my 72 years I have never eaten such creamy, smooth and satisfying potatoes. Phenomenal! Thank you.

[@Easy-Cooking]

Looks delicious! Thank you very much for sharing the recipe. 👍👍👍

[@CRIXUS109]

I was working in a French restaurant before , and yes they have baby rustic chicken with potato gratin so delicious

[@lovelament]

I made this tonight for dinner for a big meal with my family and my cousins and they cleaned it. It was delicious and I’ll be making it again!!! Excellent video

[@dianeruiz4301]

Well it looks great I'm going to try it and hopefully the family will love it thank you

Clear and concise. Thank you for posting the very appetizing dish !

[@pdselvaraj]

Super, am learning typical French dishes for my half Frencie familia. Your video is simple, precise, no fuss, straightforward and exotic with your accent😁. Merci.

[@JitkaMihokova]

I don´t speak much English, I don´t know how to cook , but I like watching you.

[@fawziekefli2273]

Reminds me of the Merovingian: unapologetically French! Votre cuisine, c'est magnifique!

[@miskyloo887]

Tried this.. Cane out great.. I like cheese so added a little bit between layers as well.. What's really good about this recipe is that since everything is initially cooked on the stove you can taste and season perfectly... When making the usual method where you sprinkle pepper and salt between layers I'm so worried I ll over season that I end up under seasoning.. So this is great

[@peterlachapelle8349]

I have made this potato dish a few times using a different recipe each time. This recipe/method was by far the best. I won't do it any other way. Be sure to let the potatoes rest quite a while so they get firm and can be easily cut into squares.

[@nadyalopez8090]

I have been making this recipe for years! It is a family favorite. Thank you !

[@NebirosVT]

I still come back to this one. It's amazing; I've never had it with Gruyer cheese though, because the cheese is super expensive.

[@silvanaleverrier]

Delicious, thank you very much, I’m off to the kitchen to give it a go. ❤

[@lindalettman624]

Making this tonight! Looks so delicious!

[@TC-xh5wp]

Elegant. And you made it look so easy. Thank!

[@nagwaaga3435]

You are a very good chef

[@online-culinary-school]

Thanks a lot

[@kkempf9361]

Yes! The real french technique simplified for my college-bound son!

[@emmaaldoz2417]

Thank you for sharing this.❤️

[@leebonnecarrere7162]

Excellent dish!

[@pouyehabdolali2907]

Excellent. Merci beaucoup pour votre explication.

[@jasmineabraham7103]

An absolute hit!

[@DD-ft7zi]

I love this chef

[@jadeforest4441]

Thank you Dear chef, your gratin dauphinoise Is really the best recipe I have tried, many other recipes are really bad, even from chefs. I have made a good impression my family thanks to you😍😄😋 and I hope many other foodlovers Will followers your examples. Merci beaucoup..love you😃👩🏻‍🍳🙆🏻‍♀️🙋🏻‍♀️

[@gmhalmeoni2085]

Beautiful dish, very like mama used to make in the 1950’s. Thank you.

[@GV-su9ov]

Have to try this recipe.

[@Maymatthewmichael]

I just made this dish with your recipe.my kids love it😊thank you for sharing and teaching professional techniques and in a way that is so clearly and comprehensively!

[@kalqubbaj4853]

Always impressive. Merci beaucoup Chef Eric 🌷

[@francesmunro9666]

I trying these Thankyou xxxxx

[@classixdrummer]

C’est magnifique, Eric. Merci beaucoup. Hey wait a minute, these are so good I speak French now!

[@gerardjones7881]

this is very practical, boiling the cream first eliminates 45 minutes for the heat to penetrate the same dish if assembled cold.

[@pegohana5687]

Wonderful recipe

[@muhammadmuhusinbunidriisa2134]

Clear dish

[@petron14]

Thank you Eric. Wonderful presentation

[@anaruizguti]

will be doing this tonight ! thank you !

[@bobmcglone6825]

Very nice video - explained well.

[@jillbuswell1801]

Made this for Christmas and it was absolutely delicious and super easy ❣

[@online-culinary-school]

Glad you liked it!!

[@howaboutnooo00]

Wonderful recipe! I was looking for this no nonsense type od recipe and will make it tonight!

[@s.rogersrogers962]

Thanks Chef Eric! 🌟🥇I have made this twice and each time it was fabulous. I especially loved your advice about the nutmeg and the way you said it! You said “don’t” and I will only use fresh nutmeg ever after. I figured the garlic seems to be about a tablespoon since clove size can vary. Your advice to taste and reseason was perfect as garlic intensity varies. My only adaption might be to make a thinner layer so that more bites have cheese. Guests can be savages when they serve themselves😉.

[@s.rogersrogers962]

Oh and I just wanted to add that my sister rubs a garlic clove all over the pan before greasing the pan with butter.

[@Brian-us5vx]

Merci a Vous, Monsieur Le Chef!

[@allnaturalbrown]

You sir are amazing!! This was absolutely delicious!!! I've seen another version where they don't heat the cream with the garlic and seasonings like you do. Doing it your way gives it so much more flavor! Thank you!

