Check out the recipe: www.allrecipes.com/Recipe/246680/Tartiflette-French-Potato-Bacon-and-Cheese-Casserole/

@panagiotisjevan8975

4 жыл бұрын

Food Wishes I think that licking the board is better the paper. I don’t know why, I tastes better but I can’t think a reason.

4 жыл бұрын

The same recipe could be achieved with 'Morbier" cheese. Then it's named a Morbiflette. But like Reblochon, it's raw milk cheese, so not allowed to cross the Atlantic. en.wikipedia.org/wiki/Morbier_cheese

@lizpollock6534

4 жыл бұрын

@Rad Derry Nope, not all salt is the same. Alton Brown has a good piece on the differences in salt, and this is informative; kzread.info/dash/bejne/nYuZ0q9qgKTccbA.html

@sofeckingtiredofwokepeople

4 жыл бұрын

@ so what cheese can I use in the USA that would be fairly comparable?

4 жыл бұрын

@@sofeckingtiredofwokepeople I would say any Soft cheese with High fat content. As Reblochon is 27%fat and Morbier 29% fat (searched on openfoodfacts) It should work as well with Raclette cheese (26%) but as it's intended to be melted, it could melt quicker than others. Moreover, Raclette cheese could come flavored (pepper, white wine, smoked, ...). I've seen Chimay Trappiste cheese in some US webstore. As it's beer flavored it should have some taste in it. For Reblochon like cheeses it should stick to the knife when you cut it, and be runny when left cut in the fridge. For Morbier, it's not runny but creamier than Emmental/Comté. Like raclette cheese texture in fact.

when licking soft french cheese off your board, remember to follow the grain of the wood

@arthas640

5 жыл бұрын

i'm way too afraid of tongue splinters

@AGM-ts5bb

5 жыл бұрын

😁

@Eris-_

5 жыл бұрын

That's good advice.

@mariannesouza8326

4 жыл бұрын

Words to live by. 👍🏼😂

@aerionomega935

4 жыл бұрын

You want perpendicular to the grain, or you might get splinters...

As a French men native from the 'Reblochon' region, and grew up cooking that dish once a month: You sir nailed it! You got the idea of what this dish is about. And you are right, it is a main dish better served with just a green salad. Thank you to respect and honour such a great dish.

@so6tek

4 жыл бұрын

la crème n'est pas en trop tu penses ?

@allgone4615

4 жыл бұрын

Yohann Paris - It looks delicious!

@fbk9081

4 жыл бұрын

Comme tu le sais la tartiflette n'a pas de viande ... Je suis du bled du reblochon.

@MrMaxnc

4 жыл бұрын

@@so6tek c est clair pas de creme fraiche , pas de creme fraiche les oignons avant les lardons et le meilleur c est les pomme de terre cuites au lait facon gratin dauphinois

@angelaberni8873

4 жыл бұрын

Yohann Paris. I'm in Spain. If I don't find that cheese what other cheese would you suggest? I'm definitely going to make this,I can almost smell it .

I just made this. It's incredibly delicious and turned out perfectly. The instructions are spot on and easy to follow. Ended up going with half brie and half gruyere because I don't have an underground cheese connect. But I knocked it out of the park and was the George Brett of my Tartiflette. Thanks Chef John.

@kimquinn7728

4 жыл бұрын

Thank you for mentioning greyed cheese! I am ashamed to say that I, personally find the rind on brie ....not to my liking at all but love the idea of this dish. So glad you mentioned this other cheese. I love it on top of French onion soup. Yay!

@Kennit632

3 жыл бұрын

Without Reblochon it's not the same dish. It's like replacing the chicken in KFC's burgers by some tofu and call it "great".

@bixou69

3 жыл бұрын

not sure about the brie but definitively not gruyere, it is too dry.I feel bad that some people can't have some, so good.

@rauminen4167

3 жыл бұрын

@@Kennit632 How about camembert? Would that work with this?

@raphaelfillos6120

3 жыл бұрын

@@rauminen4167 Yes camembert is a great alternative, but it's definetly not as great as Reblochon or Saint-Nectaire.

This is typically eaten in the mountains of France while skiing - best lunch after busy morning skiing!

