Don't forget to collect your FREE Recipe Card in the description! If you enjoyed this you will love this: How to cook a French Omelete complète th-cam.com/video/lRPuv1Lkokg/w-d-xo.html please like, comment and share 😘
That looks so delicious and perfect for the winter weather! I didn’t know you shared recipes in addition to your other topics. I so look forward to seeing more of your videos. Thank you!!
Bonjour Carol, I took a year off from this channel for various personal reasons and concentrated solely on my style channel. But I am back to producing videos here now - I am glad you enjoy them x
Bonjour Marie-Anne, What a delicious looking dish you've shared with us. I am so glad to see you back on this channel. And I love the glimpses of your new kitchen. Thank you so much.
I was so excited to see your French Food French Home channel pop up in my feed today! 😍I have periodically checked back on this channel to see if I was somehow missing your videos. Your kitchen looks fantastic now it is complete! I have stove/oven admiration also. That is quite the unit! It would not fit in our Airstream though...... 🤣😄Thank you for this yummy, simple, hearty recipe. I am so happy you are back here! - Michelle
Marie-Anne it’s great to see you back on this channel. My Dutch mother used to cook a similar dish to this using leftover potatoes from the day before (but no cheese) I love your beautiful country kitchen. The Camera man had to do a taste test 😂
Responding to the other video regarding hair. I am sorry you have had such a stressful recent history. I hope you will continue to find peace. I love your style and your advice and hope you continue your videos.
Im sorry i missed the live as Tartiflette is one of my favourite meals but using the reblochon is an absolute must , just perfect for melting through this dish but its not cheap in the uk but worth the little extra ! It looks delicious!
I think the camera man needs to be fed before he films a cooking video! I love the giggles between you two.😊 Your dish looks savory and delicious. And rubbing the bowl with cut garlic is a new tip I learned! Thank you!🥰
Luv, luv, luv your no fuss no mess method to cooking. Your single portions look very big. Hubby and I would share one for one meal and have it along with a side salad. Bon appetite.
I am so happy you are back doing FrenchFood French Home, Marie-Anne! Your previous videos were so enjoyable. This is a recipe that my Mom (from the Netherlands) made, and I do too. I will be adding the cheese. Delicious! Looking forward to the next video. How often will you be putting them out? 😃👋 Greetings from Edmonton Alberta Canada
I am going to make this dish tomorrow. It looks very tasty. That the smallest onion I have seen lately. Here in Canada our onions are running four or five times that size.
I've already commented, Marie-Anne, but wanted to ask how you feel about adding a herb or two, such as fresh basil. I cannot wait to try it, may be ordering the cheese online, as I don't remember seeing it in the states. So yummy looking!
Oh yum! In my part of Canada, there is no Reblochon cheese so i think maybe substitute with Brie? Also not sure what a tartiflette potato is over in France so I guess our Yukon gold potatoes would be a safe choice. I noticed you have such a similar accent to Stephane on French Cooking Academy on YT - love it. Its very evident that you love cooking. Cheers, from Vancouver!
@@frenchfoodfrenchhome Bonjour Marie-Anne: I made the French Tartiflette and it was wonderful. I went to a specialty shop named Dolcette Cheese & Specialty Shop Sunday afternoon. I was in the shop for 2 hours gathering my ingredients. Once I arrived home I prepared the dish in two very small bowls. It was very filling, I only ate one bowl and I didn’t eat anything else that evening. I look forward to your next cooking show. Merci.💕
I love Tartiflette so I cannot wait to try your recipe. Yours looks so much easier to make than some of the recipes I have seen. We are visiting Rouen and Le Touquet next week so will get some of the cheese you recommend. Thank you and hope you have a wonderful Christmas x
I will definitely make this dish but I must ask….did you eat a whole dish??? I am so used to cutting back and counting calories in order to lose my last 10 lbs(age 68) that half a dish would be allot- I know each person needs to adjust but clearly I need to get French perspective over the American deprivation perspective.❤ thank you for all that you do for all of us. Kathy
Looks wonderful Marie-Anne. I'm veggie so I wouldn't put bacon in but I wonder if a little sprinkle of smoked paprika would bring a similar vibe to the dish🤔
Hello Marie-Anne, thank you very much for this receipt. I want to cook it, too. Can you please Inform me how much cheese (weight in grams please) will be needed for this meal?
It is especially tasty if you serve scarole en salade aside. Just with a simple vinaigrette (mustard a must). I need something fresh, tart and slightly bitter to cut the rich flavour.
I love you more than Martha Stewart and your home is so charming. Is it an old castle 🏰? Will try a vegetarian 🌱 version of this. I wonder if I can throw in some fresh herbs?
