Tartiflette "The Overloaded Potato" | Chef Jean-Pierre
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- เผยแพร่เมื่อ 12 พ.ค. 2024
- Hello There Friends! This delightful Tartiflette "Overloaded Potato" combines the rich flavors of cheese, bacon, and caramelized onions. Tartiflette is a traditional French dish hailing from the Savoy region. The original cheese is Reblochon, however since it is made with raw cow’s milk it is not available in the US. So we are preparing it with Brie Cheese. Enjoy the creamy, savory layers of potatoes, onion and Bacon, all enhanced by a kiss of garlic and a golden, bubbly finish in the oven.
RECIPE LINK: chefjeanpierre.com/potato-rec...
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8:39 "A little _kiss_ of garlic in the back"... Dear Chef, you do find the cutest words to communicate your love of cuisine, and that never fails to make me smile 🙂
If a recipe doesn't say to use garlic then you should use at least three cloves. If it calls for garlic then use eight cloves.
Chef Jean-Pierre....50% French 50% Italian. 100% American. God Bless you sir and thank you for all you do for us.
🙏❤️
Chef, my husband and I have just recently found your channel and are charmed by your genuine enthusiasm and warmth.
My David has stage 4 cancer and I’ve found several new soft recipes he loves. Your videos make him smile and distract from his discomfort. We’re glad to be new friends with you. 😊
🙏🙏🙏❤️
I’m an Irish American, potatoes are our fillet mignon. I cannot wait to make this dish for my family and me! Thank you Chef!
More potatoes!
@@georgezimmerman1490 Definitely!
Same here and I love me some potatoes!!!
Pass the butter, please. No need for sour cream, I’m on a diet. Just potatoes, butter and salt and pepper will be all I need.
Potatoes can be made into fries, hashbrowns, chips and Vodka. It’s like the other vegetables aren’t even trying.
Let's not forget about corn and rice!! It's crazy how those three make so much and can be used with or next to just about any protein!!! Love your comment!! ✌️😁
I love potato, lets go for the potato monday!
Potatoes, bacon and onyo! And of course a lot of cheese! What could go wrong... Perfect recipe my friend! 🙏🏻♥️👌🏻👍🏻
and butter!
Mouth watering… 🤤_____
Potato Monday! Yes I love potatoes in any and all forms!
Love the quote Chef!
I have this friend who did make these with Reblochon. Now that you have shown us the technique, I'll go buy a nice Reblochon and spoil my ownguests. 😋 Thank you! About 30 years ago, Québec artisanal cheese producers and importers had a big legal fight with Health Canada about this silly raw milk cheese questions. It was soon found out that Kraft was the main lobbyist to pass this interdiction. Public opinion roared and we kept our Reblochon in our cheese counters. Talk about David and Goliath!
Iv not seen it and I am in Quebec. I have a cheese shop nearby I think I need to take a visit and ask for it. Typical Kraft trying to stop cheesemakers and competition any way they can. They are not even on the same level!
@@canadianjaneoriginal It used to be in the cheese counters at IGA and Metro. The variety of cheeses offered is not the same in every branch. I hope you find one. It's really a fine cheese.
@@lawalkyrie4051 Me too. I remember the Loblaws in Lasalle had a big selection of world cheeses even Stilton in pottery jars. Now u can’t find much selection its repetitive. My IGA is not too great but I will check anyway too.
@@canadianjaneoriginal Hey there neighbour! We lost our wonderful cheese shop in Lachine. Try the Atwater market.
I agree about Kraft and their cheeses are mainly for a mac and cheese or grilled cheese.
One can never get enough of potato recepies! Especially with onyo and bacon, must be the holy trinity in food. 😄
Having bad times makes the good times that much sweeter. This a song of hope and faith just a good reminder hang in there we are not dead yet! Thank you guys for bringing joy back!
Move over taco Tuesday’s, potato Monday’s are here!! 😃💚
The real question is… can a potato ever be really overloaded? 😊
Age old potato philosophy.
I say when potato becomes a garnish, it has been overloaded and would benefit from more potato.
@@Unsensitive I like that! 👍
🤣 never!
It depends... How much cheese?
Nope!
This man is psychic...i was thinking why are you scratching the non-stick pan...and then he said don't worry. Love it!