@shimmentakezo1196

3 жыл бұрын

I usually eat it in summer next to the sea XD

@KEvinou

3 жыл бұрын

Nowadays... We make tartiflette every chance we get : winter or summer, it doesn't matter. It's a great recipe when friends and family are coming by.

@CristiNeagu

3 жыл бұрын

While skiing? That must take a lot of coordination.

@cevinwillson9113

3 жыл бұрын

When I skied there it was raclette that was eaten after skiing all day

@johne7100

3 жыл бұрын

It's also bloody good when you've just cycled up to an Alpine col - especially the Col des Aravis, where there's a restaurant just waiting to make you one.

French person here. The reason why we cook the onion first is because of an old French saying that goes "se mettre un doigt dans l'oignon" (put a finger on the onion) which was a very common way for people back in the old days to check that the onion was properly cooked before adding anything else (you pressed it with your finger to check if it was soft). Btw, you can use this sentence when talking to someone you wish to impress : "je veux te mettre le doigt dans l'oignon" means "I want to emphasise how great a person you are".

@fkabici967

8 жыл бұрын

+Antoine Fauconneau A question for the french person ~ How friggin cheap is cheese there?! Like, using an entire block or however you would call it for just one dish, it's A LOT. It's either quite cheap, or just high wages lol. Sorry if I sounded rude, actually just curious O.O

@STAR0SS

8 жыл бұрын

+estomnetempus Prices vary a bit but a Reblochon is like 3-6 Euros, so it's pretty cheap. In Switzerland the best cheeses are around 4-6 CHF for a decent piece. These things are super fat and tasty so it's very nourishing.

@Henryblake13

8 жыл бұрын

+estomnetempus I'm from the USA but I live in England. Cheese is dirt cheap compared to the states. That amount he used would be about 10 USA dollars or £6

@marlensalinas1655

8 жыл бұрын

I want to put my finger in your onion. 😂😂😂

@antoinefdu

8 жыл бұрын

Oh stop it, you!

I don't know why, but for some reason, watching chef john cook has something very relaxing to it...

@annafernando6816

7 жыл бұрын

His voice.

@tearodman

7 жыл бұрын

I got lots of laughs from his jokes and self arguing with methods, ways to break copyright and go to jail, lol

@zeynepozturk2757

7 жыл бұрын

he reminds me of the way winnie the pooh makes sentences

@cyndifoore7743

6 жыл бұрын

I like to watch him cook but find his way of speaking condescending at times.

@anar579

6 жыл бұрын

Same here. Sometimes I binge watch when I've had a stressful day. My mom barely speaks English, but when she comes over she asks me to put on "the funny chef".

This is my favorite French dish of all time. In France, this is traditionally eaten as an “après ski” dish. This calorie-dense meal reenergizes the body after a day on the slopes.

Hi, I guess we cook onions first in France because it is not necessary to cook Bacon a lot, so we start by letting the onions slowly cook to make sure they are almost caramelized, and then we add bacon to just about undercook them. I don't think it is very important, and it's just a guess, that's how I see it and I'm far from being an expert, Tartiflette is however an amazing recipe, and yours looks great :) Definitly a very popular dish in winter in France, we love it, and it is very easy to make ! :P Such a shame you can't easily get Reblochon in US, it is very common in France, and it is so good to cook with ! There is never enough of it in recepies like those ^^ And YES, the crust of the reblochon cheese IS the best part !

Congratulations for your recipe. I am French and I love Tartiflette. One single point I would add ( to have a true Tartiflette): before we put the ingredients in the dish, we swip it thoroughly with a peeled glove of garlic :-). It adds this hint of garlic which makes it impossibly gorgeous, without being overpowering :-)

@Captain_Prabakaran

4 жыл бұрын

That’s clove of garlic dude, not the glove of garlic

@rushrockz

3 жыл бұрын

Thank you for this insider knowledge mio amico!

@mantistoboggan5171

3 жыл бұрын

i was wondering where the garlic was!

