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

[@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.

[@askingbetterquestions]

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

[@MeatMachine212]

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* !

[@FENmap]

Could we get a kitchen/drawer tour? I figure this is your studio kitchen because we miss the dog, but man is it close to what I would like and I'm intrigued to see how you organized.

[@antonydevadass4856]

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

[@sandy-mr5gj]

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

[@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.

[@seantaylor2046]

Transformative. Delicious. The guiltiest of pleasures. I needed 20 mins to par boil the potatoes in Reno at 4500 alt. First batch was too al dente. Also, avoid the 10 min steep by making a Bouquet garnii with the herbs and add it to the par boil. Nuts good !

[@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…

[@jonslg240]

​@@thatdudecancook Those Dolphinfrog potatoes with parmesan from Crossbow look amazing. 😂

[@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! ❤️

[@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!

[@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

[@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!

[@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!!

[@TempRF]

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

[@markmellon9232]

I made these exactly to the recipe and they were fantastic, best potatoes Dauphinnoise I have ever made, thank you for the recipe.

[@rjtahhan9402]

Made these potatoes last weekend for Cards night , Euchre in particular. Everyone loved (all 4 of us) them. But boy are they rich. I just finished the leftovers 2 days ago. LOVE the Rosemary Salt too.

[@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! 🌞🙏

[@bradsimpson8724]

As a regular host for big holiday dinners, I stopped making mashed potatoes. They're cheap and easy to make in large quantities, and I have a regular dinner guest whose enthusiasm tends to reach beyond his skill level. So he makes mashed potatoes, and I always do an alternate preparation. This might be that preparation this year.

[@CarolCintron]

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

[@MarsharenaLee01]

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

[@thatdudecancook]

They are a must! Hope you enjoy

[@Mark_Mars]

Why do I always salute when Sgt Gilbert arrives?

[@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!

[@gonzosoldier8179]

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

[@testingtesting421]

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

[@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!

[@raymondholguin7272]

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

[@thegodofpez]

So many dang creative recipes on this channel. 👍

[@drawingwithgrim342]

I had these on a cruise last month and I’m so glad that you put out this video cause now I know the name and how to make them, thank you so much!

[@NyancyCat]

I'm not typically a fan of any potato that isn't deep fried, but these looked so good i HAD to try them. I made a few changes, to wit: - added cream cheese to the cream mix - strained the cream because i dont like the texture of onion or garlic - skipped the whole fresh herbs (unavailable) - swapped the king and queen of cheese for their darling prince, mature British cheddar otherwise, pretty much the same. I cannot overstate how bazonkers good this is. The potatoes are soft but not mushy, the cream is insanely flavourful, the texture of the two together is a delight, and it pairs super well with my choice of protein today, some delicious smoked sausage. Cannot recommend this enough.

[@LaurenceI-ne7sl]

Probably the best cooking video production ever. Giving Gordon Ramsey a run for the money. Gordon is quite excited by his own cooking.

[@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).

[@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.

[@patrickmchose7472]

I made a spinoff of this using muffin pans last weekend (only with thyme). Rosemary will kick it up a notch!! Loved the sword bouncing off the fridge back at you un edited. Nice touch!

[@boost_jay]

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

[@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.

[@verrettlasatt7909]

Everyone must try these.

[@steveg1559]

Just found this channel - love it!

[@jamesmc1038]

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

[@BluePiggy97]

Love this recipe……I have a similar one with fontina cheese that my family goes nuts about….pair it with any steak…perfection!!!!

[@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!

[@corinasaebels9076]

I just found your video! I am soooo happy that I found you. Love this recipe, and you are so funny! LOL. Will be watching all your videos from now on.... Thanks for sharing your videos and spirit with us.

[@grungeman86]

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

[@sonofabronc]

Thanks!

[@thatdudecancook]

Thank you.

