Doubled layered Reblochon cheese tartiflette recipe

[@tonyperkins3505]

My husband and I went to Paris 4 years ago. His favorite food other than the pastries at Laduree was this dish. Unfortunately this cheese is not permitted to be sold in the USA. Your channel is wonderful and you help to bring memories back until we can make it back to France.

[@jimlang7461]

According to Wikipedia, Delice du Jura could perhaps be a substitute.

[@tomwhite716]

I enjoyed this dish in Etretat, France. Amazing. I miss France.

[@postophobia]

Awesome dish. The First time I had a French dish was from an aunt of mine who is French and she made tartiflette and blew my mind. Being in Europe has this major advantage of getting all kinds of cheese in local stores unlike in the US.

[@smoggyben]

I find it strange that reblochon is banned in the US. I can get it no problem in the UK.

[@FF-qq6nf]

I’ve made this recipe 2 times now and both times it has turned out delicious! We don’t have reblochon cheese here so I use raclette instead and it tastes amazing!

[@FrenchCookingAcademy]

yeah i love that recipe you just made me hungry 😋😋

[@David-qd3ff]

I have been using induction for years and I love it. I have gas in my outdoor kitchen and they are very similar

[@EricValor]

Potatoes and cheese are a match made in heaven (with eggs is the Holy Menage a Trois of food). You can put literally ANY cheese on potatoes for a great dish - especially with garlic and a good herbaceous parsley or basil (or both...).

[@kimquinn7728]

Perfect comment. Love it.

[@JoySum]

I love that I don’t have to add cream or milk like on the other recipes. Thanks

[@ericarobbin]

That looks so delicious, I'm excited to try making it, thanks for sharing! It's so difficult to work without your own kitchen supplies and equipment, I commend you for making it happen and access to all those lovely ingredients is certainly worth it!

[@FrenchCookingAcademy]

yeah it is simple and taste great 😋😋😋👨🏻‍🍳👍

[@letitiahunter3784]

Yay thank you for putting up cooking videos again

[@nigel8499]

Those in UK, Sainsbury's and Ocado sell reblochon

[@dannywestwood4113]

Thanks. I took ages to find it. Waitrose and some of the larger Tesco stores have it too. Waitrose seemed to be quite expensive.

[@joolsner]

Thank you so much for that, I was wondering where to get it from.

[@LeRoi715]

I will have to check the St. Lawrence Market in Toronto? Steffan is the king of good simple French cooking,eh? Cheers from Toronto!

[@mostlymessingabout]

Yanks can't buy it. Pity them 😈

[@birdsdaword]

The Milk Pail is a European Market near me in Silicon Valley. They have a bazillion wonderful, fabulous cheeses from all around the world and crunchy crisp fresh produce. Unfortunately, after 45 years, they are going out of business in maybe 2 months. I am heartsick. So I better make this tartiflette while I still can! Thank you, Stephane!

[@mariocooke5463]

you should be one of those cooks that go up to 2 million or more subscribers

[@njuham]

Not until he cooks pork chops in Robert sauce.

[@FrenchCookingAcademy]

i will put that on my list then 🙂🙂👨🏻‍🍳👨🏻‍🍳👍

[@stevegram9000]

He will get there!

[@EzekielDeLaCroix]

I'm helping him! Subscriber here

[@davidsouza7871]

I couldn't agree more...Stefan maintains a pure type of quality to his presentations...thanks for the great videos.

[@adjo82]

I tried this in La Plagne on a skiing holiday, its absolutely delicious and filling 👌🏻

[@Dominiqueske]

What a delicious looking tartiflette !! 👍👍 Fully enjoyed !!

[@qbnmusica]

Oh!! I meant to say I’m making three of your recipes tomorrow this one too!!!

