Make These Instead Of Mashed Potatoes, You'll Thank You

Dauphinoise potatoes are the one potato recipe that will forever hold a place on my holiday dinner table.
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Dauphinoise potatoes:
3 1/2 pounds Yukon gold potatoes
6 cups heavy cream
3 tbsp unsalted butter
4 medium shallots
5 cloves garlic
14 sprigs thyme
4 sprigs Sage
2 sprigs Rosemary
2-3 tsp Rosemary salt
1/2 tsp nutmeg (optional)
1 tsp fresh ground black pepper
8 oz Gruyère grated on the largest setting of a box grater
4 oz Parmigiana Reggiano grated on the largest setting of a box grater
Bake at 375 for 25 minutes
Broil for 4-5 minutes
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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[@thatdudecancook]

If you have potatoes and cream in the fridge ready for mashed potatoes you are now going to have to decide if you will make these instead…

[@TheLastGasStation]

it's a question of patience for me. do i have the patience to follow this through or do i want to mash potatoes w a lot of fat and salt and stuff my face immediately? it could happen at any moment in the process of making these. lol.

[@beingpath]

May you and the good Sergeant have a warm and wonderful holiday season!

[@MeatMachine69]

My dog was concerned when you started beating the fridge

[@bfg3890]

Why not just leave the skins on and slice them? Genuine question here.

[@andrina118]

You are a bit of me; I love the way you try to optimise every stage of an already classic recipe, you are such a *chef* !

[@mattmcgriff5952]

Once again taking it to the next level! I’ll be preparing filets tonight following your methods to serve for our Christmas dinner. Thank you Sonny for the inspiration to make food more enjoyable!

[@thatdudecancook]

Happy Cooking!

[@mattmcgriff5952]

Keep it up, my family thanks you!

[@mattmcgriff5952]

Making these tonight to go along with some grilled meatball sandwiches. My wife is on a big potato kick recently so these should go over real well…

[@bernarrcoletta7419]

The doctor in my Mom’s village survived 2 years in a Nazi prison camp by eating potato peels. That’s where the vitamins are.

[@sandy-mr5gj]

your dauphinoise potatoes is i believe the best recipe i've ever seen. ty

[@MrRickjitsu]

I made these in a casserole dish tonight ...couldn't find gruyere,so I used fresh parmesan instead. HANDS DOWN one of the best things I've ever eaten!!! Thanks for sharing that one Sonny!!

[@mrlarry999]

This dish is new to me. I like the single serving idea. I could make extras and freeze a few for later consumption.

[@judeirwin2222]

If you freeze them, be aware that the cream will split when defrosted. Not nice. I suggest eating them fresh and hot. Freeze something else.

[@davidbuben3262]

I've made these several times now. Incredibly good. Along with your melted onions, brussel sprouts, and roast chicken recipes. (Drool) Also a shout out to my Benriner mandolin, that I bought through your channel several years ago. It replaced my cheap Oxo mando of death, that I sliced myself several times with (don't drink and cook). I've never cut myself with the Benriner. Much more stable, well made and worth the price.

[@monkeygraborange]

“...don’t drink and cook.” Are you mad? Drinking and cooking are a match made in heaven! Everyone knows that 10 fingers is excessive!

[@antonydevadass4856]

Finally did the rosemary salt. You are right, a whole different dimension. Thank you.

[@NoDoSwLa]

Dude. You are selling that rosemary salt like it's sour beer. But since you're not actually charging anything for it, I'm finally gonna make it because you convinced me that it's just so good that everybody has to make it. i'll comment again after i've made it.

[@av201]

Well? Was it worth it? I love fresh rosemary, so I really wanna know! 😂

[@samstealth7]

Same

[@NoDoSwLa]

@@av201 Do it 🥹

[@av201]

@@Rhexr Thank you for the taste test! I think I will make some and try it on chicken…beef…yum!

[@willrector9716]

It's awesome

[@WhiteCleats]

Made these for my New Year's Eve dinner party. LOVED them. I looked around at a lot of recipes and almost none put in the effort of infusing the cream with aromatics like you do here. It makes all the difference -- you get a far greater depth of flavor than the dauphinoise au gratin I've made in the past. Thank you!

[@bipboup7761]

Hi ! I'm from the Dauphiné region in France. Although I like cheese on top, purists don't use cheese in dauphinois potatoes. It gives a taste that's a bit different, and both are wonderful. Great job !

