Claire Makes Potato Gratin | Bon Appétit

ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[norfy]

"This recipe feeds 12" I'll be the judge of that

[elyasadnan]

BA has seriously evolved from this style 😳 great thinking

[hector]

while i do think this editing style is very smooth and practically great, i think one of the things that make BA incredible is how personal and relatable they feel. Yes, the focus is on the food, but the people are also great and extremely charismatic and so enjoyable to watch just chilling in a professional setting. Plus, their "The Office" styled cuts and the way they strategically include behind-the-scenes types of scenes is also so great, lol.

[GhostCharacter]

I really like how she blended the shallots into the cream to achieve a smooth texture, rather than straining them out as many similar recipes do. That is a great idea.

[anthonycaraballo]

This is before she became Rogue i see.

[please.dont.]

I'm kind of glad they distanced from that style of editing

[J_LOVES_ME]

I have now watched about 10 videos for scalloped/gratin potatoes and this is hands down the best and the one I will be making - thanks!!

[elusivecreature]

I love that the editing changed and the vids are longer.

[AGTsakumis]

A neither huge win with this presenter. Easy to follow, lucid, fun-loving. Absolutely perfect! Kudos!!

[najtrows]

It's a standard dish here in Sweden! Not just for holidays.. but also a good ace in the sleeve for New Years!

[katrina]

This reminds me of when my aunt used to cook for us and one of her occasional dishes would be this delicious potato gratin with bits of bacon in it and cheese that made strings whenever you'd scoop out a serving.

[pinacolaaadas]

When I went to Le Cordon Bleu, they would have us pour a bit of clarified butter into a pan, then layer and pan fry the potatoes until they get somewhat crispy. At that point we would put on the cream mixture and throw it in the oven. You can either finish it with the cheese in the oven or a salamander. Most incredible potatoes ever.

[MrGhostTheBigRoast]

Yo, how'd I miss this Claire video!! And she looks so different without her Rogue hair.

[robynboynton]

Watching this in 2020, wow they’ve come a long way

[jeanvincent]

I very much appreciate how you stood the sliced potato up.

[Artzimer]

I like the fact that you get to the point. I don’t watch the videos when they talk talk talk.

[MsBroadway]

I’ve made this recipe for years! It’s an absolute hit. I would highly recommend trying it

[rebeccawanders]

I’ve made this recipe four times in the last year alone. After bringing it to a family holiday, it has been requested at every holiday meal since. HOWEVER - I CANNOT for the life of me get the potatoes to cook through at the indicated time. I’ve tried raising the temp, and I’ve checked my temp with an oven thermometer, but nothing can get these baked in an hour. It always takes a solid 2-2.5 hours. So, to save time, I now parboil the potato slices on the stove until they are semi-soft, drain, let cool, and then arrange in the pan. Also, I do try to get all that yummy sauce on every potato slice, which means as I go. Just dumping the sauce over the top doesn’t allow the sauce to access all the potato surfaces, making the inside a bit bland. But dude. This recipe is so good with my modifications.

[DarwinsBeerReviews]

Posted after Thanksgiving, otherwise I would've tried to make it. Doing it for Christmas at least.
And I used your stuffing recipe with cran and apple, turned out amazing.

[MrDinoboy]

I'd love to see someone attempt to make "Gateau St. Honore", very challenging, but very awesome. You'r the Pastry Chef, Claire!!