Michelin Star Potato Dauphinoise

I love the music in the background! It's fitting to the foodgasm that the kitchen will experience at the end of the video.

I made this yesterday but I used peas instead of potato. I left out the cream and cheese and just heated them in a small pan of water. It was delicious.

Hello Chef Adam , you are absolutely amazing. I wish and pray that 1 day truth a miracle I will cook next to you at least once.
Please visit Perth Australia and I will host you at my place and I will take you to visit all down south of Western Australia to discover more about food.

All the respect for you.
Daniel

Just recently subscribed to Adam Byatt, love the way he demonstrates and shows how everything is done , absolutely brilliant......

Great Chef, excellent teacher!

Attentat fromager intolérable. Le FNLD vous met sur liste rouge.

As soon as you mentioned garlic....I immediately switched off! Why do you so called expert chefs insist on drowning every dish you cook with this vile vegetable?!? [whilst hypocritically wittering on and on about all the different 'flavours' of what you are cooking!!] If you put garlic in any dish, all you will taste and smell is.....GARLIC! Give it a rest mate and let the real flavours come through.

What kind of cheese?!

Cheese to gratin dauphinois??? What an amateur!

Is this high fan or low fan in the oven

So the cream only comes in after the 2nd layer of potatoes?

N'importe quoi. Tu ne sais pas cuisiner. Le gratin ne se fait absolument pas comme ça. N'importe qoui!

Fun fact I worked with chefs who refused to cook standard dishes correctly and for some reason when he said he didn’t want to use garlic infused milk this popped into my head

Going to try it for Easter but with a ham don't care for lamb to strong for me

I've never tried Comte cheese... I can't think of a better way to try it than this.. Thanks Chef

Yeah but if my GRANMATER had wheels she would be a bike

Simply WOW ❤❤❤

There's no way this is legal

Sorry, but, in my opinion, gratin potato is what you do when you don't want to have to think about the potato dish. Always split, waxy, and lacking texture. What could fix this for me? I really want to find a way to enjoy them. I don't want to believe that all gratin potato is just kind of whatever.

Is white pepper not in order here?

I came up with a slightly rogue twist on this where I alternate layers of sautéed leeks between the potatoes. Wonderful with a roast chicken especially 👌

Is the cream hot? And is the water in the Bain Marie hot when it goes in please? Thanks

Pass the statins Jeeves

so only one layer of garlic?

What kinda cloth is that? Is it safe to put cloth in the oven?

Hello, Chef. Thank you for the inspiration. I'm in a Culinary Salon this March and so appreciate your sharing of technique and talent.

Yummy.

45 minutes in the oven and the potatoes are that tender? Unless your ovens do something different than mine, or maris piper potatoes get soft way easier, there's zero chance that 45 minutes will cook a potato that soft. You're even using cold or room temp cream, which makes a big difference for oven cook time. Curious if there's something I'm missing.

It’s been almost a year since my grandpa passed after surviving a series of 5 years and a quadruple bypass only to be bested by an admittedly excellent gratin dish. Every time I see gratin potatoes it fills me with immense pain. The agony over losing him eats at me every day instead of fleeting like those around me told me it would. Can’t wait to make this dish tonight!

The grated garlic just stayed on one slice of potato, what’s the point in that?

Can someone please give advice on what to substitute for double cream in the US (they don’t have that here). Can I just use heavy cream?

Theres no way this cooks in 45 mins

Pommes Byatt.

It’s wonderful to see great ingredients put together by a great chef!

All those chefs who steal French food recipes and pretend they’ve created a “new version” of them — even better — when they don’t even know that what they’re doing is wrong or already exists and is the real thing not apoor bad version. They have no idea about the proper methods, the real recipes, the regional variations across France… a total lack of culture and taste.



And then: fish and chips made with sardines and crisps.

My god a heart attack dish 😮

On the menu tonight!

I don’t know weather professional ovens are more efficient than domestic ovens, I assume they must be as if I cooked that dish for 45 minutes in my oven there’s no way those potatoes would be soft🤷‍♂️

Я не увидела мускатный орех. Без него делаете?

Awesomeness! 🤤 😋

Ein Kartoffelauflauf (Gratin) ! Dafür braucht es so einen Super-Koch ?

What a total knob end.

Thank you so much for so generously and humbly sharing your recipes and knowledge with us.

That chees looks like noodles

Just call it Potato Gratin 😅