Pommes Pavé - Fancy Scalloped Potatoes... Glen And Friends Cooking

[@hoilst265]

Of course, as a Canadian, you're so happy you got to make plywood!

[@SamwiseOutdoors]

We'll knock back some Elsinores and go find the best parking spot outside the donut shop!

[@joshmyer9]

Glad I'm not the only one having How It's Made flashbacks here.

[@fnjesusfreak]

@@SamwiseOutdoors Is it Tim's? 😆

[@megwilcox2878]

Watching Glen making a vast sheet of potato was worth the whole video!

[@kozhevnikov]

Hmm... potato veneer opens some interesting possibilities... Potato lasagne, potato-layered cottage cake, potato Swiss rolls?

[@jill552]

I love that. Potato veneer. 😂

[@joantrotter3005]

Two similar dishes I have had included fish and smoked almond bits, and chipped ham. Hope that expanded your mind even more 😂.

[@Phalcon777]

A picture for the potato lasagna being like sausage and gravy or something

[@Spudnik15]

Ya was thinking a potato lasagne too

[@necrojoe]

*pom vernis

[@marilyn1228]

It's like potato filo. Love that tool!

[@JoshNesbitt]

I'm wondering about that tool as well

[@a.j.alberti518]

"It's not rocket science, it's potatoes" I need that t-shirt! 😂

[@Laguns-ij4hn]

Thinking the same thing!

[@beakerbkr]

Same!

[@willbohland3698]

Like makin' plywood!

[@frankiep1387]

WOW! What a recipe! Incredible. I would fry the squares in duck fat. MMMMMMMM

[@The_J_Man]

Proof that you *really can* do more than just boil 'em, mash 'em, or stick 'em in a stew!

[@tammyclark4618]

😂💚

[@ajohnson153]

Presentation be damned, those crispy edges looked like the best part.

[@MatthewWaltonWalton]

Wow, I wasn't expecting this to be the fiddliest version I've yet seen! I bet it's delicious though. How can it not be??

[@randallthomas5207]

The trimmings would be good added to a ham chowder. Or just diced and fried as a side with eggs as breakfast the next morning.

[@DaleyKreations]

Was about to say the same. Cut the rounds for your fancy dinner and then save the trimmings for breakfast!

[@cornhusker2006]

The potato lathe is awesome!

[@lesliemoiseauthor]

I always learn from your videos. ❤ Plus, potato ASMR with the slicer! I'll be right over.

[@s.m.mannix8582]

A standard vegetable peeler works great for making thin even slices of potato for these kid of dishes.

[@markiangooley]

I use one of those ceramic-blade fixed-at-thin-gauge mandolines from Kyocera but maybe that’s overkill…

[@johnafleenor2986]

I’m not even a fan of scalloped or au gratin potatoes, but I would try this. 👍

[@jerryjohnson9669]

I really love that Canadian way you say Shal-ots

[@dryroasted5599]

Incredibly fussy, but intriguing. I hope someone else makes these for me.

[@awalkthroughtorah6897]

Second! 🎉😂 The edges are the best part! All that brown goodness is the bomb 💣!

[@MrDoodsie56]

I had these for the very first time the other night at a local restaurant in my hometown of Stillwater, MN. They were absolutely scrumptious!

[@tsotate]

Watching you slice that potato made me think of making plywood, so I was happy to hear you say so as well.

[@99zanne]

I have an attachment for my KitchenAid that makes sheets like that. I tend to use it for zucchini sheets, but will certainly give this a try. TFS.

[@howardg396]

What is the attachment called, as I don't think I've ever seen anything like that?

[@billdickhaus]

@@howardg396 Vegetable Sheet Cutter Attachment. I had not seen it before either.

[@howardg396]

@@billdickhaus Much appreciated. Time to see if I can find it out west.