I have to honestly say this was the BEST dish I have ever put in my mouth!!! I am nearly 68 years old and I’ve tried and eaten many southern dishes bc I’m from NC. I’m telling all of you that I used potato cakes so I could use my leftover mashed potatoes that I had made from this man’s earlier video instead of round sliced potatoes. Everything else was like his recipe says. If there is such a thing as a symphony in your mouth this is it!!!!!!!!
La tartiflette la plus esthétique que j'ai vue ! Félicitations chef !
🙏❤️
I just dug Yukon Gold potatoes from my garden. I'm making this for supper.
How'd it turn out and what cheese did you use?
Love it Chef JP - BTW, got big points for making Pomme Anna for my wife for Mother's Day...May pull this one out for next time I'm in trouble - it works better than flowers...
I LOVE Chef Jean Pierre!!! In a world full of know-it-all, snobby, stuffy, tiresome "TV Chef's", we are BLESSED to have the BEST Chef EVER!!! I think part of the reason for your great success is YOU, your self-deprecating, HONEST teaching style makes us feel like your just sharing recipes instead of teaching AT us, never talking down to us like we're slow-witted numb sculls, although in my case that would be true, according to my wife!!! So happy for your continued success!
Amen!❤
I'm in luck, I found a deli that sells Delice du Jura Reblochon Style here in my city. I know what I am making for dinner, thanks Chef.
That's *GOT* to be delicious, the way Chef JP kept cramming more into his mouth, and still talking with his mouth full!!!
I don't know if I am alone but I do like the white on the brie cheese. I like the taste and the texture of it so I would keep it 🙂
And potato is soo good, it surely should be more up there with all pasta, noodles and rice dishes.
I'm from Sweden and we have a dish called "kroppkakor" (translated = body cookies 😂) and that is one of my favorites in Swedish cousins. It is made from a dough with potatoes and flour and then filled with meat, spices and onions. Served with lingonberry jam and clarified butter. Love it. And the potato is the key.
I love the chef of world cuisine... the best chef in the world CHEF JEAN-PIERRE!!❤❤❤
Thanks a lot for all your recipes and your incredible sympathy with the best presentation!!
Loving the potato recipes!!❤
Don't give up about the raw milk cheeze, in Quebec it was also the rule but they started to accept it since a few years and now we can find those cheeze, soooo delicious!!! Nothing to do with orange cheeze! Good idea, potato monday!
I actually ordered Reblochon from France shipped to America to make the famous potato dish with it. Nothing in America can touch it.
I love you. You make me happy. I was in the ER yesterday and while I was waiting…I watched you. Today…recovering and I’m watching you to stay focused and feel good 🥂 Your style is fun and you recording team enhances the excitement 🤗 Thank you💐
Good grief, I am all in for potato Mondays. I really can't overstate that.
I LOVE this recipe!! What can go wrong with potato, bacon and onyo!!! Topped with Brie cheese - which I love. Dinner tonight!!!
I love potatoes, so Potato Monday sounds fantastic to me!
I was once out with a group of coworkers and ordered something potato - I think fries, I forget exactly - and said, "I never met a potato I didn't love!" I got a marriage proposal out of that one from someone who felt the same.
I mean, I didn't marry her, she was already married, but it's the thought that counts.
Also, I love how so many of the recipes that Chef J-P shares are recipes his mother and grandmother used to make for him as a kid. He's literally sharing the love his mother and grandmother had for him, with us.
No wonder the food tastes so good.
Inflation prices in food are steadily increasing, so lots of tasty potato recipes are highly appreciated!!! 😋😋😋😋 Yum, yum thanks Chef!
It's not inflation, it's price gouging!
“Cheese, butter, potatoes” and that smile. What more can you ask for
Listening to him, he is truly multicultural: French, Italian, New York and English.
As a Brit, I think that he is a fantastic chef / cook - him and Jaques Pepin.
Chef Jean Pierre is 50% Italian 50% French and 100% American!
2 thoughts I've had early in the video. 1) had a bad day at work, saw your video, open it, and you've almost instantly put a smile on my face. Thank you for that! 2) caramelized onyo and bacon, add sour cream, my thought, add some mayo and some extra spices, and that's a great chip dip! Thanks for what you do, my friend!
