If you’ve not yet experienced the cheesy, creamy and bubbly deliciousness that is Potatoes Au Gratin then you’re in for a REAL treat! 🤤
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00:00 Intro
1:26 Cooking Bacon & Onion
2:06 Slicing potatoes
3:03 Shredding & Weighing out Cheese
5:28 Combining Ingredients
6:14 Drying Potato Slices
6:35 Adding Potato
6:55 Building
7:40 Baking Instructions
8:12 Seasoning & Cooking Steak
9:39 Finishing Potatoes Au Gratin & Reveal
10:38 Cutting Steak & Serving
11:25 First Bite – Potatoes
11:46 First Bite – Steak
12:32 Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️
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😂 I love you guys!
I’m a fat kid. I’ve been in a candy store. You’re 💯!!!
Cuisinart food processor. 2mm slicing disc for potatoes and medium shredding disc. Get 2 hours of your life back.
Holy carcinogens
Sam…Is it possible to make potatoes au gratin using Kettle Chips??? I’ve only ever used the shitty box mixes and thought about the Kettle Chips as I was last making them…Also do a mango habanero pizza!
Hungry Again 😋
We add sour cream to the cream part in the recipe.
I am definitely going to try those potatoes, with ham this coming Easter!
Thanks for sharing this.
And by the way…you haven’t changed a bit. I’ve been watching a lot of your videos from years back and you look the same. I demand to know your secret!
You are in for some pretty nasty weather, stay safe!
Man I love this recipe. But when you make it, and you also have a toddler running around the house. This shit takes all day to make 😂
What size pan did he use for the potatoes? I tried using a pie dish and it all fell flat and was soupy.. thanks for any assistance
What do you really use that scale for SAM.. i gotta say that dish looks good
OMG that is Insanely Delissshh
I cook this once a week as a comfort food. This is in between the gratin and the tartiflette.
What type of plate is that that u put the potatoes in or on
My only criticism is that your sauce looked rather runny which for me is a no no for potato casserole style dishes.
Should have used a roux my guy.
Good job
sir, i need the written recipe
Your fuckin hilair 😏
My only issue is you weigh the cheese. In my house, there is never to much cheese 😅
Allow me to offer an alternate way of adding the bacony-goodness….cook the bacon on a sheet pan in the oven until c.r.i.s.p.y. then when it is cooled, whiz it up in your little food processor into something….almost spreadable, then stir it into the cream mixture. Sooooooo good.
All of that activated charcoal, after eating that steak will make you look like you’re from West Virginia (the state which statistically has the largest amount of people with the fewest teeth).
I would never ruin a great piece of meat like you did in this video! I want to taste the beef, not activated charcoal! I’ll get the charcoal flavor from cooking the steak 🥩 over good lump charcoal. JMHO.
My family business was foodservice equipment and supplies and commercial kitchen design. Mom's home kitchen looked like an operating theater with all of the domestic versions of commercial equipment. After almost 60 years (my grandfather started the business) we were one of the largest dealers in the southeast and we sold out to a large firm. Now, years later, I found your vlog. As I noted in another video, you got me working with my "AF" (I noted that I hate the acronym too!), my InstantPot, I bought the pasta equipment for my KitchenAid 7qt mixer so now I'm making pasta. The meat grinding attachment came about a week after your Salisbury steak show. Now I'm grinding my own meat! So, I made the au gratin potatoes last night for dinner. I might have put a bit too much cream and bacon as it turned out a bit runny and a bit over "bacony" but damn…it's good. Courtesy of Uncle Sam, I was stationed at Camp Pendleton (but I was in the Air Force) and flew out of Palomar Airport. I still get out to San Diego and am gonna have a meal at one of your restaurants! Thanks again!
8:55 I never knw you could simulate burnt a steak on a raw steak. Cool.
This seems like a lot of work for something you could get out of a Betty Crocker Box.
Please don't use Tony Gwynn's #19 for cheesy bit. Lol. Also potatoes are absolutely amazing.
Potatos au gratin….. Thats a quality side
I cooked this dish. It's delicious. I just used the cheese in my refrigerator and sooooo cheesy. The bacon and onion. I also used a shallot because that is all I had. I like this channel cuz it's whatever you have. Thank you for your videos.
Just prepped the potatoes portion of this
What's with the gloves? Caving to PC pressure?
Oh my goodness I love steak and potato’s, hearty eater. 🙂
Decent mandolin.