Potato Romanoff Family Style Gratin | Chef Jean-Pierre 

"It's MY Romanoff!" You tell them Chef!

“Dude”? I never expected that from Chef. Keep the recipes coming. Even if it is a fancier dessert that I won’t make, I still listen to the video just for its entertainment value. I can hope Jack makes it on screen. He has a lot of fans.

The difference between a professional chef and a wanna be RU-vidr. No editing, this is the real deal. Best channel on RU-vid.❤🧑‍🍳

Our Onyo Emperor has been smashing out Potato classics recently!

It's a sign of the times chef that you have to keep repeating this point that what YOU cook in YOUR kitchen is YOUR choice. There are entirely too many people with too much time on their hands who happen to be overwhelmingly opinionated . I keep hearing you say if you don't like this or that leave it out of the recipe , you explain often that this is YOUR VERSION of a certain recipe and while it may not be a traditional recipe it is in fact how you enjoy preparing and consuming it. people are obviously confused about what this channel is all about. in my opinion the best way to sum up this channel is AMAZING RECIPES AND TECHNIQUES FOR LEARNING PURPOSES BUT WITH ANY OPTION YOU CHOOSE TO USE WHILE RECREATING THESE RECIPES IN THEIR OWN HOMES. I think some people just can not fathom that even in Italy each region creates its own personal touches and adds or subtracts certain ingredients for some very famous regional dishes. If you had Spaghetti alla Puttanesca in southern Italy it would not be exactly the same in Northern Italy . the same hold true when people recreate the recipes from this channel. I just think it is odd that you have to keep telling people that what you cook on this channel is first and foremost recipes that YOU enjoy creating and consuming and everyone watching can add or subtract any ingredient they would choose to , preferably without commenting on their feelings being hurt that you did a certain recipe YOUR OWN CHOSEN WAY ... this is why I never started a RU-vid channel. too many overly opinionated and emotionally fragile people in the world today. Cheers to you and your crew Chef !!!!!! I appreciate the hard work and creativity that goes in to every episode on this channel. I have learned a lot over the years watching you on TV and now on your own channel . I wish you continued success and many more inspirational dishes that myself and my family thoroughly enjoy making

See what Chef goes through to help us? See the sacrifices he makes? The pain and suffering he has to endure to be our favorite number 1 Chef of all time? We love you Chef, thank you for all you do!

Chef, you're working so hard, and you are appreciated. I always look forward to your content. Cheers.

I love how he emphasizes how every dish you make if “yours” So many times the “purists” get up in arms for some reason to point out how, “this isn’t that, or you’re making it wrong..” Who cares!!? Every dish you make is flavored in some way toward your personal liking!! “It’s cooking, not rocket science” to quote Chef J-P!! Love love love your channel!!! Look forward to your new videos each week!!! You and Jack work very hard for these!! I appreciate everyone!! Thank you!!

😂🤣 Chef said "Dude!"🤣😂 I love this guy. So French, So Italian, So Very American! 💕

The best part of this channel is that chef teaches how to cook and not merely how to cook a recipe. He demonstrates eye-balling and approximating and improvising. So for my Romanoff, I baked the potatoes peeled, so that I wouldn't have to peel them later. I don't do sour cream and certainly not heavy cream, so I used a green chili sauce. I didn't sauté shallot and bacon. I threw the shallots in raw. And I topped with Stilton cheese. It certainly is a bit different than what the chef presented but it still tasted great and I am sure chef would approve because I'm just doing my own thing and making good food

Chef never burns his butter but his taste buds are another matter

Butter and bacon makes everything better! Thanks, Chef.

From a long time back, I have always admired the way there is no clever editing, to cover an error or a flaw. He shows us what can and does happen in every kitchen, and how to fix it.

WHAT do you always tell us????? "Make it your own!!!" I make it YOUR way all the time because I respect you taking your valuable and precious time to teach us what it took you years to learn. Thank you and GOD Bless!

love it: "It's MY Romanoff"!

“Work like a professional, I’m working like a shoemaker” (spoken in Chef’s best Jersey accent) … gotta be the best line!! Love it!! 😂😂😂❤❤❤

OMGoodness Chef Jean Pierre, that looks AMAZING! You could do this in so many ways, with garlic, a little thyme, throw some crab meat in there, the possibilities are endless. THANK YOU as always, you are a national treasure, and a hero at my dinner table!!!

This is one of the best RU-vid channels EVER! I love all the recipes I’ve tried and have learned a lot. ❤

Chef, you always say, “You gonna love this!” Whether we do or don’t , we always love YOU! And yeah - we love your cooking style snd your recipes too. Thanks for sharing all your talent and passion for cooking with us! 🎉

One of my favourite parts of every Jean-Pierre video is him tasting it at the end when it's raging hot and he just Mmm's his was through it. The camera editing during these times always makes me laugh. I love all of these videos. My kids pick out a new recipe every week and we make it together. Thank you for sharing all of your knowledge with us!

