Potatoes Au Gratin The Perfect Side - Chef Jean-Pierre

made an individual serving size stay tuned you're gonna love to make this recipe i hope you like it so you can ring the bell so you get notification every thursday at 10 o'clock when i put out a new video you subscribe to our channel and please give us a thumbs up if you like it potato or grate individual serving potato stock okay friends finally i'm going to make you that potato gratin that i've been promising you all that time i did it with a stick of huawei i do it with everything i put quattam potatoes with everything with chicken with fish with lamb with name and i love potato tang how do you make a potato well really simple friends you first make a custard then you slice the potato very very thin and you put the custard in the potato the particular potato and so on and so on really really easy to do but we'll talk about this guy later this is the most then introducing you the most dangerous dude in the kitchen mandolin we'll talk about that in a minute we're going to make a custard okay very simple to make how do you make a custard egg and cream egg and cream except we're gonna make a cheese custard so i got cheddar cheddar cheddar cheese i use a beautiful uh english cheddar i love cheddar uh parmigiano-reggiano not the green didn't come in a box okay it's made by the company called uh cr crap oh no no craft um swiss cheese a little sweet if you want i have a little gruyere actually right and a little goat you could put brie cheese in there too it'll be delicious all right so we got we got three cheeses put four cheeses put one cheese put whatever you want this is your uh custard so what i'm gonna do is i'm gonna put it on a small cookie sheet i'm gonna bake it right and then i'm gonna use a cookie cutter i'm gonna make a potato stack out of it it's very cool you see i buttered this okay to take some butter melted butter a little bit you can spray with the non-stick spray if you want if you have like a baker's joy uh it is it or pam with flour or put butter or butter but come on you can't go wrong with butter right all right so now look i i want the cheese it to melt it completely if the cheese does not melt completely it's not the end of the world right you just take your immersion blender and you make a melt if you're in a hurry if not don't worry about it i like it to be smooth okay it doesn't have to be that smooth but you know i like everything perfect you know i always tell you try to be a hundred percent good and if you screw up you're still going to be in the high 90s you it's still going to be good right okay so so make a customer how do you make a custard you got eggs right so just to give you an idea of measurement okay i'll i'll write a complete recipe on a website for a half for a small cookie sheet like that you know there's only three size of cookie sheet this is a quarter the the regular size the one you use at home is a half size cookie sheet and then there's a full size that doesn't fit in your home oven it's only professional so don't worry you only use two size them what they call the half size or the quarter size so okay look we got my custard right let's put salt and pepper in there salt and pepper measure carefully yeah whenever you see somebody on on television on youtube measuring salt and pepper with them little spoon play boy channel look um nutmeg if you don't have fresh nutmeg don't be using the nutmeg your grandmother gave you 20 years ago because you think it still tastes like nutmeg that's like nothing all right look little nutmeg in there very little it's gonna be in the background you're hardly gonna know you don't have nutmeg don't worry okay and now we're gonna do what is called tempering the egg so we put the heat a little slowly because you don't have the white to protect it right and right there my friends right there my friends we got a custard a cheese custard and we're gonna make the potato gratin with it i mean a child could do this hold on let me get a spatula i don't like to waste anything you see i don't like to waste a thing so look right there my friends oh yeah baby this is good yes yes yes yes yes okay all right so far you got right turn the heat off see you got me so far right let me remove all the stuff do you see right there do you see right there let me clean up i hate dirty i hate to work in a dirty place nutmeg everywhere i hate to work in a dirty place okay so look we clean right little right there right there right there we got a cookie sheet okay let me put it uh let me put it here okay i gotta i i'll go back to you in a minute i gotta show you how to work with this thing okay like i said friends this is the most dangerous tool in the kitchen be careful if you look on the outside of the box they give you directions the number one direction no texting okay don't go out there you know what i do no talking and i'm gonna be talking to you but i'm gonna watch what i'm doing okay you do the same you do not talk to anybody when you do this it's very dangerous you peel the potato you can take regular baking potatoes okay i