@theouthousepoet

3 жыл бұрын

@@Captain_Prabakaran you may be correct but I think glove sounds way more compelling. I’ll be calling them gloves from now on lol

@impalamama7302

2 жыл бұрын

@@theouthousepoet Right? Sounds French and all gourment for sure. Like Julia Child.

Wow, I have never had the absolute physical need to make a recipe so much as after watching this video. I am absolutely going to make this as soon as possible!

@chocolatebones

8 жыл бұрын

+Khandnalie yes!!!

Although my husband and I eat a low carb diet I am currently living/cooking for my elderly father and he is going to 'love' this. Thank you for sharing!

Oh Chef John, how have I not discovered you sooner? I love everything about you. Your voice, your sense of humour and just your whole demeanour. Your food looks pretty delicious too.

I love this guy! I can't see how anyone would say anything bad about him. He seems fun and upbeat

@therealKrak

4 жыл бұрын

I dont like the way he talks... but still liked the video

Hey Chef John, I heard a possibly useful potato-themed tip a week or so ago. Cut a seam around the middle of a potato before you boil it, and when the potatoes are done you can just pick them up and twist the two halves and the skin should come right off. Because you can never be too lazy and impatient when it comes to potatoes.

@backpackmatt

6 жыл бұрын

I was just thinking about this little tip....

@MsSwitchblade13

5 жыл бұрын

Brilliant!

@bfg3890

5 жыл бұрын

Or just leave the skin on

@arthas640

5 жыл бұрын

i want chef john to do a whole miniseries on potato tricks, tips, and various cooking methods and basics for cooking and processing potatoes

@MsKariSmith

4 жыл бұрын

When I make it, I'm going to leave the skin on. What is wrong with potato skins anyways?

This is one of my favourite dishes! Whenever I’m in Chamonix I try to have this every day at some point. And most (all?) of the mountain restaurants serve it as well, which just makes it even better!

‘Borderline Other-worldly’ 🤣. Btw, rinds on French cheeses are mostly edible, not so much for the rind’s flavour but for mouth texture combined with the squishy insides, wonderful!

You are the marie antoinette of your tartiflette 😉

@drstrangelove85

8 жыл бұрын

+Mandy Chamberland nailed it.

@lindamcneil711

8 жыл бұрын

ha!

@chairshoe81

8 жыл бұрын

Allie Li you are the puss filled hemorrhoidal cyst of your... food

@chairshoe81

8 жыл бұрын

nailed it

@ashtrowel3124

8 жыл бұрын

+Crochet I don't think he was insulting the dish. I think he was objecting to the use of Marie Antoinette 's name as praise for the food...considering her fate in the revolution.

This was the first recipe that I saw here, and I finally got the chance to try it out. Needless to say, it was a big hit. My wife said that it was the best dish that I've ever cooked. Thanks so much!

I made this the first time I cooked for my now wife. THANK YOU! Little did I know that potatoes are her favorite food, and I love intense French food. I am a happily married man because of you! Thank you Chef John

Omg. I made this last night and it is absolutely delicious. I didn’t have white wine and was going to skip it but changed my wind at the last minute and ran out to get some. I’m so glad I did. The white wine makes the cheese sauce very special. Thanks Chef John! You’re the best! ❤️❤️❤️

I'm French and I approve 100% this recipe. Please, don't forget to take some french bread to lick every drop of the cheesy sauce of the plate. Yes it's rude, but it's GOOD. French cheese CAN'T be waste. So who cares ? Enjoy !

@mantistoboggan5171

3 жыл бұрын

never understood why soaking up sauce with bread is rude.

@MlleMay

3 жыл бұрын

@@mantistoboggan5171 I've never understood that either and I strongly disagree with that. If someone cooks well, this person should be honored that we want to lick everydrop of the dish ^^ Well, I am honored when people act this way about the meal I prepared. ^^

@jeanjeanlejean3901

3 жыл бұрын

@@mantistoboggan5171 I agree with you. Soaking up sauce with bread is one of the best "péché mignon". If the question was serious, here the answer : It is considered rude because it was the old/peasant way of eating. Since the renaissance, Court was using forks and plates. Before that time, the plate was a large slice of bread and you were eating with your fingers. Using bread and fingers reminds this "despised" period. As noble, you can't eat like poor people. And in France, gastronomie and "art de la table" come from above. It is why, you can, if you want to have proper manners, soaking up sauce with bread at the end of your fork, but it's ridiculous, use your fingers! ;)

@mantistoboggan5171

3 жыл бұрын

@@jeanjeanlejean3901 thank you for taking the time to impart some wisdom my way. I did not know this, but will be sure to remember this is if I happen to have dinner with some aristocratic snobs...... which I don't see happening any time soon. I suppose it makes sense that this social norm would have emerged from the renaissance. Thank you for enlightening us!