I really appreciate how you present your recipes and videos chef, "this is how I do it," exactly! Your recipes are fantastic, and I have made several of them. I also enjoy the inspiration I get from watching your videos. Thank you, Chef.

I'm literally drooling right now.... I want to try this but have to wait until I'm cooking for many people! Thank you, Chef!

As far as recipes, there's no wrong way it's whatever flavors you like, it's only cooking, not rocket science. Chef teaches us the process.

The local weather is currently too hot to turn on the oven here, but I will certainly remember this for when things cool down in the autumn.

I LOVE the way you always advise us to make each recipe "our own"!!

Wonderful!! Please could we have a technical episode on temperature. You mention many rules regarding oil temperature depending on the type of oil, cooking temperature for different meats, fishes, etc… I think it would be awesome to gather all this in one single episode.

Yummy! Here's a tip I learned working at a deli for 3 yrs. We sold baked potatoes & would chill the ones we didn't sell to make loaded potato salad the next day. Anyway, we shredded the cold baked potatoes. You don't have to peel them, cut them in half & shred them out of the peeling. You literally end up with shredded potatoes & an empty peeling. I did this almost daily for 3 yrs, so I know. I still make that loaded potato salad at my house, it's awesome!

Love ya Chef JP!!! You are the best! I'm a better home-cook because of you! Thank you for sharing your culinary knowledge!

That looks like pure starchy comfort ❤

When chef waves his fingers close to his shoulders and his elbows tight to his torso I get the picture of tyrannosaurus. Good recipe

Hi Chef. I love how you make the different recipes your very own. And isn’t that the way we all want to cook. We want our own personal touch to each food creation we make. Thank you for your take on these many recipes. You’re the cats mow my friend ❤😊

Potatoes are a gift. . .😋😋

Beautiful Cooking, Beautiful Chef!!!

Sun dried tomatoes would be my addition...........love the recipe!

Thank you Chef. I agree that when making food, a recipe is a guide that can be adjusted to suit individual tastes. I have food allergies and omit ingredients I'm allergic to unless it is the main ingredient, then I don't make it at all. Cooking is a personal taste experience, there is no official way to do it. Make it edible, make it look good and hopefully make it healthy. ❤

nouvelle expression qui remplace “ ce sont vos oignons par ce sont vos patates”!😂😂Vous êtes un poète de la gastronomie française!

Jesus Christ, I stopped watching your videos some 4 months ago and here I am smiling again like day one. That's the definition of friendship, isn't it? Time does not count.

What frustrates me about people who critize is that you make it very clear in all your recipes..."if you don't like it, don't put it in !! It's your food" !! Make it YOUR way ! How will you ever discover things yourself if you follow recipes EXACTLY. Part of the fun, and a big part of learning is trying things yourself. Sometimes it might not work, but sometimes it will. Over time you will learn what works with what and you will get better at knowing what ingredients go well together. One of the (many) reasons this is my favorite channel, is that you teach people to use recipes as a guide rather than an exact science. Like you say :"it's just cooking, we're not sending a man to the moon" !

The GOAT!!!!! 🙌🙌🙌

⭐️⭐️⭐️⭐️⭐️Made this over the 4th of July when we had friends over. It was incredible! Had friends ask for leftovers to take home and my wife said this is our go-to holiday potato dish. Excellent recipe! Thanks so much!

I love potato Monday and love you too, Chef JP!!

“It tastes like NOTHING!” … chef I use this phrase all the time and say it just like you. lol thank you for all you do …. God Bless

A great recipe, just the job for a rainy afternoon. Thank you chef.

I'd eat this as main dish. Hmmm... Potato Tuesday tomorrow for me :)

That was a close call with the tasting. But we know chef JP never burns himself.

Hello, Chef. My family and I love 🥔's and 🥓. Glad to have found your channel. Love your recipes. Enjoy watching your channels and learning!❤😊

Chef Jean-Pierre, I love how you are so great and so fun loving. You bring so many dishes to a fun loving life. Thank you.

You are an original, full of passion with incredible knowledge. Thank you for entertaining us again and again. Many greetings from South Africa 🌸

Made this last night with chicken Franceses, and it was a hit. Both my wife and father-in-law asked for both to be served on their birthdays. Thanks, chef and God bless.

Dancing Potatoes. I love it!

Chef!! OMGOSH does this look Delicious! Thank you so much for sharing this recipe. I’m definitely making this dish 💕🙏🙏

Thank You Chef Jean-Pierré !!!!!⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

A great recipie , Chef , the most important thing I think you do is , the WAY to do such , for you could do this many ways , with many things , thank you...