[@tristanrl1940]

Pommes Dauphinoise? The additional frying step is certainly gilding the lily 😊

[@JackieCabe]

My mom used to make potatoes similar to this when I was a kid. I'm 60 now. Excluding the last fry. But it only took 7 ingredients: thinly slice potatoes, flour, water, evaporated milk, butter, salt and pepper. Layered like a lasagna in a heavy Dutch oven. Baked at 350°until thickened and golden brown on top. This reminded me of that dish. I'm sure you could add other ingredients, but for those on a harsh budget, my momma raised 4 kids with simple recipes like these. And I loved them. Great with meatloaf.

[@Magius61]

Used to use the scraps from dauphinois to make a ludicrously rich cream of potato soup. Just boiled until soft and then puréed with even more cream.

[@superomgcheese]

Good video! Interesting and it looks tasty! Nice one!

[@DACFalloutRanger]

This one's been on my list of things to make for quite a while.

[@dvillebenny1445]

Glen has all the cool kitchen gadgets!

[@anthonydolio8118]

Those look like heaven to me. Thanks Glenn.

[@flyingsodwai1382]

THAT machine is teh awesome!

[@emilybilbow4990]

My aunt made scalloped potatoes each year for Christmas… they were a favorite of mine… hers were much simpler but still delicious… she made at least two huge casserole dishes of them… I think even if you couldn’t get the potatoes so thin and just baked them it would still be delicious…

[@Doc_Aloha]

We had some of these in a restaurant around the corner here in Germany just yesterday. They were seasoned with garlic and rosemary and just so delicious. I will try this too, most likely frying them up in duck fat. Thanks for the video!

[@AvivaHadas]

shallot, thyme, tarragon - you have my attention.

[@DuckyB]

Excellent video!!! Pretty sure I don’t have the patience to do this - but great to watch!!

[@thomashendricks9774]

I'm making this today, Monday for mothers day for my wife. I've always wanted to try this and this seems the most accessible version of it. My wife had to work on Sunday, thats why we're having mothers day dinner tonight.

[@BrattyPatriot]

Nice job. Reminds me of Potatoes Anna done in a cast iron skillet and flipped.

[@solistheonegod]

I love this channel. Keep up the great work glen 👍🏻

[@rdr9999]

I’ve made this dish dozens of times, typically following Keller’s recipe, and it’s a crowd pleaser, for sure. Glen’s version has some nice innovations, though. While I think the potato slices get better coverage by soaking them in the infused cream, brushing between slices, while more work, has its advantages, and I love the idea of spooning in the infusion elements like the shallots and herbs. I’d recommend a non-stick pan for the frying step as it makes for a cleaner presentation. And never mind the guests, those sliced trimmings before frying are the chef’s treat 😉 The spiral slicer is a solid choice. I’ve only used a mandolin for this, but long thin strips of potato make for a much more elegant presentation.

[@sylviagibson4639]

Pure heaven.

[@ralphjenkins1507]

Scrumptious

[@sydrose13]

This one gets a small Glen happy dance

[@rowanrobbins]

Potato ribbons! How cool.Another interesting recipe. Thanks, Glen.

[@denisesilva3674]

Looks delicious. Thank you for showing me different and interesting recipes. I enjoy your recipes and explaining where they originated from. Thanks again.

[@tamarahenggeler4491]

Time intensive, but they look & sound incredibly yummy!

[@Sqwirle]

You pronounce shallot just like me, love it ❤

[@johnmckenzie4639]

I'm Team Shal-LOT too!

[@my_granny]

me: [opens youtube to look for tears of the kingdom lets plays] youtube: you want potato recipes? me: i /do/ want potato recipes

[@Ronald-q7r3p]

Good show as always. Thank you kindly

[@SamwiseOutdoors]

I've always wanted to try doing this with duck fat.

[@pompa3324]

Glen, i love you're channel! You make cooking fun and enjoyable. I am going to make this for my wife!

[@vincentlafleche8203]

Hmm... I wonder if I could do something like this but with mashed potatoes, using the croissant technique to create the layers... or using the ''plywood sheets'' method and rolling them around a carrot or sausage... I guess the only hard part would be the compression part of the process, I might try and play with this concept, sounds fun.