[@songbirdforjesus2381]

Stefan says a good substitution is Raclette cheese which you can find in the cheese section A nice grocery store it is the kind of cheese the Swiss use for fondue

[@BKMcl]

Nice to see you again, looks a little too cheesy for me, but for cheese lovers it looks delicious. Thank you and I hope you are happy to be back in France.

[@theokeijzers2122]

Ah memories... Me and a friend on holiday in France. The mother of one of the girls we met (near Bourgoin Jallieu) made this recipe, and it was delis. Never knew the cheese was reblochon. Great channel btw,.

[@ello7222]

That looks delicious. I have never heard of this recipe before and I have to try it soon. Luckily I get Reblochon almost everywhere here in Berlin. Thank you very much.

[@FrenchCookingAcademy]

i can give my seal of guaranteed satisfaction with that recipe . it is really tasty and just need a light salad on the side

[@MadhuraTaskar]

Wow! That looks amazing. Your recipes are really interesting

[@FrenchCookingAcademy]

thanks a lot

[@knotwerken]

Great ... The walk abouts are so nostalgic .... 2 thumbs up!

[@mendinghoop]

I find it a strange coincidence that I just watched this exact recipe from food wishes this morning before you posted yours. Chef John’s recipe was very similar to yours but does have subtle differences. Cheese, bacon, and potatoes, how could you go wrong? Thanks Stephane!

[@genevievepineda2600]

That looks amazing! Thanks for sharing.

[@miranda_rk]

Enjoyed watching it. Thank you!

[@wulfenii64]

It looked like heaven on a plate.

[@JCDJCD13]

Love Tartiflette! I want that baking dish!!!

[@Box500spooks]

I made this today - exceptionally good, well worth the effort.

[@FrenchCookingAcademy]

Thanks for the feedback🙂🙂👨🏻‍🍳

[@ChezJohn]

I just LOVE your channel Stephan, (I hope I’ve been spelling your name correctly) I have learned so many new recipes, and cooking methods to add to my repertoire. Thank you my friend. (John from California)

[@FrenchCookingAcademy]

thanks for the feedback it motivates me to keep going 👍🙂🙂👨🏻‍🍳

[@anhibitor1023]

Looks amazing Stephane, thank you!

[@FrenchCookingAcademy]

Thanks for watching

[@sandy7938]

Looks delicious I will make this ...but I need to find a substitute cheese I dont think there is reblochon cheese in Australia thanks for sharing...👍😀

[@dapursukabeda]

OMG! My mouth so watering. I love cheese so much

[@FrenchCookingAcademy]

i know this recipe is cheeessy😋😋😋

[@temmy9]

Cant find roblochon where I live. made this with a canadian cheese named Oka..worked well.

[@jameshnall]

Induction heats up super fast and easy to burn but really good.

[@s1050]

Can you boil the potatoes first to reduce the time in the pan?

[@oceanbaby4521]

This dish looks amazing!! I am going to try this although I may need to order this cheese online🤔. Beautifully done thanks Stephan 😊👩🏽‍🍳♥️

[@FrenchCookingAcademy]

Perhaps raclette cheese is available ?

[@oceanbaby4521]

@TheRenaissanceman65 ok. I will try using brie instead! Thank you!

[@oceanbaby4521]

@@FrenchCookingAcademy I will look for that cheese. Thanks 😊

[@monkeyfacelove1283]

That looks so delicious!

[@nigel8499]

Great video Stephane

[@juliegibbons4989]

Thank you Stephan looks wonderful but i will never get it past my daughter lol

[@troccadero1]

Yes, you are back, greetings from Spain.

[@FrenchCookingAcademy]

🙂👍

[@nocopyrightaudiomusiclibra7802]

nice, this is great keep sharing them =D I think I am saving this

[@graemecollins4622]

G’day Stéphane. Can you buy this cheese in Melbourne? The recipe looks amazing. Thanks

[@gavink5671]

Do you stir the potato during cooking once covered or do you just leave them? If you leave them how to you prevent the lardons and onion from burning? Thanks!

