Ingredients necessary for cooking French: - Butter - Butter - Full fat butter - Butter, sliced - Butter - Butter - Butter - Accent

Possibly the best side dish on the planet! What a kingly dish the mighty potato gratin is!

Side dish...mate, I'd happily eat an entire meal of just this.

Made these! Absolutely delicious by the way! So I’ve come to the conclusion that I could probably heat my house throughout the winter with the residual heat that comes off of these as they cool! Totally worth it!

I made this yesterday and it turned out perfect. The only thing I did different was, I added a little grated gruyere between each layer. It was absolutely delicious ❤️

I love how you let us feel and virtually taste with you. Your demonstration is fantastic!

Love the accent. Love the humor. And love how you love this dish. Thanks! Will try this.

Thank you so very much for this recipe, Stephane. I cooked this gratin for Easter for my mates. They adored it. Merci beaucoup!

We’ve made this dish since the early 1980’s after a trip to France. It is delicious!

thanks chef, this video is awesome!! great camera and narration, and it's great to see that you're showing different bakeware and serving options. very helpful!!

Chef, I made this and it was the best recipe for this that I have ever had. Man that was incredible!

Oh. My. God. Made this tonight along with your pork chops in wine mustard sauce. I added fresh thyme to potatoes and some gruyere. I think I heard Angels singing!

Love your enthusiasm and the pleasure you take in the food. It is very inspiring.

Definitely my new favorite youtube chef - thanks for the great authentic recipes.

I’m making dauphinois tonight, I have to make it properly as my husband works for a Parisian Bank, so he visits Paris a lot and my home cooking has had to improve and evolve. This is definitely the best KZfaq channel for good French recipes that can be made by the home cook.

My grandma is Irish, so every day is a different kind. For this she added a little corn starch, butter and sometimes cheese. Or peas with it.

An absolutely gorgeous dish! Simple recipe!

Well presented. Good teacher, this one.

That is a beautiful dish.

This is brilliant, beautiful and couldn't be easier to make.

I ❤ your humble soul!!! Looks delicious!

During this quarantine my children and I thank you! It's marvelous!

Looks delicious! Thank you very much for sharing the recipe. 👍👍👍

I was looking for this recipe for ages. A french flatmate cook this years ago and i always wanted to know how to make this delicious dish.Thank you.

Mate you are crystal clear, very concise/ you are blessed

Thank you for transcending us to another world I will definitely try it.

Oh Chef, that looks so delicious!! Thank you.

I enjoy watching your recipes!

I made this tonight and we all loved it. Excellent recipe and instructions, plus it's such a versatile dish.

Since at our house we’ve been all thumbs with “scalloped” potatoes of late this is a great help. Thank you.

Damn, the French have a potato for every purpose under heaven.

I just made a tartiflette and this is quite a bit lighter. I like it, too! You are great and I look forward to catching more of your videos! Keep up the good work!

Oh this is a wonderful recipe and looks so easy to make (for a novice like me)! Thank you for sharing.

one of the best versions i have seen.

Great Job! Will try out this weekend.

This has become my go-to recipe. I serve this to my family with a traditional English roast dinner. I also add a layer of shredded cheddar in between some of the layers and add Coleman mustard powder to the cream/milk mix. It is awesome! Thank you.

I am so glad I found The French Cooking Academy! You have some fantastic recipes here and your videos are great and informative. Today I purchased all the items to make this dish. I will do my best to convince my family (Americans) that cheese is not a necessity. Thanks for sharing your cooking talent and recipes. -Dave Fresno California

I'm going to try this! It looks so delicious and I've got lots of potatoes. Yukon Gold is the most common variety of yellow potato around San Francisco. The roast chicken was delicious! My potatoes didn't really brown, but they were tasty! Thanks for teaching me how to truss a chicken.

Saw this (a few years late) and tried it out the other afternoon. Only change I made was to add some paper thin slices of onion in the layers. Awesome for that evening's dinner. Even better the next day as the flavors developed even more. And so incredibly easy to make!

We have to start a metal ring crowd fund for you. Looks tasty.

This looks delicious. Now I’m starving. Thank you.

I made this tonight, it was wonderful!

That's the way I make it. Great fall or winter side dish. Your house will smell heavenly.

love your recipe thanks for show people how to cook keep up the videos love them

2021 and saving this recipe. Yummy! Merci!

My God, that is a thing of beauty!

I made this and it was delicious 😍 will be making this forever 😬

Great to finally see someone posting the true dauphinois, that is without cheese !! Thanks, mate/mon ami Cheers, Claus from Denmark

Thanks again Stephane', you vids are great!