[@jeggo182]

Those would probably be even more amazing fried in tallow.

[@suz632]

What a wonderful indulgence made from humble ingredients. I love stuff like that. Very intrigued by your "ribonner". Can you please tell me what its called and where you got it? I want one! 👏👏👏🥰🥔

[@NaomiAva]

It is wonderful watching you make all these old recipes. This one reminds me of kugelis, a potato cake that is sliced then fried. I used to get it at the Healthy Food Restaurant in Chicago but they are long closed now. I have tried to make kugelis but it was never as good. This one look delish, will try it for our next dinner party. Cheers

[@AaronSpielman]

Ye olde potato croissant... These look -amazing-

[@amyeagleton697]

Those look really good!

[@beachcityauntieLisa]

You had me at pommes pave!! New subscriber. :)

[@RADIOACTIVEMASCULINITY]

Looks amazing!!

[@PanAmStyle]

Winner!

[@architecterror]

the peeler you used reminds me of a lathe. very neat

[@chrisvighagen]

Hmm... I'd like to try that with rudebaga/swede, potato, and some carrots alternating the layers...

[@rdr9999]

Yes! I do this as a winter version of the same dish.

[@nycbklynrmp]

ill try this with sweet potao, yuka and purple potato

[@jrkorman]

"Fine Dining" is sometimes overrated - I want those edge pieces! I just did something similar the other day - Thin potatoes and even thinner slices of onion.

[@seanlavoie2]

2:31 don’t know why, but that’s just great!

[@FishyCanada]

Great recipe and video! You may need an adjustment on that pepper mill

[@helenedesmarais8697]

Made something similar but added layers of carrots and sweet potato for color. Added an egg white in the mixture.served it hot from the oven. was a bit slippery. What I didn't do was to compress and cool it. I'll do that the next time. ( Used big russets, mandoline and rectangled them off for easy placement in mold ). someone said "potato veneer" 😂

[@staceya9580]

❤ that it is gluten free!

[@justmutantjed]

Watching you spool out a sheet of spud like that somehow was the most amusing thing I've seen all day. Final product looks dynamite, too!

[@BlackJesus8463]

nice!

[@tobiasactually]

And I thought the "Beef bourguignon" by Boucuse, which I cooked, was time-consuming. But it looks great. Gratin for the haute cuisine.

[@kpelt]

I need to explore layered potato dishes. And also I wanted to say that looks like one of Josh's cutting boards from My Hands Gallery, I have one and love it

[@beakerbkr]

Best quote, “It’s not rocket science, it’s potatoes!”

[@Beatle4]

I wonder if you could just drop the squares in a deep fryer for a few seconds instead of constantly flipping them in a saute pan or would/could that cause separation?. BTW, excellent video Glen. Thank you for sharing.

[@stephenmiller6690]

So you cut off the crispy edges then fried the pieces to be crispy?

[@willbohland3698]

Thanks, Glen! Now, when I get fat, I can blame Canada! And I feel good about that.

[@SusanAllard-gg6wy]

The rest of the English-speaking world pronounces shallot the way Glen pronounced it.

[@harrywarren5081]

What is the name of the gadget used to slice the potatoes?

[@howardg396]

Can you tell me the name of the slicer you used? A mandolin would work well I agree, but this device looks much safer, and would be good for large hotel sized pans as well.

[@hammerthyme]

Bron Coucke CLANX05 Stainless Steel Vegetable Lasagna Slicer

[@wiltchamberlain9920]

Good and good for you! ;)

[@Rouverius]

Top quote: It's not rocket science; it's potatoes. 😂👍

[@blodpudding]

That's really cool. I'll have to buy my mom one of those shaver things. You could use it to make a nice tousand layer apple tart with that too!

[@HealthyDisrespectforAuthority]

I'm in the solid south USA.. I think we're going to be deep (er) frying those in bacon grease.

