This is the first time I've ever heard of Tartiflette (I'm American we put grease in toothpaste here and call it a meal), and now I can't wait to try it. I have an international cheese importer down the street, so I think I can source the reblo.. good stuff Adam. I find your videos are becoming a regular part of my Sunday
I know America can be a bit funny with selling certain cheeses. Am I right in saying you can't get unpasteurised cheeses? So you should be OK getting camembert or brie, but reblochon might be a bit tricky. I hope you can though because it's a delicious cheese
@@Adam_Garratt America is 100% funny in that regard. We can get it but only certain shops sell it. Also, it has to be aged a certain amount. Im unfamiliar with if that type of cheese can be aged though. Hoping I can get it as well. I'm waiting for the cheese people to open so I can walk over and find out. I put this dish on the weekly family menu, so if all fails I'll go with your alternative. Thanks again!
YUMMO!!! 👍🏻😋 BTW, it was nice to see a bottle of Wolf Blass Chardonnay. Wolf Blass Vineyards in South Australia's Barossa Valley produce some of Australia's best wines. 🍾
@@Adam_Garratt hahahaha thanks, the username is a weird long ago lighthearted family joke. I think my tartyness is purely in baked form these days , but thats not to say I can't be saucy when the mood strikes 😆
@@Adam_Garratt Ahhh the French Ploughman's Lunch then 🙂 I think it is probably safe to say that people have been eating a mix of potato, onion, bacon and cheese in that region for the past few hundred years. As I already have some Morbier in the fridge I think I will use that (which should work OK), although I will have to get some more 'taters.
Last time we had tartiflette was at Winchester christmas market at the end of november. Salty, cheesy goodness washed down with some hot Glühwein in the shadow of the cathederal. I've had it proper in rural bistros in Provençe in my youth but nothing remotely close since. I think they may have even used Morbier cheese in the variant I had in the south of france. It has a layer of ash in the centre which adds a resinous, smoky note to the dish. You can probably pick it up in trashco these days
Tartiflette is up there with the Ploughmans for a made-up 'heritage' dish. Both used as a marketing ploy to shift cheese. (I do love me a tartiflette mind. Used to scoff 'em apres-ski in the Haut Savoie, darlings!)
You did your best with what you had, don't beat yourself too much about it. It still looks extremely delicious! I think you can get proper reblonchon from the savoyard region in France in M&S, it's going to be quite pricey for a 250g wheel but a little bit of this cheese should go a long way as reblonchon is quite a potent cheese. Also, a quick tip, it's nice to add just a wee bit of water in your baking tray with a small amount of wine. Then cover it up with alu foil and bake it for 20ish minutes and remove the foil and bake it for another 10-15 minutes so the top crisps up. It will become a luscious sauce as it bakes because the cheese will melt into it and the potato will release its starch and make it thicker.
One thing I miss about living in Leicester city was the M&S on gallowtree gate. Used to live shopping the cheese aisle. Sadly it's closing down now though
I just finished watching your video, and it was fantastic! Using camembert instead of reblochon was a great improvisation. The dish looked delicious, and I loved how you explained each step so clearly. Your enthusiasm for cooking really came through, and it was fun to see you adapt the traditional recipe. I can't wait to try making this version of tartiflette myself!
our family calls this flan of fancy cheese because obviously it uses whatever fancy cheese we get that week lol, but now I know it has a fancy name! also the spuds point of view shot, going into the water, for some reason made me giggle.
I'm so glad you posted this recipe; I'd never heard of it before and I've made it several times now 😃. I haven't been able to find reblochon either but "Brietiflette's" still pretty good!
Thanks mate. I begrudgingly use Adobe premiere pro. But they are a bunch of arses and I don't like them as a company. So I'm going to be moving over to da vinci resolve
@@Adam_Garratt ah ok. I use adobe rush, I was thinking of upgrading to pro and figured you were using it. I guess I should consider Da Vince, too then! Thanks man
That looks superb Adam, got to be honest I've never had it but definitely going to try it. Unfortunately I'm the only one in my house that would eat it. Oh well, more for me 😂
@@Adam_Garratt I definitely will do, as I love bacon's cheese and wine 😁😂 I may pimp it up with a few dollops ( not to much) of boursin garlic and herb x ❤️
It also annoyed me that there wasn't even a label for it and it just might have been out of stock. It just didn't exists in my Asda. And it was a big Asda too!
