This could be the perfect POTATO GRATIN stack recipe
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- čas přidán 7. 09. 2024
- In this video i went over how to make the perfect potatoes gratin. Stacked up super high with so many layers.
#potato #potatoesgratin #potatostack
I just made a new video on this. Go watch it
• Potato Stack From Tik ...
Ingredients:
-peeled and sliced Idaho Russet potatoes
-half and half to cover
-butter (enough to brush layers)
-salt to taste
-Spice Tribe pepper to taste
-Parmesan cheese for every layer
Thanks so much for watching!
Let’s be friends on everything ! :)
Instagram : / acooknamedmatt
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I just made a new version! Go watch it now!
czcams.com/video/KgX605_iVlM/video.html
I guess that means I'll be making both.
I prefer this older video. Thanks tho
Early wow
Could you drop the link for the baking dish you used in this vid?
No matter which one people prefer, this is still a great simple au gratin recipe. Will be using it again.
This looks like something that would be in a 3 star Michelin restaurant. That being said, it also looks like a block of wood.
Ye thats what i thought
if it was in a michelin restaurant itd be 20 times smaller
@@krime1566 lol true
Those are also served in 3 Michelin star restaurants
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It's odd how we humans would take a potato apart just to put back together and eat.
Then you also think that croissant is odd??
@@withnoname31 yes and no.
Yes, but we take it apart to stuff it with fatty goodness!
@@davidmccall3327 and some fat just right for an heart attack! At least we die happy!😜
Who needs butchers? Summon your inner wolf and eat all animals alive!
Never thought I would hear 'rim job' and 'potato' in the same sentence ever
I heard that also and was like🤔😧😳
Lmao just commented on it🤣
you need to get out more
Posting a refreshed version of this recipe on my channel since theres so much interest now
Where's the add for your container?
How bout that loaf pan link ;)
Thanks
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@@Blalrhl1441 ❤️❤️❤️czcams.com/video/KYCSAFTzX3Y/video.html
My man treats his potatoes like its kobe beef
You got 69 likes lol
you should treat every ingredients with care
He’s Irish
Treat everything the way you wana be treated
@@pasofino2199 lol
Really nice. I use to do this for my daughter's when they were little. It is time consuming but well worth it. 🙏🙏🙏
What a wonderful father. Your daughters are very lucky! ♥️💐
You what?-
I don't have an oven man damn:/
@@random_cat. he or she is saying they used to do this for their daughter when they were little
@@youknowmeboi4892 I- I'm getting outta here......
Oil doesn't prevent butter from burning. What burns is the milk solids in the butter, and adding oil doesn't remove them. You can see them browning just before you put the potatoes in the skillet. Use clarified butter if you don't want it to burn.
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Yeah, I’ve been thinking that’s a myth for a while since I started doing it. Just from personal experience I’ve found it burns just as quickly either way. I know about clarified butter too. Don’t know why I don’t use it really. Might have to buy some/knock some up. Cheers.
you are right it doesn't raise the smoking temp
Share your potatoes and Tag me so I can repost
Ulul
Wow. That looks amazing. I kept thinking of my mom the entire time I watched. She would have loved this recipe. She loved potatoes. Her nickname as a child was Patanella, little potato in Italian. Thank you. I will definitely be making this.
I loved this comment so much. My nickname as a child was cucinella - little saucepan. Sounds like you come from a lovely Italian family ❤
@@nataliez3431 thank you. My mom was Italian and my dad Slovenian and I grew up with a lot of my mom's family since my dad had no family here. When we were kids families got together often and we had a great time. Have a wonderful day ♥️
@@mariag5306 Beautiful, thank you for sharing. RIP to your lovely mother
@@nataliez3431 thank you
I accidentally fell asleep cuz your voice is so gentle and satisfying
Someone is in love 😁😂
Hahahahaha i agree
I agree but I’d didn’t fall asleep.