I'm a french fan, let me tell you about the oniongate ! In France, we always cook the onion before in a bit of butter (It's France, don't blame it), cause the butter will sweeten et soften beautifully the onions without caramelize them or burn them, or even worse, make them crispy (Urgh..). And THEN the bacon, which can be infused with the amazing taste of the onions, et it becomes a waltz dance between those two and a happiness experience in your nose ! Trust me. And to finish.. We're French, we always do things right, especially with cooking ! French Gastronomy, not American ! :D PS: Along with the butter, we also rub the bottom of the pan with a clove of garlic, like for fondue savoyarde (French fondue from the Alps region of Savoy !)

@elimonjal

7 жыл бұрын

Roddie62 thank you so much

@765respect

5 жыл бұрын

Thanks for sharing your recipe style!

@hansmemling7605

5 жыл бұрын

'We're french we always do things right' another prime exemple of french chauvinism.

I’ve been watching this charnel for about 6 months now. At first you accent and wit eluded me but now I love it. One of the best things on KZread.

I did this meal yesterday, with some slight modifications, for my family and they all loved it. Thanks for the tip. 👍🏾

Very good recipe! We prefer cooking the oignons first in order to caramelized them. Once slightly cooked and almost starting to caramelized, we add the bacon. A good tip is to choose keep the potatoes skin. Just slightly grill them to have a crispy skin and then cut them in pieces. Another tip I like is to add half of the cream in the oignons/bacon/white wine pan to reveal most of the flavors... Finally, i got from my family (typical dish we use to make in Haute-Savoie, Alpes region) is to had a little bit of powder nutmeg over the cheese in the final assembly to give it an extra flavor. Yummyyyy!!!!

@dannywestwood4113

6 жыл бұрын

Antoine Lecomte I'm going to make this dish next week, so thank you for the advice. If I may ask, I've seen this recipe with garlic, parsley and thyme added. Would you include any of those? I'd like to get the recipe as authentic as possible and already have the Reblochon.

@argumentfromignorance2410

6 жыл бұрын

I wouldn't add herbs nor garlic but if you insist on garlic, just rub a clove on the baking dish as we do in another potato+cheese recipe from the mountains (Gratin Dauphinois)

@765respect

5 жыл бұрын

Thanks for sharing your recipe!

@lualncol

4 жыл бұрын

Antoine Lecomte I don't know this dish but I was thinking nutmeg, too. Looks tremendous.

I don't know if it was answered before but if we start with oignon first it simply cause doing so so we can't "remove that excess fat" properly as it's considered by the French Food Police as a major crime against humanity that's my explanation and I stand by it :)

I love your enthusiasm upon finding a dish you've never heard of!

First off, Chef John, you really have gotten my wife and me through this quarantine. An added benefit(?) is that you have provided so many terrific food ideas that I am hardly allowed into the kitchen any more. But seriously, we are transplanted from New York a few years ago; and food envy has been a problem; and now I find that a fancy artesian cheese that you use is produced, oh, fifty miles from our home. What joy, and definitely a day trip if the bleedin' quarantine ever ends. Thanks, thanks, thanks!

I love your personality and your recipes. I am so glad you have a channel. Thank you Chef John. Love your videos. x

Traditional dish from Annecy! I can promise it is the last meal you need to have. Amazing!

I made this for dinner the other night and it was wonderful (as were the leftovers the following evening). I followed your suggestion on the blog and used brie for the cheese, as I, too, live in the States and thus can't get Reblochon. A gorgeously delicious recipe that will definitely be on my kitchen table again and again. Thanks, Chef John!

