Tartiflette "The Overloaded Potato" | Chef Jean-Pierre

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.
RECIPE LINK: chefjeanpierre.com/potato-rec...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Pie Plate: chefjp-com.3dcartstores.com/P...
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❤️ Digital In Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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[@brendaboden5153]

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

[@noyp5322]

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

[@ChefJeanPierre]

🙏❤️

[@Sierra.Foxtrot]

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]

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.

[@vonHannersdorf]

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

[@masterofnone520]

and butter!

[@Visitkarte]

Mouth watering… 🤤_____

[@user-yw8eg8tm3d]

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]

More potatoes!

[@harrietharlow9929]

@@georgezimmerman1490 Definitely!

[@harrietharlow9929]

Same here and I love me some potatoes!!!

[@user-yw8eg8tm3d]

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.

[@thegodofpez]

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

[@Unsensitive]

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

[@thegodofpez]

@@Unsensitive I like that! 👍

[@camicri4263]

🤣 never!

[@jensjurgens98]

It depends... How much cheese?

[@myjewelry4u]

Nope!

[@Batvolle]

I love potato, lets go for the potato monday!

[@lawalkyrie4051]

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]

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]

@@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]

@@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]

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

[@marinazagrai1623]

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

[@jiujitsuforall8627]

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]

Amen!❤

[@jackierebbel4604]

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

[@user-ol9qz1vm7z]

Love the quote Chef!

[@L3vi_CT]

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

[@Indiskret1]

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

[@harrymattah418]

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

[@ChefJeanPierre]

🙏❤️

[@sherryceltic9856]

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]

🙏🙏🙏❤️

[@whatswiththesehomiesdissin4513]

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!

[@sheilahall]

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!!!!!!!!

[@ChefJean-PierreOfficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@francoisr.7069]

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!

[@johnmcdade6318]

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...

[@lukebrooks5920]

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

[@RorchaksRevenge]

My potatoes are looking at me, anxiously.

[@Chantal-md3sb]

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

[@MrMojo23100]

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.

[@JustMe-er3kc]

Loving the potato recipes!!❤

[@user_xsr]

U had me at caramelized onyo, chef 😂😂😂

[@richardcontant4659]

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

[@virgorising7388]

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

[@supergeek1418]

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

[@AlohaSnackbar-pc9gd]

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

[@PumpkinHead-im9vb]

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]

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

[@kevlarhorne]

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

[@olafall_sweden]

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.

[@briancoleman9330]

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

[@jasonbean2764]

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

[@jamesgaul3544]

Remember, you can overload a flintlock rifle, but not a potato!! YUM. Thanks, Chef.

[@carolynstreet5325]

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

[@Kyle-nm1kh]

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

[@_WillCAD_]

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.

[@rolandgasser6711]

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!!

[@Goat67]

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

[@billdomb]

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

[@edwinbarrientis3593]

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

[@theblackshawarma3605]

"potato with cheese and bacon and caramelized onions" Okay, already know this is gona be a good one :D

[@michaelcallisto]

Even though it's expensive, I've started putting butter at the end of almost every dish I've made in the past few months, and let me tell you: My wife has never been happier. My cooking has gone from like a 5/10 to a 7 or 8/10 just from that alone.

[@ricebrown1]

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

[@jimmyniland9721]

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]

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

[@alfredopiacentini7471]

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]

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]

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]

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

[@rwatts2155]

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!

[@sharmishthabanerjee6852]

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

[@angelaturbak8088]

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

[@sheilahall]

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!!!!!!!

[@bigboi980]

Our great chef at it again, friends!!!

[@lisajel52]

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

[@user-kt5dj5rz8w]

the best chef in the world period.

[@suzylund7859]

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

[@randallmarsh1187]

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

[@caroleyoung1868]

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

[@aamontalto]

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.

[@netstraining983]

Chef, You really need a show on Food Network. Bring that channel back to what it was.

[@faithsrvtrip8768]

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.

[@Hissey1987]

in Germany, we use this mixture of bacon, onyo and sour cream and serve it with jacket potatoes. We call it "Duckfett" (duck is a rural geman word for "to dip something" and fett means fat)

[@oliverfrank6133]

I love his evil laugh when he is talking about adding butter

[@roysperry5021]

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

[@johnpartipilo1513]

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

[@carleanadewilde5340]

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💐

[@ChefJean-PierreOfficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@Hieronymous69]

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

[@moniqueniemeyer1740]

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.

[@CONTINGENCY_sys]

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

[@aikidoshi007]

I feel like I got an honourable mention there, I was one who was horrified to see you using metal implements on your pan. As a result of your response I bought a new range of diamond pans that completely changed my cooking. Thanks Chef!

[@ChefJeanPierre]

👍👍👍😊

[@BestDraftClass]

Potato Mondays, I like it!!

[@daviddeslauriers7268]

Thank God for mothers

[@ownSystem]

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

[@CarlGorn]

The smell of cooking bacon & onions is a siren's song for the ages. 😋

[@jerquake943]

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

[@maddmanxx8042]

Not made this for 30 years love it

[@judydwiggins3456]

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

[@Batvolle]

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!

[@halfabee]

A recipe I picked up from the south of France. Potatoes cooked in tomatoes onions, Butter and Garlic. Served with a not-to-Herbie or spice sausage. You boil the Potatoes in the juice of the tomatoes. Cook the onions in butter, Add the garlic, Then add at least 1/3 saucepan of ripe tomatoes load the raw potatoes on top and cook very slowly. Tomatoes break down and the juice from the tomatoes is used to boil the potatoes in.

[@heidid5275]

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

[@BettyRobinson-gg5tz]

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

[@ChefJean-PierreOfficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@johnlord8337]

SMELLLLLLLLL A VISIONNNNNNNNNN !!!!!!!

[@michaelmeili3785]

I have to do that 😋

[@jean-paulbertuol4390]

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

[@JeremyPickett]

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 😁🙃)

[@geo34south]

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!!!

[@LFish637]

Potato,butter,cheese, cream cant go wrong❤

[@alexgreen3662]

I always wondered what will happen to all French chefs if you take away the 🧈 😂. Love your recipes Chef, keep them coming

[@dalesmth1]

Good Morning Chef!

[@dale1956ties]

As I mentioned during the last potato video, I love spuds in any form. So potato Mondays is very cool AFAIC.

[@Food_Enthusiast777]

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

[@ChefJeanPierre]

🤣🤣🤣🙏❤️

[@claudettebenoit4056]

Potato Monday! Yes! Yes! Yes!!! 😊

[@user-xk6iv5kq8m]

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

[@michaelstusiak5902]

Potato Mondays....a great idea.

[@christopherhernandez3398]

Another fantastic recipe..... thanks Chef

[@suzylund7859]

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. 😍

[@diannesingletary9772]

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

[@ChefJean-PierreOfficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@onteht00bs]

This channel is so awesome. The chef's passion really comes through. Thank you!

[@mikeself1602]

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!!! 🎉🎉

[@LaomedonIlliaris]

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

[@maryannstewart9051]

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!

[@SimplyRushanda]

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.

[@boogaboogaboogaable]

Onyo is always number first!

[@rickchumsae7974]

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