As a chef de partis, I had 100's of orders of this to prepare as part of my mis en place. It is one of the few things that I was so proud of hating and loving in the same moment. In my mind it is one of the greatest french comfort foods.
Toujours des recettes d exception. Même les plus simples vous les sublimé. Entre votre savoir faire et les ingrédients de supers qualité vous me faite rêver.
Good morning Bruno, as always your recipes look so delicious and you assemble with such care thus the end result will be delicious and looking beautiful. Love the individual servings, always a treat to watch your cooking and baking. Thank you for showing and sharing, take care. Kind regards.
I use Kevlar gloves when using my mandolin. I haven’t cut my fingers since I started using the gloves. The recipe looks excellent. I will give it a try soon.
Une des meilleures vidéos que j'ai vue depuis longtemps, un voyage dans le passé ! Magnifique ! J'hésite même à m'abonner alors que c'est la première vidéo que je vois !
You may or may not appreciate this, but after its done, i press it overnight while it cools, pop it out completely, cut it into whatever shape you like... saute pan, hot oil, rosemary sear all sides
Merci Chef! I fist had tartiflette in the lovely town of Embrun, France. The town and the tartiflette were beautiful! What is a substitute for reblochon? It is not easy to find. Thank you!
"after the first layer of potatoes, season with salt, peper and nutmeg ..." MUSKATNUSS HERR MULLER!!! MUSKATNUSS!!! :)) (sorry, i couldn't help myself)
If you can’t get a hold of Reblochon, try Swiss Gruyère, Italian Taleggio, Raclette cheese or French Port Salut. It won’t be the same, but they all have similar funky notes which marry perfectly with potato gratin.
Brie is too plain, an unpasteurized well aged Camembert (au lait cru) would be good, but I don’t think they’re allowed in the US. Maybe age a Camembert to bring more taste, but you might have a bit of bitterness. If You have nothing else, maybe a sharp cheddar or anything with a medium to strong taste
je me demande ou tu trouves du reblochon en Californie? Ici dans la Bay Area, pas moyen d'en trouver. Et de toutes façons ce serait a base de lait pasteurisé ...
@@subliminalphish I tried that cheese once from Frenchery. It is not reblochon but it is not too bad. The problem is that each time they receive a batch it is gone in few hours...
In my opinion do NOT do this with a chefs knife. Unless you are very skilled it will take a long time and your potatoes will be uneven. Just get a hand guard for the mandolin if you're not comfortable. They are like 2 dollars.
My father-in-law just gave us onions and potatoes from his farm. Perfect timing to make this dish!
The best cooking channel on YT, period! Road to 1.Mill 🙂Make it happen guys!
As a chef de partis, I had 100's of orders of this to prepare as part of my mis en place. It is one of the few things that I was so proud of hating and loving in the same moment. In my mind it is one of the greatest french comfort foods.
Toujours des recettes d exception. Même les plus simples vous les sublimé. Entre votre savoir faire et les ingrédients de supers qualité vous me faite rêver.
So true!!!
The new look of the kitchen is Awesome:)
It's always good to see others version.. and reflect on what works for you.
In my humble opinion, You sir are the best chef on this planet. If only I could lay your food in my mouth.
Good morning Bruno, as always your recipes look so delicious and you assemble with such care thus the end result will be delicious and looking beautiful. Love the individual servings, always a treat to watch your cooking and baking. Thank you for showing and sharing, take care. Kind regards.
"Even better the next day," 100 percent! I'm glad you said that because some foods get better with time.
I use Kevlar gloves when using my mandolin. I haven’t cut my fingers since I started using the gloves. The recipe looks excellent. I will give it a try soon.
Estos platos son completamente increíbles 😢
Beautiful recipes! You have the best culinary channel no doubt!
Rustic modern kitchen with a rustic modern dish, just perfect
I made this today using a mixture of italian fontina and raclette cheese as I couldn’t find Reblochon cheese in USA. This was insanely delicious!!!!
C'est une tartiflette revisitée.
J'adore.
So funny, I just made this today and used the same mandolin! But of course I didn’t use that cheese, bacon, or wine. I can’t wait to try this method
Nice receipes chef,i like potato gratin.🥔🥔🥔
This is what I live for omg..
What an absolute chad Bruno is
Une des meilleures vidéos que j'ai vue depuis longtemps, un voyage dans le passé ! Magnifique ! J'hésite même à m'abonner alors que c'est la première vidéo que je vois !
You may or may not appreciate this, but after its done, i press it overnight while it cools, pop it out completely, cut it into whatever shape you like... saute pan, hot oil, rosemary sear all sides
That's correct 😋
i can feel him.... i can feel his food
Holyhellthatlooksdelicious.