My favourite channel. There’s no Chef but chef John and I am your disciple!🙏🏼

What a decadent, delicious looking dish! The gratin looks amazing - and I can see using gruyere and brie in place of the Reblochon.

@pikupstiks

5 жыл бұрын

Yes, I made it with Gruyere and triple cream Brie and it was delicious.

Tartiflette is life ! We love it here (France) and the rind is the best part !

I live in the French Mountains, and today, thinking about this recipe, and how much I love it, just bought a Rebluchon and am going to do this for supper. An ideal cold weather dish if ever there was one. Spring may be just around the corner, but time for at least one more Tartiflette. Thank you.

Oh my God I've been living in France for 5 years now and really found out a week ago about tartifflet that's life . Your way is a good way thank you and bonne appetit ✌🇺🇸

I looove tartiflette ! :D And your version looks delicious ! :) This recipe is also delicious with "Morbier" cheese (=morbiflette) and there is also another version without potatoes but with "crozets", which are small square pasta made with sarasin flour ! (=croziflette) !

@Fudgeey

8 жыл бұрын

So overall if a dish ends in "flette", it's gonna be delicious. Got it.

@Jthwildeboer

7 жыл бұрын

not french here, but yeah, the croziflette is amazing, such a shame crozets aren't sold here. guess i have to wait till i'm in france again! :)

@francoisl.f.2809

3 жыл бұрын

omg no no no morbier its for raclette .

@aletheiaverite

2 жыл бұрын

Buckwheat, btw

I need to find me a French cheese black market.

@user-qn9ku2fl2b

5 жыл бұрын

black market is expensive... cheese in France is a good 2-3x more affordable than in the US T_T but gas is way more expensive...

@SusanLynn656

5 жыл бұрын

Now if cheese gives one gas one's situation is ideal.

@vishnu79

4 жыл бұрын

+Omnipotat0 Apologies for the late reply, if you live in the USA, you can usually find unpasteurized dairy products for sale to individuals at any farm in your local Amish community. Keep in mind that MOST states allow the sale of unprocessed dairy only by the farmer and only on an individual basis, and depending on your state, may require a permit. For what it's worth, the cheese and pie (mostly apple, but sometimes they'll have cherry) you get from the Amish here in Ohio is pretty cheap and really good.

@mantistoboggan5171

3 жыл бұрын

does the usa even have cheese markets? and i do not count the spray on "cheese" or american "cheeses" on offer. rubbery and without flavour.

@khills

3 жыл бұрын

@@mantistoboggan5171 😂🙄 Yes, the US is full of small farms making fresh, local cheese. A lot of them sell to restaurants more than individuals, just because America doesn't have as much of a cheese culture as Europe, but they do exist and many sell directly to customers, too. This is especially true right now, as restaurants have had to stop their orders. Victory Cheese is an initiative created to help put people in touch with their local cheesemakers: www.victorycheese.com/ You can also look up some simple word combinations to find your local cheesemakers or cheesemongers, like "'your state dairy cheese association" or "your state creamery" "your state local cheesemakers," etc. And here is an incomplete list of American artisan cheesemakers: www.gourmetcheesedetective.com/American-Artisan-Cheesemakers-Index.html

You're the best Chef John, cooked this for dinner tonight, couldn't get the real cheese but used a washed rind Brie and it was superb. Have done the cashew chicken curry 3 times now. Love your work, thank you sir!

Once again, your commentaries are absolutely on point! Thank you!!

In Tartiflette We Trust ! This is a recipe from my region, the rule is there is no rule, some people fry cube potatoes in lard (pig fat), some do not use onions, etc... the only thing is the use of a real Farm Reblochon and lardons. No cheese can even come close to Reblochon, this cheese is made from specific Cows (among them the Tarine, the most beautiful cow on earth, WAY more beautiful than Tyra Banks) eating grass from a specific area (the most beautiful landscape in the world) and all that is even better after a day of skiing.... but Chef John really got the spirit of the meal. You can skip the cayenne though, just use a good fresh ground pepper and eat that with a very dry, fresh white wine.

Good God in Heaven, I need this dish in my life.

