Upside Down Potato Gratin - Bruno Albouze

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This classic French dish combines layers of thinly sliced potatoes, cooked jus and parmesan cheese. Imagine the irresistible aroma filling your kitchen as the cheesy Each bite is a harmonious blend of savory flavors and luxurious creaminess, making it a truly decadent side dish or a comforting main course. Join me in uncovering the secrets behind creating the perfect Potato Gratin, from selecting the right potatoes to achieving the ideal balance of ingredients. Trust me, this dish will leave you craving for more!
To get the full recipe go to brunoalbouze.c...
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Опубликовано:

14 окт 2024

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Комментарии : 213

@sfdanceron1 8 лет назад

This is why I've stopped going to restaurants. The best recipes are on youtube....amazing gratin.

@ethanj1598 8 лет назад

Bruno must be the best chef on youtube :) short and sweet with few hints of technique .. AMAZING!!!!! also video producing at its best ... Congrats bro . you one of a kind

@MihaelaV68 6 лет назад

Ethan J best chef on RU-vid ? He's on top of those " chefs" on tv ! It's so relaxing to watch Bruno , whatever he makes . I like him a lot, he's very clean, that kitchen is very clean , the way he cooks and the way he explain things , make him very special. I can't believe he don't have he's own show on tv.

@Pailin98 8 лет назад

I swear to god I'll work my butt off and save up so that when i get married I'll fly him to my wedding so he can cook for us T_T

@sgtgrandkids 6 лет назад

Thank you so much Bruno!! I made this for Christmas and it was a hit. I made two of these both using reduced stock; chicken stock with Parmigiano-Reggiano and bison stock with Keisarinna. Due to timing I made it the same day and left it in the pan without flipping upside down, served at room temp. This is a killer recipe. If it's a Bruno recipe you know it's going to be good but that first bite always beats expectations. Thanks again Bruno Albouze!

@chefmike9945 8 лет назад

Wow Bruno. Really lovely recipe. Excellent example of skills showing how to take everyday ingredients to a higher level. Wishing you and your family a Blessed Christmas Season. ChefMike

@BrunoAlbouze 8 лет назад

+chef mike Likewise chef Mike :)

@EZGlutenFree 8 лет назад

You've done it again Bruno. That looks amazing.

@kevinbyrne4538 8 лет назад

4:40 -- The trick of heating the bottom of the pan so that the gratin unmolds without sticking -- for that alone you deserve the Nobel prize.

@denniskjrsgaard9052 8 лет назад

Just made this in the weekend, it's was so delicious and beautiful to say the least. Rich, decadent, French! Love your creations.

@neraknerak1 7 лет назад

beautiful guitar music at the end...who is it?

@luisvazquez4397 5 лет назад

Song: Winter in Byker Composer: Mike Carley & Noel Johnson Album: Wson 02

@mohammaddavoudian7897 8 лет назад

WOW INDEED !! Whatever you do is a masterpiece.

@skylilly1 8 лет назад

Thanks for letting us know which knives work best, very helpful. Looks yummy!

@zoetele123 8 лет назад

Bruno cette recette est incroyable . Je vie a Boston mon pere aussi est cuisinier et j'ai grandi a Paris. Ton channel est vraiment incroyable c'est agreable de voir un vraie chef au travail merci pour toutes tes videos.

@nathanlong8603 6 лет назад

Oui

@tombombadilofficial 8 лет назад

This is just glorious! Bruno, you turned a lowly potato into a food for the gods.

@renae4004 8 лет назад

EPiC! (As always...) You are the "truth" Bruno!!!! So sophisticated, with your craft. Thank you for sharing! :-)

@diego-yx5nx 4 года назад

Merveilleux!!! A poet who expresses his feelings with his excellent dishes! well done Bruno! you are the N'1 chef on youtube!

@wannabite 8 лет назад

a most interesting and elegant recipe.thank you for sharing.

@briansmith4870 5 лет назад

Bruno thank you for your videos. They are all very informative and entertaining.

@hap.g.7640 5 лет назад

My sis and I we're looking for a cottage pie recipe with a gratin potatoes and came across this. We use the same method with a chop meat, the potatoes cooked that way with all the juices collecting at the bottom really stepped it up

@larylili1332 8 лет назад

the best chef end the world love you

@michelj.pelissier6448 8 лет назад

Distinguished Chef and Artist! Bruno: thanks is so pleasant to watching You in action; I can stated without any reserve: ! Compliments.🗼👑🎓

@pauloamw 8 лет назад

Stunning gratin! A must-try!

@bird271828 8 лет назад

Bruno, this looks so good. Thank you for sharing.

@miisuo 8 лет назад

A work of art as always, Bruno!

@arldoran 5 лет назад

Great recipe. I'd give you a medal for that "heat the bottom to set it free" trick. You're a man of details. Even the music! What was that? Mike Oldfield? I'm not sure.

@ms.keyshawineglass7590 8 лет назад

Wow! I want to try this for Christmas! I love the flavoring for the potatoes. Beautiful design Bruno!

