Food Wishes I think that licking the board is better the paper. I don’t know why, I tastes better but I can’t think a reason.
5 років тому
The same recipe could be achieved with 'Morbier" cheese. Then it's named a Morbiflette. But like Reblochon, it's raw milk cheese, so not allowed to cross the Atlantic. en.wikipedia.org/wiki/Morbier_cheese
@Rad Derry Nope, not all salt is the same. Alton Brown has a good piece on the differences in salt, and this is informative; ua-cam.com/video/kWepM1PAvAM/v-deo.html
@ so what cheese can I use in the USA that would be fairly comparable?
4 роки тому+2
@@sofeckingtiredofwokepeople I would say any Soft cheese with High fat content. As Reblochon is 27%fat and Morbier 29% fat (searched on openfoodfacts) It should work as well with Raclette cheese (26%) but as it's intended to be melted, it could melt quicker than others. Moreover, Raclette cheese could come flavored (pepper, white wine, smoked, ...). I've seen Chimay Trappiste cheese in some US webstore. As it's beer flavored it should have some taste in it. For Reblochon like cheeses it should stick to the knife when you cut it, and be runny when left cut in the fridge. For Morbier, it's not runny but creamier than Emmental/Comté. Like raclette cheese texture in fact.
As a French men native from the 'Reblochon' region, and grew up cooking that dish once a month: You sir nailed it! You got the idea of what this dish is about. And you are right, it is a main dish better served with just a green salad. Thank you to respect and honour such a great dish.
@@so6tek c est clair pas de creme fraiche , pas de creme fraiche les oignons avant les lardons et le meilleur c est les pomme de terre cuites au lait facon gratin dauphinois
Same here. Sometimes I binge watch when I've had a stressful day. My mom barely speaks English, but when she comes over she asks me to put on "the funny chef".
I just made this. It's incredibly delicious and turned out perfectly. The instructions are spot on and easy to follow. Ended up going with half brie and half gruyere because I don't have an underground cheese connect. But I knocked it out of the park and was the George Brett of my Tartiflette. Thanks Chef John.
Thank you for mentioning greyed cheese! I am ashamed to say that I, personally find the rind on brie ....not to my liking at all but love the idea of this dish. So glad you mentioned this other cheese. I love it on top of French onion soup. Yay!
It's also bloody good when you've just cycled up to an Alpine col - especially the Col des Aravis, where there's a restaurant just waiting to make you one.
French person here. The reason why we cook the onion first is because of an old French saying that goes "se mettre un doigt dans l'oignon" (put a finger on the onion) which was a very common way for people back in the old days to check that the onion was properly cooked before adding anything else (you pressed it with your finger to check if it was soft). Btw, you can use this sentence when talking to someone you wish to impress : "je veux te mettre le doigt dans l'oignon" means "I want to emphasise how great a person you are".
+Antoine Fauconneau A question for the french person ~ How friggin cheap is cheese there?! Like, using an entire block or however you would call it for just one dish, it's A LOT. It's either quite cheap, or just high wages lol. Sorry if I sounded rude, actually just curious O.O
+estomnetempus Prices vary a bit but a Reblochon is like 3-6 Euros, so it's pretty cheap. In Switzerland the best cheeses are around 4-6 CHF for a decent piece. These things are super fat and tasty so it's very nourishing.
+estomnetempus I'm from the USA but I live in England. Cheese is dirt cheap compared to the states. That amount he used would be about 10 USA dollars or £6
Congratulations for your recipe. I am French and I love Tartiflette. One single point I would add ( to have a true Tartiflette): before we put the ingredients in the dish, we swip it thoroughly with a peeled glove of garlic :-). It adds this hint of garlic which makes it impossibly gorgeous, without being overpowering :-)
This is my favorite French dish of all time. In France, this is traditionally eaten as an “après ski” dish. This calorie-dense meal reenergizes the body after a day on the slopes.
Oh Chef John, how have I not discovered you sooner? I love everything about you. Your voice, your sense of humour and just your whole demeanour. Your food looks pretty delicious too.
I made this the first time I cooked for my now wife. THANK YOU! Little did I know that potatoes are her favorite food, and I love intense French food. I am a happily married man because of you! Thank you Chef John
Wow, I have never had the absolute physical need to make a recipe so much as after watching this video. I am absolutely going to make this as soon as possible!
This was the first recipe that I saw here, and I finally got the chance to try it out. Needless to say, it was a big hit. My wife said that it was the best dish that I've ever cooked. Thanks so much!
Hey Chef John, I heard a possibly useful potato-themed tip a week or so ago. Cut a seam around the middle of a potato before you boil it, and when the potatoes are done you can just pick them up and twist the two halves and the skin should come right off. Because you can never be too lazy and impatient when it comes to potatoes.
Omg. I made this last night and it is absolutely delicious. I didn’t have white wine and was going to skip it but changed my wind at the last minute and ran out to get some. I’m so glad I did. The white wine makes the cheese sauce very special. Thanks Chef John! You’re the best! ❤️❤️❤️
Although my husband and I eat a low carb diet I am currently living/cooking for my elderly father and he is going to 'love' this. Thank you for sharing!
This is one of my favourite dishes! Whenever I’m in Chamonix I try to have this every day at some point. And most (all?) of the mountain restaurants serve it as well, which just makes it even better!
First off, Chef John, you really have gotten my wife and me through this quarantine. An added benefit(?) is that you have provided so many terrific food ideas that I am hardly allowed into the kitchen any more. But seriously, we are transplanted from New York a few years ago; and food envy has been a problem; and now I find that a fancy artesian cheese that you use is produced, oh, fifty miles from our home. What joy, and definitely a day trip if the bleedin' quarantine ever ends. Thanks, thanks, thanks!