We made this tonight in the UK. Wow, you're so right, this is gorgeous. We had some real Reblochon also. There entire baking dish was scraped clean it was so good. It's a wonderful winter dish, but I could eat it in summer with some fresh salad as a delicious lunch too. Thank you!

After watching this wondrous video, I made this dish with some French cheese that was not Reblochon - just to try it out. Wow! This was wonderful to make, knowing how it all would come together. It did not disappoint in the eating. Fortunately, I have a little shop here that sells Reblochon and I shall indeed make this again with cheese that appropriately smells up the house when it's baking. Thanks for this.

Hey, french piece of advice : you could slice the chease and stack it between one every two slices of potatoes, it melts even more with the dish and you don't have to add creme fraiche. (and you can double the amount of chease and not have the crust on top; actually I never sw that way of constructing the dish....) Thank you chef John for sharing it, it is most appreciated winter french dish.

“Considered by people who consider such things...” I love this guy!

I'm gonna make this for my wife's birthday. Potatoes, bacon, onions, and french cheese are literally all of her favourite foods. This is absoloutely perfect.

French here, you nailed it sir. It's a very well-known dish here, best enjoyed in the snowy mountains from where it originated, but it's made its way all around the country and we all love a good tartiflette in the cold season.

there is maybe one thing in that video that is even better than the casserole: listening to you! I really love and get loads of giggles out of your little jokes! very much enjoy your videos... mostly for that reason but also for the deliciousness of your recipes!! thank you!

For those in SF you can buy real French Reblochon at Mollie Stone's on Twin Peaks.

I got my hand on some reblechone from my trip to Stockholm and made this just now. The best cheese casserole I have ever had. Flavor is over the top.

Great video, I have made tartiflette with traditional reblochon back years ago.very easy recipe to follow .same as that.only no crème fraiche . Very accurate description of the original French recipe.

Hey Chef John, if you enjoyed the tartiflette and you have some reblochon left, you can also try a variant called "la Péla" : the differences are that you use lardons instead of bacon, no white wine, and the potatoes are diced, but keep their skin, and "rissolées" in a long-handle pan. Then you put the onions and lardons on top of it, then the reblochon, and let it melt slowly in the long-handle pan. This recipe is also coming from the Savoie mountainous region, and is a sort of "earlier" version of the tartiflette.

"...and even the French who will eat almost anything won't eat paper...." Hahaha

It started out as a rough day - by the time I got to .... " and as always... enjoy!...." things began to look up very nicely. Thanks Chef John.

Favorite part of making this and any of you're recipes is watching the video about 15 times before and during preparation!

I'm french and I do like you for the"lardons" ( bacon) first the pan then the onions.

I think I finally found the answer to, "What would be your last meal?"

@StellarMoo97

4 жыл бұрын

No do a 30 pound turkey you'll get like an extra week as they wait for it to thaw 😂 Or his apple butter that takes a good day

You legit are becoming my favorite chef. I can't believe I'm just now seeing these videos!

Honest to Pete, you make me laugh out loud. You are wonderful. I am going to have to give a party just to make this dish! Thanks for all your wonderful lessons and recipes.

This guy is funny. I love his commentary and his tone and short phrases hahaha keep up the good work.

This is the first dish I ever perfected, cooking with my French grandmother in Alps with view of the mt. Blanc. It's amazing and I make it every winter and it was the first thing I cooked for my now girlfriend. Not a good dish pre- coïtus but it will make them like you!

@sp6990

Ай бұрын

😂😂😂 this comment wins the day

@KlaximumSkroeft

Ай бұрын

@@sp6990 thanks, she's my wife now. Around 2 am during the party, we paused, and scranned a tartiflette with the guests straight from the gastronorm oventrays.

I really enjoy your shows, I love your sense of humor as well! Thank you!

I love French cuisine and this is sooooo mouth watering. I am definitely going to try.

I am French, from the mountainous area where reblochon and tartiflette comes from, and I concur 100% with your options and comments, from the bloating of excess bacon fat, to the choice of this as a main dish with a side salad. Well done my friend, you now have my full interest. The only comment I'd have: do not drink water while eating this, the cheese it will have you bloated. Instead pour some more of that fresh white vine you used for the pan deglazing; something nice and dry, Rousette de Savoie is best, but Riesling, Muscadet will work fine. Bon apetit!