put them in water otherwise they're gonna they're gonna turn black on me right and and and now you have to be very careful because they're wet that means they're a little slippery right so look guys god gave us a hole in the hand right there it's to use the mandolin i'll show you what i'm talking about you take your potatoes your cucumber whatever it is you're cutting with the mandolin your fennel you can do so many cool things with the mandolin right and you're taking your potatoes right there and you put it right in the back okay right in the hole right there right there right there right and what you're gonna do you're just gonna go forward and down just like that slowly slowly be very slow okay be very concentrating okay now let's look at those potatoes you see this too thick you see right there friends this is too thick i want it to be almost transparent so what do i do i bring it up and and and the reason why okay too thin so okay i think that's it let me see all right i think i got it let me see let me see okay okay okay look you see except it's a little too thin i'm cutting it off a little bit so i gotta do it there you go this is gonna be perfect okay so we throw this on a garbage and we clean and we continue okay look right there my friend you see you see like right here look you can hardly see it see a very thin there they're like transparent thin you see you can see through it not really but okay so now look what i do right okay can everybody see what i do right there folks look look i take them right there i put them right on top of it let me make sure okay i think there was it was still a little too thick let me yes yes yes yes yes yes yes yes yes yes yes that's what i was looking for right there you see this is what i'm looking for right there you see friends look all right look look look look you see so now everybody can see what i'm doing right now be careful remember don't get complacent with this always remember be very very careful you know they come with a guard also i don't know where my god is but i know i have a guard somewhere so look guys you go in go in go and go and put a potato put the potatoes okay don't worry about if they're not perfectly arranged you're not gonna see them okay so you can go look you can go any directions you want don't worry okay so now what do we do now we take a custard it's got all the cheese in there right and we go in there like this and we go in there like this right and then make sure you cover the whole bottom right and then we're going to continue we're going to put another layer and then in the middle of the thing i'm going to put a sweet potatoes do the same deal and cut little thin pieces of sweet potato and put them in the middle of it and i'm going to continue doing this so not to make the video too long i'm going to continue doing this and when i'm done with it before i put it in the oven i'll i'll continue and i'll show you what to do so all we're going to do is we're going to continue potato custard potato custard potato custard until it's all full to the top and then i'll show you how to put it in the oven correctly okay so i'll be back in a few minutes let me finish this and then i'll come back to you in a few minutes all right friends well i have the uh i'm almost ready for the last layer i wanted to show you what i do at the last layer so i hold off so you can see it so i got the whole thing filled up see i hardly have any custard left and and i got the sweet potato layer so regular potatoes and sweet potatoes right and now we're going to finish it up with a layer of regular potato but i wanted to show you how to use the guard okay because i don't want you to cut your finger and said ah chef jean-pierre he's the one who made me do it so use the guard okay it's very simple right they are they they fit perfect the guard for the thing right and you put it in like this look see you can go a lot faster with a guard okay but if you don't want to use the god you just be careful right all right so here we go now we're going to take i'm making a mess now we're going to take the potatoes friends and we're gonna finish it all right we're gonna finish the lair okay and like i said don't worry if they're not perfectly made i say that but then i'm like and all about everything uh what are you gonna do you know look oh yeah baby yeah it's okay if it's not perfect and then as i'm saying that i'm like my money let me just get a little bit more potatoes here be careful now you notice i'm not looking at you unless i'm not doing nothing so be careful you do the same okay friends all right look you can put them in the other way the other direction to close up the whole thing okay you want to make sure you close up the whole thing all right and don't worry about it because you're going to see that i was right you it doesn't matter what direction you put them in they're still going to be just fine okay all right so now it's going to get a little messy okay sorry about that but it's uh it's going to get messy you watch we're going to finish the custard and you're going to say oh you don't