FRENCHY COOKS: DAUPHINOISE POTATOES (100 LAYERS)

Does a food processor slicer work?

Estoy salivando 🤤🤤🤤🤤

I made this. Excellent!

Can I make pomme dauphinoise without the cheese

Will black truffle in between layers work?

potato pave

Should change the recipe to say not to add the nutmeg, salt and pepper to the cream. Or are you meant to add to cream and layers. Either way I added to the cream only. Also what is a 1/3 pan. And can we get a weight for the potatoes. Large is pretty ambiguous. But anyway thanks for the recipe.

Can you freeze this? And at what point please?

Does anyone know does it have to cool down before i press and put in the fridge . That would be helpfull. Thanx to anyone thats answers..👍🏻

Beautiful

This recipe shouldn't be bad but it has nothing to do with real gratin dauphinois!

pommes means apple, pommes de tare is Potatoe. im confused can you help Frenchy?

Recently I made potato pave with duck fat, and that was extremely delicious. I'm definitely going to try out your dauphinoise too!

Chef Romain, thank you for sharing your many recipes. After two days and barely a handful of ingredients we ate like Kings. Not only was the Dophinoise a pleasure to the eye, but also a splendid treat to the mouth. Magnificent food!

Damn it! Was looking for a quick recipe and now i have to take time off work😂. But all jokes aside, i'm gonna try it for sure!👍

Not crispy enough Chef!!

Im not spending 24 hours for essentially a fried carb bomb ! 🙄🤦🏽

Last time I used a mandoline without a guard I lost about an eighth of an inch of my middle finger. Looks incredibly tasty!

Its closer to a Pomme Anna with that amount of butter. Its not Pomme Dauphine. You would get shouted at in a commercial kitchen for producing that. Pomme Dauph has no butter in the recipie.

There is no such dish as "pomme dauphinoise". There is only "pomme dauphine" ( which is a mix of patato puree and pate-a- chou formed into a ball and deep fried), and gratin dauphinois ( which is the dish you've tried to recreate, except there is no cheese traditionally in a gratin dauphinois).

I'm not trying to gatekeep "french traditionnal cuisine" but if you pretend to cook a classic french dish, you should at least gets its name right ( i don't care about using cheese tbh, lots of people do it, even if it's not traditionnal).

A great video for a modern method of a classic dish.
A like and sub from me.

Thanks for the recipe and the video! I tried it out over the weekend and found when frying the slices on day 2 that they were starting to break apart a bit, making them look a bit messy. Any way to fix this? (I only started pressing once the dish had cooled down so maybe i needed to press earlier?)

These are NOT dauphinoise potatoes. This is actually called pomme pavé.

4 hours?!….not for me🫤

Chef, I just discovered your Channel.
Liked, Subscribed, and that Bell has been RUNG !

Dauphinoise Potatoes ! Best I've ever seen. I've done these a 'few' times like I'd mentioned. This (your ) technique is Tops !

Managed to just finish these earlier today, they're in the fridge now...

Awesome, and a huge Thank You !

Thank you for this video. Making it now following your directions

Ça ressemble pas trop à gratin dauphinois

I had the worst potatoes in Paris the cook didn’t clean his grill and the potatoes tasted like last night sour grease but I don’t complain they also served an “ Oscar Mayer” boiled hot dog over a pile of sauerkraut the I must say the kraut was the best I’ve had the hot dog I put in my pocket to give to moose at home he loved it

Can’t wait to try this! Nice one

What a dirtball representation of a chef !

Talk to much sow recipe

I love this 'infusing' of the cream with subtle flavor AND the nutmeg!!! Oh YESSSSS!!! Makes a world of difference. What a great idea! I find the just cream 'only' approach just way to bland for my taste. I mean your going through all the trouble to make a pretty package it should hold a wonderful explosion of flavor as well. I will be serving this alongside Coq au Vin and I feel like the flavors added to the cream infusion for the potatoes will pair well with the flavors in the Chicken dish. Thanks so much for this recipe and technique! Merry Christmas!❤

I like your format very much. You show some dinner party-appropriate techniques and manage to do this in about 5 minutes. That is great Chef, I wish you well with your channel

Every once in awhile I see a dish that requires far more work than I want to do (I'm 80 years old and cooking is tough.) BUT. I'll invest the time to cook this. Well done, M. Avril. Liked, commented, and subscribed. Ha!

That looks so, so good!❤

What kind of cheese did you layer it with?

Pave, not dauphenois

I've never pressed mine before. Will be trying today. Thanks!

The recipe named : "gratin dauphinois". "Gratin" is the crunch on top. Bon appétit

Thank you
👍💕🇨🇦

looks amazing! do you let the potatoes rest to room temperature before putting them in the fridge overnight? or press and put in fridge right away? ty!

This is great, I’ll even forgive the use of cheese in dauphinoise

I’m not sure what’s more handsome about this video, the chef or the dauphinois

This is one of the most gorgeous and ACCURATE TO ITS NAME Dauphinoise I've seen online, in a long time.

Most people do not know what Dauphinoise is, and either poach their potatoes, use milk or water, which removes the Dauphinoise in Dauphinoise.

Amazing fucking work chef.

I can't wait to make this!

If you want to find a good translation for the name “Dauphinoise,” the recipe comes from the mountainous region near Switzerland, known for its rich food, “Alpine gratin” would make sense. Mind you. if you ask for it in France, people will likely think of the just first step, and likely with thicker slices than this. The result is usually much sloppier. If you are that version, either explain it’s cut in squares, pan-fried and oven-baked a second time—or say the fancy restaurant version. People might not have tried this version, but they know the usual recipe isn’t for fancy restaurants.

For context, “Dauphin” used to be the nickname of the heir to the Crown because he was Count of Vienne — a city in the region that would later call itself Dauphiné. This is similar to how, in the UK, it’s the Prince of Wales.
The Prince is probably unrelated to the recipe. The first documented recipe comes from the French Revolution when local delegates showed the recipes to Parisians. Princes rarely visited that part of the country, so there’s little chance he would have found it there and brought it to fame. In addition, Royal cooks tend to note their recipes down, so it would have been documented earlier.

Fantastic and elegant side dish
Thank you, I’m having guests over and WILL do it
Love to “seduce “ my friends trough the stomach
Thank you again

Quicker? Take the Parchment Paper and crumble it to a ball... no cutting needed....

I’m going to run to the supermarket right now to get all of the ingredients and surprise my family with it. They love potato variations (Boston 🇺🇸)