FRENCHY COOKS: DAUPHINOISE POTATOES (100 LAYERS)

i'm calling it a thousand layers of potatoes [Music] welcome back everyone today we are tackling a dish that is as old as the 1700 at least this is as far as we can go to find tracy's vit and at the time it was served with autulon which is like a little bird which you can eat the entire body it's pretty gross never had it but anyway it's a delicacy we are making pomodoro finoise potato dofinois however when you call it it's potatoes layered in layer and layered in layered times a million and in between we have some delicious nutmeg rich cream with some butter infused with garlic and thyme it takes time but you got to believe me this is going to be one of the best side dish you'll ever make two things remains to be done for us to get cooking and for you to smash the subscribe button let's go [Music] all right so first we're gonna take a saucepan and we're gonna place our milk and our cream half in half we're gonna get garlic and quite a few cloves because it has to be garlicky okay we're gonna crush them and peel them same thing with a shallot which will then dice don't have to be too precise it's going to infuse i'm going to add some time some rosemary and some nutmeg a good chunk of butter and we're going to place that on the heat and it's going to be on low simmer for about 15 to 20 minutes with some salt and pepper then grab a dish of your choice we're cooking the potato i'm using a third pan and i'm gonna try to place my parchment paper and you might have your shoe before where you cannot fit it in so we're just going to cut the corners and you're going to see that it's going to fit right in unlike me back at college anyway let's talk about the potato i'm using a russet i think it's the perfect potato for that because of the starch and we're going to peel them all and place them in water so they don't get brown and darken okay we're gonna keep an eye on our infusion which is perfect i'm going to pass it through a seat so we only have that delicious infused cream and we can discard the aromatics next we're gonna grab a japanese mandolin okay and we're gonna sit it on as thin as possible very very important you see this you can see through well then wash your table and set up our dish and start layering them and make sure they are one over the other so they create almost like a wall of potatoes if that makes sense we'll season them with some pepper salt nutmeg and we add our cream a little bit of the cream and we'll keep on doing that all the way to the top every three layers i will be adding some cheese and we'll repeat the process all the way to the top making sure we only slice one potato at the time when we're at the top we're gonna press it make sure it's nice and even and there's enough cream we'll then cover it with more parchment paper then some tinfoil make sure it's nicely enclosed so it doesn't go everywhere and we'll place it on the tray all right it's now going to cook for four hours at 300 degrees fahrenheit so we have time to go for a nap and uh do you remember potatoes see you in a bit four hours later the moment of truth has arrived we are going to take the tin foil off and we're going to plant a knife through it it should go super easy and come out clean otherwise it's not cooked and you should cook it a bit longer i'm going to place more parchment paper and then another tray over top and we're going to press it slightly then add some can and we're going to leave it in the fridge overnight to press all right you can totally enjoy the potatoes as is serve them right away there's no problem with it the reason why i'm pressing them is because i like to do my dofinois every two days i'm going to press them as i showed you earlier so tomorrow they're going to have like that really tight like layers and then when i crease them up so we're going to have a super soft inside and super crispy outside i'm so excited and i hope you are so i'll see you on day number two the next morning all right it's time for us to unmold that beautiful little potato cake and remove the paper and see all work we're gonna take a slice off and look at those layers i am so happy and excited we're gonna trim it off make sure it's nice and rectangle then we're gonna cut some pave and i'm gonna do two but you can do eight out of this one tray then we're gonna crease them up the fun part in a non-stick pan with a bit of oil on medium high i'm going to place my pave as well as some butter sometime some garlic some rosemary and we're going to increase them up on each side okay when we are happy with that golden brown color giving them some love oh look at that beautiful butter i will then take them off the pan and place them on the tray into the oven at 350 for about five to ten minutes just to make sure they are nice and warm inside i will then brush some more butter and just plate them and you know what is next and here we have it a delicious side of potatoes they are so versatile this is why i love them this one is so decadent and you can accompany them or eat them on their own which is what i'm going to do if you enjoy this recipe please like comment and subscribe and you'll find it in the description below to know how to do it okay you know the drill i'm about to try them so i will catch you on the next episode and don't forget to smash that subscribe button [Applause] [Music]

Channel: CHEF ROMAIN AVRIL

Views: 124,037

Keywords: chef romain avril, Frenchy Cooks, potato dauphinoise, easy recipes, French cooking, chef, cook, food, simple, how to, cream, layered potatoes

Id: -mpTYpszScY

Length: 5min 45sec (345 seconds)

Published: Thu Feb 24 2022