Oh, yes! Will try it when the spouse is away as they shouldn’t eat cheese and I don’t want to be crueler than necessary. Thanks for this! And sorry about the cheese lies, fibbing websites can be heartbreaking for plan-ahead shoppers.
Hey Adam! Hope you are doing well! I will definitely make this because I love all of the ingredients. US doesn't import reblo cheese because it is made with fresh milk and the FDA won't allow it in our country. BUT I looked up another version of this recipe and the chef wrote that it was a "buy and use reblo cheese" campaign by the reblo cheese makers. Regardless, I'll get some brie and give this a try. I might use maple-flavored bacon and see how it goes. I bet this would be great with cut-up sausage in lieu of the bacon. Thank you for the video and recipe! Please take care and stay cool! Best wishes to you from your friends in hot & sunny Florida! 🌴🌞💖🙏🏻
Wow. That Rev-â-chon (no idea what it is spelt like) must be good to improve on what you have there. I need to get some Cheese and try that. Might try it with Brie if there is no Camenbert. French Cheese and Potato Pie!!! I was going to ask how it stored, but I doubt very much would be left after a sitting. I see you have the Cheese listed below but I like my version better
@@Adam_Garratt To be honest the wine is the only thing that I would consider even the slightest bit fancy. New potatoes, bacon, onions, camembert (or brie) - surely everyone is familiar with those?
Pretty funny. I know I made tartiflette in the past a couple times. So I checked my old Facebook posts and the first one, from a couple years ago , I actually posted: "Tartiflette. Ish. The shop didn’t have Reblochon, so I used Camembert." Great minds, eh?
Adam, I have so missed your rants lol. As usual that looks delish! xx
Haha glad you liked the return of my rants. Should see me off camera. They are worse 🤣
This is the first time I've ever heard of Tartiflette (I'm American we put grease in toothpaste here and call it a meal), and now I can't wait to try it. I have an international cheese importer down the street, so I think I can source the reblo.. good stuff Adam. I find your videos are becoming a regular part of my Sunday
I know America can be a bit funny with selling certain cheeses. Am I right in saying you can't get unpasteurised cheeses? So you should be OK getting camembert or brie, but reblochon might be a bit tricky. I hope you can though because it's a delicious cheese
@@Adam_Garratt America is 100% funny in that regard. We can get it but only certain shops sell it. Also, it has to be aged a certain amount. Im unfamiliar with if that type of cheese can be aged though. Hoping I can get it as well. I'm waiting for the cheese people to open so I can walk over and find out. I put this dish on the weekly family menu, so if all fails I'll go with your alternative. Thanks again!
GO GO GO American person! Cook all of Adam's vid's! Them are all good! :D And get more European cheese!
@@Adam_Garratt update, they did not have the cheese, Im making it tomorrow with brie 😆
YUMMO!!! 👍🏻😋
BTW, it was nice to see a bottle of Wolf Blass Chardonnay.
Wolf Blass Vineyards in South Australia's Barossa Valley produce some of Australia's best wines. 🍾
The Wolf Blass mid-priced stuff is quite common over here (UK) in the supermarkets.
Love a bit of wolfblass. Never had a bad wine from them
Uooff! that looks devine. It would make for a great date night meal (better than a bunch of flowers lol)
True! Love your username by the way 🤣
@@Adam_Garratt hahahaha thanks, the username is a weird long ago lighthearted family joke. I think my tartyness is purely in baked form these days , but thats not to say I can't be saucy when the mood strikes 😆
Australian as i am thought this was a pasta dish ,but sounds French...first time ive heard of this.very good ❤
Fun fact, the dish was invented in the 80s by French reblochon producers in the hope to sell more cheese. And it worked!
@@Adam_Garratt Ahhh the French Ploughman's Lunch then 🙂 I think it is probably safe to say that people have been eating a mix of potato, onion, bacon and cheese in that region for the past few hundred years.
As I already have some Morbier in the fridge I think I will use that (which should work OK), although I will have to get some more 'taters.
@@andyleighton3616 aye pretty much yeah
Last time we had tartiflette was at Winchester christmas market at the end of november. Salty, cheesy goodness washed down with some hot Glühwein in the shadow of the cathederal. I've had it proper in rural bistros in Provençe in my youth but nothing remotely close since. I think they may have even used Morbier cheese in the variant I had in the south of france. It has a layer of ash in the centre which adds a resinous, smoky note to the dish. You can probably pick it up in trashco these days
another bangin recipe cheers cutie pie
Thank you
Everything I love in a dish 😋👍🤗
We love this dish. Making it whenever we can
Super isn't it. And easy to put together
Tartiflette is up there with the Ploughmans for a made-up 'heritage' dish. Both used as a marketing ploy to shift cheese. (I do love me a tartiflette mind. Used to scoff 'em apres-ski in the Haut Savoie, darlings!)