@gmart225

2 жыл бұрын

This is the Frenchest comment! Love it!

French recipe will use unsmoked bacon called lardons. I have subtituted thick cut pancetta. I mix whipped cream with sour cream instead of creme fraiche. If you can't find Reblechon you can subtitute with a triple cream Brie.

@kattatonic1

8 жыл бұрын

Thanks for the pancetta tip!

@elimonjal

7 жыл бұрын

acexkeikai you can buy "crema fresca" at any Mexican market

@acexkeikai

7 жыл бұрын

elimonjal that's would be great if I had access to one

@joevandall8035

5 жыл бұрын

Thsnk you

@TheBouliboula

5 жыл бұрын

Lardon is just the form, you find smoked and non smoked lardon in every mall in France

Made this at Christmas with a couple of substitutions. It was fantastic. Thanks Chef John.

Chef John, I have watched many videos on this recipe; but, yours by far is the BEST!!! This dish is amazing. In fact, my potatoes are in the pot and I am making it for dinner today. Yum!!!

The onions should go in first and be sautéd as it makes them go nice and soft. If you add them after the bacon, they won't be as cooked and will still be crunchy, or the bacon will be cooked too much. Remember, it still gets cooked in the oven. Also, if you assemble the potatoes and the bacon / onion mix in your bowl first, then add your white wine and cream, it retains all that lovely flavour and soaks in better. You won't cook any of it out in the pan that way and the cheese will help trap it inside. Also, you should have scraped some of the rind off the cheese.

I was born and raised in France and my mom would make that dish pretty often, but I've never seen it with creme fraiche. I'll definitely try it next time :)

@alexandreing-bourdereau9883

8 жыл бұрын

+Koubiak Comment peux-tu ne pas mettre de crème fraîche? C'est ce qui donne le fondant des patates.

considered by people who consider such things, is a great line. I went to French culinary school twenty years ago. love this. thanks.

I made this every week when I was cooking for clients in Chamonix. Fantastic with baguette and some wine. Comfort food.

Every time I go to France I bring back reblochon because it is rather difficult to find outside of France. That being said, tartiflette is kind of a French student type of dish and there are no rules. I've been too lazy to go out and buy potatoes many times and made "pâteflette" instead which is the same thing but with pasta. It's like mac and cheese but with awesome cheese.

@mslydialove

8 жыл бұрын

+Alex Massey *mind blown*

@jedrorm

8 жыл бұрын

Yep. Stayed with a French family who were big into Chinese food/culture, had tartiflette de riz, which was made with rice in lieu of potatoes. IMO it tastes even better than the traditional tartiflette - much lighter (the potatoes can feel really quite heavy along with all that cheese and cream).

@Krysta1Rose

8 жыл бұрын

i think im going to try it this way for a friends get together - we're mad for mac and cheese here!

@plottwist3364

7 жыл бұрын

+bbqroast that dish originates from Alps so gotta stuff yourself for winter lol

@nytim666

4 жыл бұрын

@@jedrorm french cuisine is all about innovation so i guess we couldnt say anything about it but personally i really doubt doing tartiflete with rice is a good idea lol. The richness of the dish is what makes it's charm it is supposed to be a winter dish but i can understand that people have different tastes or maybe want to enjoy tartiflette like recipes all year round. Although part of the charm of tartiflette (as well as the notorious raclette) is that you have to wait untill wibter to enjoy them

I used the fontina cheese, I got a wonderful result! Carla.ItalyThanks for your wonderful channel

@juxbertrand

8 жыл бұрын

C"est effectivement un fromage qui va bien avec ce plat. Buona idea ::))

I tried this. My wife is big into cheese and I can take it or leave it. My daughter doesn't really eat cheese. We all thought this was delicious. Way better than we expected. Thanks for the recipe Chef.

You are amazing. I can see myself cooking almost all of your recipes successfully. That’s how amazing you are👍

Wonderful recipe, Chef John! I have tried it tonight for supper and it was marvelous. Great trick on the bacon/onion order. =) Just a little suggestion: I added a bit of freshly grated nutmeg to mine, it made a great difference for the better.

