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...
------------------------------------------------
Join this channel to get access to perks:
/ @chefjeanpierre
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dc...
❤️ Wusthof Chef's Knife: chefjp-com.3dc...
❤️ Pie Plate: chefjp-com.3dc...
❤️ Y-Peeler: chefjp-com.3dc...
❤️ Silicone Brush: chefjp-com.3dc...
❤️ Digital In Oven Thermometer: chefjp-com.3dc...
❤️ Instant Read Thermometer: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
------------------------------------------------
✴️CHICKEN RECIPES: • CHICKEN RECIPES
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • DESSERT
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • PASTA
✴️SOUP RECIPES: • SOUPS
✴️SAUCE RECIPES: • SAUCES
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpi...
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dc...

[@noyp5322]

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

[@ChefJeanPierre]

🙏❤️

[@PaulaGilmour-o3y]

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!!!

[@PaulaGilmour-o3y]

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.

[@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… 🤤_____

[@itsfnmadness]

And garlic

[@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.

[@lukebrooks5920]

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

[@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]

🙏🙏🙏❤️

[@mumo9413]

Hey Sherry, I've just watched this video & saw your comment! I really feel for you as sadly I've been through the same situation. I do hope that you're managing to cope? Just wanted to send you a hug - take good care!🌷💐🌷

[@sherryceltic9856]

So sorry friend that you have had to deal with this emotional roller coaster, too. We’re still swinging and doing the best we can. Your message brightened a gloomy day. The cancer has started growing again but we’re cherishing each moment and taking one day at a time. Blessings and ❤️.

[@LynnetteMcCreery]

In my prayers 🙏

[@cindybodnaranderson300]

Mine as well. 🙏

[@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!

[@226Plots]

Love the quote Chef!

[@netstraining983]

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

[@brendaboden5153]

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

[@monkeymugs8703]

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!! ✌️😁

[@Indiskret1]

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

[@briancoleman9330]

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

[@richardcontant4659]

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

[@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!

[@kevincosgrove7859]

Potato Monday is a starchy fun day 😊

[@Goat67]

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

[@workaholica]

I love how you use sensible values for oven temperatures unlike others, who would translate 375°F to 190.55698472452347°C

[@virgorising7388]

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

[@raymondfoo3281]

Potato, Cheese, Onion and Bacon? Sounds like a recipe for magic to me 😂

[@harrymattah418]

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

[@ChefJeanPierre]

🙏❤️

[@jamesgaul3544]

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

[@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.

[@susanvp4685]

Every time I cook, I say “mis en Place” and my husband says “what”? Chef Jean Pierre has taught so many with his tips and tricks with a good dose of humour! Thanks for all you do Chef!❤️🇨🇦

[@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]

👍👍👍😊

[@BettyRobinson-gg5tz]

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

[@justinadair5154]

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!!

[@kevlarhorne]

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

[@AlohaSnackbar-pc9gd]

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

[@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!!!!!!!!

[@CarlGorn]

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

[@NovemberMike-g9k]

I love this Chanel. I can't believe I only found it now.

[@ChefJeanPierre]

We are glad you found the channel better late than ever!!!👍❤️

[@ricebrown1]

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

[@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!

[@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!!!!!!!

[@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...

[@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💐

[@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! 😊😅

[@Hieronymous69]

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

[@Mickenator]

Potato Monday. Yes please. 😀

[@jessecampbell-o6v]

the best chef in the world period.

[@_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.

[@joshuapatrick682]

Potatoes with cheese bacon and onyo!!! I assume butter as well? I am in!

[@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!

[@lisajel52]

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

[@paulmaxwell8851]

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!

[@mumo9413]

Never tried this before, what a fantastic recipe! Guess what's on the menu this week? Nom nom😋 Much appreciated!

[@boogaboogaboogaable]

Onyo is always number first!

[@daviddeslauriers7268]

Thank God for mothers

[@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.

[@geo34south]

Just got my ricer and Tamis, now you come with this which doesn’t require either! Only joking, keep the Monday spud recipes coming!

[@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!

[@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?

[@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.

[@maddmanxx8042]

Not made this for 30 years love it

[@claudettebenoit4056]

Potato Monday! Yes! Yes! Yes!!! 😊

[@BestDraftClass]

Potato Mondays, I like it!!

[@johnpartipilo1513]

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

[@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)

[@maryellenmillour1604]

You're making me hungry❤

[@supergeek1418]

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

[@michaelstusiak5902]

Potato Mondays....a great idea.

[@heidid5275]

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

[@pacifique73]

J'aime beaucoup vos vidéos chef Jean-Pierre, j'aime votre humour et comment vous voulez rendre la cuisine accessible à tous. Je vais certainement essayer cette recette.

[@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!

[@CONTINGENCY_sys]

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

[@giraffesinc.2193]

Hooray, Potato Mondays with our favorite Chef!!

[@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 😁🙃)

[@Goat67]

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.

[@victor1244]

You only got 2 numbers, but you are #1 with me!!!!!!!!

[@jean-paulbertuol4390]

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

[@Snailed_Suika]

this looks amazing Im gonna buy a brie and make it myself soon!

[@angelaturbak8088]

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

[@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.

[@wendynelson1887]

You make me so happy - I smile ear to ear while watching and learning so much! I think this is a new Thanksgiving Recipe! can't wait to make it

[@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!!!

[@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]

🤣🤣🤣🙏❤️

[@JustMe-er3kc]

Loving the potato recipes!!❤

[@roysperry5021]

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

[@caroleyoung1868]

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

[@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.

[@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. 😍

[@employme2]

Get in the video Jack & get some of that delicious cuisine!

[@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.

[@nr63kish]

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.

[@LaomedonIlliaris]

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

[@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!

[@bigboi980]

Our great chef at it again, friends!!!

[@karlpron]

I cut onions like like you teach, it's coming out great. But can you tell me why we should cut the onions from pole to pole, not against the grain? Maybe you told the reason why in some video, but although I try to watch all of them I don't remember you saying it. Great recipe as always, and thank you for metric measurements :) And thanks to Jack for putting temperatures in Celsius.

[@ValkyriaFireWolf]

I just saw a short video of Tartiflette recipe recently and thought "Hmm, it would be nice if chef Jean Pierre made this". And here you are! 😊 Looks fantastic, will definitely cook it! And I can even try to find Reblochon for it 😉 P.s. But my heart broke when I saw you cutting the rind from Brie... 😢 Why people want to do that? It's delicious!

[@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.

[@deanbarrett-p7v]

Been watching the best chef on the internet for a while now. I have learned a lot about cooking from him.

[@alexgreen3662]

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

[@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!!

[@Mike-mn8wy]

What an awesome dish..all my favorites in one...its like, "were gettin' the band back together" good. I definitely can't wait to try this one out! Thank you Chef! By the way, I have made the Lemon Curd twice.. 🍋delicious!!

[@GregTally]

This channel just keeps getting better and better! This is heavenly.

[@johnholohan2767]

Chef Jean-Pierre helps feed the world in such a tasteful way.

[@benben-dx3lf]

love your show please make a video on Chinese sesame chicken would love to learn how to make the chicken stay crispy

[@Mochi-sn3ud]

I am in Pennsylvania and very aware of the raw milk meltdown being imposed on the Amish who sell this:( This dish looks amazing!