Potato Gratin with Chef Ludo Lefebvre

Welcome to Ludo la Maison. Today we are going to do gratin Dauphinois. Potato gratin. In America we call it scallop gratin, no? I remember I had that one day, but I didn't know it was just with potato. So I was looking for the scallop. You call it scallop gratin. I mean, where's the scallop? We did just potato. That's funny. My special guest today, we have Chef Lucas and we have Rev! So okay guys, we're going to do the potato gratin together. Because I know you like potato, guys. I know that. Okay? So first, Lucas is going to peel the potato. So we're using a roasted potato today for the gratin. Rev, this is our beautiful dish. Le creuset steak dish. And Rev, you're going to just rub everywhere inside here with the garlic. Everywhere. In the meantime, I'm going to peel this garlic. I don't like the smell of garlic. No one really likes it. I'm just going to tell you that. This is our last episode in this house. Yeah, this is the last episode in the house, this one, guys. But good news, we're still doing a season 11, which will include me, obviously. Grate the shallot like that. Up, up. Now we're going to infuse our cream. So what I'm going to do, take some heavy cream. You want to do the potatoes? I'd rather not cut my fingers and end up in the emergency room like you. Now we're going to put the garlic, the shallot in the cream. Okay. Fresh thyme. You're right, we can put the salt. All of it? And the black pepper. I'm going to combine them first. Okay, put that over there. Good job, good job. Like Papa, doucement, voila, good job. Now, Revy, you have another mission. Take all the butter here. And rub it. And rub it, yeah, on the dish here, yeah. So it doesn't stick. She knows about that. Chef Revy, she knows. You're right, good job. So now we have our little mix here, and we're going to bring to boil. Luca's doing the potato. Be careful, Luca. Revy's rubbing the shirt in the butter. That's great. I'm sorry. Super cool, Revy. A good little dish to do with the kids. I can keep the kids busy. Revy do that and that, Luca do that. I mean, I can manage the two kids together, you know. We're going to let simmer for 15 minutes. Voila, perfect. Now we let infuse everything. Smell. What do you smell? Garlic and onion-y with a hint of cream. I'm going to slice now, guys, the potato, and you're going to put nicely all the potato in the dish. I'm scared of that thing. I'm a little scared. Trust me, it's so sharp here. Can you cut your finger off? I did already before. You cut your finger off? You still have five fingers and toes though. Well, actually ten. Put all the potato nice. So peaceful in the house now when the kids are working like that. It's so peaceful now. Actually, I was very proud of the kids. Revy did not talk. Surprising. And Luca was focusing. For five minutes, he was very quiet in the house. Cooking can be zen with kids. It's good. Voila. Good job, guys. Is someone taking photos of me? Because I need to remember this moment. Oh, my God. Do you like potato, Revy? I like mashed potato a lot. Do you like the mashed potato? On Thanksgiving, I ate a lot of it. On Thanksgiving, I had the flu. But daddy's mashed potatoes are too good to resist. Even when you're sick, you have to eat them. Oh, thank you. Okay, Luca. Come here. Don't let him try it. Are you crazy? Like that. Luca wants to do everything. Use a knife and use a mandoline. The knife is dangerous, but the mandoline is more dangerous. Don't do it yet. You're not like daddy. You have to win a Michelin star first. No, I don't. You let me do it with you. Okay, go ahead. Stop. Slowly. Stop. It's scary. It's scary now. No, it's not. Yes, it is. So I think it's important to do new things with them, but you need to be safe. So I take the biggest potato, and after when the potato was halfway, I said, stop it now. No more. He was mad, but at least he touched it a little bit, and it was okay. Good job on the potato, guys. Good job. Yeah! You don't want to touch me. I'm fine. Okay, okay, okay. So our cream now. We blend everything. So now we're mixing, okay? And we're going to put our infused cream here in the dish. Every potato gets it. Does it look good? Now we're going to put our gratin like that in the oven to cook. We're going to cook the potato for at least 60 minutes at 325. And then after, we are going to add the cheese on top, and we put back in the oven like crispy cheese on top of the potato. Okay, guys. So what we do when we wait? Let's go clean up! Kids are funny. And it's so great to have kids in the kitchen and have fun. We don't fight. It's very rare. Rev wants to cook. I was very surprised today she wants to cook. He loves to cook, loves to use knife. When he cooks, I mean, he wants to do everything by himself. It was a good time. I'm going to take my dish now, and I'm going to add the cheese on top of the potato. Oh, nice. Look at this, guys. Woo! It's hot. My favorite part. Now put the cheese everywhere on the dish. No way, it's perfect. Good job. Now back in the oven. I'm going to go on the burner. We're going to wait for a little bit of caramelization, and after, we're going to eat. One minute, guys, and we're going to pull up the last dish in this house. Do you have any good memories from this house? Um, I had decorating the cake. Uh-uh, my buddy's fun, yeah. The cake looks like a disaster cake. So let's go blow our strawberry cake. Un, deux, trois. Wah, hey! Happy birthday, guys. Okay, guys. Wah! Les enfants, regardez-moi ça. Wah, wah, wah. Look at this, guys. Good job, guys. Hey, give me five. It looks beautiful. I don't know if it's good yet, but it looks very nice. Voilà. Cheesy potato gratin. Mm, that's good, guys, huh? Uh, it's hot, but good. Wow, good job, guys. It's delicious, especially with the cheese. Thank you very much. I'll see you in the new house. Thank you for your support, everybody, and bon appétit. Au revoir. See you in season 11. Bye. I guess you're too busy to say bye-bye, huh? Eating, huh? Yeah.