@nadegesaint-maxent748 7 лет назад

Bonjour Bruno, je viens de découvrir votre chaîne sensationnelle! Vos vidéos sont super! Je crois qu'elles enchantent tout le monde aussi bien les non natifs que les expats comme moi! Merci!

@Grufian1 8 лет назад

Pretty soon there will be nothing left of my computer screen, because everything that you create makes me drool all over it ;-)

@alidol8181 4 года назад

I will be trying this recipe because it looks classy and I am sure it tastes great as well. Bruno well done.

@TheBostricano 2 года назад

Remarkable cooking skills. Respect!

@ladypaix4314 8 лет назад

I love your videos! Could you post a video where you show how to make cinnamon financiers? Financiers are by far my favourite French pas

@BrunoAlbouze 8 лет назад

+Kazz Argent Thanks!. .here but no cinnamon.. add some if you want: www.brunoskitchen.net/cookies

@rezkitty397 8 лет назад

it's a treat to watch u cook something and it comes out amazing! 😙

@catherinetrollip1311 Год назад

❤like the way you make your bake potato dishes ❤

@ilariasacchi8189 4 года назад

Bonjour Monsieur Albouze, je voudrais savoir si bientôt vous allez préparer des plats salés avec de l'huile d'olive... Dans l'attente, je vous dis mille fois "BRAVO" pour les nourritures que vous préparez, c'est un plaisir absolu et pas seulement pour les yeux... 😋😍 Salutations de Florence (Italie)!!! 👋

@christophe8412 Год назад

Le beurre c'est l'âme de la cuisine française ;) Cela étant dit, on utilise pas mal d'huile d'olive, de crème, de graisse de canard...

@josephnazoa8724 3 года назад

Bruno, you are simply amazing! Thanks!!

@jd5787 8 лет назад

Looks good! Thanks for the recipe. What would u suggest as a main if I make the first in as a side? Ps: u changed the video format??

@claudiawhite9772 3 года назад

WOW is the word!! 👏👏👍👍I would Love to taste every one of your recipes you made!!🤔🥰👍

@alexandresobreiramartins9461 6 лет назад

Sweet the onion with the garlic and the bailiff for about fifteen minutes... gotta love the accent...

@uliemor6964 6 лет назад

The gratin must be chilled?!why?i want that for dinner!no way?i cant wait,i want to serve that quickly

@EliSaliba1980 8 лет назад

That's my fav dish, thanks chef. If you are ever in NY Please let me know

@sashafretton1049 Год назад

The perfect Gratin ❤❤❤ presentation is fantastic ❤❤😊😊

@sarabouchikhi640 8 лет назад

Oh God !! J'en ai l'eau à la bouche ♡

@ShirleyBrian 6 лет назад

Is it supposed to be eaten cold? Or can I reheat it the next day, without it falling apart?

@magucathy 8 лет назад

Hi Bruno, this looks incredible. Thanks! You mentioned the gratin must be chilled before flipping over. Does it means it's a dish which is best served cold? Can I warm it up again being serving?

@BrunoAlbouze 8 лет назад

+magucathy www.brunoskitchen.net/blog/post/upside-down-potato-gratin

@antonellamarcolin2465 8 лет назад

quello che tu realizzi è come un quadro. non ho parole

@luis25s 8 лет назад

Can you reheat this without it falling apart? If so, what would the best way to reheat?

@Rehdman6444 8 лет назад

I really love potatoes prepared this way and will probably try this with one slight change. I thought that I might use a springform pan instead of a solid cake pan. This approach might allow me to eliminate the need of the parchment pan liner when I unmold the gratin. Any advice? Thanks very much.

@StevieWeebieLee 3 года назад

Imagine that this potato side dish would pair well with rib-eye steak (any cut steak would do), or beef bourgonion. Oh God!

@gloriacherop8234 7 лет назад

😋i wonder who eats everything you cook...if it was me I'd just put it by my bed and just stare at it before sleeping and when I get nightmares

@anonanon7235 2 года назад

That voice and accent....he can get any lady he wants!

@leahmwenda410 4 года назад

I really love this channel, thanks for sharing

@olivierShaft 8 лет назад

Magnifique, Merci Chef.

@snowpeasify 8 лет назад

that looks sooo good

@estarnan 6 лет назад

OVER THE MOON. You be the best Bruno. Peace&Love

@borysczad1125 8 лет назад

as always - a masterpiece... greeting from Poland :)

@neclakrcl4589 7 месяцев назад

Bruno this is like art l will try beside meat and open good red whine thank you

@8019Melissa 5 лет назад

This is art ! Wow

@KillJoy_Since2017 8 лет назад

awesome i want to try that now

@RitzaM_1965 5 лет назад

OMG!!! Food of the Gods!!

@predragstankovic5047 6 лет назад

Je suis tombé sur toi par hasard mec tu déchires et tu me fais bien marrer

@ideiagastronomica 8 лет назад

the meaning of the word in brackets ( )1 (ea.) large onion 180g, chopped 1 (ea.) garlic clove, smashed and peeled 1( ea.) bay leaf

@sarcasticcynical1482 8 лет назад

"ea." is the short form of the word "each".