Simple and good This gratin is correct in everything

Beautiful dish !!

I just made this. It was delicious. Thank you for this video.

So easy recepy and looks yumm 👍👍

❤️ I love Potato Dauphinois. It’s delicious!! ❤️

never seen it made without cheese. looks brilliant in it's simplicity.

You are a very good 👨‍🍳 clear concise instruction. Made it tonight delicious. Thank you 😊

Best foodie channel on KZfaq and in fact anywhere.

Amazing side for our dinner tonight!!

Great recipes, great teacher! If you make a book, I buy it! Formidable!

Side dish? As long as its delicious and fills my tummy, any dish will do😝 After i made this, I couldnt wait for it to cool that I ate almost 1/3 of my 7in square pan. Saved the rest for next day breakfast😋 Yum! No sharing allowed🤣

Great dish, Bravo Chef!

The presentation looks good to me! I wish I had some right now. I have had this dish at least 100 times, growing up in Ohio and attending church potlucks. Delicious! The word "potluck "means that you might have some luck when you're trying food in a pot, if you've never heard of that before. There are probably similar events in France.

very simple and easy, thx

I will try this one. Your Quiche was excellent in fact I made one for today. Merci!

I liked the garlic & butter beginning,on the bottom of the cooking dish !

Looks delicious, thanks for sharing.

Ça a l'air délicieux!

I'm doing this for Thanksgiving...IF I can wait that long! Magnifique!

Yummmm! We made this in cooking school, & I swear that I gained some pounds eating this alone! 😁

Love it very much !

Will try to do it at home. Looks tasty.

I like your cooking God bless you

Nice work!!! I will make it for my family tomorrow!

Thank you. I additionally use chili, garlic and grated parmesan in the sauce. Top it with parmesan and butter flakes. Love, peace and justice.

Love your cooking, love your accent!

Ça me semble bien! Merci !

I love this dish i will make it to night thank you.

I made it! And I loved it :) Thank you :)

Brilliant!

Delicious!

Fast becoming my favorite you tube chef!!! Thanks so much for your videos was just what I was looking for!!

Merci beaucoup encore, tres bien!

Mmmmm... looks so delicious! merci💝🌟🌟🌟

This is so nice.

super jolie et facile

I learned my version from Julia Child, been serving it to my family for 15 years. Thinner sliced potatoes (by hand, every time I try a food processor I am disappointed). I use only heavy cream, about a quart of it, seasoned with salt and pepper, get it to a simmer while I cut the potatoes (Yukon Gold or white potatoes, depends on what they have at the store). Preheat the oven to 450 (way hotter). Grate some Gruyere in the food processor (not smoked, about 6 oz). Slice the potatoes with a razor-sharp knife, so thin you can read newspaper through them, then into the simmering cream. Every time a potato goes in, a little stir with a wooden spoon. Once everything's in, plug in 3-4 crushed garlic cloves in a press and into the simmering liquid and stir. 3-4 pats of butter on top, then the grated Gruyere on top of that and straight in the oven for 25-35 minutes. When I called it "Gratin dauphinoise", my kids turned up their noses, but then I started calling it "scalloped potatoes" and they've been scarfing it down ever since.

Mmmm looks sooooo gooood !!!

I subscribed for your accent alone! This looks amazing, buen provecho!

really really enjoyable many thankws from New Zealand

Amazing

Thanks for recipe and encouragement ! Today I shall travel to France by sitting in the kitchen, LoL 😂😉

of course there are many ways to make this dish, but i find thinly slicing the potato on a mandolin, and slow cooking in a mix of cream, plenty of finely chopped garlic, with salt and white pepper produces the absolute king of potato dishes..... the very best accompaniment for a grilled steak.

Awesome. Liked. Subscribed.

Nice with anything, especially with roast or Christmas dinner

Hallo aus Deutschland, this is a good recipe for gratin Dauphine, I do it the same way and my family from Occitania loves it.

Just put this in the oven, glad I have my Magimix for slicing the potatoes - looking forward to trying it

Finally somebody speak about the tipe of potato flesh, going to provide it to my husband as a guide 🙌

i LOVE potatoes!!!! I didn't realize that I've been making "french potato bake" all these years except for adding fine-diced onion between layers. You are awesome.

Hello. Looks delicious..😋Could you please let me know what is the ratio of the milk to cream ? Any specific measurements ?

Every Thing you do, its amazing ! I loved. Hi, from Brazil, Ribeirão preto coutry of são Paulo state!