[@dannac_8888]

Merci, for the contribution of authenticity from the source. May you have a blessed and wonderful holiday season! 🌞🙏

[@patticharron3161]

My first TDCC video. I popped in for a 30-second look but stayed ‘til the end. I couldn’t leave! You manage the perfect balance of instruction, great energy, humor, and a dash of silly. I dig it! Glad I stopped by! ❤️

[@TempRF]

Just made these for the first time, took a bite and HAVE to say THANKS! These are so dang good.

[@MarsharenaLee01]

I can't wait to try these! They look amazing!

[@thatdudecancook]

They are a must! Hope you enjoy

[@CarolCintron]

Made them. Everyone loved them. So perfect!! Dude you make cooking easy and entertaining!

[@fheering]

I’ll have them both, mashed & dauphinoise potatoes! Yummy! Great recipe, chef. Thanks!

[@thatdudecancook]

Both is even better

[@fheering]

@@thatdudecancook I’ve got the dauphinoise potatoes recipe from that short video you’ve published an year ago. Since I first made it it has been a family favourite, the one asked for as birthday gift, special occasions and such. Thanks chef, for another year of tasty recipes and love and laughs. Happy holidays! Cheers!

[@testingtesting421]

Made these today for Christmas Eve and these were definitely a highlight. They ran out faster than I expected.

[@gonzosoldier8179]

Used to be a French bistro near where I lived that served these with beef bourguignon. Food heaven

[@Jakereviewsall]

These sound good, I have a thing for smoked cheddar with mine. I have not made it in a long time but I used to make something similar except that I cut the potatoes much thinner and I layered those with the sauce and smoked cheddar throughout each layer, then cover the top with foil, take another pan and put on top then some weight, bake it off for a few hours and then let it cool, cut into wedges then reheat in the oven to serve. I am smoking a brisket and doing smoked cheddar scalloped potatoes for Christmas.

[@robertgelley6454]

Now to convince my family from doing baked potatoesto doing these. Everything you cook tastes great!

[@thatdudecancook]

These absolutely smash baked potatoes, no offense to baked potatoes but it’s true

[@scallywag1716]

Don’t try to convince the family…just make it and I’m sure they’ll love it!

[@AlokSomani]

Just tell them you're doing the potatoes, and don't tell them what you're going to do. They'll be like WTF is this when they see it, and then they won't stop asking for the recipe once they take a bite!

[@ssl33p]

This is why you just move out and spend christmas by yourself and eat whatever you want.

[@Eric1SanDiego1]

Just got back from shopping and I forgot the Gruyère. Then Sonny's voice burst into my head and said "Don't let anything stop you from cooking, my friends!" (I'll probably go back anyways lol... Gruyère is the BOMB).

[@barbarabeck1174]

I didn't know I was low on potatoes and had leftover herby cream. I cooked some pasta, added the cream, a little cooking water, and parmesan. OMG so good. I may use the herby cream for this purpose forever! Oh, and had a little leftover sautéed squash (zucchini and yellow) - that just made it even better!

[@boost_jay]

Just made these again, family loved em, outshined the prime rib and everything.

[@davidprice9295]

Thank you for not editing out Marcus’ laugh. I felt so edified laughing out loud at the exact same time he did. Your shows are great. Keep up the good work!

[@lindasueanderson8024]

after watching your video, my husband opted to bring these potatoes to a NY Eve dinner party last night - people loved them so thank you.

[@kelliwilliams7145]

Made these!!! Over the top delicious!

[@davidbuben3262]

Same! Several times now.

[@thegodofpez]

So many dang creative recipes on this channel. 👍

[@raymondholguin7272]

THANK YOU THANK YOU. Love this channel. Love the fridge. Keep that please. Merry Christmas

[@brians2733]

I definitely make these for Christmas dinner, my niece requests them and calls them ‘mac and cheese’ potatoes. Mandolin definitely makes this easier. I use fresh thyme only instead of rosemary, etc.

[@christyhoehn8244]

I’ll be making these with my short ribs- THANKS SONNY!! and happy holidays to you and your family! ❤️

[@thatdudecancook]

Happy holidays!!

[@grungeman86]

I made these last year and they were a blast. You betcha Imma make these ones again this year!

[@jamesmc1038]

Awesome recipe I'm going to bake that on a hot chilli

[@lyria8469]

I love the dance with throwing sticks at the fridge in the backyard. Oh yeah, got my dauphinoise!

[@verrettlasatt7909]

Everyone must try these.

[@nathanotte5410]

Made these today for my family and they were the best potatoes I've ever had. You're the best, Sonny! Thanks so much for sharing your skills. Keep up the awesome work.

[@Mark_Mars]

Why do I always salute when Sgt Gilbert arrives?