Bonjour Ms A it is an old Manor House and we recently learned it has features from the 15th Century (other than my husband 😉) I am sure herbs would really add to the flavour
I'm a fairly skilled cook of many different cuisines and have made potato dishes both with skins on and peeled, and have never had the dishes with the skins on taste bitter. In fact, when she said that, I was surprised. So I think it'd be fine to leave the skins on. As she said, don't stress over cooking. 🙂
wet a paper towel and you won't cry anymore cutting onions The paper towel catches the acid before it reaches the atmosphere. For even stronger prevention, feel free to double up on irritant-redirecting tactics. In addition to chopping on top of a damp paper towel, freezing or chilling an onion before cutting slows the tear-inspiring enzyme from leaking out.
Bonjour Marieanne ❣️Chef Jean Pierre says to always cook the onion first. I would make this dish without the bacon because God says in the Bible that the pig is unclean. I enjoyed your video where you gathered foid from your garden❣️🥰💕💕💕🍏🍎🫐🥚🌿🌱
Don't forget to collect your FREE Recipe Card in the description!
If you enjoyed this you will love this: How to cook a French Omelete complète th-cam.com/video/lRPuv1Lkokg/w-d-xo.html please like, comment and share 😘
Yum! Please, more French cooking videos.
Every Friday from now on Margaret 😃
Thank you! Merci! It's been a minute but I'm thrilled you are back posting recipes! Tartiflette, is the perfect winter comfort food! YUM!!!
Enjoy!
So glad to see you back on the site! ❤❤❤
What a lovely surprise to find you back on this channel. I subscribed so I won't miss any new videos.
😃👍
Well, Marie Anne, that's tonight's dinner sorted! Thank you 😀
You’re welcome 😃
That looks so delicious and perfect for the winter weather! I didn’t know you shared recipes in addition to your other topics. I so look forward to seeing more of your videos. Thank you!!
Bonjour Carol, I took a year off from this channel for various personal reasons and concentrated solely on my style channel. But I am back to producing videos here now - I am glad you enjoy them x
Bonjour Marie-Anne,
What a delicious looking dish you've shared with us. I am so glad to see you back on this channel. And I love the glimpses of your new kitchen. Thank you so much.
There is a new video tonight Lorrie - a tour of my renovated kitchen with before and after photos 😃
I was so excited to see your French Food French Home channel pop up in my feed today! 😍I have periodically checked back on this channel to see if I was somehow missing your videos. Your kitchen looks fantastic now it is complete! I have stove/oven admiration also. That is quite the unit! It would not fit in our Airstream though...... 🤣😄Thank you for this yummy, simple, hearty recipe. I am so happy you are back here! - Michelle
Thank you!
me too
I can’t wait to make this dish. Amazing
I absolutely loved this video ❤ I will try the recipe. Loved catching your husband sneaking a taste 😋
He always sneaks the left overs Cindy 😉
Cuisine - le lieu comme le repas - authentiquement superbe ♡
Marie-Anne it’s great to see you back on this channel. My Dutch mother used to cook a similar dish to this using leftover potatoes from the day before (but no cheese) I love your beautiful country kitchen. The Camera man had to do a taste test 😂
He did indeed Lucie 🤣
Responding to the other video regarding hair. I am sorry you have had such a stressful recent history. I hope you will continue to find peace. I love your style and your advice and hope you continue your videos.
🙏
Really enjoyed this! More please! 😊
I love when you do cooking 🍳
Marie Anne, that looks delicious and your kitchen is beautiful!
Merci Lucja xx
Watching this channel is like visiting my beloved Idaho, a slice of country and home. ❤
Awwww merci Autumn 🤗
🥰Wonderful video. Thank you Marie-Anne❤
Im sorry i missed the live as Tartiflette is one of my favourite meals but using the reblochon is an absolute must , just perfect for melting through this dish but its not cheap in the uk but worth the little extra !
It looks delicious!
It was not a livestream Franma but I am glad you got to watch it 😘
WOW!!! That dish looks incredibly delicious! So hearty and wonderful. Great job FLIPPING the pan... Thank you. BTW, love to watch you cook.
🤗
I think the camera man needs to be fed before he films a cooking video! I love the giggles between you two.😊 Your dish looks savory and delicious. And rubbing the bowl with cut garlic is a new tip I learned! Thank you!🥰
That is a good idea Katrina - it will keep him away from the left overs 😃
I just love you so much❤ thanks for all your videos they really do add enjoyment and calm to my life❤
I am so glad Linda - I feel a huge sense of calm here and am glad it comes though for you 😘
Looks amazing. I think our King Edward potatoes (UK) looked like the nearest to your Tartiflette potatoes that I will try.
