FRENCHY COOKS: DAUPHINOISE POTATOES (100 LAYERS)
130,615
Published 2022-02-24
Ok, so we all love a good potato dish. But, this one is and I'm telling you right now prob a top 3.
Layers and layers of potatoes, a delicious reduced cream infused with garlic and herbs, a hint of nutmeg and melting cheese.
Cooked in the oven on low for 4 hours, then pressed overnight. (You can although eat it after it's cooked.)
Finally crisped up with more butter.
Should I continue? Oh you've already stopped reading and already gathering the ingredients..
Well I don't blame you, let's get cooking, shall we?!
Bon Appétit!
If you enjoyed this recipe, please like, comment and share and I'll catch you the flip side.
FULL RECIPE: joinfoody.com/recipe/1307
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EQUIPMENT USED:
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Rubber spatula: amzn.to/2N9PdpL
Pot: amzn.to/2OjEo56
Tiny whisk: amzn.to/2NhlDP8
Wooden board: amzn.to/3exVoyZ
Non stick: amzn.to/3vmyeS2
Microplane: amzn.to/2NeddIj
Peugeot peppermill: amzn.to/38vWJ5C
Plateware: www.masonepicure.com/
Resting rack: amzn.to/3eTBoXZ
Peeler: amzn.to/2QnHEwZ
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Japanese mandoline: amzn.to/2PD21pe
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Box grater: amzn.to/3yasA7l
Pastry ruler: amzn.to/3IaH2Rb
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All Comments (21)
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Utterly fantastic. The best Dauphinoise on YouTube. By a long way. Thanks for the video and loved the presentation.
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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!
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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
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Thank you for this video. Making it now following your directions
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Can’t wait to try this! Nice one
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Finalmente una recta echa bien!!! Esta genial 👌
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That looks so, so good!❤
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I can't wait to make this!
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Nicely done chef. Im stealing this recipe. Subbed. Much love ✌️
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Outstanding!!!! I found you on Instagram and had to follow you on YouTube. Great dishes!
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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 🇺🇸)
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This is a very good looking potato side dish!!
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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!❤
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Awesome❤ fancy Side of potatoes
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Looks amazing chef!
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Awesome 😍👌🏻👌🏻
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Wow! Looks absolutely delicious and inviting these side potatoes. The taste must be heavenly
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Im going to try making these over the weekend for dinner guests. Served withtenderloin of beef and haricots!
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Recently I made potato pave with duck fat, and that was extremely delicious. I'm definitely going to try out your dauphinoise too!
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Very good instructions and spot-on technique. Bravo, chef! Looks delicious!