[@derekbidelman2442]

That fork technique is awesome, will definitely use that

[@pezboy715]

8:35 This moment was the most relatable thing I’ve ever seen on this channel 😂

[@annpettay2613]

You are so amazing so glad I found you back on tiktok. I have learned so much from you in the last 3 years. I've been making rosemary salt for that long thanks to you. But this past week it didn't turn as green like it usually does

[@thatdudecancook]

could be that your blade isn't so sharp anymore

[@annpettay2613]

@@thatdudecancook I never thought about that 🤔

[@TarantuLandoCalcuLingus]

Youre a real one sonny! I recreate a lot of your recipes and always 10/10!

[@92F0XBody]

He’s one of my favorites because he Carrie’s his professional wisdom to the home cooking world for people like us! And yes, all of his recipes have been incredible!

[@mikeorr3333]

Finally, that pansy little fridge decides to fight back! Refrigeration everywhere rejoices!!!

[@chrismorse2096]

Absolutely mesmerizing foodie channel!

[@scottstrouse658]

You’re definitely my favorite cooking show. Everything you cook always looks great to try. Thank you for sharing.

[@lauracook7608]

I made these for New Year's. They were FABULOUS!

[@lizrex1385]

We all Love you right back and your awesome recipes :)

[@COW879]

I TELL YOU HWHAT I LOVE THAT PROPANE AND PROPANE ACCESSORIES YOU GOT GOIN THERE

[@lexwaldez]

Probably best cooking channel out there.

[@rhondatate4467]

Saved!! Merry Christmas!

[@christineweaver4835]

Definitely trying these for Easter!!

[@stephensano9156]

Wow! They look amazing! Another fabulous recipe Sonny! You wield those staff's like a Shaoxing Master!

[@mattwarrensocal]

That peeling technique is great. Love the skins too

[@devoncottone1553]

At the end Marcus called them...dolphin frog potatoes....luv him❤

[@djabroni_brochacho4644]

Growing up my parents would buy this "potatoes au gratin" from a box and it was terrible. I always hated it. It's similar to this dish but it was made from dehydrated potato slices and cheese powder. I'm gonna make this for them and show them what could have been!

[@dh1380]

I love dolphinfrog potatoesssss

[@mikebetson3854]

Sonny, we need to talk cheese. Parmigiano Reggiano, Grana Padano, Manchego, Camembert, Brie, Gruyère, and other rind cheeses. Do we eat the rind, do we not eat the rind? Do we use the rind in recipes or do we discard it? We must know! Please do a rind cheese episode.

[@angelatruly]

I am not Sonny, but the rinds are great in creamed soups, stews, and chilis. I keep them in the freezer in 2" chunks. 🙃 really good flavor.

[@davidbuben3262]

And Pecorino Romano! All from Frank and Sals, in New York city. Amazon.

[@bapostol6097]

Love dolphin noise potatoes

[@pimpinaintdeadho]

🐬

[@thatdudecancook]

Golfing bros potatoes are the best

[@jonyates377]

Love this kitchen and loving seeing you succeed! Thank you for everything

[@benmochrie7832]

I’ve never left a comment, but you’re probably the best guy making good scran on KZbin. Happy Christmas! 👊👊👊

[@dougsikes4809]

Happy New Year Sir. I really appreciate what you do. I have learned a lot watching your videos. You are a lot like Emeril, You really cook and explain/demonstrate exactly how you are doing what you do and you cook REAL FOOD that normal people eat everyday .

[@bradn.2287]

Just this whole concept.. can make this with so many different cheeses and adjustments/add ons 🤤🤤

[@yumedan]

I have to say that I haven't been a fan of potatoes dauphinoise so far but I'll admit your video has sparked an interest to give it a go myself. Thanks man!

[@deborahshallin5843]

Your knife skills are truly phenomenal! Have a Happy New Year! From Texas

[@Amadeus2054]

This looks incredible

[@bcamplite621]

I peeled a couple of neighborhood kids using your technique. Really worked well as you said. Hopefully their parents don’t miss them too much.

[@t.8936]

I was really interested to see what this new dish was all about and then I realized... it's scalloped potatoes! And people have never heard of it? My Mom used to cook it regularly when I was a child!

[@randomrecipes5007]

I just once, for ONCE.... want that poor fridge to HIT BACK! WHO'S WITH ME!?!?!?!?!?!?!?!??

