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

I trying these Thankyou xxxxx

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

Excellent. Merci beaucoup pour votre explication.

425F degrees? The cheese will break.

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😃👩🏻‍🍳🙆🏻‍♀️🙋🏻‍♀️

Euh am quite surprise that cheese is used ... as in traditional receipe euh no cheese for gratin dauphinois 🤔🙂🙏

Wonderful recipe

How many ml of cream please

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.

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?

Really, really great; served with Easter ham. It disappeared! I have subscribed. Is there a written recipe I can save?

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

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😉.

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

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.

Clear dish

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

Result is under crusted. Should've used flatter baking dish.

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.

An absolute hit!

Thank you for sharing this.❤️

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

Sincere thanks. 🇨🇦

Great job chef thank you

Why wouldn't you just pour in all the sauce? I don't understand. I was incredibly frustrated! Just pour it in!

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

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

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

His recipes are always really good.

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.

Vraiment délicieux

So good! 😘

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

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

Looks really nice but why are you using Fahrenheit and not Celsius? You sound French.

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

Name of the 🧀 plz

Since when use the French Fahrenheit for temp …! 🙄

😮😮

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

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

You are a very good chef

I will make this

Is there a way to cook without an oven? Because I have none

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

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

Nice chef

Rub the dish with garlic first

Amazing video , thank you !

My family loves this recipe. Thank you