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Side dish...mate, I'd happily eat an entire meal of just this.

Possibly the best side dish on the planet! What a kingly dish the mighty potato gratin is!

My grandma is Irish, so every day is a different kind. For this she added a little corn starch, butter and sometimes cheese. Or peas with it.

Chef, I made this and it was the best recipe for this that I have ever had. Man that was incredible!

I made this yesterday and it turned out perfect.  The only thing I did different was, I added a little grated gruyere between each layer. It was absolutely delicious ❤️

Damn, the French have a potato for every purpose under heaven.

We have to start a metal ring crowd fund for you.  Looks tasty.

I liked the garlic & butter beginning,on the bottom of the cooking dish   !

Love the accent. Love the humor. And love how you love this dish. Thanks! Will try this.

I’m making dauphinois tonight, I have to make it properly as my husband works for a Parisian Bank, so he visits Paris a lot and my home cooking has had to improve and evolve. This is definitely the best YouTube channel for good French recipes that can be made by the home cook.

Definitely my new favorite youtube chef - thanks for the great authentic recipes.

I learned my version from Julia Child, been serving it to my family for 15 years.  Thinner sliced potatoes (by hand, every time I try a food processor I am disappointed).  I use only heavy cream, about a quart of it, seasoned with salt and pepper, get it to a simmer while I cut the potatoes (Yukon Gold or white potatoes, depends on what they have at the store).  Preheat the oven to 450 (way hotter).  Grate some Gruyere in the food processor (not smoked, about 6 oz).  Slice the potatoes with a razor-sharp knife, so thin you can read newspaper through them, then into the simmering cream.  Every time a potato goes in, a little stir with a wooden spoon.  Once everything's in, plug in 3-4 crushed garlic cloves in a press and into the simmering liquid and stir.  3-4 pats of butter on top, then the grated Gruyere on top of that and straight in the oven for 25-35 minutes.  When I called it "Gratin dauphinoise", my kids turned up their noses, but then I started calling it "scalloped potatoes" and they've been scarfing it down ever since.

Made these! Absolutely delicious by the way! So I’ve come to the conclusion that I could probably heat my house throughout the winter with the residual heat that comes off of these as they cool! Totally worth it!

Normally I would find this too wordy to listen to, but somehow it worked with the French accent.

I love how you let us feel and virtually taste with you. Your demonstration is fantastic!

This has become my go-to recipe. I serve this to my family with a traditional English roast dinner. I also add a layer of shredded cheddar in between some of the layers and add Coleman mustard powder to the cream/milk mix. It is awesome! Thank you.

06:59. He wanted to say 'the plastic is shhhit' haha!

J'adore les pommes de terre dauphinoises, surtout avec du gruyère.

We’ve made this dish since the early 1980’s after a trip to France.  It is delicious!