Very good recipe! We prefer cooking the oignons first in order to caramelized them. Once slightly cooked and almost starting to caramelized, we add the bacon. A good tip is to choose keep the potatoes skin. Just slightly grill them to have a crispy skin and then cut them in pieces. Another tip I like is to add half of the cream in the oignons/bacon/white wine pan to reveal most of the flavors... Finally, i got from my family (typical dish we use to make in Haute-Savoie, Alpes region) is to had a little bit of powder nutmeg over the cheese in the final assembly to give it an extra flavor. Yummyyyy!!!!
Antoine Lecomte I'm going to make this dish next week, so thank you for the advice. If I may ask, I've seen this recipe with garlic, parsley and thyme added. Would you include any of those? I'd like to get the recipe as authentic as possible and already have the Reblochon.
I wouldn't add herbs nor garlic but if you insist on garlic, just rub a clove on the baking dish as we do in another potato+cheese recipe from the mountains (Gratin Dauphinois)
Hi, I guess we cook onions first in France because it is not necessary to cook Bacon a lot, so we start by letting the onions slowly cook to make sure they are almost caramelized, and then we add bacon to just about undercook them. I don't think it is very important, and it's just a guess, that's how I see it and I'm far from being an expert, Tartiflette is however an amazing recipe, and yours looks great :) Definitly a very popular dish in winter in France, we love it, and it is very easy to make ! :P Such a shame you can't easily get Reblochon in US, it is very common in France, and it is so good to cook with ! There is never enough of it in recepies like those ^^ And YES, the crust of the reblochon cheese IS the best part !
I live in the French Mountains, and today, thinking about this recipe, and how much I love it, just bought a Rebluchon and am going to do this for supper. An ideal cold weather dish if ever there was one. Spring may be just around the corner, but time for at least one more Tartiflette. Thank you.
Hey, french piece of advice : you could slice the chease and stack it between one every two slices of potatoes, it melts even more with the dish and you don't have to add creme fraiche. (and you can double the amount of chease and not have the crust on top; actually I never sw that way of constructing the dish....) Thank you chef John for sharing it, it is most appreciated winter french dish.
French here, you nailed it sir. It's a very well-known dish here, best enjoyed in the snowy mountains from where it originated, but it's made its way all around the country and we all love a good tartiflette in the cold season.
‘Borderline Other-worldly’ 🤣. Btw, rinds on French cheeses are mostly edible, not so much for the rind’s flavour but for mouth texture combined with the squishy insides, wonderful!
there is maybe one thing in that video that is even better than the casserole: listening to you! I really love and get loads of giggles out of your little jokes! very much enjoy your videos... mostly for that reason but also for the deliciousness of your recipes!! thank you!
I looove tartiflette ! :D And your version looks delicious ! :) This recipe is also delicious with "Morbier" cheese (=morbiflette) and there is also another version without potatoes but with "crozets", which are small square pasta made with sarasin flour ! (=croziflette) !
I like to do it in a slightly different way. First put the potatoes in water to cook, then dice it. Put the bacon in a pan till before crispy, remove it from the pan, then add a little piece if butter in the pan still warm and mix it with the bacon grease and put the onions in it. Deglace it with dry white wine from Savoie. Then add the diced potatoes and mix everything together. Place everything in a baking tray and the rest is the same. Cream, cheese and some nutmeg too. And of course, with real reblochon from France ! I love your videos, a fan from France.
+Crochet I don't think he was insulting the dish. I think he was objecting to the use of Marie Antoinette 's name as praise for the food...considering her fate in the revolution.
In Tartiflette We Trust ! This is a recipe from my region, the rule is there is no rule, some people fry cube potatoes in lard (pig fat), some do not use onions, etc... the only thing is the use of a real Farm Reblochon and lardons. No cheese can even come close to Reblochon, this cheese is made from specific Cows (among them the Tarine, the most beautiful cow on earth, WAY more beautiful than Tyra Banks) eating grass from a specific area (the most beautiful landscape in the world) and all that is even better after a day of skiing.... but Chef John really got the spirit of the meal. You can skip the cayenne though, just use a good fresh ground pepper and eat that with a very dry, fresh white wine.
Chef John, I have watched many videos on this recipe; but, yours by far is the BEST!!! This dish is amazing. In fact, my potatoes are in the pot and I am making it for dinner today. Yum!!!
After watching this wondrous video, I made this dish with some French cheese that was not Reblochon - just to try it out. Wow! This was wonderful to make, knowing how it all would come together. It did not disappoint in the eating. Fortunately, I have a little shop here that sells Reblochon and I shall indeed make this again with cheese that appropriately smells up the house when it's baking. Thanks for this.
Wonderful recipe, Chef John! I have tried it tonight for supper and it was marvelous. Great trick on the bacon/onion order. =) Just a little suggestion: I added a bit of freshly grated nutmeg to mine, it made a great difference for the better.
I'm french and I do like you for the"lardons" ( bacon) first the pan then the onions.
8 років тому+7
Hey Chef John, if you enjoyed the tartiflette and you have some reblochon left, you can also try a variant called "la Péla" : the differences are that you use lardons instead of bacon, no white wine, and the potatoes are diced, but keep their skin, and "rissolées" in a long-handle pan. Then you put the onions and lardons on top of it, then the reblochon, and let it melt slowly in the long-handle pan. This recipe is also coming from the Savoie mountainous region, and is a sort of "earlier" version of the tartiflette.