have enough custard you see in a minute i got plenty enough you know i see it now what you need to do now friends you need to do this you see this is where it gets a little messy okay but trust me it's worth it it just gets a little messy okay and we don't mind i'll show you why in a minute don't worry if it's not perfect then i'm dinking around making it perfect right right right right right right you're good so far right right okay okay okay so now so now what do we do now we take some uh parmigiano reggiano or pecorino romano whatever makes you happy right vacarina romana is delicious a little salty right regina parmesan parmigiano reggiano i use it 24 months it's beautiful right and then then what you want to do you want to clean up the edges you know clean up the edges right and don't look at my mess okay now look look look you take a cookie sheet i lined it with a with a seal pad but you don't need a seal pad okay you don't need a seal pad i'm just putting it on the seal pad because it's easier to clean right but you don't need it you need to put them on a cookie sheet a bigger cookie sheet because if you don't when it's going to boil over it's going to get all over the oven and what a mess that makes let me say your custard and we're just going to take that we're going to bake it in the oven now you want to bake it at um uh 275 you want to bake it for about an hour hour and 15 minutes 30 minutes 250 to 75 make it 275. okay slow bake a custard should be slow bake right and what we're gonna do we're gonna bake it right we're gonna pop it in the oven and then and then and then and then we're gonna refrigerate it overnight you're gonna stay with me all night we're gonna uh we're gonna refresh you overnight and then tomorrow i'm gonna cut it with cookie cutters in round or we can make it whatever shape you want because and then you reheat them for dinner this is how you make a potato stock and looking nice that is you know because you can't take it you can't eat them at the same day you can't cut them the same day like a lasagna right they try to make a nice slice of lasagna good luck when you take it out of the oven right i make my lasagna the head the day before cut it in perfect slices look like a napoleon of a lasagna and i reheated the next day to perfection so we're gonna we're gonna see you tomorrow i'm gonna finish the whole thing and tomorrow i'll cut him with a cookie cutter okay okay well it's been a refrigerator overnight now i'm gonna show you how to cut it you can cut it in square and be boring or you can take like a cookie cutter this is a this used to be my grandmother so it's very old it's an antique and um and i i like to cut them uh bite size i mean bite size uh serving size uh and it's a little bit of a mess to take the first one out so you guys imagine you know it's all stuck together here we want to be stuck together right so what i'm gonna do is i'm gonna take a cookie cutter the first one it's not gonna come out good okay see it's just not gonna come out good and that's okay because i know it so first one we're gonna take it and it came out not too bad it came out not too bad right we're gonna take it right there and then the second one is going to come out a little better we we use a little motion right there and it's still a little too cold see it's breaking down a little bit i hate when that happened but that's okay it'll all get back together nice it's just still a little too cold i should have left it out just a little bit longer but it's okay at least you get an idea you see friends look take him right there all right and all basically we're gonna do is we're going to cut we're going to cut them in portions all right and you can do this you can do this at home all in advance of your dinner party and put them in and you see they'll come out beautiful okay and and cut as many or as little as you want you know i do like the uh in between them here you go all we can do is just cut them in in half a size you want to put them serving size take them put them in a plate they're very elegant sometimes i put a filament on top of it you can do whatever you want with it they're wonderful use whatever cheese you want make them in advance remember at least 24 hours in advance if you want to cut them ring the bell don't forget so you get notifications every thursday we put out a new video if you like gives us a thumbs up and by all mean please subscribe thank you thank you for watching and we'll see you next week

Channel: Chef Jean-Pierre

Views: 248,134

Rating: 4.9582295 out of 5

Keywords: potato gratin recipe, how to make potato gratin, how to, cooking video, chef jean-pierre, chef jean pierre onion meme, potato (food), gratin (dish), potato recipes, chef jean pierre onion, potato recipe, potato gratin, chef jean pierre, how to make potato gratin easy, how to make potato gratin with cream, potato gratin recipe easy, potato gratin recipe french, potato recipes for dinner, potato gratin recipe tasty, potato recipes for snacks, french food

Id: D34BrIvl9Bg

Length: 17min 3sec (1023 seconds)

Published: Thu Dec 24 2020