Reblochon is in my top 5 cheeses. I love it so much. I just wish it was easily accessible
You did your best with what you had, don't beat yourself too much about it. It still looks extremely delicious! I think you can get proper reblonchon from the savoyard region in France in M&S, it's going to be quite pricey for a 250g wheel but a little bit of this cheese should go a long way as reblonchon is quite a potent cheese.
Also, a quick tip, it's nice to add just a wee bit of water in your baking tray with a small amount of wine. Then cover it up with alu foil and bake it for 20ish minutes and remove the foil and bake it for another 10-15 minutes so the top crisps up. It will become a luscious sauce as it bakes because the cheese will melt into it and the potato will release its starch and make it thicker.
One thing I miss about living in Leicester city was the M&S on gallowtree gate. Used to live shopping the cheese aisle. Sadly it's closing down now though
I just finished watching your video, and it was fantastic! Using camembert instead of reblochon was a great improvisation. The dish looked delicious, and I loved how you explained each step so clearly. Your enthusiasm for cooking really came through, and it was fun to see you adapt the traditional recipe. I can't wait to try making this version of tartiflette myself!
Thank you my friend!
Not something I've ever thought of making, Camembert is far more accessible for most people also so that's a great substitution
Cheers mate
Adam. Not gonna lie. I salivated so much watching that I'm thinking of having guttering fitted to my chin. Bravo Sir!
Thanks mate! 🤣
our family calls this flan of fancy cheese because obviously it uses whatever fancy cheese we get that week lol, but now I know it has a fancy name! also the spuds point of view shot, going into the water, for some reason made me giggle.
Haha love the name! And that shot of the spuds is not actually me, it's stock footage. Telling all my secrets now 🤣
That looks the bomb! ❤
Thank you Zoe
Delicious
Thank you 😋
I'm so glad you posted this recipe; I'd never heard of it before and I've made it several times now 😃. I haven't been able to find reblochon either but "Brietiflette's" still pretty good!
Boy that looks good 😋😋😋
Reblochon and Camembert are pretty close freinds.
Camembert in a Tartiflette will do a great jobb 😊
Jacques the french Canadien.
I could honestly eat a wheel of reblochon every day and not get bored. The French know how to make awesome cheeses 😋
Good stuff Adam, as always. Just wondering which video editing software you use? Cheers from Notts
Thanks mate. I begrudgingly use Adobe premiere pro. But they are a bunch of arses and I don't like them as a company. So I'm going to be moving over to da vinci resolve
@@Adam_Garratt ah ok. I use adobe rush, I was thinking of upgrading to pro and figured you were using it. I guess I should consider Da Vince, too then! Thanks man
Hey Adam. Love that. Glad that you abused the onions. Garlic skin & onion skins are my mortal enemies. Aussie Bob 😊😊😊
Hate them. They float everywhere and gets all over the kitchen floor
Très belle recette mon ami ❤
Merci!
Oooooo......never heard of it but anything you put on a nice bit of bread....well, I'm in..
It's superb. Even better if you can get reblochon cheese
I've never heard of this before, but it looks great like everything you make.
Thanks Jim mate!
Great looking dish ad
Bet it was well tasty 👍
i occasionally make the version of this you made a while back (probably about 4years ago) It’s always a hit.
That looks superb Adam, got to be honest I've never had it but definitely going to try it. Unfortunately I'm the only one in my house that would eat it. Oh well, more for me 😂
I'll be honest, I ate the entire thing to myself 🤣
Amazing, thanks Adam!
You're welcome mate
Loved your bertiflette. Gonna have to give it a go.
Thanks Anne x
Looks really delicious, I love all those ingredients, thanks Adam
And it can be pretty cost effective if you swap out the cheese for something cheaper like a brie
Oh yes, now we're taking. I'm definitely going to try this ❤❤
You'll love it babs x
@@Adam_Garratt I definitely will do, as I love bacon's cheese and wine 😁😂 I may pimp it up with a few dollops ( not to much) of boursin garlic and herb x ❤️
Looks delicious 😋
It was. The cheese melts in with the wine to make its own sauce too.