Haha same
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I make really good baklava and it take hours like this with stacking, buttering and sprinkling ground walnuts. Much appreciated recipe idea! I have found that any kind of creamy, starchy dish like this or alfredo pasta tastes great with a small dusting of ground nutmeg.
At 3:05 LMFAO...Give it a good ol' ******RIM JOB****** Excellent Man.
hahahahah
💀😭LMAO😂🤦🏽♂️
I could eat that All that food he wasted
@@ReaIIyRichRecords whatcha mean? He didn't waste any, he specifically said not to throw away the cuttings
I was like “what the ...?” 😂🤣
This definitely requires more effort than I'm willing to put in for a potato but I enjoyed watching haha, thankyou
It took about an hour and a half from the start of peeling to getting it in the oven. (Double check, it was more like 2:15. A lot of slices. And the work area was a pigstye.
Thought this was just 3 pieces of wood
Edit : thanks for the likes go sub to me❤️
Same
Same
@angles Same
Same
Same
Always hate it when they cook but don't take a bite of what they made. Glad you did it here, you got my sub.
If I ever eat these then I'll never be able to look at wood planks without feeling hungry
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Man, that made my mouth water! Like many of the other commenters, I would not make the final product as thick. I would go much thinner. 1/4, 1/2, or 3/4 inch would do, although NOT as impressive to be sure.
Have you tried making this recipe with shredded hashbrowns? Then there'd be no mandolin to use or a long layering process. Layer the hashbrowns potatoes and brush on the butter then apply the grated cheese. Then do the rest of the process as usual.
"we don't want to make our potatoes sad here" wise words
they've been given a good rim job, so...
Last time I used a mandolin i lost my fingerprint
Lol I was just thinking that I would have stabbed it with a fork and went back and forth
You're part of the men in black now 😳
Lol I did the same thing at work excpect it was a piece of my palm lmao
There is a guard, with points to stab the potato, for when you slice, so you never hurt your fingers; I learned the hard way.........
Massabielle read the instructions that come with it?????
Fairly simple way of doing this. I’ve made it many times at work.
A few tricks. Bring cream to a simmer with thyme and or Rosemary sprig then cook and continue as he did. Much more flavour. I never put cheese in them, however I have put layers of duxelles in them (google it). I would only lightly fry and then finish in the oven to heat. Make sure you put your pan into another pan before you press it as a lot of cream will press out.
Matt I think this is your best video ever. No gimmicks, no throwing butter across the room, no over the top reactions or jump cuts. Just good ass cooking.
that’s the best looking thing I’ve ever seen
I thought it was wood when I first saw it
@@soop3r872 but then you look closer and realise it’s not wood... and then you start salivating because it looks so good.
@@soop3r872 ITS PATATO LASANGA
It does look gorgeous indeed but if you really want to see mindblowingly beautiful food take a look at Bruno Albouze’s channel... Like his apple shaped desert for example...
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Imagine how f*ed up is everyone that they complain about you being chill while explaining... TikTok is ruining people minds.
what
1- i dont think they are complaining, everyone is just saying that his voice is chill, its nice
2- what does tiktok have to do with what you said? boomer
@@pixelsovertears i think what he meant is cooking tutorials on tik tok is like fighting with someone, they explained everything in shouting, so when people watch something as chill as this, they makes unnecessary comments because they got used to "tik tok shouting style".
is everything okay at home Jorge
@@rrrahmdni the fact that only you were able to understand a clear statement like mine is proof that TikTok is definitely ruining people's mind.
I'll be bringing this to Christmas dinner tomorrow! Thanks for the awesome vid! Making two pans. Pray for my sanity.
Aimie Ladrach awesomee! Merry Christmas!
How did it go though
How did the turn out?
There's no way those aren't the most delicious potatoes on earth, I cannot wait to try this recipe!
Looks so, so good. It's one of those cold, gray day food prep items when you're inside and having a kitchen day. Can't wait to do this!