One of our most famous dish ! You should check out dishes from Savoie where the tartiflette is made, there are so many good ones. Glad to see you version of this dish, some french add a bit of butter to the onion and slide the potatoes and the cheese thiner. It's so delicious! Can you check out the recipe of the kouign-amann from Bretagne please? I would love to see your version of this desert and it's very famous!

A chef John would be a good addition to my kitchen. Actually the only thing i ever need. Throw out everything else. Dine in heaven every day.

Now that's a real humdinger of a dinner with the watercress . Yet another recipe to do. Thank you. Love your commentary.

Watching him cook i learn alot while laughing haha i really love him and his food 😍😍 can you adopt me

The reason you put the onions first is so the bacon doesn't crisp up while the onions are cooking, instead the bacon will merely cook like suggested.

You are hysterical! Love your banter, food, style and your videos.

"Borderline other worldly" is exactly right. Loved it. Thanks Chef John.

I'm french, i can find Reblochon, and i will definitly try this. I haven't buy ham in 4 or 5 years, i think i can allow myself ONE recipe that would use some now :D

Why do I do this to myself, why do i watch this when I'm so hungry and on medical diet? Why?! 😁

I made this several years ago for thanksgiving with just brie, and it was amazing. Even the parts of my family that aren't adventurous eaters thought it was amazing. I'm sure the stinkier reblochon would be better, but brie worked well for the american palette. It come out creamy, bacony, sweet, and creamy without being overpowering. Make this with whatever soft cheese you can, because it's worth it.

That's one of your masterpieces right there.

Damn if Chef John is speaking so highly about this dish, it's gotta be something serious.

Can you please make a Food Wishes version of Currywurst, from scratch?

@antrazitaj5209

8 жыл бұрын

+Adhishree P. But with a real sauce, not that ketchup/curry alibi

@adhishreepatil

8 жыл бұрын

exactly!

@bowlofcompassion

8 жыл бұрын

+Adhishree P. That would be great

@TheKbnrba

8 жыл бұрын

god you're pretty!

@adhishreepatil

8 жыл бұрын

+TheKbnrba why, thank you :)

OH MY SOUL‼️ that dish rocks my senses, I have to try this 🤤👌👏🇿🇦

Very nicely done! We have an English friend staying with us this weekend, Wink Lorch, who lives in the French Alps and is here to do a book signing for her newly released "Wines of the French Alps". I've made a Tartiflette along with as many Alps cheeses I could find for the guests who will be attending the wine tasting/signing and I thank you for your enlightening and humorous instructions. Cheers!

Just pulled mine out of the oven. That is some aromatic (putting it nicely) cheese. Having taken a small taste, it is quite a stunning dish. However, my house smells like the south side of a football locker room. LOL

@andrewt248

7 жыл бұрын

My modifications: - Yukon gold potatoes instead of russet - Finer dice on the onions - Assembled in multiple layers like a lasagna

Just made this for my wife. She said “don’t ever make this again... tomorrow night please” 🤣

@SeraphimCramer

3 жыл бұрын

But did you get llllllots of compliments?

Oh My Goodness, I have GOT to make this!!! I've made this dish for years with a cream sauce, but I have got to find out how this taste with the cheese and wine you mentioned. Thank you so much!!!

Thank you thank you thank you for all these years Chef

There is no creme fraiche in the true tartiflette, but it's so way better with creme fraiche within!!! My mom made one yesterbay. Thanks Chef John from France :)

@Aurasmae

8 жыл бұрын

+The tough guy from the North Jon Snow? o_O

@steevinator

8 жыл бұрын

+The Aura Tree LOOOL! I don't know (^_~)

for the savoyards (creators of this dish) white wine isn't necessary but in my opinion it taste so much better with white wine and you can go even further : take off the creme fraiche and sprinkle some white wine (200-300mL) in the bottom of the casserole, it will give the potatoes an awesome taste and the dish will be less dry (depending on what kind of potato you used). my mom cooked it that way for 25 years and it's always great. to be fair you can't really screw up a tartiflette.

Excellent! I get such a chuckle out of listening to you.