[@randallthomas5207]

Do it with apple, added and serve with roast pork.

[@n__neen]

potato lathe, i'm here for it

[@zaynamoore]

That is a very cool kitchen tool...can a mandolin actually cut the potato that thinly?

[@asdisskagen6487]

If you have a mandolin that dials down to very thin slices it should be fine. Mine has no problems making thin potato slices for regular gratin dishes.

[@EastSider48215]

Yes, but you’ll need a mandolin with a dial, not drop-in blades.

[@brucetidwell7715]

Like paper if you have a high quality, really sharp, mandolin

[@virginiaf.5764]

I've fried cold, leftover scalloped potatoes in olive oil and butter. Not as fancy as this dish, but sort of the same idea. Easier, too.

[@JoMoJack]

Another recipe to try. Could you share the brand and model of the large pot/pan?

[@slr4172]

Wondering if you have you tried the potatoes warm out of the oven skipping the frying and, if so, do you preferred the fried version? thank you.

[@dianeb95]

Adding crumbled bacon & then frying them in bacon fat would be great too.

[@rogerw5299]

As a time saving thing, I could see shredding the potato and mix in the sauce instead. Or mashing cooked potatoes in with the sauce and then doing the compression

[@EmilyGOODEN0UGH]

I was thinking, with the long long slices of potato, that he should have just pulled it through the sauce then zig zagged it into the pan. I think the folds would probably break and look about the same as cutting it into a million pieces to handle.

[@wallabumba]

I think a very simple but fancy presentation after it is cooked could be kind of into squares and then cutting triangles on the bias. Maybe leave one edge creamy while the other two are crispy.

[@MrKnightmeister]

What's the tool called? Had no luck finding anything similar

[@jonjensen1118]

can you please provide a link for that slicer? I've got to have one!!!

[@brucetidwell7715]

Looks delicious! And Impressive! Adding to the question... what is that slicer called. I have very nice mandolin but I also have a kitchen gadget obsession.

[@OkNoBigDeal]

Did anyone else yell out "TARRAGON!" when he said thyme and uh........

[@brucetidwell7715]

Yes! 😂

[@donaldwildgrube5544]

The recipe that I use is supposed to be the original, by Thomas Jefferson or his cook. It has no milk or cream. The dish is well buttered and then placed in layers of potatoes, onions, Green Peppers and mushrooms and between the layers was a simple white sauce of butter, flour, S&P and Saffron, in water. It is the tastiest dish I ever had.

[@tehpanda64]

I don't think I would have the patience to compress it and fry it later, probably just have it out of the pan once it is a little cool to hopefully come out cleanly

[@normanwilson4450]

i love deep frying these, but i am scottish and we deepfry everything lol

[@harveymartin4821]

who sell these slicer u are using

[@shawnashe9710]

Will these freeze (after cut, before fry) in prep for a later party?

[@asdisskagen6487]

Neither potatoes nor cream freeze well, especially if combined, so I would say it is unlikely this would be a good candidate for make-ahead freezer meals.

[@rdr9999]

I routinely freeze these, cut into squares but before frying, and the results are great, yet not nearly as delicate as when served fresh. I typically freeze them on a sheet pan first, then vacuum seal them. Once defrosted you can continue with the fry step. After having been frozen, we feel as though the interior texture is more akin to mashed potato, but the flavor and the contrast with the fried exterior is still lovely.

[@nickdmitruchina6380]

Do you have a link for the potato slicing tool?

[@noob26]

What’s the machine you use on the spuds called?

[@hammerthyme]

Bron Coucke CLANX05 Stainless Steel Vegetable Lasagna Slicer

[@SledDog5678]

OMGoodness...WHAT IS THAT TOOL,? I want one! Can you supply a link or share its name and if it is vintage or antique? Please?

[@hammerthyme]

Bron Coucke CLANX05 Stainless Steel Vegetable Lasagna Slicer