Ron Branch definitely having those days up here right now haha
I was feeling really anxious all day, and this video made relax for once. Thank you!
when you have finished the recipe cut potato cubes and throw them in the fryer, amazing
2 years ago I looked for a potato pave recipe after trying it at Logan Restaurant in Ann Arbor, Michigan. There was one on CZcams, from the OG pave guy (famous American chef invented it - can’t remember who). Great to see this awesome recipe getting the attention it deserves
This is the depressing version of Binging With Babish.
And memeier.
“NOOOOOOO”
“Long live the empire!”
“Vinegar leg on the right.”
“White wine.”
“Summon the upside-down bear!”
Yes the cheap knockoff version called “Binging with bobbish
Edit: I’m not being serious
@@stonkykong5239 I agree, there shouldn’t be any other cooking genre channel besides Babish.
Edit: this is sarcasm
Y'all so rude😂😂
That was a super unkind thing to say. Hope you’re doing alright.
First time I have ever witnessed someone make a potato unappetizing. Probably looks delicious to a beaver!
Why does this look like a piece of wood?
Don’t get me wrong here, they look fantastic!
Wood has LaYErS
Hahaha I didn’t see it but I so do now!! Yeah, maybe the way the layers kind of gather and are darker at bits...are thin but organically regular....nice
Man now I can't unsee it
Bruh i thought in the thumbnail he was cooking the patatoes with the wood but the no i looked at it again
The ole 2x4 breakfast!
I used to make this when I was a catering chef, we called it pave’ potatoes. When playing a fancy dinner we would use these potatoes as the base for the protein .
I feel like an uncultured swine!! I thought those were seasoned 2x4s
LMAO
FN Hilarious!
Haha
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@Chaos ❤️❤️czcams.com/video/KYCSAFTzX3Y/video.html
You were sending out Chef John vibes for a moment.
Wow, those look great! I'm going to try this, and add some pureed caramelized onion between the layers. Thank you for the video, Matt!
How’d that turn out?
I am fasting and potatoes have never looked more appetizing
The most beautiful potatoes I’ve ever seen.
I read/saw potatoes in the caption and I instantly liked & subscribed even without watching the video. That's the power of potato that holds on me 😌
Finish with some flakey salt !!! Love this channel keep putting out content so I can keep cooking awesome food!
TOTALLY CAPTIVATED...instant watery mouth...unbelievable...what can I say...?...you've got a new subscriber!!!...THANK YOU for this marvelous recipe.
Do not do this without a mandolin lol Unless you're god tier with a knife
@The Pharoah/TheBigCheese/MC-Aids Are you ok? Handling/using a mandolin is in no way similar to a knife. Making consistent paper-thin cuts a couple hundred times is exponentially harder with a knife than just using a mandolin. I've already since gotten a mandolin and tried it again and can confirm, much much much easier just using a mandolin for a recipe like this.
@The Pharoah/TheBigCheese/MC-Aids "it's not harder it just takes more time" how can someone be this stupid
@The Pharoah/TheBigCheese/MC-Aids Your comment also added an opinion that mandolins and knives are hand in hand. Hand/finger guards reduce the risk of cutting fingers in both situations. Although it really is impractical to use a knife if your skills aren’t practically perfected. Although possible not probable in larger amounts.
@The Pharoah/TheBigCheese/MC-Aids lol it's impossible to cut your fingertips off if you're using the guard what are you talking about. And go ahead and upload a video of yourself cutting 5 large potatoes as thin and consistently as a mandolin can and I'll paypal you $100.
@The Pharoah/TheBigCheese/MC-Aids Do you always assert your stupid opinions when you don't even know what you are talking about when you see a comment on CZcams?
not today, not in few days or not even in few years. But soon some day i will make it for sure!
When I saw him checking for doneness with a Miyabi knife I knew this guy takes his food seriously. Great looking potatoes Matt.
My aunt made something similar to this at thanksgiving and it was actually so good
"Damascus Potato Gratin"
"Potato Mille feuille "
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😂😂
They look lovely. All crunchy, and buttery. Your culinary skills are fine cutting it. I hit that like button quick.
