 Welcome to Ludo la Maison. Today, we are going to do gratin de finnois, potato gratin. I never really call it scallop gratin, no? I never had that one day, but I didn't know it was just with potato. So I was looking for the scallop. But man, you call it scallop gratin. I mean, it was a scallop. We did just potato. That's funny. My special guest today, we have a chef, Luca, and we have Reb. 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, Luca is going to peel the potato. So we're using a roasted potato today for the gratin. Reb, this is our beautiful dish, le croissant baked dish. And Reb, you're going to just rub everywhere inside here with the garlic. Everywhere. In the meantime, we're 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 our last episode in the house, this one guys. But goodness, we're still doing season 11. Which one includes me, obviously? Quarter 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. Your Reb, you can put the salt. All of it? And the black pepper. I'm going to combine them first. All right, okay. Put the butter over there. Good job. Good job, like Papa, just more, good job. Now Reb, 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 Reb, she knows. You're right. Good job. So now we have our little mix here. I'm going to bring to bowl. Lucas brings the potato, because for Lucas, Reb is rubbing the shirt in the butter. That's great. I'm sorry. Super cool, Reb. A good little dish to do with the kids. I can keep the kid busy. Reb du vat and vat, Lucas du vat. I mean, I can manage the two kids together, you know? We're going to let simmer for 15 minutes. Voila, perfect. Now we'll let them fuse everything. Smell. Oh, it smells. The 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 in toes, though. Well, actually, 10. Put all the potato in ice. So peaceful in the house now, when the kids are walking like that. It's so peaceful now. She was very proud of the kid. Reb did not talk. Surprising. And Lucas 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, Reb? I like mashed potatoes a lot. Do you like mashed potatoes or papa? On Thanksgiving, I ate a lot of it. On Thanksgiving, I had a flu. But daddy's mashed potatoes are too good to resist. Even when you're sick, you have to eat them. Oh, thank you, Henshey. Okay, Lucas, come here. Don't let him try it. Are you crazy? Well, like that, Lucas wants to do everything. Use a knife and use a mottoline. A knife is dangerous, but a mottoline 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. Just a minute. And you let me do it with you. Okay, go ahead. Stop, slowly, stop. Papa, finish it. It's scary. It's scary now. It's not. Yes, it is. So I think it's important to do a new thing with them, but you need to be safe, too. So I take the biggest potato, and after the potato was halfway, I say, stop it now, no more. It was mad, but at least it 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. Okay, okay, okay. So our cream now, we're going to 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. This one doesn't 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 have the cheese on top, and we put it 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. Clean up, funny. And it's so great to have kids in the kitchen, have a fun, they don't fight. It's very rare where Rev wants to cook. I was very surprised today, she wants to cook. And we can love to cook, love to use knife. When he cook, I mean, he wants to do everything by himself. It was a good time. I'm going to take my dish now, and we're going to add the cheese on top of the potato. Oh, nice, look at these guys. Woo, let's go. It's hot. Yeah, it's hot, don't touch. My favorite part. Now put the cheese everywhere on the dish. Now just put that nicely in the pan. No way, it's perfect, you got a 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 put up the last dish in this house. Waiting the cake. Uh-uh, my bad, it's fun, yeah. Sprinkles! The cake looks like a disaster cake. So let's go blow our strawberry cake. 1, 2, 3. Wow, hey, happy birthday, guys. OK, guys. Osé, on you go. Wow, the beautiful cheese grating, kids, look at this. Wow, wow, wow. Look at this, guys. Good job, guys. Give me five, Lorevy. You look beautiful. I don't know if it's good yet, but actually it looks very nice. Voila. Cheesy potato grating. That's good, guys, huh? It's hot, but good. Wow, good job, guys. It's delicious, especially with the cheese. Thank you very much. I 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? Bye. Eating, yeah.