Creamy, cheap, gooey, cheesy, delicious… scalloped potatoes aka AU GRATIN POTATOES! Bring this one pan, “set it and forget it!”, easy baked dish to your Holiday gathering and you’ll be the hero of the party. What could go wrong with the beautiful layers on layers on layers and cheese and cream and garlic and herb and potatoes…perfect dish.
Ingredients:
The foundation of this art….the Russet Potato! (Extras go to the chickens)
Yellow onion (or whatever onion you want!)
Butter
Garlic (obviously…)
Rosemary
Gruyère Cheese…a block…as much as you want!
Pink Peppercorn
Bread Crumbs
Half Cream & Heavy Cream!
Show Brad your potato art! https://www.instagram.com/brad_leone/
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https://www.youtube.com/@bradleone
https://www.instagram.com/brad_leone/
@brad_leone
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Shot by: Ian Deveau
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau
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Makin’ It Intro Sequence & GFX | Hobson Feltus & Blake Thompson
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz
40 Comments
Brad coming in clutch with the recipe i wanted to make potato gratin for Christmas!
“ The Pepper Cannon… it’s 7 grand, but I don’t care” I don’t care either, Brad. It’s amazing!
Oh my god! I almost forgot my excitement!
This is my go-to side for when I make any barbecue. And once I had some leftover chili I ate with it. Think ultimate chili cheese fries. So good.
Bard is and awesome cook
My mother made Au Gratin Potatoes regularly. My dad called them All Rotten potatoes 😂
I wish there could have been a flashback added from that BA episode…telling Vinny not to look at you with your cut finger.
I love Brad! But it's tough to regulate the volume 😂😂😂
Sometimes it's really low.. and then AAAAA! 😂😂😂❤❤
lovely mf doom bit thanx for the vid boyz
You should try Jalapeño Popper Gratin with bacon, cheddar, and cream cheese.
This is right on time! We make it every year and this reminded me I forgot the cheese 😅
My dad would always put onion on one side of the dish every year. It’s a holiday staple in our family
Tried this recipe and the potatoes were still raw and barely cooked after an hour and 15 mins. Be prepared for a longer cook time.
Find someone that talks about you like Brad talks about…. well just about anything.
Dang Brad you weren't kidding $220 for that pepper cannon. Phew!
but what is the difference between Potatoes au gratin and scalloped potatoes
Your my Boss Ross of cooking
Good lord can my thyme plants come hang out with your thyme plants as a sort of little brother/big brother situation?
Dude your editor is amazing. literally gets your energy and adds so much 😂😂
I really want a FingerSlicer7000! Where can I order one??? 🤷🏻♂️
The best pepper mills are Peugeot.
Get it right.
Barb's scalloped potatoes are fucked.
i love u brad happy christmas
Making that today!
Brad Leones back in my feed and were makin tateys today!
It's pronounced Ogg Rotten
I popped out for a bit and suddenly there's offering to the lord of death. Think I missed some lore there
Loved the editing with this episode!
We're doing au gratin potatoes two ways today. and I was wondering if I could use my cast iron skillet, so thanks for giving me the thumbs up on that idea.. Hope you all are enjoying some good food and good company.
Shim jobs?
I know making pretty is “in”. Butt in the end, “ it’s all gonna make a “turd”. 🤘😎🇺🇸
My daughter insists there are 3 types of potatoes. French fries, mashed potatoes, and baked(which is everything from regular baked, to roasted, to air fried and every recipe made thereof.
My favorite ADHD chef. 😁
👍 🎄 🎄 👍
I do not understand why creators never use cut resistant gloves when they use the mandolin. They always say use the guard. Just use a decent cut resistant glove and you'll be fine!
Potatoes Dauphinois with a twist!
Made these as a side yesterday with filet mignon. Heavenly!
Made it the traditional French way. Potatoes, heavy cream, garlic, salt, pepper and shredded Gruyère. It took me years to perfect this dish 😩. 350 F never worked for me because the cream would separate leaving it greasy. Sometimes it would be too watery (learned to spread the potatoes slices on paper towels before assembly). I used golden potatoes. Most recipes call for too much heavy cream. For a 9×12 dish I used 7 medium potatoes and a half cup of cream. Yes, that’s all it took. I would drizzle 2 tablespoons on each layer. Baked at 275F for about 1 1/2 -2 hours . Turn off oven and let it REST!
My family had this at a French fine dining restaurant 7 years ago and I asked them for the recipe. Of course they wouldn’t give it. Can’t blame them, it’s their livelihood. This dish had become an unhealthy obsession for me.
I did it! I’M FREE! Off to the next challenge 😂
Harry Potter Christmas song at the beginning!!!
No way i get to watch the big dog make scalloped tatos. definitely going to use this recipe <3
Brad please film an episode where the camera follows you around the supermarket for a big shop and you talk us through it all, I want to see a big trolley full and an in depth analysis of every component
not being sarcastic, i wanna see how he cleans the cast iron after baking cheese!