Oh yes!!!!!! Great idea! Maybe use fries as the "chip". Now I want this! 😊😅
You are amazing, Chef! Thanks for showing us this recipe! I asked just a few weeks ago and there it is... you are the best! ❤
Agreed he is an amazing Chef! Now we have an amazing recipe for Tartiflette from an amazing Chef! I also asked for this recipe when Chef Jean-Pierre shared his recipe for Pommes Anna. Years ago a friend of mine who'd been to Europe told me how much she enjoyed Tartiflette but didn't have the recipe. She doesn't cook, so all she could tell me was it had bacon ,onions, potatoes and cheese and that it was delicious.
Several years ago I too had asked. Today is a happy day. I was especially wondering what he was going to do about the type of cheese.
@@richard9827 Reblochon cheese is available in Canada at some Delis, but it is expensive. I'll use the Brie instead.
I just made this and used potato cakes that I fried in small medallions. Everything else is like yours. It’s in my oven now and I think it will be awesome!! Thank you so much for sharing your amazing cooking skills and your humor. I love watching and learning from you. I’m 67 years old and still love to learn new ideas and recipes!!!!!!!
I'd love to be cooking shoulder to shoulder with chef for a day and learn from him.
Our great chef at it again, friends!!!
Overloaded potatoes?? Never!!!!😋😋😋😋😋😋😋Love you!!😍😍😍
A big potato fan, love this. Thank you Chef, potato Monday's sounds good.
The Onyo Emperor uploads and I click the 'thumbs up'...Chef JP is making my recipe cookbook THICC!!!!
Awesome recipe chef, please show portillo's chocolate cake recipe please
I wish I could be there. That's recipe for brunch! Served with strawberries and watermelon slices.
Cheese, bacon, and caramelized onyo: OH YES CHEF! yum! My mother was from northern Maine and potatoes were a staple. They even make potato candy, also called a Needham. We made them as kids for Christmas gifts.
Thank you Chef! Another great recipe. I will be making this tomorrow night.
U had me at caramelized onyo, chef 😂😂😂
Not made this for 30 years love it
Whenever Chief Awesome comes up with a new receipt it become every better next level yummy
Wow! The Chef did it again. Thank you for sharing. You are so loved.
Potato Monday! Ideal for Lancashire hotpot and meat and potato pie!
Did this tonight with grand applause. Thanks! Caution: oversalting. Bacon can be pretty salty. Freezing some. Will see how it behaves...
Hey chef!!! I remember in the 70's restaurants had "Tex-Mex Potato skins" on the menu. They were very popular, we loved them. The baked potato skins were crispy and loaded with tex-mex meat and potato.....so delicious! I know you could devise a fantastic Tex-Mex loaded potato skins. 😍
I've never met a potato I didn't love! And I love this channel...I'm off to my favorite cheese store...Cheesetique...to get some wonderful triple cream cheese. I think this pie is gonna be my supper tonight! Thanks for sharing this inspiration with all of us!
the best chef in the world period.
The way i got around the lack of roblouchon in the states was straight forward. I found a small scale dairy farmer. I did all the normal health and temperature checks. And got cultures fron Danstar. The rennet was from a local brewery. Easy peasy. Oh, and i built a cheese cave. Chef, you are a master, im just an internet commentor. (Plus my back is a pita, i dont know if i could do it again 😁🙃)
I first encountered this dish on a cycling holiday in the Alps - near the Savoie. After a day of riding up mountains, you want a lot of calories and this dish has that. I made it once when back in the UK - found Reblochon in a local shop (sharper than Brie). Tempted to cook it again with some ideas from here.
You had me at cheese and bacon. Doin' it.
I like Potato(s) cooked,steamed,or baked. Or when they are chips :) So many variations.
Remember, you can overload a flintlock rifle, but not a potato!! YUM. Thanks, Chef.
Chef, you have a gentle touch. This looks delicious. Potatoes, bacon and cheese? What could be better?
Ah! Delicious tartiflette and a glass of vin chaud at Christmas Markets in Belgium / Luxembourg / France (lots of memories sigh). And now chef JP has shown us how to do it at home.
Thank you chef!! You have taught untold numbers of people how to make cooking fun!!
Also how simple it can be to make so many wonderful dishes! So many times i heard .. "the best ingredient is love!". It's obvious you include that ingredient without fail!! I hope you continue sharing your "love" of cooking with all of us out here.. wherever that may be!!! 🎉🎉
Chef,
You really need a show on Food Network.