[@heatherlinton5057]

Bonjour Stephan, question- the cheese you have used in this recipe is definitely not available to us here in Johannesburg (no cheese deli here) what cheese could we substitute this with...ie: bree, camembert.❓ please let me know 🙏 thank you for your wonderful recipes and tutorage. 🇿🇦

[@saiz95]

yes, camembert is good

[@ASH-cn7qs]

excellent , will surely try it

[@FrenchCookingAcademy]

🙂

[@r101e6]

This recipe works well but I notice that many recipes use cream too. What are your views on adding cream to a tartiflette@

[@judithmaryhill4862]

I have to try this dish and the salad should be enough to add a nice crunch ❤❤❤

[@FrenchCookingAcademy]

yes just a bit of salad is just fine

[@maisiecheartscontent6533]

Great recipe. Can't wait to try it. Can you substitute the cheese if I cannot source the rebolchon?

[@deendrew36]

Someone suggested raclette cheese. (I am not sure I spelled that correctly)

[@charlieharrison4659]

Are those potatoes part boiled before frying?

[@betterworld4024]

Whose hands were that at 5.32min? Not yours, Stephane?

[@bt3722]

He said it was his uncle

[@sharmisthamodak5761]

I absolutely love this one!

[@jiskitchen7577]

Yay this look so delish

[@sanramoncali]

Yummy! 😊Thank you

[@MrSunlander]

you take care of your auntie's kitchen, now, Chef. btw, the red label is edible?

[@roshif-tv9xd]

Any suggestions on a replacement cheese. I live in the U.S. and unfortunately raw milk cheese (and raw milk in general) is impossible to find unless u make it yourself. This looks delicious and I would love to try out the recipe!

[@FrenchCookingAcademy]

Your best bet would be raclette cheese I think

[@roshif-tv9xd]

@@FrenchCookingAcademy Thank you! I'm going to give it a try and make it for my wife tonight. I love recipes with only a few high quality ingredients. It looks uncomplicated and delicious.

[@lmark1415]

@@roshif-tv9xd you don't have raw milk in usa ???? Its weird You can't buy it in a farm near to you ???

[@roshif-tv9xd]

Its illegal where I'm at. The only place I've seen it is on Amish farms. The USDA is pretty serious about those kinds of things...you can supply it to yourself the problem is selling it. Even if I could get it my problem isn't milk...it's the fact that I need the particular cheese.

[@lmark1415]

@@roshif-tv9xd wow I didn't that it was that restrictive, it's just milk and cheese... You can use Raclette instead... or maybe Brie I don't understand.. Do the usda consider theses products "dangerous" ??

[@danabrumbelow]

Yum-O! But that label - why did you leave it on the cheese?

[@efc7206]

In Tartiflette We Trust. For sure. 😀

[@snaojao8136]

Looks tasty.

[@analogdistortion]

I'm so hungry now. That looks amazing

[@rueportalis6443]

how can I print a recipe? must make these and soon. thanks.

[@limeykl]

I’m sure the flavour is different but can you substitute Brie or Camembert for the recipe?

[@grantous67]

Gruyere or raclette are more suitable subs

[@Eniramoi]

No they're not tasty enough for such a dish you need extra tasty cheese If it's not Reblochon it's not a tartiflette but if you can't find any just try with Raclette or Maroilles And if you don't find any..... don't do it No really doing it with Gruyère, Brie or Camembert would be such a waste as the only taste you'd have would be grease

[@karinaleon4268]

Yummy!!! I LOVE cheese!!! 😍😍

[@fmaldonado9795]

Gorgeous. Thank you

[@JaydubyaX]

I want that dish..with the recipe...thats so oldschool!👍🏻

[@FrenchCookingAcademy]

Cool dish indeed found this in my aunt kitchen

[@Prasannakumar-yk7bf]

Lovely. Not sure if I can get Reblochon cheese in the US. What other cheese can I use in the recipe? Thanks.