You want potatoes?
Matt: Yes
How fancy would you like them?
Matt: FANCY AF
Those look unbelievable.
Nothing like giving my food a "Good ol' Rim Job" before I eat it...
The most delicious side ever! So impressive to serve at a dinner party…..guests go wild!
Why he treatin potatoes like it's an A5 certified wagyu beef 😭
@Angelous Mortis idk why but this response reminded me of Guga foods
@@xickreviews2692 today were gonna dry age an a5 wagyu steak in some potato gratin
Because its butter and rosemary basting....something thats been done since before wagyu existed.
@@nicculessman4069 😂😂😂
Cuz them Idaho taters boy
Idk y not much ppl watch these these stuff are top tier stuff
I've had these at high end restaurants and they were SOOOOO good. Now I now how to make them! Yum and thanks!!
I clicked on this video thinking it looked weird and now I wanna watch all your stuff. Great vid, bro
this is actually a potato pave, created by chef Thomas Keller
Appropriate thing would've been to give proper credit considering it's his recipe precisely.
Holy shit. A lot of youtube/tiktok food just looks fancy and goes viral because of that, but this is the real deal! Insanely good. I added a pinch or two if nutmeg to the cream, and it worked great. This is gonna be a staple from now on!!
Am I the only one that’s never heard of a potato Gratin ☺️
Yes yes you are 😐
@@anonymoose6715 No no he’s not 😐
wat
No you are not
Never knew such a thing existed. Then i realised crisps exist
This channel is next level satisfying..I’m binge watching all videos and it’s sick how soothing everything is and Matthew...I dnt even have words to define him ... amazing ..
This channel deserves more subscribers...!
Be honest, you thought the potato in the thumbnail was a block of wood.
Great recipe! Thanks for keeping it succinct. You know what could make it even better? More butter! 🤩
Why would the knife *not* come out clean? If it’s underdone you’d feel more resistance but it wouldn’t come out wet. That’s taken from cake baking recipes and doesn’t really apply here
Exactly what I was thinking 😂
Raw potatoes leave a white liquid mark
The guy knows what he’s doing, raw potato’s have liquid inside them, when you cut potato’s you see it in your knife
@@jimmyli4771 what do layers of butter and cream leave behind?
@@bobphan a translucent streak. Potatoes leave a white starchy streak.
I'm going to add in layers of prosciutto
This so going to be so goooood
I almost didn’t watch because I was like...I’m not stackin potatoe slices
Usage Sir is Quiet AAlrightttt...God Bless You!!!
Really worth effort, the layers kinda looks like folded clothes.
no they don’t bro the thing looks like a piece of wood
@@mattd8835 have you seen clothes folded stacked, that's what I felt.
@@mattd8835 rip king von bro
@@nickgigante8531 why you look like Eric Andre
*I wanna fold clothes for ya*
Super creative way to make a gratin. Love it!!! Can hardly wait to make it. Thanks so much for sharing. God bless.
i wonder how animals would feel if they could comprehend the fact that we cut them up and season/decorate them on a plate to make them taste good
not good probably
@@jimjimsauce yeah, probably
It is what happens to humans who die an pass on to the other world. In the other world you are decorated. The more the good deeds the tastier you are.
@@FINTHRTD what...?
@@Sir_Junior Your soul is eaten when you die. You are in an aquarium where outer worldly aliens choose who they want to eat
This man just sliced a potato and put it back together. brutal
Quick question, is the buttering at the end enough to warm them back up after being in the fridge overnight?
Can't speak from experience with potatoes, but I'd imagine you'd want to treat it like a steak. Get the food out about half an hour ahead of time to come up to room temperature before tossing in a ripping hot pan. That way the middle is hot when the outside is done.
I was thinking the same thing about it being way to thick and cold for a searing to bring the inner temp up. I agree with Theroha though. Will it fall apart if made hot again?