Oh my God I've been living in France for 5 years now and really found out a week ago about tartifflet that's life . Your way is a good way thank you and bonne appetit ✌🇺🇸
I'm French and I approve 100% this recipe. Please, don't forget to take some french bread to lick every drop of the cheesy sauce of the plate. Yes it's rude, but it's GOOD. French cheese CAN'T be waste. So who cares ? Enjoy !
@@mantistoboggan5171 I've never understood that either and I strongly disagree with that. If someone cooks well, this person should be honored that we want to lick everydrop of the dish ^^ Well, I am honored when people act this way about the meal I prepared. ^^
@@mantistoboggan5171 I agree with you. Soaking up sauce with bread is one of the best "péché mignon". If the question was serious, here the answer : It is considered rude because it was the old/peasant way of eating. Since the renaissance, Court was using forks and plates. Before that time, the plate was a large slice of bread and you were eating with your fingers. Using bread and fingers reminds this "despised" period. As noble, you can't eat like poor people. And in France, gastronomie and "art de la table" come from above. It is why, you can, if you want to have proper manners, soaking up sauce with bread at the end of your fork, but it's ridiculous, use your fingers! ;)
@@jeanjeanlejean3901 thank you for taking the time to impart some wisdom my way. I did not know this, but will be sure to remember this is if I happen to have dinner with some aristocratic snobs...... which I don't see happening any time soon. I suppose it makes sense that this social norm would have emerged from the renaissance. Thank you for enlightening us!
There is no creme fraiche in the true tartiflette, but it's so way better with creme fraiche within!!! My mom made one yesterbay. Thanks Chef John from France :)
I don't know if it was answered before but if we start with oignon first it simply cause doing so so we can't "remove that excess fat" properly as it's considered by the French Food Police as a major crime against humanity that's my explanation and I stand by it :)
French recipe will use unsmoked bacon called lardons. I have subtituted thick cut pancetta. I mix whipped cream with sour cream instead of creme fraiche. If you can't find Reblechon you can subtitute with a triple cream Brie.
This is the first dish I ever perfected, cooking with my French grandmother in Alps with view of the mt. Blanc. It's amazing and I make it every winter and it was the first thing I cooked for my now girlfriend. Not a good dish pre- coïtus but it will make them like you!
@@sp6990 thanks, she's my wife now. Around 2 am during the party, we paused, and scranned a tartiflette with the guests straight from the gastronorm oventrays.
Fantastic recipe, Chef John ! Thanks a lot... We used Hollandaise sauce instead of creme fraiche and raclette cheese for a wonderfull main course dinner. 👍😊🇩🇪
I made this for dinner the other night and it was wonderful (as were the leftovers the following evening). I followed your suggestion on the blog and used brie for the cheese, as I, too, live in the States and thus can't get Reblochon. A gorgeously delicious recipe that will definitely be on my kitchen table again and again. Thanks, Chef John!
+Omnipotat0 Apologies for the late reply, if you live in the USA, you can usually find unpasteurized dairy products for sale to individuals at any farm in your local Amish community. Keep in mind that MOST states allow the sale of unprocessed dairy only by the farmer and only on an individual basis, and depending on your state, may require a permit. For what it's worth, the cheese and pie (mostly apple, but sometimes they'll have cherry) you get from the Amish here in Ohio is pretty cheap and really good.
@@mantistoboggan5171 😂🙄 Yes, the US is full of small farms making fresh, local cheese. A lot of them sell to restaurants more than individuals, just because America doesn't have as much of a cheese culture as Europe, but they do exist and many sell directly to customers, too. This is especially true right now, as restaurants have had to stop their orders. Victory Cheese is an initiative created to help put people in touch with their local cheesemakers: www.victorycheese.com/ You can also look up some simple word combinations to find your local cheesemakers or cheesemongers, like "'your state dairy cheese association" or "your state creamery" "your state local cheesemakers," etc. And here is an incomplete list of American artisan cheesemakers: www.gourmetcheesedetective.com/American-Artisan-Cheesemakers-Index.html
I'm french, i can find Reblochon, and i will definitly try this. I haven't buy ham in 4 or 5 years, i think i can allow myself ONE recipe that would use some now :D
I tried this. My wife is big into cheese and I can take it or leave it. My daughter doesn't really eat cheese. We all thought this was delicious. Way better than we expected. Thanks for the recipe Chef.
Every time I go to France I bring back reblochon because it is rather difficult to find outside of France. That being said, tartiflette is kind of a French student type of dish and there are no rules. I've been too lazy to go out and buy potatoes many times and made "pâteflette" instead which is the same thing but with pasta. It's like mac and cheese but with awesome cheese.
Yep. Stayed with a French family who were big into Chinese food/culture, had tartiflette de riz, which was made with rice in lieu of potatoes. IMO it tastes even better than the traditional tartiflette - much lighter (the potatoes can feel really quite heavy along with all that cheese and cream).
@@jedrorm french cuisine is all about innovation so i guess we couldnt say anything about it but personally i really doubt doing tartiflete with rice is a good idea lol. The richness of the dish is what makes it's charm it is supposed to be a winter dish but i can understand that people have different tastes or maybe want to enjoy tartiflette like recipes all year round. Although part of the charm of tartiflette (as well as the notorious raclette) is that you have to wait untill wibter to enjoy them
The onions should go in first and be sautéd as it makes them go nice and soft. If you add them after the bacon, they won't be as cooked and will still be crunchy, or the bacon will be cooked too much. Remember, it still gets cooked in the oven. Also, if you assemble the potatoes and the bacon / onion mix in your bowl first, then add your white wine and cream, it retains all that lovely flavour and soaks in better. You won't cook any of it out in the pan that way and the cheese will help trap it inside. Also, you should have scraped some of the rind off the cheese.