Nice receipts! Always with French touch…
Oh man, watching someone use a mandoline makes me so nervous... Those gratins looks great though!
And he grated the potato up until the last piece in his hand 🫠
I love all kind patato so this recipe for me l will cook try and beside open good red wine will be greate thank you bruno from turkey
Amazing simple and sumptuous recipe.Thanks for sharing
proper home cooking. looks fantastic!
Merci Chef! I fist had tartiflette in the lovely town of Embrun, France. The town and the tartiflette were beautiful! What is a substitute for reblochon? It is not easy to find. Thank you!
Raclette cheese is a great substitut !
ΜΜΜ...ALL YOUR GREAT MEALS & DESERTS SMELL DELICIOUS ALL THE WAY HERE!!! 👏👏👌👍👋🇬🇷
How can you stay slim with that kind of food??? It's a bomb
OMG! This looks so good it should be against the law. 😄😄
Magnifique 👏👍🏻💪🎉
This would make a good breakfast.
Je vais dorénavant couper mes pommes de terre comme vous pour cette recette ! 😮
😊😮 gorgeous ❤
Looks delicious, but unfortunately I cannot get reblochon here can you tell me a good substitute please...love yr channel thanks 4 sharing 👍👍👍🙏🏻🍾
IDK but wiki said that a "close to" cheese would be Delice du Jura.
??
Yeah I don't get that either never mind I will research
In tartiflette we trust)
C'est un Smeg votre frigo ? Je l'adore en rose 😄
❤
Bruno, I guess it is amazing to use cheeses with unpasteurized milk again!
I’ve been making this for decades.
Omg, that really magnificent & yummy yummy,
As I said before ur a big start in the sky
Une tartiflette 👌🏻👌🏻👌🏻😋😋
Now that is what I am talking about! More real food, less desert.
Bien français 👍
"after the first layer of potatoes, season with salt, peper and nutmeg ..."
MUSKATNUSS HERR MULLER!!! MUSKATNUSS!!! :))
(sorry, i couldn't help myself)
Ça me manque, ici en Floride on ne trouve pas de reblochon. :(
Superbe !
Y a du reblochon à San Diego chef ? A moins que vous soyez de retour en France 🤔
It is not made with pasteurized milk so it's not allowed here but wiki said that Delice du Jura is close to it.
C'est très divin
Can’t find this recipe on the website.
This looks INCREDIBLE!!! However, I don’t think I can find reblochon cheese in California. What other cheese types may give me similar results?
It looks like Brie or Camembert
If you can’t get a hold of Reblochon, try Swiss Gruyère, Italian Taleggio, Raclette cheese or French Port Salut. It won’t be the same, but they all have similar funky notes which marry perfectly with potato gratin.
Brie is too plain, an unpasteurized well aged Camembert (au lait cru) would be good, but I don’t think they’re allowed in the US. Maybe age a Camembert to bring more taste, but you might have a bit of bitterness. If You have nothing else, maybe a sharp cheddar or anything with a medium to strong taste
What does parchment + foil do? Wouldn't foil be enough?
Avoid foil in direct contact with food..
je me demande ou tu trouves du reblochon en Californie? Ici dans la Bay Area, pas moyen d'en trouver. Et de toutes façons ce serait a base de lait pasteurisé ...
la fromagerie
I just read that a "close to" cheese we can find in America is Delice du Jura. Well that's what the wiki page said.
@@gnoy ca a l'air bien en effet. Evidement comme je suis south bay ce n'est pas la porte a cote, mais c'est a essayer. Merci
@@subliminalphish I tried that cheese once from Frenchery. It is not reblochon but it is not too bad. The problem is that each time they receive a batch it is gone in few hours...
What is the best substitute for Reblochon cheese in the USA?
Not sure, reblochon has quite a unique taste. You need a fairly strong cheese to bring flavor to the plain potatoes
Hello chef how are you
Can you give me this dish recipe I will try because maybe working oman
❤👨🍳🔪
yum very nice
Hi dear Bruno instead of bacan what I can use I don’t eat bacan thanks
2 tumbs up
Hello bruno how can i reheat a beef wellington to serve for the customers ?
French lasagna. French meat = cheese!
Man ur kids and wife are lucky.😂
In my opinion do NOT do this with a chefs knife. Unless you are very skilled it will take a long time and your potatoes will be uneven. Just get a hand guard for the mandolin if you're not comfortable. They are like 2 dollars.
The dish is fine, but that "smile" behind these artificially whitened teeths comes straight out of hell.
Thank you very much for sharing Stay safe