@@gorgomond It looks quite firm. I imagine the starch in the potato and the cheese on each layer helps glue it together.
His voice is so soothing to my senses💕
You aren’t supposed to wear clothes under that type of apron.
AllllLlrIghty boiS I thInk I’m donE with the InteRnet for a goOd day.
He never taste the potatoes for a reason, with one bite you go to heaven of flavor delicious 😋
Use your hand GUARD with the mandolin .
His channel, his life you commanding bottom feeder.
@@Hermanos22 please, go ahead and take a slice off of the palm of your hand. Most valid advice possible that Michael is giving here. Mandolins are extremely sharp and I know many experienced chefs that use it with a lot of caution.
These are going to be a surprise addition to this years family Christmas lunch!
why are some of these comments like passive aggressive lmaooo
Wow! Fantastic recipe!! I will try it but I will fry the slices you cur at the end of the video instead of frying the cubes, I think it will ve crispier in each bite! Thanks for the video!!!
I literally said “FANCY AS F*CK POTATOES”
Perfect video. Basic and to the point. Good shit bro.
Where’s thes eggs nutmeg and white pepper and the garlic !
@@viablybodacious302 he did call it Grahhh tin , lol
eggs? in 20 years of cooking professionally never heard of someone putting eggs in graten.... garlic, salt, pepper, nutmeg, milk, if you want to add some cream thats also good but it will be heavier. sautee garlic, add potatoes add milk and condiments, when potatoes are starting to cook, put in where ever you wanna cook them, top them of with some grated Parmesan and if you want throw some little pieces of butter on top of that. 160-180c for 35-45 min and you sir have a wonderfull graten.... One time during my apprentis I had to do 2000 portion of graten, i started at 9 am ended at 6pm for 2 1/2 days all i did was graten.... i could tell you how happy i was to finish the last portions.... in a place i worked at we also saute some leak with the garlic and that was also really good.
@@smokinblu81 think you got this recipe from food network
@@mr.wiseass7756 could have, or I could have a Swiss Chefs diploma and actually worked for 20 years in the kitchen but I guess you will never know
@@smokinblu81 don’t really care
Its amazing how @bingingwithbabish inspired so many youtubers with his perfect cooking show format.
This looks like a health hazard... And a one I want to take...
I love this! Potatoes have always been one of my favourite ingredients, and this just looks so good!
Ayo use a mandolin guard I know ppl say they don’t need em but you never kneo
My, still slightly disfigured ring finger, whole heartedly agrees with you.
Muti Cooks use a cut glove. Much easier to hold stuff.
Its realy beautiful! Even better then fondant patatoes, after i tried that way
... I can imagine a bit less butter but more parmeggiano. And as always, would ne nice to have a useage for the cutt-offs
Bro use a hand guard with that thing. Got me cringing lol
OMG.........Mouth watering! Thanks for sharing
if they are potatos why is the thumbnail wood
Same thing hhhh
@@BABUSHKA21 that's gonna cost you a r/woosh my good sir. 😉
@@1roxyfan491 lol men
@@BABUSHKA21 shut up babushka! This is not like old country! IN RUSSIA WE EAT WOOD
@ターツ "he he he I gottem" sorry, but someone had to do it, it's part of the rules
I love you for putting “2 hours later”, so much better
I thought this was Minecraft with texture pack on
Iss potato witha texture pack instead
I love French recipes and French cuisine ❤️
I like this but what’s the point of a cold gratin
Omg I’m in love with Mr Potato Stack
Is he asleep or depressed I really can’t tell
He could just be baked
Just how dude talks
maybe he just doesn't feel the need to act like a hyper emotional manchild.
@@badgoy8439 okay
This is seriously delicious.
Gratin: Swahili for, “wheel-chock”
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This looks something the main character of a cartoon would bust in and see the side character watching.
Is there a sexuality that is attracted to potatoes? Well if there is that’s me
Irish
you sir, are my new favorite youtube cook