@andrewgraham3658 8 лет назад

This gratin is hype as fuck. Amazing

@VidzByMetz 8 лет назад

If I wanted to make this individual portions (like maybe in remekins) would the cooking time differ?

@Colomboss 8 лет назад

trop beau!!! bravo!!!

@Borgenscalle 6 лет назад

You're the best, what a beast of potato cake

@DmitriyM85 8 лет назад

Bruno, thank you for your video. Please tell the name of the music in the end of this recipe))

@cher128bx 8 лет назад

Absolutely awesome!

@psnt58 7 лет назад

This is magical!

@elhamsindi462 8 лет назад

This is a piece of art 👍🌟🌟🌟🌟🌟

@mattclark8746 8 лет назад

Bruno, have you made a canele recipe? It seems like something that would be right up your alley. The copper molds are very expensive, and the silicone molds do not produce that deep dark caramelized crust. Would love to see your take on those little gems from the Bordeaux region of France.

@jefsti 7 лет назад

He did a video here on canelé de Bordeaux, and the recipe is on his website :)

@andrewfriedman8902 6 лет назад

Bruno, what is the name of the guitar music at the end of your video?

@vygantas6965 5 лет назад

you are the best teacher

@noname123412 3 года назад

i don't have a burner. may i place the gratin back into the oven for a few seconds to separate it from the gratin from the baking pan?

@cobrakaiX 4 года назад

If you need to chill to flip it then is it meant to be consumed cold? I assume the torch was just to loosen it and not really heat up the whole thing.

@adrianarivero9517 Год назад

Es arte lo que haces....

@salimayounsi1174 4 года назад

Top,merci chef

@marcelovitoi6414 6 лет назад

Broccoli Soufflê, please! I need a good recipe! Tks!

@vbdao 8 лет назад

Hi Bruno, I see that you said on the website that it can be served hot or chilled. If you want to serve it hot, what is the best way to reheat it or do you unmold it while it is hot if you want to serve it hot?

@BrunoAlbouze 8 лет назад

+vbdao As said you unmold it when it is chilled and rewarm it before serving. You cannot unmold properly a hot upside down pie, tart or gratin. Voila :)

@vbdao 8 лет назад

+Bruno Albouze What would be the best way to rewarm it?

@oOFranCescA2080oO 4 года назад

What can i use instead of jus to make it vegetarian? Cause that looks great

@pinoy7tfc 8 лет назад

chopped up rosemary looks like dank memes AYEE

@dominiquerobinson3530 4 года назад

I love your accent, it's so beautiful. 😍🤤

@warpatato 8 лет назад

Looks incredible! By the way Bruno, it really saddens me when you don't put an annotation link to the video previews at the end of your video.

@kagehasu 3 года назад

1:55

@balachandranottapalam1031 6 лет назад

the potato grill was exlent

@electronpusher604 7 лет назад

Served cold??? Looks amazing.

@stefanchase7188 7 лет назад

Hey did you know American electrons are the best Electrons? It's a proven fact. God bless Electrons.

@expo1706 8 лет назад

I like the background music

@sunjay4685 2 года назад

👌👌

@SuperGiselle999 6 лет назад

Bruno is life!

@julialupercio1124 8 лет назад

wow amazing absolutely good

@noralaporte9853 8 лет назад

waooo bravo bruno vooous êtes un artiste rien a dire, je vais essayer cette recette et vous donnerai de mes nouvelles d 'ici là je vous embrasse NORA de paris

@mgtowskillset7056 8 лет назад

that was a class act great work Bruno

@WiseAilbhean 8 лет назад

why do i watch these after midnight....

@patricianguyen7012 7 лет назад

It is so pretty, and delicious looking

@lilluzzo82 8 лет назад

Mmm delicious!

@Chris-zs2cf 8 лет назад

French cuisine at its finest

@CHHIWATMATBAKHSOUSS 8 лет назад

JE VAIS ESSAYER CETTE RECETTE

@sadymatamaatallah2936 8 лет назад

le meilleur du meilleur chef au monde

@muskaanbedi9521 6 лет назад

I love u r knowledge chef😍

@mohamedkachach3584 5 лет назад

A real artist ❤❤❤

@josh4all 8 лет назад

do u eat this as is or with meat? if u do what is the best combination

@BrunoAlbouze 8 лет назад

+josh4all everything

@josh4all 8 лет назад

+Bruno Albouze great.

@oasisdo 8 лет назад

Magnifique, mais dommage qu'il y ait ce fond de viande (bah oui je suis végétalien-;)...Je pense qu'un bouillon de légume avec un peu d'agar agar serait un chouette substitut. Pour le beurre je remplacerais par de l'huile de coco.

@BrunoAlbouze 8 лет назад

+oasisdo Pas d'agar agar.. just reduced bouillon and olive oil.