Let me know how you get on Honey B 😃
Luv, luv, luv your no fuss no mess method to cooking. Your single portions look very big. Hubby and I would share one for one meal and have it along with a side salad. Bon appetite.
I am so happy you are back doing FrenchFood French Home, Marie-Anne! Your previous videos were so enjoyable. This is a recipe that my Mom (from the Netherlands) made, and I do too. I will be adding the cheese. Delicious! Looking forward to the next video. How often will you be putting them out?
😃👋 Greetings from Edmonton Alberta Canada
I'm aiming for every Friday 😀
I just made this so delicious. My family loved it thank you
You are very welcome Amie x
So good! Thank you❤
Love seeing you on this channel again. This recipe looks fabulous!.Thank you sooi much.
You are so welcome Linda x
Bonjour Marie Anne, that looks so delicious. I wish I could climb into the computer and eat it! LOL! Will have to try this recipe! Merci.
Let me know when you do 😃
lol you caught him! cheeky man!
👍👍
I am going to make this dish tomorrow. It looks very tasty. That the smallest onion I have seen lately. Here in Canada our onions are running four or five times that size.
🧅😱
Just love you Marie Anne ❤️ I will definitely make this dish for my family I think on Christmas day🎉.
That would be a lovely Festive Treat Asimina 😃
Love this channel❤
That looks delicious. Your kitchen is amazing! Thank you!
Merci Sandra - I will give people a tour sometime soon 😃
Fabulous! Thank you. Season’s Greetings to you and yours! ❤️🇨🇦❤️
Merci Wendy and to you and yours xx
Amazing!!😘
Good to see you back on this channel, the recipe looks amazing!!!
Bonjour Marie-Anne so happy to see your videos again.
I tried the Tartiflette this morning.
😋 😋 😋 delicious !!! Hope to see you again soon ❤🖐🖐🙋
That is wonderful Martha I am glad you tried it out 😃
Miss Marie-Anne darling this Tartiflette is so delicious and yummy too my Beautiful Teacher l love you 😘❤
Merci Hector
You're welcome my sweet queen
I've already commented, Marie-Anne, but wanted to ask how you feel about adding a herb or two, such as fresh basil. I cannot wait to try it, may be ordering the cheese online, as I don't remember seeing it in the states. So yummy looking!
The best thing about cooking is the experimentation Pat - try it out and let me know. I have added things like thyme in the past and it is delicious 😃
Vous êtes vraiment très sympathique Marie-Anne, je souris beaucoup en votre compagnie et j'aime vos gouts simples et chaleureux Merci
Merci Flora x
Oh yum! In my part of Canada, there is no Reblochon cheese so i think maybe substitute with Brie? Also not sure what a tartiflette potato is over in France so I guess our Yukon gold potatoes would be a safe choice. I noticed you have such a similar accent to Stephane on French Cooking Academy on YT - love it. Its very evident that you love cooking. Cheers, from Vancouver!
I think Brie or camembert would make a lovely alternative 😃
Deliciousness
Certainly going to try that recipe out. Thank You
😃🙌
👋that looks delicious 😊
It certainly is 😃
Looks delicious and easy! I think I could use Camembert cheese here in Canada.
I have a delightful little recipe for something similar with camembert Patt - I will try to upload that some day 😃
Thanks so much for the recipe. The best recipes are made with simple ingredients. I hope I can find the cheese here to give it a try.
You can try different cheeses - anything cheese that is soft and melts will do 😃
I tried it and it was great.
Interesting dish! I'll try to cook it. But only during the day! ))
What a lovely lady you are!😂Yummy!
Merci
Just cheese then? As a cheese lover I'm shocked with that much for one serving. Ha! Love it.
Gotta love the cheese 😃
This dish looks fantastic! I must try your recipe.❤
Let me know how it goes Vickie x
@@frenchfoodfrenchhome Bonjour Marie-Anne: I made the French Tartiflette and it was wonderful. I went to a specialty shop named Dolcette Cheese & Specialty Shop Sunday afternoon. I was in the shop for 2 hours gathering my ingredients. Once I arrived home I prepared the dish in two very small bowls. It was very filling, I only ate one bowl and I didn’t eat anything else that evening. I look forward to your next cooking show. Merci.💕
Yum! I'm going to try this tomorrow night.
Let me know what you think Jackie x
So thrilled this is back! Wow, this dish looks delicious. ❤
Welcome back!
Nice to see your cooking videos again! Have a Happy Holiday season! 🎄🥂💕
Thank you! You too!
hmmmm, I love the products de Savoie, I´ll do it next week.
Yayyyy 🙌
Thanks! 🙏 I’ll do that some day, I don’t eat red meat, but I’ll try with smokey salmon 😋
Give it a go Nina and let me know how you get on 😘
Love it!