[@FrenchCookingAcademy]

raclette cheese would be the second best thing

[@Prasannakumar-yk7bf]

OK. Thanks, will try.

[@Christopher.E.Souter]

Chef John from Food Wishes has also done Tartiflette, and he says unpasteurised dairy products are prohibited by law in the US. Here is his blog post: foodwishes.blogspot.com/2016/03/tartiflette-french-potato-bacon-and.html And here is the video: kzbin.info/www/bejne/pZTKn2mrft-rqbc Anyway, AFAIK, we can't get it here in Australia, either. Hope this helps...

[@antben]

Very decent accent for a French guy. I like the occasional "Hein?".

[@David-qd3ff]

Thanks!

[@wemblyfez]

En fin! Merci Stephane, this looks delicious. I confess I add some milk or creme fraiche to my tartiflette to make sure the potatoes are cooked all the way through (l like my tartiflette a little creamy...he, je suis americiane, c’est moi!) Also, A little garlic is nice. And you did a great job with your limited kitchen tools. Bravo! Looking forward to la procaine recette.

[@FrenchCookingAcademy]

merci 🙂

[@gazellep]

I had the pleasure of eating this while visiting the south of France back in 2009, one of the best dishes I have ever had. Unfortunately I live in a village in Norway and have no way of getting my hands on the reblochon cheese here. But I can't stop thinking about this dish. Are there cheeses that could substitute for the reblochon cheese? Thank you in advance for answering.

[@FantasyYeet]

American cheese

[@saiz95]

camembert or raclette cheese

[@jessicali8594]

Clarified butter in preference to industrially processed, refined grain, legume or seed oils falsely sold as vegetable oils.

[@cyndifoore7743]

Looks delicious. The town I live in doesn’t have a great selection on cheese and I’m pretty sure I won’t be able to find this cheese. Is there a good substitute? Brie perhaps?

[@lmark1415]

No brie is not the same You can take raclette

[@JustTheFactsMaam]

What are the measurements of the baking dish you are using?

[@deendrew36]

It looks like an 8” standard baking dish.

[@JustTheFactsMaam]

@@deendrew36 Thanks Drew. I've made it several times. It's very tasty!

[@kimquinn7728]

Not sure if Whole Foods in USA carries Roblochon, though they carry many. Is there an acceptable substitute if not? This looks delicious! Great video.

[@llepoer]

Kim Quinn my Wholefoods cheese lady said US can’t sell Roblichon but suggested a substitute. Prefere Tradition Emotion

[@michaelscott7166]

Camembert or even Brie are decent alternatives. Reblochon is made from raw milk so I believe the proper French stuff can't be imported to the US.

[@kimquinn7728]

@@llepoer Thanks so much!

[@miloscvoimsus1118]

Awesome.

[@FrenchCookingAcademy]

🙂

[@naguerea]

Next week. i will make this, thankyou

[@FrenchCookingAcademy]

let me know how it goes

[@lmark1415]

Moi j'ai peur de laisser la croûte du reblochon avec toutes les bacteries... Mais tres bonne recette, une fois j'ai fais une quiche-tartiflette et c'etait delicieux (la meme recette mais avec une pate sablee en dessous et avec de la raclette en plus de reblochon)

[@meycomas5236]

Is Reblochon similar in texture when melted as Brie?

[@noixdecocozedq1518]

Like munster, or camembert

[@rachelm7525]

Mmmm! My husband's kind of food, and not difficult at all! I love it. So, if you can't get Reblochon, is there an alternative?

[@FrenchCookingAcademy]

Raclette cheese would be second best

[@ar6985]

Magnificent!

[@FrenchCookingAcademy]

🙂👨🏻‍🍳👍

[@webstergilessmith6947]

What other cheese can you use besides this raw milk cheese? Fontina?