Very nicely done! We have an English friend staying with us this weekend, Wink Lorch, who lives in the French Alps and is here to do a book signing for her newly released "Wines of the French Alps". I've made a Tartiflette along with as many Alps cheeses I could find for the guests who will be attending the wine tasting/signing and I thank you for your enlightening and humorous instructions. Cheers!
We made this tonight in the UK. Wow, you're so right, this is gorgeous. We had some real Reblochon also. There entire baking dish was scraped clean it was so good. It's a wonderful winter dish, but I could eat it in summer with some fresh salad as a delicious lunch too. Thank you!
Honest to Pete, you make me laugh out loud. You are wonderful. I am going to have to give a party just to make this dish! Thanks for all your wonderful lessons and recipes.
When I make my baked beans, I have often thought about stopping after I put the onions in with all that bacon. That smell is--well, there are no words to describe that smell
I'd go with more of a wistful tone, almost like Chef John sighs with every ingredient, yearning for something. Or it's just how everyone will talk in 20 years and we're witnessing the future
You're the best Chef John, cooked this for dinner tonight, couldn't get the real cheese but used a washed rind Brie and it was superb. Have done the cashew chicken curry 3 times now. Love your work, thank you sir!
Just pulled mine out of the oven. That is some aromatic (putting it nicely) cheese. Having taken a small taste, it is quite a stunning dish. However, my house smells like the south side of a football locker room. LOL
You should test out Karelian pies. Delicious rice filling in a thin rye crust and served with egg-butter (just hard boiled eggs sliced into butter and some chive). Let's put little bit of Finland on to your plate, shall we?
as a french, i can just tell you that we always start with the onions, so that they are all brown and sugary. It's very important to start with those, cause else the process won't happen, and the onions will be more acid.
As a good cook, I always start with the bacon. The point is to make the bacon grease stick to the pan, giving a roast flavor. Then the onion juice will deglaze the greases from the pan (a bit). The wine deglazing the pan is the final touch. If you must, precook the onions separatly before adding them to the bacon. Try it, it's better that way (different, I might say) En tant que cuisto amateur, je commence toujours par la poitrine. Le but est de faire accrocher les graisses de la poitrine à la poêle, donnant un petit goût rôti au tout. Ensuite le jus des oignons vient commencer à déglasser la poêle des sucs. Et puis le vin achève l'opération. Si vous préférez, cuisez les oignons séparément avant des les ajouter à la poitrine. Essayez, c'est meilleur comme ça (différent, peut-on dire).
@@KEvinou You are technically in the right, but the bacon is not the point of la tartiflette. Onions are more important there, so we prefer to emphasize their taste. Us French and European in general don't live for bacon.
@@MickD464 It's a matter of balance. I like how the onions taste like the bacon AND the reblochon. I like how the onions get caramelized by the bacon juices. When in the oven the onions will gorge themselves with the reblochon, and keep cooking. I know its not the traditional way because for one the tartiflette (based on the Savoyard dish its inspired from) is originally made in a pan, but sometimes the traditions can be bettered. When I cook my tartiflette I tend to use a few big chunks of poitrine fumée to leave room to the potatoes, onions and reblochon. Then, my tartiflette ends being an ocean of sweetness with a few islands of saltiness as delicious surprises. I myself I'm French, and like to cook and to perfect my cooking, I'm a purist, but not to the point of negating the power of bacon :p
All in all it's just a matter of taste. I'm just saying that I find the tartiflette to be better with a little fond de poitrine as a base. Deglazed with a Sauternes or any good fruity Moelleux... C'est à se damner :p
Tartiflette is one of the very best confort dish you can have. It's a declaration of love from France, a bite into the heavens. Reblochon is my favorite cheese of all time i could eat it every day if i had the money to do it
The cheese having the paper still and you featuring it instead of simply cutting out the human error completely is why I watch and love these videos. Haha
it's true, in many countries they purposfully try to make "cooking wine" as unappetizing as possible to prevent people from drinking it to avoid alcohol taxes
Check out the recipe: www.allrecipes.com/Recipe/246680/Tartiflette-French-Potato-Bacon-and-Cheese-Casserole/
Food Wishes I think that licking the board is better the paper. I don’t know why, I tastes better but I can’t think a reason.
The same recipe could be achieved with 'Morbier" cheese.
Then it's named a Morbiflette.
But like Reblochon, it's raw milk cheese, so not allowed to cross the Atlantic.
en.wikipedia.org/wiki/Morbier_cheese
@Rad Derry Nope, not all salt is the same. Alton Brown has a good piece on the differences in salt, and this is informative; ua-cam.com/video/kWepM1PAvAM/v-deo.html
@ so what cheese can I use in the USA that would be fairly comparable?
@@sofeckingtiredofwokepeople I would say any Soft cheese with High fat content.
As Reblochon is 27%fat and Morbier 29% fat (searched on openfoodfacts)
It should work as well with Raclette cheese (26%) but as it's intended to be melted, it could melt quicker than others.
Moreover, Raclette cheese could come flavored (pepper, white wine, smoked, ...).
I've seen Chimay Trappiste cheese in some US webstore. As it's beer flavored it should have some taste in it.
For Reblochon like cheeses it should stick to the knife when you cut it, and be runny when left cut in the fridge.
For Morbier, it's not runny but creamier than Emmental/Comté. Like raclette cheese texture in fact.
As a French men native from the 'Reblochon' region, and grew up cooking that dish once a month: You sir nailed it!
You got the idea of what this dish is about. And you are right, it is a main dish better served with just a green salad.
Thank you to respect and honour such a great dish.
la crème n'est pas en trop tu penses ?
Yohann Paris - It looks delicious!
Comme tu le sais la tartiflette n'a pas de viande ... Je suis du bled du reblochon.
