FRENCHY COOKS: DAUPHINOISE POTATOES (100 LAYERS)

Welcome back my Franchizz!

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.

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[thestudentcafe]

Utterly fantastic. The best Dauphinoise on YouTube. By a long way. Thanks for the video and loved the presentation.

[originalvincie]

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!

[awesomeart]

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 🇺🇸)

[robinstacpoole]

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

[michelmantion]

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!👍

[johnniemiec]

I used to work in a restaurant where we made those style potatoes. A little bit of work, but not that hard and well worth it for the result.

[tripleechannel]

Wow! Looks absolutely delicious and inviting these side potatoes. The taste must be heavenly

[Atypical]

Im going to try making these over the weekend for dinner guests. Served withtenderloin of beef and haricots!

[anthonyflores]

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

[scruffy]

I love this 'infusing' of the cream with subtle flavor AND the nutmeg!!! Oh 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!❤

[davidpapenhagen]

Very good instructions and spot-on technique. Bravo, chef! Looks delicious!

[ericbowman]

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

[mcmdrpiffle]

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 !

[erikazambrano]

Finalmente una recta echa bien!!! Esta genial 👌

[BillionPlusOne]

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

[fasteddie]

Hm. 1000 layers in your commentary vs 100 layers in the description. So, which is it? I want to know just how deep of a casserole dish I will need. 😂

Great video. Thank you for putting this out!

[janaabreu]

This is a very good looking potato side dish!!

[jameskeener]

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!

[bertilhatt]

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.

[mf]

Nicely done chef. Im stealing this recipe. Subbed. Much love ✌️