Thank you!
I'm going to make this for my next family breakfast and tell them where this recipe comes from! Thank you again for being you!
Wow this looks incredible 😍
It certainly was 😃
That looks delicious!
It was!
I love Tartiflette so I cannot wait to try your recipe. Yours looks so much easier to make than some of the recipes I have seen. We are visiting Rouen and Le Touquet next week so will get some of the cheese you recommend. Thank you and hope you have a wonderful Christmas x
Looks so good! And you caught the camera man eating out of the pan!😂
😅
Looks delicious. I'm making this!❤❤❤
😃😘
I will definitely make this dish but I must ask….did you eat a whole dish??? I am so used to cutting back and counting calories in order to lose my last 10 lbs(age 68) that half a dish would be allot- I know each person needs to adjust but clearly I need to get French perspective over the American deprivation perspective.❤ thank you for all that you do for all of us. Kathy
yummy
Looks wonderful Marie-Anne. I'm veggie so I wouldn't put bacon in but I wonder if a little sprinkle of smoked paprika would bring a similar vibe to the dish🤔
I am sure it would Jilly - give it a go and let me know 😃
Hello Marie-Anne, thank you very much for this receipt. I want to cook it, too. Can you please Inform me how much cheese (weight in grams please) will be needed for this meal?
Just enough to cover each layer Inge - I never measure I just cook by eye and by taste 😃
It is especially tasty if you serve scarole en salade aside. Just with a simple vinaigrette (mustard a must). I need something fresh, tart and slightly bitter to cut the rich flavour.
😃👍
I cannot get Reblechon cheese in the US, could I substitute with Brie or Camembert? I know it won’t taste the same but would it be similar?
I am sure it would be fine Fifi 😃
Вкууууусно😍❤️😃
I love you more than Martha Stewart and your home is so charming. Is it an old castle 🏰? Will try a vegetarian 🌱 version of this. I wonder if I can throw in some fresh herbs?
Bonjour Ms A it is an old Manor House and we recently learned it has features from the 15th Century (other than my husband 😉) I am sure herbs would really add to the flavour
What kind of cheese can be used in USA?
1.) Brie
2.) Camembert
3.) Fontina
4.) Gruyère
5.) Emmentaler
6.) Comté
I will try to add in some suggestions Anita x I see someone has already posted some 😃
Its beautiful.The main thing ,- no measurements or timings ....I am going to make tartiflette this evening and we'll watch Le Samourai or La Piscine
Bon appétit 😃
@@frenchfoodfrenchhome My husband loved it.Its delicious dish
I do no think we can find that cheese in America. what kind of cheese would be a good substitute ?
You could try any soft cheese like camembert or brie 😃
How would it be to leave the skins on? No salt for those on salt free diets.
She said skins make the dish bitter.
@@rgomoffat OK - but I grew up hearing that most of the nutrients were in the skins.
I'm a fairly skilled cook of many different cuisines and have made potato dishes both with skins on and peeled, and have never had the dishes with the skins on taste bitter. In fact, when she said that, I was surprised. So I think it'd be fine to leave the skins on. As she said, don't stress over cooking. 🙂
@@sandyv2195 Bless you and glad tidings at this time of the year.
Give it a go Sandy 😃 the bitterness is just my personal experience as always Your Kitchen - Your Rules 😃
❤
wet a paper towel and you won't cry anymore cutting onions
The paper towel catches the acid before it reaches the atmosphere. For even stronger prevention, feel free to double up on irritant-redirecting tactics. In addition to chopping on top of a damp paper towel, freezing or chilling an onion before cutting slows the tear-inspiring enzyme from leaking out.
I will give it a go merci 😃
I just buy chopped onions in the freezer section of the supermarket. Wish I had known about them years ago. Would have saved me a lot of tears!
Run fresh lemon juice on the cutting board, then cut onions🇦🇺🐨🦘
I will give that a go Anne-Marie 😃
We peel first and boil after….
No problem Jacqueline - I find it easier to peel after they are boiled and you loose less of the potatoe 😃
Always boil and peel!
When I try to get the free recipe card, it asks for my billing address? Am I doing something wrong 😊
It is just a function of the email address confirmation Sandy (to prevent bots I think) - it is absolutely free I assure you 😘
Bonjour Marieanne ❣️Chef Jean Pierre says to always cook the onion first. I would make this dish without the bacon because God says in the Bible that the pig is unclean. I enjoyed your video where you gathered foid from your garden❣️🥰💕💕💕🍏🍎🫐🥚🌿🌱
You can alter the recipe to suit yourself Bonnie 😃
Marie-Anne, put a piece of bread between your teeth to prevent your eyes from watering when you cut onions!
Thank you for your tip, I'll try it!