@@so6tek c est clair pas de creme fraiche , pas de creme fraiche les oignons avant les lardons et le meilleur c est les pomme de terre cuites au lait facon gratin dauphinois
Yohann Paris. I'm in Spain. If I don't find that cheese what other cheese would you suggest? I'm definitely going to make this,I can almost smell it .
when licking soft french cheese off your board, remember to follow the grain of the wood
i'm way too afraid of tongue splinters
😁
That's good advice.
Words to live by. 👍🏼😂
You want perpendicular to the grain, or you might get splinters...
I don't know why, but for some reason, watching chef john cook has something very relaxing to it...
His voice.
I got lots of laughs from his jokes and self arguing with methods, ways to break copyright and go to jail, lol
he reminds me of the way winnie the pooh makes sentences
I like to watch him cook but find his way of speaking condescending at times.
Same here. Sometimes I binge watch when I've had a stressful day. My mom barely speaks English, but when she comes over she asks me to put on "the funny chef".
I just made this. It's incredibly delicious and turned out perfectly. The instructions are spot on and easy to follow. Ended up going with half brie and half gruyere because I don't have an underground cheese connect. But I knocked it out of the park and was the George Brett of my Tartiflette. Thanks Chef John.
Thank you for mentioning greyed cheese! I am ashamed to say that I, personally find the rind on brie ....not to my liking at all but love the idea of this dish. So glad you mentioned this other cheese. I love it on top of French onion soup. Yay!
Without Reblochon it's not the same dish. It's like replacing the chicken in KFC's burgers by some tofu and call it "great".
not sure about the brie but definitively not gruyere, it is too dry.I feel bad that some people can't have some, so good.
@@Kennit632 How about camembert? Would that work with this?
@@rauminen4167 Yes camembert is a great alternative, but it's definetly not as great as Reblochon or Saint-Nectaire.
This is typically eaten in the mountains of France while skiing - best lunch after busy morning skiing!
I usually eat it in summer next to the sea XD
Nowadays... We make tartiflette every chance we get : winter or summer, it doesn't matter. It's a great recipe when friends and family are coming by.
While skiing? That must take a lot of coordination.
When I skied there it was raclette that was eaten after skiing all day
It's also bloody good when you've just cycled up to an Alpine col - especially the Col des Aravis, where there's a restaurant just waiting to make you one.
French person here. The reason why we cook the onion first is because of an old French saying that goes "se mettre un doigt dans l'oignon" (put a finger on the onion) which was a very common way for people back in the old days to check that the onion was properly cooked before adding anything else (you pressed it with your finger to check if it was soft). Btw, you can use this sentence when talking to someone you wish to impress : "je veux te mettre le doigt dans l'oignon" means "I want to emphasise how great a person you are".
+Antoine Fauconneau A question for the french person ~
How friggin cheap is cheese there?! Like, using an entire block or however you would call it for just one dish, it's A LOT. It's either quite cheap, or just high wages lol. Sorry if I sounded rude, actually just curious O.O
+estomnetempus Prices vary a bit but a Reblochon is like 3-6 Euros, so it's pretty cheap. In Switzerland the best cheeses are around 4-6 CHF for a decent piece. These things are super fat and tasty so it's very nourishing.
+estomnetempus I'm from the USA but I live in England. Cheese is dirt cheap compared to the states. That amount he used would be about 10 USA dollars or £6
I want to put my finger in your onion. 😂😂😂
Oh stop it, you!
Congratulations for your recipe. I am French and I love Tartiflette. One single point I would add ( to have a true Tartiflette): before we put the ingredients in the dish, we swip it thoroughly with a peeled glove of garlic :-). It adds this hint of garlic which makes it impossibly gorgeous, without being overpowering :-)
That’s clove of garlic dude, not the glove of garlic
Thank you for this insider knowledge mio amico!
i was wondering where the garlic was!
@@Captain_Prabakaran you may be correct but I think glove sounds way more compelling.
I’ll be calling them gloves from now on lol
@@theouthousepoet Right? Sounds French and all gourment for sure. Like Julia Child.
This is my favorite French dish of all time. In France, this is traditionally eaten as an “après ski” dish. This calorie-dense meal reenergizes the body after a day on the slopes.
Oh Chef John, how have I not discovered you sooner? I love everything about you. Your voice, your sense of humour and just your whole demeanour. Your food looks pretty delicious too.
I made this the first time I cooked for my now wife. THANK YOU! Little did I know that potatoes are her favorite food, and I love intense French food. I am a happily married man because of you! Thank you Chef John
Wow, I have never had the absolute physical need to make a recipe so much as after watching this video. I am absolutely going to make this as soon as possible!
+Khandnalie yes!!!
This was the first recipe that I saw here, and I finally got the chance to try it out. Needless to say, it was a big hit. My wife said that it was the best dish that I've ever cooked. Thanks so much!
Hey Chef John, I heard a possibly useful potato-themed tip a week or so ago. Cut a seam around the middle of a potato before you boil it, and when the potatoes are done you can just pick them up and twist the two halves and the skin should come right off. Because you can never be too lazy and impatient when it comes to potatoes.
I was just thinking about this little tip....
Brilliant!
Or just leave the skin on
i want chef john to do a whole miniseries on potato tricks, tips, and various cooking methods and basics for cooking and processing potatoes
When I make it, I'm going to leave the skin on. What is wrong with potato skins anyways?
Omg. I made this last night and it is absolutely delicious. I didn’t have white wine and was going to skip it but changed my wind at the last minute and ran out to get some. I’m so glad I did. The white wine makes the cheese sauce very special.
