Episode 2 of Deeply Unserious - Potatoes Dauphinoise

Welcome back to episode two of my new cooking program where I show you guys how to cook the recipes from my upcoming cookbook Season to Taste. This is going to be out November 10th. We're going to cook our way through the book and we're going to hit up some of my most popular

dishes first because why would we not do that? I'm not only going to show you guys a more long-form way of how to do things, the tips, the tricks to make it all come out perfectly at home, but we're also going to riff on anything that comes to mind. So, we'll have a

couple topics of the day. A lot of these questions have come from you guys and so we're going to address those as we go. First off, potato dauphinoise. I don't know if they're a potato dauphinoise or dauphinoises. I feel like some of the French people correct me and say dauphinoises. Whatever they are, they're delicious.

This is not potato gratin. There's no cheese in it. Yes, there's a lot of heavy cream. That's basically what makes the dish so great, but there's no cheese, so it's kind of lighter. I'm not going to call it light, but they are the most heavenly potatoes you are ever going to try. To take these to the next

level, we steep the cream in aromatics. So, we're going to start with the heavy cream into a heavy-bottomed pot, ideally, and then we're going to go in with the aromatics. So, for that, I'm using thyme, rosemary, and sage. These literally are best friends. So, cooking them together just makes sense. We're then going to add a little bit of

garlic, take it out of the shell, and this is just going to flavor it gently. So, it's not going to be a huge hint of garlic. We do need to kind of smash that a bit. Remove the shell, put the smashed garlic into the cream mixture onto your stovetop, and you want it to just come