[@FrenchCookingAcademy]

Raclette cheese

[@camembertdalembert6323]

wééé un plat de ma région !

[@lelle6064]

I cannot get hold of that cheese in Sweden, can I use a brie tarte as well? Or camembert?

[@thatsclassicher1149]

I think you can use Tomme cheese

[@FrenchCookingAcademy]

can you get raclette cheese at all?

[@lelle6064]

No not where I live, probably in Stockholm. I know of raclette, have had it in Switzerland but never here. So that is what it is, a raclette sort of cheese. I see.

[@lelle6064]

Now that I am talking with you Stéphane I must say that I like your videos very much. Thank you!

[@FrenchCookingAcademy]

thanks a lot any questions let me know . take care

[@MOOSEDOWNUNDER]

This is awesome lol.

[@kellykerekes8900]

In Tartiflette we trust!

[@corygene6477]

How old is the recipe? I tried to find it in my La Cuisine Moderne book and it's not in there

[@elliotvernon7971]

Tartiflette is a new creation - it was invented in 1980 by the Reblochon cheese producer association (Syndicat Interprofessionnel du Reblochon) as a means of selling Rebluchon to the rest of France.

[@BOBPEPPER]

i like your video

[@mj3535p]

Do you have a recipe book?

[@FrenchCookingAcademy]

not yet perhaps in the future

[@jojomama4787]

Was wondering how this would be possible without cream or milk!Now I have to find some of this cheese!Thanks for sharing such a recipe as this,I can hardly wait to feed my family with it!!!

[@lesliesheppard9817]

Any suggestions for a cheese found in the states?

[@Alan_Mac]

www.amazon.com/Dancing-Fern-Sequatchie-Cove-Creamery/dp/B00DZIC5QG

[@songbirdforjesus2381]

Raclette is in the cheese section. Think of Swiss Fondue

[@lesliesheppard9817]

Thanks!!

[@ibrahimabdelgawad2716]

Disponible à Montréal Fromagerie Maisonneuve 4445 rue Ontario est H1v3v3 Montréal Québec Canada

[@MRK3061]

A suggestion for a replacement cheese please......

[@FrenchCookingAcademy]

Raclette cheese would be the alternative

[@MRK3061]

@@FrenchCookingAcademy excellent. Thank you

[@nathanbrown8911]

I don't believe I can get reblochon here in Texas. Would raclette work in this recipe?

[@VexLament]

A brie or Camembert would be closer.

[@Eniramoi]

Brie and Camembert definitely aren't closer, especially Brie which has a very subtle taste You need extra tasty and smelly cheese Raclette is the second best and Maroilles the third best choice

[@Lalabaster]

Oh yummy ❤

[@uziTGC]

Superbe!

[@jarednelon]

Can you use a wheel of Brie?

[@FrenchCookingAcademy]

you can try but it will not taste the same . if you try it let me know how it goes👍

[@roverinosnarkman7240]

Did anyone notice the red label baked on the cheese rind? Hmmm…is it just made out of edible wax or something? Looks a bit strange to me.

[@cassandrasan144]

Oh yes!

[@dejabu24]

Excellent one of my fav

[@FrenchCookingAcademy]

👍👍

[@alanvonau278]

Bravo Stéphane! Ta tartiflette apparaît meilleure et plus délicieuse que celles illustrées sur cette page: fr.wikipedia.org/wiki/Tartiflette .

[@carmenrossmore889]

I use Gruyere cheese since I can't get Reblochon.

[@geminil2415]

I have had tartiflette with Reblochon but I think it is even nicer with Taleggio My hubby slices the Taleggio and layers it on top. We will have to give Gruyere a try.

[@ronanverhulst6854]

bravo! une tartiflette alors qu'on commence à faire du barbecue (enfin, dans l'hémisphère nord). c'est pas le parfait timing mais ça passe, il n'y a pas vraiment de saison pour la tartequifouette…… salut et fraternité camarade!