Made them tonight, delicious! Family decided this was the best potato dish they’ve ever eaten.

Our Canadian shallots are exactly like that … they’re just beautiful!

My favorite food is potatoes. Thanks Chef JP for letting my eyes feast on it. Yummy!

thanks bruh. respect for giving credit. every artist a thief. I might have taken opportunity to give props to Joel Robuchon for his countless stars in this genre. excellence. all three of you. Chef Jean favorite among them all.

My Mom would make this, it's called "Loaded Baked Potatoe Casserole." Yes, friends Potatoe with an E. Cheers from Sunny California.

I love shallow and onyo.😌😌

you are such a fantastic entertainer as well as a fantastic chef! You brighten up my day. Hello from Ireland chef.

Dude, I love those dancing potatoes in my mouth! Thanks, Chef.

Another great potato recipe idea 😉🥰 JP was especially entertaining as well as informative today 👍

Looks great, definitely adding this to the menu

I respect this man, that was pure chef saying who's boss during the opening minutes of the video. Great video

You had me at potato and I'm definitely going to make this recipe.👌 Thank you chef and have a beautiful blessed week.❤💕

The art is all in the details.

I often make extra potatoes for leftovers. It saves time and conserves energy. Im excited to try Potatoes Romanoff. I'm sure my family will enjoy this recipe. It will, of course, have my twist on it. Thanks, Chef. ❤

Chef!! You did it again!!!! I can’t wait to make this! Thank you Chef!!!!!

Hi Chef JP, My 4 year old son and I watch your videos all the time. He was asking if you may please make a video for your fusilli pasta recipe. It’s his favourite. Thank you from Canada. :)

I could eat the whole pan❤ Thank you Chef Jean-Pierre for another amazing potato recipe!

Quick note of the pan info and size you use would be something to add. Thank you Chef! ❤

That looks very good. Put that as a side with some steak or pork chops. Yiumm.. Excellent video you guys well done

"Dude", "like dancing in your mouth" and the whole TOO HOT dance had me doing a full on belly laugh! 🤣 I'm definitely trying this in memory of my potato loving brother I lost 4 yrs ago this week! ❤

Chef Jean Pierre I love watching your videos. There are some recipes you make I probably won't try, but I enjoy seeing your enthusiasm!

Just made it today. Amazing! Served it with butter basted lemon King salmon. Thank you for this recipe.

You are the best I follow you, and all the recipes I tried is fantastic. Keep them coming

Not going to make this recipe soon, but I LOVE WATCHING the make of it.

Fantastic as always! You should do tortilla Española.

Can't wait to give it a try and see my friend's eyes pop open when they realize this isn't just another baked mashed potato dish.

I’m replacing my holiday mashed potatoes with this. Looks wonderful.

Romanoff reminds me of Scarlett "Romanov" Johansson! 😅 True, your potato dish is as beautiful! 👏

Potato Monday? EVERY day ahould be potato day. 😂

Yummy. I just found something my will eat. For sure I will this.

Just wanted to let you know Chef I made your potato souffle today, following your guidance, Mama-Mia the smell in the kitchen was fantastic. Thank you, Thank you!

Potatoes look delicious, made your loaded baked potatoes, and they where a hit at the party! Right now I'm making a "hybrid" oniuon soup. 200g Bacon one medium onion. one small Charlott. One medium leek. Chicken stock to taste(thickness of the soup). I added 3 grated cloves of garlic into it, before adding the stock. And two mid sized starchy potatoes. Serve with Brie cheese bits allready in the plate, so that when you pour the soup over, the cheese melts and make it creamy,I usually serve it with a good garlic bread on the side.

I feel blessed stumbling across your videos. Also blessed my mother never told me to get out of the kitchen. ❤

Great job, JP.

This looks amazing i cant wait to try it!!!

Thanks. Gonna make these tomorrow night.

Hello chef JP. Wonderful video. I'm Glad you showed the poking with the knife into the potato to let the steam out. If not good chance it will explode in the oven. My mother found that out the hard way and it took me 1 hour to clean it.

God! I just luv this guy sooo much. Dude!

My favorite! i love "dancing potatoes in my mouth"!

I love your personality !!!

Wow, I'm gonna make these potatoes! They look spectacular!

OMGAAH "Dude" I laughed out loud🤣 Chef always tells us to make it our own.❤

Looks delicious I will definitely make this dish

Ty ty chef! Married 42 years to a potato loving man…..I never thought I’d be able to find new ways to cook potatoes!!!

Beautiful work

Always like to see your videos Very great.

Zis eezzz ze original Chef “Pierreanoff” rezipë no?! May Wi!!!! Tre Bon 👌