Looks lovly .your making me hungry ❤❤👍🇨🇮
It was very good 😋
Adam, so annoying, most websites tell lies. I’ll make the Bertiflette. It looks great. Aussie Bob
It also annoyed me that there wasn't even a label for it and it just might have been out of stock. It just didn't exists in my Asda. And it was a big Asda too!
great recipe
Cheers David
Oh, yes! Will try it when the spouse is away as they shouldn’t eat cheese and I don’t want to be crueler than necessary. Thanks for this! And sorry about the cheese lies, fibbing websites can be heartbreaking for plan-ahead shoppers.
Enjoy!
Hey Adam! Hope you are doing well! I will definitely make this because I love all of the ingredients. US doesn't import reblo cheese because it is made with fresh milk and the FDA won't allow it in our country. BUT I looked up another version of this recipe and the chef wrote that it was a "buy and use reblo cheese" campaign by the reblo cheese makers. Regardless, I'll get some brie and give this a try. I might use maple-flavored bacon and see how it goes. I bet this would be great with cut-up sausage in lieu of the bacon. Thank you for the video and recipe! Please take care and stay cool! Best wishes to you from your friends in hot & sunny Florida! 🌴🌞💖🙏🏻
Brie would be fine. I know America has some strange laws around cheese
Yum! 💙👍🏻
Wow. That Rev-â-chon (no idea what it is spelt like) must be good to improve on what you have there. I need to get some Cheese and try that. Might try it with Brie if there is no Camenbert.
French Cheese and Potato Pie!!! I was going to ask how it stored, but I doubt very much would be left after a sitting.
I see you have the Cheese listed below but I like my version better
Reblochon is a fantastic cheese if you can find it
We get that problem with our bigger name supermarkets...reason given? Because their websites aren't updated regularly...now I ask ya
Can you suggest a mild cheese to use for this for someone who will only eat mils cheese cooked in say a pizza? (not me I love cheese!)
I'd go for something like a brie. It's a lot milder in flavour but will give you a similar result
@@Adam_Garratt Cheers Adam!
Looks delicious, but why do I want to add halved cherry tomatoes to the mix?
P.S. Did you think that I was going to say mushrooms?
Gah mushrooms! 😅🤮
I don’t think you can get reblochon cheese in this country. I’ve made it with Brie and also with ordinary cheddar before.
I've seen it in m&s before. But it's not super easy to get hold of
FYI. having "a slurp" is very much idiomatic of the late great Keith Floyd; good man. :-)
Adam!🍲
John!
This looks like a nice easy tasty dish, but, what is the white stuff on the cheese
It’s the rind from the Camembert after the dish has been cooked
It's just the rind. It's perfectly edible but you can cut it off if you want
Just because an item is on the website doesn't mean it's in your local shop.
Well that's just rude of them 🤣
I need to buy u a pint
Kind of you to think of me mate. I'd love a meet and greet at some point
P.s. British get better bacon there and pork .
Asda ! lying bar stewards !
Aye 🤣
@@Adam_Garratt 🤣
fcukme Wolf Blass Yellow Label. That's a corker. None of your ol' plonk, that.
Why would you recommend cheapo own-brand watery back bacon for lardons rather than just using, you know, lardons?
Because I can
Dear Adam, love your work, just one tiny thing. CUT THE CHEESE HORIZONTALY TO PROVISDE DISCS. Thank you
Looks like posh food to me, I much prefer the common meals, but hey you are a man of the people ..
If you miss out the wine, and use a cheaper cheese it can be a cheap little dish this
@@Adam_Garratt To be honest the wine is the only thing that I would consider even the slightest bit fancy. New potatoes, bacon, onions, camembert (or brie) - surely everyone is familiar with those?
@andyleighton3616 you could also leave the wine out and use a different acid. Lemon juice, vinegar or even cider
With you on the spuds 👎
I only clicked when I saw "tart". I think I misinterpreted the word...............
🤣🤣
Pretty funny. I know I made tartiflette in the past a couple times. So I checked my old Facebook posts and the first one, from a couple years ago , I actually posted: "Tartiflette. Ish. The shop didn’t have Reblochon, so I used Camembert." Great minds, eh?
Haha how strange!
Camember is dear enough but Reblochon in a horrendous price getting on for nearly twice the price
Yeah it's not cheap. Nice as a treat though
@@Adam_Garratt Absolutely