Thanks Chef John! You’re the best! ❤️❤️❤️
Although my husband and I eat a low carb diet I am currently living/cooking for my elderly father and he is going to 'love' this. Thank you for sharing!
I love this guy! I can't see how anyone would say anything bad about him. He seems fun and upbeat
I dont like the way he talks... but still liked the video
This is one of my favourite dishes! Whenever I’m in Chamonix I try to have this every day at some point. And most (all?) of the mountain restaurants serve it as well, which just makes it even better!
I love your personality and your recipes. I am so glad you have a channel. Thank you Chef John. Love your videos. x
First off, Chef John, you really have gotten my wife and me through this quarantine. An added benefit(?) is that you have provided so many terrific food ideas that I am hardly allowed into the kitchen any more. But seriously, we are transplanted from New York a few years ago; and food envy has been a problem; and now I find that a fancy artesian cheese that you use is produced, oh, fifty miles from our home. What joy, and definitely a day trip if the bleedin' quarantine ever ends. Thanks, thanks, thanks!
My favourite channel. There’s no Chef but chef John and I am your disciple!🙏🏼
Very good recipe! We prefer cooking the oignons first in order to caramelized them. Once slightly cooked and almost starting to caramelized, we add the bacon.
A good tip is to choose keep the potatoes skin. Just slightly grill them to have a crispy skin and then cut them in pieces.
Another tip I like is to add half of the cream in the oignons/bacon/white wine pan to reveal most of the flavors...
Finally, i got from my family (typical dish we use to make in Haute-Savoie, Alpes region) is to had a little bit of powder nutmeg over the cheese in the final assembly to give it an extra flavor. Yummyyyy!!!!
Antoine Lecomte I'm going to make this dish next week, so thank you for the advice. If I may ask, I've seen this recipe with garlic, parsley and thyme added. Would you include any of those? I'd like to get the recipe as authentic as possible and already have the Reblochon.
I wouldn't add herbs nor garlic but if you insist on garlic, just rub a clove on the baking dish as we do in another potato+cheese recipe from the mountains (Gratin Dauphinois)
Thanks for sharing your recipe!
Antoine Lecomte I don't know this dish but I was thinking nutmeg, too. Looks tremendous.
What a decadent, delicious looking dish! The gratin looks amazing - and I can see using gruyere and brie in place of the Reblochon.
Yes, I made it with Gruyere and triple cream Brie and it was delicious.
Hi, I guess we cook onions first in France because it is not necessary to cook Bacon a lot, so we start by letting the onions slowly cook to make sure they are almost caramelized, and then we add bacon to just about undercook them.
I don't think it is very important, and it's just a guess, that's how I see it and I'm far from being an expert, Tartiflette is however an amazing recipe, and yours looks great :)
Definitly a very popular dish in winter in France, we love it, and it is very easy to make ! :P
Such a shame you can't easily get Reblochon in US, it is very common in France, and it is so good to cook with ! There is never enough of it in recepies like those ^^
And YES, the crust of the reblochon cheese IS the best part !
I live in the French Mountains, and today, thinking about this recipe, and how much I love it, just bought a Rebluchon and am going to do this for supper. An ideal cold weather dish if ever there was one. Spring may be just around the corner, but time for at least one more Tartiflette. Thank you.
Ymmmm, to think a french person chose YOUR amazing video of Tartiflette should be a compliment to you ❤️❤️ I am hungry now. J'ai faim!! Merci beaucoup
Traditional dish from Annecy! I can promise it is the last meal you need to have. Amazing!
I did this meal yesterday, with some slight modifications, for my family and they all loved it. Thanks for the tip. 👍🏾
Hey, french piece of advice : you could slice the chease and stack it between one every two slices of potatoes, it melts even more with the dish and you don't have to add creme fraiche. (and you can double the amount of chease and not have the crust on top; actually I never sw that way of constructing the dish....)
Thank you chef John for sharing it, it is most appreciated winter french dish.
A chef John would be a good addition to my kitchen. Actually the only thing i ever need.
Throw out everything else.
Dine in heaven every day.
French here, you nailed it sir. It's a very well-known dish here, best enjoyed in the snowy mountains from where it originated, but it's made its way all around the country and we all love a good tartiflette in the cold season.
‘Borderline Other-worldly’ 🤣. Btw, rinds on French cheeses are mostly edible, not so much for the rind’s flavour but for mouth texture combined with the squishy insides, wonderful!
there is maybe one thing in that video that is even better than the casserole: listening to you! I really love and get loads of giggles out of your little jokes! very much enjoy your videos... mostly for that reason but also for the deliciousness of your recipes!! thank you!
I looove tartiflette ! :D And your version looks delicious ! :)
This recipe is also delicious with "Morbier" cheese (=morbiflette) and there is also another version without potatoes but with "crozets", which are small square pasta made with sarasin flour ! (=croziflette) !
So overall if a dish ends in "flette", it's gonna be delicious. Got it.
not french here, but yeah, the croziflette is amazing, such a shame crozets aren't sold here. guess i have to wait till i'm in france again! :)
omg no no no morbier its for raclette .
Buckwheat, btw
I really enjoy your shows, I love your sense of humor as well! Thank you!
I like to do it in a slightly different way. First put the potatoes in water to cook, then dice it. Put the bacon in a pan till before crispy, remove it from the pan, then add a little piece if butter in the pan still warm and mix it with the bacon grease and put the onions in it. Deglace it with dry white wine from Savoie. Then add the diced potatoes and mix everything together. Place everything in a baking tray and the rest is the same. Cream, cheese and some nutmeg too. And of course, with real reblochon from France ! I love your videos, a fan from France.
You are the marie antoinette of your tartiflette 😉
+Mandy Chamberland nailed it.
ha!
