Tartiflette "The Overloaded Potato" | Chef Jean-Pierre

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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.
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Опубликовано:

12 май 2024

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Комментарии : 483

@Sierra.Foxtrot Месяц назад

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 🙂

@ordelian7795 Месяц назад

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.

@brendaboden5153 Месяц назад

Potatoes can be made into fries, hashbrowns, chips and Vodka. It’s like the other vegetables aren’t even trying.

@monkeymugs8703 16 дней назад

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!! ✌️😁

@noyp5322 Месяц назад

Chef Jean-Pierre....50% French 50% Italian. 100% American. God Bless you sir and thank you for all you do for us.

@ChefJeanPierre Месяц назад

🙏❤️

@vonHannersdorf Месяц назад

Potatoes, bacon and onyo! And of course a lot of cheese! What could go wrong... Perfect recipe my friend! 🙏🏻♥️👌🏻👍🏻

@masterofnone520 Месяц назад

and butter!

@Visitkarte Месяц назад

Mouth watering… 🤤_____

@user-yw8eg8tm3d Месяц назад

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!

@georgezimmerman1490 Месяц назад

More potatoes!

@harrietharlow9929 Месяц назад

@@georgezimmerman1490 Definitely!

@harrietharlow9929 Месяц назад

Same here and I love me some potatoes!!!

@user-yw8eg8tm3d Месяц назад

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.

@Batvolle Месяц назад

I love potato, lets go for the potato monday!

@sherryceltic9856 Месяц назад

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. 😊

@ChefJeanPierre Месяц назад

🙏🙏🙏❤️

@jackierebbel4604 Месяц назад

Potato Monday! Yes I love potatoes in any and all forms!

@user-ol9qz1vm7z Месяц назад

Love the quote Chef!

@lawalkyrie4051 Месяц назад

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!

@canadianjaneoriginal Месяц назад

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!

@lawalkyrie4051 Месяц назад

@@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.

@canadianjaneoriginal Месяц назад

@@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.

@lawalkyrie4051 Месяц назад

@@canadianjaneoriginal Hey there neighbour! We lost our wonderful cheese shop in Lachine. Try the Atwater market.

@marinazagrai1623 Месяц назад

I agree about Kraft and their cheeses are mainly for a mac and cheese or grilled cheese.

@thegodofpez Месяц назад

The real question is… can a potato ever be really overloaded? 😊

@Unsensitive Месяц назад

Age old potato philosophy. I say when potato becomes a garnish, it has been overloaded and would benefit from more potato.

@thegodofpez Месяц назад

@@Unsensitive I like that! 👍

@camicri4263 Месяц назад

🤣 never!

@jensjurgens98 Месяц назад

It depends... How much cheese?

@myjewelry4u Месяц назад

Nope!

@L3vi_CT Месяц назад

This man is psychic...i was thinking why are you scratching the non-stick pan...and then he said don't worry. Love it!

@harrymattah418 Месяц назад

La tartiflette la plus esthétique que j'ai vue ! Félicitations chef !

@ChefJeanPierre Месяц назад

🙏❤️

@Indiskret1 Месяц назад

One can never get enough of potato recepies! Especially with onyo and bacon, must be the holy trinity in food. 😄

@jiujitsuforall8627 Месяц назад

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!

@leslieberkshire5947 Месяц назад

Amen!❤

@Chantal-md3sb Месяц назад

Move over taco Tuesday’s, potato Monday’s are here!! 😃💚

@MrMojo23100 Месяц назад

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.

@johnmcdade6318 Месяц назад

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...

@JustMe-er3kc Месяц назад

Loving the potato recipes!!❤

@whatswiththesehomiesdissin4513 Месяц назад

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!

@carolynstreet5325 Месяц назад

I just dug Yukon Gold potatoes from my garden. I'm making this for supper.

@Kyle-nm1kh Месяц назад

How'd it turn out and what cheese did you use?

@francoisr.7069 Месяц назад

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!

@supergeek1418 Месяц назад

That's *GOT* to be delicious, the way Chef JP kept cramming more into his mouth, and still talking with his mouth full!!!

@sheilahall Месяц назад

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!!!!!!!!

@olafall_sweden Месяц назад

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.

@BettyRobinson-gg5tz Месяц назад

Overloaded potatoes?? Never!!!!😋😋😋😋😋😋😋Love you!!😍😍😍

@PumpkinHead-im9vb Месяц назад

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!

