im some1 i love the so called 'side dishes' way more than steak etc xD id rather eat alot of rice with almost no sauce, and it would be perfect for me^^ the sauce has to have a intense flavour obv. not some watery sauce ^^ and i dont even like meat to it alot of times.. maybe a little bit of chicken or some minced meat
After cooking this, I had an out of body experience. I was on the ceiling looking down at my mortal self eating these delicious potatoes. Amazing. Period. Thanks Sam!
I know it has been 2 years, was the 1 hour and 15 long enough for the potato to be soft or should I parboil the potatoes first? I like a smooth bite with my potato and some I've had didn't allow for that. Thanks for your reply.
@@samthecookingguy PLEASE make more delish side dishes! This has to be the BEST recipe I have ever seen for scalloped potatoes! I'm a great cook and I would never have thought to put those ingredients in. WELL DONE Max and Sam!!!
I made this for my wife today for mother's day. I couldn't find truffle goats cheese, so I used pepper goats cheese. Chives came from my garden, picked right before use. The results were amazing. Thanks for the recipe. You made a non cooking dad look really good.
@@mattpeacock5208 Sam has a bad habit of never telling us HOW MUCH of any ingredient he uses. He typically tells us about half, and tends to leave some of the important categories out. In this case, how much of that "goat cheese" did he put in there? 4 oz, 6 oz, 8 oz? I'm fine with adjusting a recipe, but I do like to know the original ratios.
@@a2ndopynyn maybe it's because those ratio details aren't super important, or maybe it should be up to personal taste. I've noticed he says "try it out" and "you do you" a lot....or at least things to that effect. Basically, measuring isn't super important. Unless you're baking bread or making beer.
@@mattpeacock5208 Oh, I get that. But still, it's nice to know the original ratios, because it makes it easier to adjust the recipe. For instance, the difference between four and eight ounces of the goat cheese is going to really affect how much liquid is in the dish, overall, in addition to other factors. Cooking isn't the science that baking or brewing is, but it's still good to get a complete recipe.
Boy, Sam, that is a meal! Maybe add some ham cubes or bacon and that could be breakfast as well. Curious?!? Do you do voice-overs for Ben Stein? I was watching your show the other day and my daughter says, "who does he sound like?" We both agree on Ben Stein. Maybe during one of your RU-vid videos you could give us a "Bueller? Bueller? Fry? Fry." Thanks for all you're doing, Sam!
Hey Sam! I just went through your videos and saw you have been doing this for over 8 years! Can you do a video about that process? The channel had only recently grown so big and I was wondering if you could share your opinion on why that is, what kept you going and what the reason behind your recent success is! Thanks for keeping up the hard work all those years and sharing the love of good food, greetings from germany
Fantastic! My local grocer didn’t have the good goat cheese so I subbed 2 scoops of ricotta and 2 scoops of cream cheese to find a similar texture it was a great dinner getting requested already so thanks Sam
Hey Sam! Thanks for another great meal idea. I made this last night for my wife since she LOVES scallop potatoes. We had it with a whole roasted chicken.Together it was an amazing meal! I couldn't find the roasted garlic paste so i used the regular one and i can only get the Garlic & herb goat cheese. But i do have black truffle salt so i added that in instead of reg salt. I wish i could post a picture of it. My wife was BLOWN AWAY by it and so was I. So thank you for that! ALSO i bought a 8lb Beef tenderloin and cleaned and carved that up into 10 steaks plus 2 small bags of chunks for my Beef Stroganoff. But i am going to take 2 of the steaks and use them for your recipe of Steak Diane! Anyways, thanks for the funny way you host your channel and cook!
@@leazzel7 try thatdudecancook. He has a dauphinoise potato recipe that my family can't get enough of. It's a lot of work but it's worth it. Let me know what you think.
@@leazzel7 mine are about to come out of the oven in 30 minutes. My son had food poisoning from a fast food place and we took him to the emergency room 14 hours ago. He hasn't eaten all day and asked for these.
Out of all of the Amazing dishes you guys have made over the years, I’ve never once seen Sam do a Face-Palm! I make a pretty slamming Au Gratin Potatoes but the one Sam just made with the truffle goat cheese, looks absolutely fantastic! Also, I hate it when RU-vidrs say ....”Smash that Like Button!” I think it’s extremely lame and very Guy Fieri-ish and I know Sam doesn’t like that. Sam is better than that! Sorry Max, your father is doing the right thing by not giving in and saying and doing what everyone else is. He’s not a follower, He’s a trend setter! He also moves to the beat of his own drum!!! So please stop pushing the issue! Great vid by the way! Cheers!
@@samthecookingguy What is with you and all these cuts and burns? Do you like combining cooking & S and M? Half expected you to be wearing a crown of thorns today.
I am doing these beautiful scalloped potatoes next weekend with a whole smoked brisket whilst watching the F1. Great passion for food goes along way. Well done!!
I thought I was going to die of laughter when you said “Coronavirus” when Max coughed! That was hilarious! Potatoes looked amazing! I will be trying this recipe!!!!
I’m going to roast some garlic tonight and make that tomorrow. It will go well with my sous vide perfectly cooked steak! Also, should I add some bacon bits from bacon that I baked today?
Saw this when it was posted a couple days ago. Made it tonight for dinner. Holy smokes...amazing. And yes, I found and used black truffle goat's cheese. Panko-encrusted baked chicken, steamed broccoli...wow, what a great side dish.