Allie Li
you are the puss filled hemorrhoidal cyst of your... food
nailed it
+Crochet I don't think he was insulting the dish. I think he was objecting to the use of Marie Antoinette 's name as praise for the food...considering her fate in the revolution.
Tartiflette is life ! We love it here (France) and the rind is the best part !
In Tartiflette We Trust !
This is a recipe from my region, the rule is there is no rule, some people fry cube potatoes in lard (pig fat), some do not use onions, etc... the only thing is the use of a real Farm Reblochon and lardons. No cheese can even come close to Reblochon, this cheese is made from specific Cows (among them the Tarine, the most beautiful cow on earth, WAY more beautiful than Tyra Banks) eating grass from a specific area (the most beautiful landscape in the world) and all that is even better after a day of skiing.... but Chef John really got the spirit of the meal. You can skip the cayenne though, just use a good fresh ground pepper and eat that with a very dry, fresh white wine.
Chef John, I have watched many videos on this recipe; but, yours by far is the BEST!!! This dish is amazing. In fact, my potatoes are in the pot and I am making it for dinner today. Yum!!!
After watching this wondrous video, I made this dish with some French cheese that was not Reblochon - just to try it out. Wow! This was wonderful to make, knowing how it all would come together. It did not disappoint in the eating. Fortunately, I have a little shop here that sells Reblochon and I shall indeed make this again with cheese that appropriately smells up the house when it's baking. Thanks for this.
Wonderful recipe, Chef John! I have tried it tonight for supper and it was marvelous. Great trick on the bacon/onion order. =) Just a little suggestion: I added a bit of freshly grated nutmeg to mine, it made a great difference for the better.
I'm french and I do like you for the"lardons" ( bacon) first the pan then the onions.
Hey Chef John, if you enjoyed the tartiflette and you have some reblochon left, you can also try a variant called "la Péla" : the differences are that you use lardons instead of bacon, no white wine, and the potatoes are diced, but keep their skin, and "rissolées" in a long-handle pan. Then you put the onions and lardons on top of it, then the reblochon, and let it melt slowly in the long-handle pan. This recipe is also coming from the Savoie mountainous region, and is a sort of "earlier" version of the tartiflette.
Favorite part of making this and any of you're recipes is watching the video about 15 times before and during preparation!
Oh my God I've been living in France for 5 years now and really found out a week ago about tartifflet that's life . Your way is a good way thank you and bonne appetit ✌🇺🇸
“Considered by people who consider such things...” I love this guy!
I'm French and I approve 100% this recipe. Please, don't forget to take some french bread to lick every drop of the cheesy sauce of the plate. Yes it's rude, but it's GOOD. French cheese CAN'T be waste. So who cares ? Enjoy !
never understood why soaking up sauce with bread is rude.
@@mantistoboggan5171 I've never understood that either and I strongly disagree with that. If someone cooks well, this person should be honored that we want to lick everydrop of the dish ^^ Well, I am honored when people act this way about the meal I prepared. ^^
@@mantistoboggan5171 I agree with you. Soaking up sauce with bread is one of the best "péché mignon". If the question was serious, here the answer : It is considered rude because it was the old/peasant way of eating. Since the renaissance, Court was using forks and plates. Before that time, the plate was a large slice of bread and you were eating with your fingers. Using bread and fingers reminds this "despised" period. As noble, you can't eat like poor people. And in France, gastronomie and "art de la table" come from above. It is why, you can, if you want to have proper manners, soaking up sauce with bread at the end of your fork, but it's ridiculous, use your fingers! ;)
@@jeanjeanlejean3901 thank you for taking the time to impart some wisdom my way.
I did not know this, but will be sure to remember this is if I happen to have dinner with some aristocratic snobs...... which I don't see happening any time soon.
I suppose it makes sense that this social norm would have emerged from the renaissance.
Thank you for enlightening us!
I used the fontina cheese, I got a wonderful result! Carla.ItalyThanks for your wonderful channel
C"est effectivement un fromage qui va bien avec ce plat. Buona idea ::))
I got my hand on some reblechone from my trip to Stockholm and made this just now. The best cheese casserole I have ever had. Flavor is over the top.
I love your enthusiasm upon finding a dish you've never heard of!
Good God in Heaven, I need this dish in my life.
There is no creme fraiche in the true tartiflette, but it's so way better with creme fraiche within!!! My mom made one yesterbay. Thanks Chef John from France :)
+The tough guy from the North Jon Snow? o_O
+The Aura Tree LOOOL! I don't know (^_~)
I don't know if it was answered before but if we start with oignon first it simply cause doing so so we can't "remove that excess fat" properly as it's considered by the French Food Police as a major crime against humanity that's my explanation and I stand by it :)
You are hysterical! Love your banter, food, style and your videos.
Once again, your commentaries are absolutely on point! Thank you!!
French recipe will use unsmoked bacon called lardons. I have subtituted thick cut pancetta. I mix whipped cream with sour cream instead of creme fraiche. If you can't find Reblechon you can subtitute with a triple cream Brie.
Thanks for the pancetta tip!
acexkeikai you can buy "crema fresca" at any Mexican market
elimonjal that's would be great if I had access to one
Thsnk you
Lardon is just the form, you find smoked and non smoked lardon in every mall in France
This guy is funny. I love his commentary and his tone and short phrases hahaha keep up the good work.
This is the first dish I ever perfected, cooking with my French grandmother in Alps with view of the mt. Blanc. It's amazing and I make it every winter and it was the first thing I cooked for my now girlfriend. Not a good dish pre- coïtus but it will make them like you!