[@tamaliaalisjahbana6849]

Those potatoes looked absolutely delicious! And you know we love you too!😊

[@alexanderreeveshamilton3577]

Are you kidding me! This dish is the only dish you need to survive it is the most wonderful dish ever created I literally could eat it three times a day however!!! Just watch this video of you making even better pome gratan you are a Christmas angel I officially love you now 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄

[@pnzrldr]

"Honey, these are by far the best cheesy potatoes you have ever made. Bar none." Thanks Dude!

[@bjstrawser]

I just made these! And I feel like in addition to fridge destruction, these deserved a (rare) pillow scream!

[@robinwelch2265]

🌼I was thinking a can of friend onions on top of the potatoes. Like sprinkling a bit into each rammekin.

[@fightingwords8955]

Thanks Dude. The potato side dish savior. Happy Holidays.

[@crcsheedy]

I love gratin dauphinois! Can I tell you about an appetizer version that we had in Agrigento, Sicily (at Enoteca 'Nzolia)? It was diced potatoes in a cream, like you use, but pancetta wrapped and crusted with herbed bread crumbs ... I'm attempting to replicate it, with varied success.

[@aleksandarvelickovic980]

Besides these theatrical scenes of him kicking the fridge and throwing utensils everything else is great on the channel!👍

[@drgeorgeian1888]

YES DUDE! DAUPHINOISE! MERRY CHRISTMAS!

[@martinsmith2948]

thank you so much this is the best

[@mariadiantherese9663]

Dude, you can cook!!!! Potatoes fit for a prince, for sure!!!

[@architektura204]

I, The Potato Queen, bow .

[@Onetoo88]

Screw the recipe....that fork method! GAME CHANGER!

[@wgoconnor33]

Oh my that looked delicious

[@nate00009]

Hey man, could you do a video on risotto?

[@dannac_8888]

Ohhhh yesssss, creamy squash risotto, a vibrant green spring risotto piled with vegetables, fragrant seafood risotto, earthy mushroom risotto, or alt-risottos made with farro, barley, and amaranth. Or a hands-off oven method or a even dessert risotto!

[@UnfinishedProjectDartSport]

I’ll take one!! Hold the potato!!

[@jalontf2]

I feel like steeping a bit of tarragon in that cream mixture would be tasty...

[@Taargkrizzt]

This might just be one of the best random suggested videos from the holy youtube algorithm. New awesome channel found, subbed and going through the backlog .. so much backlog .. soo much delicious food. Thanks o/

[@bradpeck1901]

very good recipes and videos , i love the added in ninja movie stuff and the beating of the fridge - pretty funny

[@sowinski4]

People make fun of ME & I thank you for that line about winning.

[@rosestanislawczyk7425]

They looked awesome and I bet tasted even better!!!! Can you put a link to where you got your wooden cutting board? Please. TIA. 👍👍👍

[@gk6993]

Thank you Sonny. Almost a definite make.

[@silantoine5181]

Not sure if it's the traditional recipe for "gratin Dauphinois" (I'm not from that region of France) but who cares? It looks darn good! You should try flavoring the cream with grated truffle, it's to die for. :)

[@winmod70]

Dumb question but I have to ask: can you make the "if you know you know" salt blend using dry ingredients? I don't have a food processor and my tiny kitchen won't allow for one. I don't know if the taste profile would be there? Would I be better off with just using kosher salt?

[@gcbwoods]

These recipes are banging. I have absolutely no reason or excuses to not being able to cook

[@kmazzanti]

Made these yesterday, great minds think alike. My son and I discovered you about a week ago and we’ve been watching all your stuff Nonstop! We compete to find the funniest ending of your videos so far the winner is the wolverine at the end of your Chinese pork belly dish, lol! Also heard you say Sebastopol California in one of your videos. Are you from Sonoma county or did you just cook in Sonoma county? Sonoma County is home for us. Merry Christmas!

[@NowayJose889]

Looks great man I'm starving

[@8000Christopher]

Blueberry pie puts a smile on my face ! Nice show, a little corny, btw I make a nice corn chowder ! Tks Dude !

[@donnaschmid3997]

Dude! I'm doing these! And...you maimed that fridge! 🥊🥊🥊 bam! Bam! BAM! Happy Holidays to you.🎄 🐬🐸 are the BEST!

[@krs48]

What’s the brand of your burner ? Looks cool

[@bryan9857]

I dunno what dolphins have to do with potato’s but they look good. The best home made potato’s I’ve had are Romanoff, thems are good.

[@gregsage1605]

Oh yes. The perfect eat it today and wear it tomorrow meal! The fridge must die!

[@bradcampbell624]

Those really are the best potatoes ever, if your arteries can handle them. I also go very heavy with tarragon.

[@Seashark94]

Your cooking is amazing