Bring that channel back to what it was.
My mom has the absolute perfect recipe for saute potatoes, she pre cooks them in water, and then sautes them in a hot pan with onion, caraway seeds and it is really crispy and nice. THe caraway seeds add so much!
We all give thanks to your mother. Thanks for sharing.
The bacon makes everything so much better. We're still waiting to see the different ways he makes pasta
Your work, is perpetually entertaining, educational, and endearing. Thank you so much for sharing your expertise in a way that so many can understand and follow!
I could eat potatoes EVERYDAY. It is my favorite thing to eat!
in Germany, we use this mixture of bacon, onyo and sour cream and serve it with jacket potatoes. We call it "Duckfett" (duck is a rural geman word for "to dip something" and fett means fat)
I like the idea of Potato Monday. I'm always looking for new ways to make them. This one looks really good!
Potato Monday!! Great ideas! So excited to learn new recipes. And finally learned how to properly slice and dice onions from you. My house might be disorganized , but when I cook, I mis en plate and I return ingredients to their home spot and clean as I go. I have a tiny kitchen so I really need to.
Mostly I'm a rice guy. Lately, I've had a taste for taters. This seems like a good idea.:)
OMG, comfort foods all of them! Potato, bacon, onion, garlic, cheese, maybe mushrooms? I always say I have to make a recipe but this one is a must!!!
Scalloped potatoes next perhaps. Or potato pancakes (not those purple ones). Loving the run on potatoes. I love potatoes.
I just made this recipe for a dinner party with friends and it was universally rated as absolutely brilliant! I had to make a small adjustment, as one diner is vegetarian, so I used vegetarian bacon. I found a variety that at least approximated the flavour of the real stuff, albeit a little less flavourful so I added a splash of maple syrup, which worked great, without overpowering the dish. Loved it.
What a lovely, rich and beautiful dish! Thank you, Chef! I notice you mention your mother and grandmother alot when cooking. Do you miss them?
Every day! May they both rest in peace 🙏🙏🙏! They are probably cooking a storm up there! 😂
This dish looks great-I love everything in it! I’m looking forward to all your potato dishes. I would love to see your version of potatas bravas. Thank you Chef!
Thank you chef Jean-Pierre you gave me some ideas how I can already improve my tartiflette. Really great video 😄
I have to do that 😋
This channel is so awesome. The chef's passion really comes through. Thank you!
I never thought i would ever see Chef cut the cheese but I did. i really did.
I LOVE rhe idea of potato Mondays! How about Aligot, Chef? Can't wait to try this - looks divine! Thanks for sharing. Love watching you!
Oh snap! Haven’t made one of these since college. The class was called classical cuisine. Thanks for reminding me, Chef.
Juste à traverser les lignes Chef, du Reblochon, nous en avons ici à Montréal ! 😂😂
Another fantastic recipe..... thanks Chef
Hello dare chef! We love this guy!
Oh, I am so doing this. Thanks Chef.
Another great recipe Chef! I made this for my wife and I this evening and we loved it! My wife doesn't like Brie so I made it with squares of Sharp Cheddar, Havarti, Colby, and Gouda Cheese. The cheeses browned at different times and it was incredible. I did use the one clove of garlic as suggested and I almost forgot i had put it in but way in the background, there it was, the garlic.
Now THAT looks amazing!!!
Mmmmm! That looks absolutely scrumptious!
Chef JP , you must be angel, because that combo is definitely made in heaven.
🙏🙏🙏❤️
I'm not sure if it's the irish side on my fathers half of the family or the french in my mothers, but chef i love potatos in stew, baked, stuffed, or in its numerous forms its fantastic especially hash browns.
Great
Thank you, chef
So glad you are loving what you do!!! It's inspiring!
Excellent video, thank you Chef!
I've always said, if I was on a desert island, and could only have 1 veggie, it would be the potato! I'm so looking forward to 'potato Monday's ! We made potatoes Anna last week, so delicious, time for some overloading this week! From Texas, we send chef a BIG thank you. Love the hint for removing the rind from Brie!
I am making this for my family tonight!!
Chef, la peau du fromage, c'est le meilleur !
Merci pour vos recettes et vos techniques.
Potato Mondays, I like it!!
Sounds amazing just like you Chef!!!