French Potato Gratin With Comte & Gruyere Cheese | French Bistro Recipes
Join my online French cooking classes 👨🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking The Potato Gratin with cheese is a one pot style recipe where potatoes are pre-cooked in milk and cream then cooked in the oven with pancetta and cheese.
this version of the potato gratin with cheesew is a savoyard (from the French the savoie region) style of gratin of potatoes that can be done in two ways, one with the milk an cream but you can also replace that mix with just vegetable or chicken stock and use it to cook the potaotes in the oven, that makes for a lighter version.
Ingredients used in this recipe:
1 kg of yellow flesh potatoes
2 garlic cloves
1 teaspoon of nutmeg
1 onion
250 ml of full cream milk
125 ml of heavy cream
100 grams of pancetta or bacon
150 grams of comte cheese
150 grams of gruyere cheese
salt and pepper to taste
a teaspoon of nutmeg
cook for 30 minutes at 180 to 200 celcius
The one and only cast iron dutch oven I use:
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My favorite frying pan:
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37件のコメント
Every recipe I've did of yours turned out fantastic, I love learning the new techniques.
Just made this…quite tasty. Some thoughts: I needed a little more milk to poach the potatoes in, maybe 100ml/3-4 oz. I used a TBL/15 gm of lemon thyme about to die on back porch as temps drop. I should have diced the prosciutto–easier to eat. I added diced half onion incl some green onion tops for color to frying meat and almost caramelized. Next time l'll put some of that cheese w meat betw. the 2 layers of potatoes. I also had about a cup of leftover cooked, sliced mushrooms which got thrown in w potaoes as they cooked. The Spousal Unit was happy w the results!
Im telling you, this guy cant miss. Fantastic as always.
He is just good. And a good chef he loves what he does and it shows. Yep love the accent. Love making his homemade crust so darn easy a kid could do it. Well I meant pie crust
I have made several of your potato recipes and they all were superb. Having lived in Paris for 3 months per year for 20 years, it a gift to recreate such wonderful French food. Thank you!!
I did not miss the cheese on the Dauphinois. It was delicious. Trying this one soon. Thanks Chef.
Hi Stéphan, please rename the dish to pommes de terre á la Stéphan 🙂 In the book of Escoffier the Savoyarde recipe is exactly the gratin Daphnoise with broth replacing the milk. Congrats on your channel. I am just eating your tart Normandy. Turned out to be delicious.
I’ve made them but I was taught to layer the pots and cheese alternating they where incredible
Loving your channel.
your videos are always brilliant. thanks.
Merci! will make it for our dinner tonight ☺️
formidable…Chapeau
👍💗 ohohhhh..hot🤣🙌💗
I was born in Ugine Savoie. This gratin was part of most of my lunches and diners. My Mom and aunts liked to use smoked ham or smoked bacon. Stephane your way to make French cooking the way to eat makes you a Master.
Amazing
What do you do with the rest of the cooked milk and cream?
Are the liquid measurements correct in this recipe?
The best part was when he ate the potato and it was too hot
I wonder if a little bit of horseradish would be good in it as well. Especially if it's served with a roast.
J'ai essayé cette recette pour un diner avec ma chère et tendre. C'était succulent. Un grand merci à toi depuis l'île de la Réunion.
measurements wrong? seems like too little milk and cream?
Would work with velveeta?
Hi Stephane, i wanted to say to you and your readers/followers that i made this as part of easter dinner and it was amazing. Everyone in the family enjoyed it…I must be said hes wirk he on this channel is great. I bought is teaching series and was very happy i did…Enjoy his work…he is great!!!!! Tony Perovsek…Cleveland Ohio USA
Should I complain in the comments that he doesn’t have imperial conversions for the recipe or just do the math (google search if you’re nasty 😉). Just saying 🤷♂️
What do u suggest to replace these cheese with Gouda or Emmental or Havarti ? Not easy in Jakarta has gruyere at small diary store
The Potato Gratin with cheese is a one pot style recipe where potatoes are pre-cooked in milk and cream then cooked in the oven with pancetta and cheese.
this version of the potato gratin with cheesew is a savoyard (from the French the savoie region) style of gratin of potatoes that can be done in two ways, one with the milk an cream but you can also replace that mix with just vegetable or chicken stock and use it to cook the potaotes in the oven, that makes for a lighter version.
Ingredients used in this recipe:
1 kg of yellow flesh potatoes
2 garlic cloves
1 teaspoon of nutmeg
1 onion
250 ml of full cream milk
125 ml of heavy cream
100 grams of pancetta or bacon
150 grams of comte cheese
150 grams of gruyere cheese
salt and pepper to taste
a teaspoon of nutmeg
cook for 30 minutes at 180 to 200 celcius
Let it rest! Omg what a concept
I will definitely make this! I like that it’s a no fuss recipe.
Made the classic Daupinois for Mother's Day. My 1st time, and it was a hit! This one is next.
how long do u keep the potatoes in the water?
Amazing 😊
I use to layer bacon then potatoes then garlic and cheeses and continue like that finishing with chopped parsley.
Is this such a French dish or did I make this recipe up?
Great and easiest recipe on youtube.
This looks amazing and amazingly easy to prepare! These is no way that would last one hour to settle after cooking before digging in! 😀
When I make this, I make it like you except you put the first layer of potatoes in and then pancetta. I also put cheese there and then I put a lot of cheese on top. Great video.❤
Made this in ramekins. Greuyere only, and no meat. C'est Bon!
I cooked according to this recipe. Everything turned out delicious