POV: How to Cook Dauphinoise Potatoes Like a Chef

Looking for the perfect side dish? In this video, Jack shows you how to make classic Dauphinoise Potatoes that are creamy, cheesy, and full of flavour! Whether you’re cooking for a family dinner or a special occasion, this French-inspired dish will be a hit. Learn how to layer thinly sliced potatoes, infuse rich cream with garlic, and top it off with the perfect amount of cheese for that golden crust.

Recipe
Ingredients:
3kg potatoes
200ml milk
Nutmeg
2l double cream
4 garlic clove, crushed or finely grated
150g mild cheese

Method
1. Preheat the oven to 120°C
2. Combine the cream, milk, garlic, salt, pepper & nutmeg and whisk thoroughly
3. Start by peeling the potatoes, then slice them thinly using a sharp knife or mandolin
4.Rub a 20 X 16 cm (8 x 6½ inch) ovenproof dish with butter, then evenly arrange the potato slices in the dish. Add cream between the layers, adding a small amount of cheese to the middle layer. Ensure to press the potato slices down to fully cover in cream
5. Bake in a bain marie in the oven for 2-3 hours or until the potato is tender and the top is nicely browned.

Video Chapters:
00:00 - Intro
00:08 - Preparing the Cream
02:00 - Preparing the Potatoes
03:08 - Layering the Potatoes
07:05 - Cooking the Potatoes

[orfitna]

A year ago, I thought when I'll come to London, I should visit Fallow. Now, its more like when I come to Fallow, I might visit London. Love your channel and can't wait to try your creations.

[aquabot]

As a french guy who's been eating this dish for almost 50 years, I can tell this must be delicious. Even though some may argue there is no cheese in Gratin Dauphinois, most people add some. Anyway, love you enthusiasm for this recipe.

[adamjames]

My Boss and I where talking about his friend who ate at Fallow I showed him I’ve been following these fantastic Chefs and showed him a couple of videos, he’s now taking me and my Sous Chef up to London from Cornwall, so we can all experience it! I have a great Boss and these Chefs have not only serious skills but the passion and confidence to share their knowledge.

With guys like this in the industry we can motivate and teach each other!

Serious Chefs, having fun. That’s how the best dishes are created!

[jmmusic]

"SHITLOAD of pepper"

yes chef

[Mkdwellar]

Went Foul last month and then Roe this weekend, for anyone that views this and hasn’t been, the hype is real. Some of the best food we have eaten. Got Fallow booked next week. It’s unreal food and the service is superb

[DonCorleone]

I used to make this at a restaurant I worked at, only we made it the day before, and while in the cooler, we had weight on it, so it was compressed when cooked. Potatoes Gratan. So good. Drizzled with hollandaise and Jus.

[henrycorcoran]

I added layers of sliced root fennel to my dauphinoise and infused the cream with bay and tyme. Never used fennel in that before but turned out alright served with pork

[ChryskylodonInstitute]

just a tip - dry the potato before slicing it on mandolin. wet veggies are slippery buggers, your fingers will say thank you. learned it the hard way. great recipe btw

[camjuuu]

Good doesn't mean complicated, it means done well.

[TraceyOfficial]

Pressing it down is such a new trick 🎉 thank you

[jameswagner]

That is the quote of the day. “Good doesn’t mean complicated, it means done well

[MichaelShelton-lk]

You guys are making a semi-decent chef out of me. Made the Naan and Biryani last week, smashed these spuds yesterday. And if I can do it, anyone can. Cheers James.

[vivienmartin]

My favourite potato dish which I have been cooking for ~ 4 decades. Never used a water bath however. Will try that next time.

[rodrigoleal]

Eight to ten people? Mate, I’ll easily take a fourth of that.

[imonahorse]

Been admiring from a distance for a while now, finally made it a couple of weekends ago for the first time. Fallow is now up there with Crockers in Tring as my favourite place to eat in the whole country. Shout out to the Kiwi lad (I forget his name) who looked after my wife and I on what will be our first of many visits!

[thejackoss]

The recipe is absolutely spot on. This is how every french family do it. The massive amount of pepper is so spot on. Congrats it's a beauty.

[gilesfone]

Thank you, and your dad, for the compressing tip to reduce liquid and improve the crust. I love dauphinoise, and lyonnaise, but boulangère is my absolute fave and this trick will work so well with that. Also, pleased to hear you choose agría potatoes because that is a super popular variety for the homegrowers and smallholders where I live.

[JasonAllen-mdcc]

I love this recipe i also love making lyonnaise potatoes with the caramelized onions

[AJBTemplar]

Perfect. I use the same method but have not pressed in the oven before during cooking. Will give that a try.

[KieranKelly-os]

I spent over 25 years in the London media industry and took the media planners and buyers out for a lunch on expenses at least three times a week so I have been to most of the best restaurants in central London but I am now retired but if I could do one more lunch it would have to be this place. I love their posts and the fact that they are happy to post about their various wonderful recipes
Kudos to the restaurant and all of it's staff
Kieran Kelly