You had me at heavy whipping cream. That looks amazing. Can I share my recipe for scalloped potatoes with you? Thinly sliced potatoes Sliced onion Flour Butter Salt and pepper Milk or any nut milk. I use almond milk. Spray a casserole dish. Put a layer of potatoes and onions first. Sprinkle with flour (about 4 tablespoons), salt and pepper. Then put pats of butter (about 5 tablespoons). Do a few layers ending with butter. Then pour milk until it just covers the potatoes. Cover and bake about 2 hrs or until potatoes are done. It really depends how big of a casserole dish and how many potatoes you use. This can be done in a crockpot. Follow same directions and set crockpot on low about 6 hrs. Also delicious if you add cubed ham and shredded cheese.
Sam, I made these along with a beautiful rib eye for dinner last night. They were, hands down, the best scalloped potatoes that I and my wife had ever had. We had the leftovers this evening, and my wife is bringing the leftovers to work, for lunch and to give her coworkers a taste! Will definitely make these again....soon!
Sam, I swear I was about to watch something about the PlayStation 5 when I saw the title of your video. I burst out laughing, and it became my new first choice. I can’t wait to see it!
Alright..made them. I have less patience then a newborn wanting a teet...so when the cheese and the cream were not doing anything they were supposed to, i was starting to tilt lol. Just gotta work the hell out of it, and if you think u put enough cheese in...keep adding. My sauce was still alittle thin woth the 1 cup cream and 1 cup milk with 8oz of cheese. But def enough. Forgot the damn chives but i added scallions instead along with regular minced garlic. They were MF'ing amazing...creamy as a wet cloud....time to make all your dishes from here on out.
Even though I came across this recipe a year later I sir I do want to thank Sam for the recipes that hes put out here on put here on RU-vid . I haven't tried most of them but can't say I've tried a few and all has been very good. So with this thank you Sam again for what you've done
I tried that brand of goat cheese in the orange blossom honey flavor. It was awesome and I never really stray to far from cheddar. So if you think that goat cheese is bad…. You didn’t do it right. Looking forward to trying this recipe.
Sam. You are THE BEST. Except for one thing..............please, please, please, please STOP USING YOUR MANDOLIN WITH YOUR BARE FINGERS!!!!! EVERY TIME I SEE IT I WANT TO CRY!!!!! You are teaching a very very dangerous habit, and I insist....INSIST that you stop doing it.....please.
I didn't find this particular recipe on Sam's website, so I tried to document as best I could. NOTE: the dash of cayenne was my idea, and is NOT part of Sam's recipe! Ingredients: 1 Cup heavy whipping cream 4 oz Soft, flavored, goat cheese (e.g. - herb, black truffle, etc.). NOTE: Sam said he preferred soft cheese, over crumbly, for this recipe! 1 1/2 Tsp Kosher salt 1 Tsp freshly ground, black pepper 1 Tbsp garlic paste (or 3 cloves, crushed garlic) 1 Cup whole milk 1/4 Cup chopped chives - 1/8 cup for adding INTO the potato mixture, for cooking, and the other 1/8 cup for garnish / topping Dash of cayenne pepper (*OPTIONAL. Sam did NOT suggest this!) 2 Lbs Yukon Gold potatoes (about 5 - 6 potatoes) Butter, for buttering a cast iron skillet Directions: 1. Pre-heat oven to 400 degrees. 2. Pour the whipping cream into a large bowl. 3. Break-up the softened goat cheese in chunks, and add to the bowl. 4. Use a spoon, or spatula, to mash / mix the goat cheese into the heavy whipping cream. 5. Add the salt, pepper, garlic paste, whole milk, and cayenne. Mix well. Taste for seasoning (you don't want to add the potatoes in a bland sauce!). 6. Using a mandolin, slice ONE of the potatoes, into about 1/8 inch thick slices, into the mixture. Mix together well, to coat all the potato slices. 7. Butter a 10 inch, cast iron skillet. 8. Start to layer the potatoes slices in the pan. They can overlap some, but try not to double them up upon one another. 9. Once the bottom of the pan is covered, slice the next potato into the remaining mixture, in the bowl. 10. Build the next layer of potato slices in the pan. 11. Continue slicing, slathering, layering the potatoes, until all the potatoes you have are in the pan. 12. Pour any leftover liquid, from the bowl, over the potatoes in the pan. Work it gently with your hands, to make sure the liquid gets all the way to the bottom. 13. Put the pan a 400 degree oven for 1 - 1.25 hours (one, to one and one-quarter, hours), until the potatoes are soft, and slightly browned on top. 14. Sprinkle remaining chives over the top, as garnish.
I mandolin yukon potatoes, then white onions, layer them. Sprinkle black pepper, then old cheddar cheese. Hint of curry spice on the third layer. Cambells mush soup on top undiluted. Bake 350 1 hour. Uncover. Bake 30 min. Your recipe is more interesting indeed.
I cut a chunk out of my left index finger nail with a knife once when chopping something. So bad that the flesh poked through the nail. That was enough ouch for me. I'm going nowhere near a mandolin!
Sam, sing for us! From the sound of your voice, I BET you can totally sing! Ohhhh, and btw...I freaking LOVE your Canadian accent! I am totally making these potatoes. Yummmm. XOXO'S