@ErinMTexas Месяц назад

Oh yes!!!!!! Great idea! Maybe use fries as the "chip". Now I want this! 😊😅

@rolandgasser6711 Месяц назад

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!!

@justinadair5154 5 дней назад

I made this tonight as a side with a smoked tri tip and between the four of is there were no leftovers. Wonderful dish. Thank you Chef!!

@michaelmeili3785 Месяц назад

I have to do that 😋

@kevincosgrove7859 5 часов назад

Potato Monday is a starchy fun day 😊

@aamontalto Месяц назад

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.

@suzylund7859 Месяц назад

Inflation prices in food are steadily increasing, so lots of tasty potato recipes are highly appreciated!!! 😋😋😋😋 Yum, yum thanks Chef!

@randallmarsh1187 Месяц назад

It's not inflation, it's price gouging!

@lisajel52 Месяц назад

I could eat potatoes EVERYDAY. It is my favorite thing to eat!

@alfredopiacentini7471 Месяц назад

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! ❤

@franceyneireland1633 Месяц назад

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.

@richard9827 Месяц назад

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.

@franceyneireland1633 Месяц назад

@@richard9827 Reblochon cheese is available in Canada at some Delis, but it is expensive. I'll use the Brie instead.

@angelaturbak8088 Месяц назад

I LOVE this recipe!! What can go wrong with potato, bacon and onyo!!! Topped with Brie cheese - which I love. Dinner tonight!!!

@jerquake943 Месяц назад

I like Potato(s) cooked,steamed,or baked. Or when they are chips :) So many variations.

@lukebrooks5920 Месяц назад

Good grief, I am all in for potato Mondays. I really can't overstate that.

@billdomb Месяц назад

Did this tonight with grand applause. Thanks! Caution: oversalting. Bacon can be pretty salty. Freezing some. Will see how it behaves...

@rwatts2155 Месяц назад

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!

@diannesingletary9772 Месяц назад

Thank you Chef! Another great recipe. I will be making this tomorrow night.

@bigboi980 Месяц назад

Our great chef at it again, friends!!!

@caroleyoung1868 Месяц назад

A big potato fan, love this. Thank you Chef, potato Monday's sounds good.

@jimmyniland9721 Месяц назад

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.

@RayC234 Месяц назад

Chef Jean Pierre is 50% Italian 50% French and 100% American!

@BestDraftClass Месяц назад

Potato Mondays, I like it!!

@maddmanxx8042 Месяц назад

Not made this for 30 years love it

@kevlarhorne Месяц назад

“Cheese, butter, potatoes” and that smile. What more can you ask for

@carleanadewilde5340 Месяц назад

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💐

@user_xsr Месяц назад

U had me at caramelized onyo, chef 😂😂😂

@_WillCAD_ Месяц назад

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.

@ricebrown1 Месяц назад

You had me at cheese and bacon. Doin' it.

@virgorising7388 Месяц назад

I actually ordered Reblochon from France shipped to America to make the famous potato dish with it. Nothing in America can touch it.

@roysperry5021 Месяц назад

I wish I could be there. That's recipe for brunch! Served with strawberries and watermelon slices.

@ownSystem Месяц назад

Whenever Chief Awesome comes up with a new receipt it become every better next level yummy

@edwinbarrientis3593 Месяц назад

The bacon makes everything so much better. We're still waiting to see the different ways he makes pasta

@heidid5275 Месяц назад

Oh snap! Haven’t made one of these since college. The class was called classical cuisine. Thanks for reminding me, Chef.

@user-kt5dj5rz8w Месяц назад

the best chef in the world period.

@johnpartipilo1513 Месяц назад

I like the idea of Potato Monday. I'm always looking for new ways to make them. This one looks really good!

@Goat67 26 дней назад

I never thought i would ever see Chef cut the cheese but I did. i really did.

@sharmishthabanerjee6852 Месяц назад

Awesome recipe chef, please show portillo's chocolate cake recipe please

@Batvolle Месяц назад

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!

@LaomedonIlliaris Месяц назад

I made this tonight! I used a German cheese with mushrooms and it was divine!

@LFish637 Месяц назад

Potato,butter,cheese, cream cant go wrong❤

@faithsrvtrip8768 Месяц назад

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.

@sheilahall Месяц назад

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!!!!!!!

@kylec0511 Месяц назад

I am making this for my family tonight!!