[@nidiagonzalez8470]

He is amazing chef

[@peyo721]

Vraiment délicieux

[@ashleighjaimaosborne3966]

Sincere thanks. 🇨🇦

[@mariehoffmann8150]

I will make this

[@ps149]

So good! 😘

[@gigig2492]

What a great video & recipe, spoken in that lovely French accent which always portends success in the kitchen! I am making this for Christmas as my family and I love French food. I thank you for doing this video. Merry Christmas from Virginia!

[@AsiaruthTan]

Very clear instruction and easy to follow.

[@Raes96]

in Slovakia and Czechia we call it "french potatoes" and we add cooked eggs and bacon or sausage in it... It is very common meal here, probably in other slavic countries too. The result does not have too much in common with the original recipe but still we call it french potatoes :D ... we also got "paris salad" but i cant tell you more about it, you wouldnt like it :D

[@robertoleon4783]

Fantastic 👌,

[@melaimelai3661]

Trying this on satday for dinner!

[@carisadias3188]

Wow!!! I need to try this

[@rhainaweissehexe3899]

It looks delicious. Pretty simple recipe, a must try. Thank you. 😊

[@phmalancourt]

Merci pour toutes vos recettes Chef. Je serai ravi si vous nous présentiez votre recette de boeuf miroton.

[@Ray-ti2kv]

Came out great 👍! Thanks for this 😊

[@johnballinger4165]

Great Video going to try tonight

[@online-culinary-school]

Hope you enjoy

[@johnballinger4165]

Absolutely Gorgeous is disappeared from the plates had with Barbecued chicken, roasted asparagus tomatoes' so easy to make, can't wait to try again.. Thankyou

[@tgroppi]

merci bises, on essaye ce soir

[@lizsmithmsp2612]

Made this for my girlfriend's birthday and it was so good, we both loved it! Thanks chef..!

[@jamieswales8749]

She get wet

[@jonhcontreras]

nice presentation... you are a interesting man..

[@MikeDee_Cyan]

*Payo* bring me here! *PPC* ftw | I'll try this beautiful receip.

[@samal-kantar9087]

Chef super sympa et superbe dauphinois, bravo chef

[@michelebriere9569]

Made It! Turned out great! Very creamy!

[@noellaq8056]

Merci, chef. I like it.

[@venusreena2532]

...."Like so"... I love watching him..so stylish

[@MrEliott0]

Very nice (and easy) to prepare, I will do it with our leg of lamb for Easter. Thank you.

[@tgroppi]

merci msieur

[@lizzybobadillaroca8893]

Lovely ! Delicious 😋😋👌

[@dianefiske-foy4717]

YUMMY‼️. Looks delicious 👍🏻🥰‼️

[@dianefiske-foy4717]

Chef Eric Arrouzé ... You’re welcome 💖

[@LlamaMama60]

That is a fabulous recipe, Thank you I will certainly be making this for dinner this week To accompany my pork chops

[@kathykahlua]

Beautiful

[@winkipinki007]

Love it!

[@iMPRE7ed]

I am making this for my girlfriend for dinner tomorrow! Thanks you, Chef!

[@iMPRE7ed]

Did it!! And it's magic! So delicious!

[@online-culinary-school]

Thank you. I hope your girlfriend liked it.

[@dannybear48393]

@@online-culinary-school very nice!

[@peitabinmore8248]

I'm making this with my Easter Ham next week !!

[@sanjacaki6255]

Does the whipping cream refer to sweet cream ised in desserts or savory one which is used for cooking soups etc.?

[@online-culinary-school]

Savoury that is also called heavy cream

[@Bossmoney84]

Wow you pair this dish with a filet mignon with argentine chimichurri , some lobster and a glass of red wine... pure bliss

[@foxyladyfoxylady2555]

👌🏻perfect

[@foxyladyfoxylady2555]

Hi just made my potato dauphinois just how you showed on here.Made in advance but I have to say your's looked the best out all what I saw on here..I'm following on you tube so hopefully will get many more great tips.Thank you 👍🏻stay safe.

[@MaZEEZaM]

Yum, thanks for sharing 🐨

[@4lottisintellect]

Cannot wait to try this. Have a similar recipe except the potatoes and cream are not boiled first, which is most intriguing to me. Do you have a cookbook? I would love that...

[@4lottisintellect]

Thank you, just ordered on amazon.

[@nadinesoussi7352]

Great job chef thank you

[@salmaeldib4052]

Can I prepare the dish till transferring the potato to the gratin dish and leave it like 5 hours and then sprinkle the cheese on it and bake it by then. Or is it better to cooking it and bake it completely and then reheated after 5 hours?

[@online-culinary-school]

Second option

[@davidgaming7615]

Idk if ur going to c this but worth a try so I want to make this but the only problem is I dont have the cheese or the nutmeg in my stores an alternatives?

[@online-culinary-school]

Nope for nutmeg. Cheese change for strong cheddar for example

[@jameseastwood3847]

So a French flag on one side of your collar and a Canadian flag on the other. I’m guessing Quebecois. It’s gruyere cheese. Yum. Excellent explanation. Excellent video.

[@alexandrebouvier7731]

He is from Vancouver, BC. :p