[@rgeorge9260]

OMG! This looks amazing! I have to try this! I have a suggestion for a minor addition, that is, like Parmigiano-Reggiano, not traditional for Dauphinoise potatoes (yet seems like it would make a delicious addition): bacon bits in the middle, and on the top layer!

[@kelliwilliams7145]

Made these!!! Over the top delicious!

[@davidbuben3262]

Same! Several times now.

[@chrismorse2096]

Absolutely mesmerizing foodie channel!

[@stephensano9156]

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

[@scottstrouse658]

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

[@lyria8469]

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

[@deborahshallin5843]

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

[@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.

[@RhumRunner41]

In my neck of the woods, we call these Scalloped Potatoes. We self-serve out of a casserole dish but I like the individual serving idea. Might just try different cheeses to see which one wins out. Thank you.

[@derekbidelman2442]

That fork technique is awesome, will definitely use that

[@maryd3779]

Initially thght you were kinda nutty, and yet you’ve become my fave KZbin chef…can’t wait to try many of yr recipes!

[@elishabellamilroy2998]

Yes my all time favorite potato recipe! I had to make pans and pans of them at a fancy restaurant I worked in for catered events.❤

[@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 🤔

[@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 .

[@lauracook7608]

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

[@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.

[@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!

[@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.

[@CtrlAltDfeat]

Omg this is such a sick mashed potato substitute

[@devoncottone1553]

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

[@dh1380]

I love dolphinfrog potatoesssss

[@lexwaldez]

Probably best cooking channel out there.

[@COW879]

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

[@pezboy715]

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

[@ElaineEC]

Without a doubt, Sonny wins the award for “Chef We’d Most Like To Cook With”. 🥇. Just so knowledgeable and so much fun!

[@christyhoehn8244]

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

[@thatdudecancook]

Happy holidays!!

[@christineweaver4835]

Definitely trying these for Easter!!

[@MuddyShoesBB]

I love you too Sonny! Merry Christmas!!

[@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 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄

[@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.

[@mattwarrensocal]

That peeling technique is great. Love the skins too

[@haroldseaman4243]

Those look awesome the roof of mouth would be gone no different than cold Captain Crunch lol!!!

[@lizrex1385]

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

[@frankrizzo5274]

So you made Scallop Potato thanks for the new ideas!!! So Good

[@rhondatate4467]

Saved!! Merry Christmas!

[@jonyates377]

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

[@DontSnowMe]

These potatoes were definitely the best dish tonight. Thank you!

[@mariadiantherese9663]

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

[@jeffconwell4551]

Love your vids, recipes, and frig bashing! Awesome! Keep it coming!

[@rix0r222]

cream soup with potato looks awesome

[@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!

[@bjstrawser]

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

[@bradn.2287]

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

[@Diabolotherium]

And the fridge finally counter attacks. "My name is REVENGE!!!!"

[@WeberEnthusiast]

This looked amazing, you are a massive inspiration to us smaller content creators 👍👍

[@benmochrie7832]

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

[@ChosenC]

Dolphin Frog Potatoes hahaha that got me! XD 8:24

[@yours2treasure]

Again, another great idea about how to peel a potato! I love it❤

[@baldieman64]

I've never added the herbs. Something new to try...

[@nitramnitram1966]

In the cream add some nutmeg, also grate some on the top.

[@robb2biago]

That recipe is definitely a French classic. More people should embrace Gruyère. I use fontina instead of Parmesan. Liked the ramekin idea, it’s easier in a gratin dish with multiple alternating layers of potatoes and cheese. Everyone should embrace the mandolin. There’s so many good smaller ones out there these days. Enjoyed your enthusiasm, but it was a bit loud for my energy. Happy New Year.

[@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!

[@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/

[@tamaliaalisjahbana6849]

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

[@jeffheim163]

These looked so good, I licked my phones screen. Now I’m starving. Will be making these tomorrow for sure!

[@robinwelch2265]

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

[@mikeorr3333]

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