@user-xk6iv5kq8m Месяц назад

Wow! The Chef did it again. Thank you for sharing. You are so loved.

@jasonbean2764 Месяц назад

Mostly I'm a rice guy. Lately, I've had a taste for taters. This seems like a good idea.:)

@Hieronymous69 Месяц назад

Potato Monday! Ideal for Lancashire hotpot and meat and potato pie!

@judydwiggins3456 Месяц назад

Chef, you have a gentle touch. This looks delicious. Potatoes, bacon and cheese? What could be better?

@RorchaksRevenge Месяц назад

My potatoes are looking at me, anxiously.

@AlohaSnackbar-pc9gd Месяц назад

The Onyo Emperor uploads and I click the 'thumbs up'...Chef JP is making my recipe cookbook THICC!!!!

@maryannstewart9051 Месяц назад

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!

@CONTINGENCY_sys Месяц назад

Scalloped potatoes next perhaps. Or potato pancakes (not those purple ones). Loving the run on potatoes. I love potatoes.

@moniqueniemeyer1740 24 дня назад

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.

@richardcontant4659 Месяц назад

Juste à traverser les lignes Chef, du Reblochon, nous en avons ici à Montréal ! 😂😂

@jean-paulbertuol4390 28 дней назад

Chef, la peau du fromage, c'est le meilleur ! Merci pour vos recettes et vos techniques.

@raeannemery258 Месяц назад

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?

@ChefJeanPierre Месяц назад

Every day! May they both rest in peace 🙏🙏🙏! They are probably cooking a storm up there! 😂

@fauxtaux Месяц назад

Tartiflette is good stuff, greater than a sum of its parts. I remember my delight when I first discovered it. Of course, it was the French who took potatoes, bacon and cheese and produced the glory that is tartiflette. Husband and I enjoy it for winter weekend brunches.

@christopherhernandez3398 Месяц назад

Another fantastic recipe..... thanks Chef

@nr63kish Месяц назад

That is fire!!! I do a similar thing with ham steak cheddar cheese and potatoes, but with some funky brie and bacon? My mouth is already watering.

@geo34south Месяц назад

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!!!

@odonnchadha1978 Месяц назад

Well, I simply must try this. It looks fantastic!

@ACCPhil Месяц назад

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.

@mikeself1602 Месяц назад

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!!! 🎉🎉

@user-jw9kl4qd9t Месяц назад

Hello dare chef! We love this guy!

@rickchumsae7974 Месяц назад

We all give thanks to your mother. Thanks for sharing.

@RealCoachingCo Месяц назад

Thank you chef Jean-Pierre you gave me some ideas how I can already improve my tartiflette. Really great video 😄

@JeremyPickett Месяц назад

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 😁🙃)

@paulmaxwell8851 Месяц назад

Our seed potatoes just arrived yesterday in the mail! Sieglinde, Irish Cobbler, Warba, Excellency, Ballerina, Gold Rush and Red Eric. Next week we'll be planting them. I think we'll need some potato recipes like this Tartiflette!

@Goat67 21 день назад

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.

@Food_Enthusiast777 Месяц назад

Hi Chef Jean Pierre love you bunches! My name is Elizabeth i’m in culinary school studying to be an Executive Chef.

@ChefJeanPierre Месяц назад

🤣🤣🤣🙏❤️

@briancoleman9330 Месяц назад

I'd love to be cooking shoulder to shoulder with chef for a day and learn from him.

Месяц назад

Vavv şefim harika görünüyor merakla izliyorum 😍😋

@ChefJeanPierre Месяц назад

I hope you like it! 😊

@SimplyRushanda Месяц назад

I had this in Paris with my french companion. It had veal and ham, it was one of my favorite french foods. I havent had it since that last time in 2016.

@suzylund7859 Месяц назад

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. 😍

@Lavadx Месяц назад

Now THAT looks amazing!!!

@slc1161 Месяц назад

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.

@claudettebenoit4056 Месяц назад

Potato Monday! Yes! Yes! Yes!!! 😊

@deserteagle7032 Месяц назад

Chef JP , you must be angel, because that combo is definitely made in heaven.

@ChefJeanPierre Месяц назад

🙏🙏🙏❤️

@diniahnightshade1111 Месяц назад

Oh my, thank you so much Chef. My daughter does not like the taste the rind gives to Brie (which I do like lol) and your technique is going to make it so much easier for me to use. Much 🥰