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.

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[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 🙂

[Batvolle]

I love potato, lets go for the potato monday!

[vonHannersdorf]

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

[noyp]

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

[lukebrooks]

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

[PaulaGilmour-oy]

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!

[virgorising]

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

[Indiskret]

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

[briancoleman]

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

[Lvi_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!

[jackierebbel]

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

[kevlarhorne]

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

[lawalkyrie]

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!

[ricebrown]

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

[Hieronymous]

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

[NovemberMike-gk]

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

[Goat]

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

[jiujitsuforall]

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!

[paulmaxwell]

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!

[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