😂😂😂 this comment wins the day
@@sp6990 thanks, she's my wife now. Around 2 am during the party, we paused, and scranned a tartiflette with the guests straight from the gastronorm oventrays.
Fantastic recipe, Chef John ! Thanks a lot... We used Hollandaise sauce instead of creme fraiche and raclette cheese for a wonderfull main course dinner. 👍😊🇩🇪
I made this for dinner the other night and it was wonderful (as were the leftovers the following evening). I followed your suggestion on the blog and used brie for the cheese, as I, too, live in the States and thus can't get Reblochon. A gorgeously delicious recipe that will definitely be on my kitchen table again and again. Thanks, Chef John!
I need to find me a French cheese black market.
black market is expensive... cheese in France is a good 2-3x more affordable than in the US T_T but gas is way more expensive...
Now if cheese gives one gas one's situation is ideal.
+Omnipotat0 Apologies for the late reply, if you live in the USA, you can usually find unpasteurized dairy products for sale to individuals at any farm in your local Amish community. Keep in mind that MOST states allow the sale of unprocessed dairy only by the farmer and only on an individual basis, and depending on your state, may require a permit. For what it's worth, the cheese and pie (mostly apple, but sometimes they'll have cherry) you get from the Amish here in Ohio is pretty cheap and really good.
does the usa even have cheese markets?
and i do not count the spray on "cheese" or american "cheeses" on offer.
rubbery and without flavour.
@@mantistoboggan5171 😂🙄 Yes, the US is full of small farms making fresh, local cheese. A lot of them sell to restaurants more than individuals, just because America doesn't have as much of a cheese culture as Europe, but they do exist and many sell directly to customers, too. This is especially true right now, as restaurants have had to stop their orders. Victory Cheese is an initiative created to help put people in touch with their local cheesemakers: www.victorycheese.com/ You can also look up some simple word combinations to find your local cheesemakers or cheesemongers, like "'your state dairy cheese association" or "your state creamery" "your state local cheesemakers," etc. And here is an incomplete list of American artisan cheesemakers: www.gourmetcheesedetective.com/American-Artisan-Cheesemakers-Index.html
I'm french, i can find Reblochon, and i will definitly try this. I haven't buy ham in 4 or 5 years, i think i can allow myself ONE recipe that would use some now :D
Watching him cook i learn alot while laughing haha i really love him and his food 😍😍 can you adopt me
You are amazing. I can see myself cooking almost all of your recipes successfully. That’s how amazing you are👍
I tried this. My wife is big into cheese and I can take it or leave it. My daughter doesn't really eat cheese. We all thought this was delicious. Way better than we expected. Thanks for the recipe Chef.
For those in SF you can buy real French Reblochon at Mollie Stone's on Twin Peaks.
Every time I go to France I bring back reblochon because it is rather difficult to find outside of France. That being said, tartiflette is kind of a French student type of dish and there are no rules. I've been too lazy to go out and buy potatoes many times and made "pâteflette" instead which is the same thing but with pasta. It's like mac and cheese but with awesome cheese.
+Alex Massey *mind blown*
Yep. Stayed with a French family who were big into Chinese food/culture, had tartiflette de riz, which was made with rice in lieu of potatoes. IMO it tastes even better than the traditional tartiflette - much lighter (the potatoes can feel really quite heavy along with all that cheese and cream).
i think im going to try it this way for a friends get together - we're mad for mac and cheese here!
+bbqroast that dish originates from Alps so gotta stuff yourself for winter lol
@@jedrorm french cuisine is all about innovation so i guess we couldnt say anything about it but personally i really doubt doing tartiflete with rice is a good idea lol. The richness of the dish is what makes it's charm it is supposed to be a winter dish but i can understand that people have different tastes or maybe want to enjoy tartiflette like recipes all year round. Although part of the charm of tartiflette (as well as the notorious raclette) is that you have to wait untill wibter to enjoy them
The onions should go in first and be sautéd as it makes them go nice and soft. If you add them after the bacon, they won't be as cooked and will still be crunchy, or the bacon will be cooked too much. Remember, it still gets cooked in the oven.
Also, if you assemble the potatoes and the bacon / onion mix in your bowl first, then add your white wine and cream, it retains all that lovely flavour and soaks in better. You won't cook any of it out in the pan that way and the cheese will help trap it inside.
Also, you should have scraped some of the rind off the cheese.
Very nicely done! We have an English friend staying with us this weekend, Wink Lorch, who lives in the French Alps and is here to do a book signing for her newly released "Wines of the French Alps". I've made a Tartiflette along with as many Alps cheeses I could find for the guests who will be attending the wine tasting/signing and I thank you for your enlightening and humorous instructions. Cheers!
You legit are becoming my favorite chef. I can't believe I'm just now seeing these videos!
I think I finally found the answer to, "What would be your last meal?"
No do a 30 pound turkey you'll get like an extra week as they wait for it to thaw 😂
Or his apple butter that takes a good day
The reason you put the onions first is so the bacon doesn't crisp up while the onions are cooking, instead the bacon will merely cook like suggested.
Can you please make a Food Wishes version of Currywurst, from scratch?
+Adhishree P. But with a real sauce, not that ketchup/curry alibi
exactly!
+Adhishree P. That would be great
god you're pretty!
+TheKbnrba why, thank you :)
We made this tonight in the UK. Wow, you're so right, this is gorgeous. We had some real Reblochon also. There entire baking dish was scraped clean it was so good. It's a wonderful winter dish, but I could eat it in summer with some fresh salad as a delicious lunch too. Thank you!
Honest to Pete, you make me laugh out loud. You are wonderful. I am going to have to give a party just to make this dish! Thanks for all your wonderful lessons and recipes.
"...and even the French who will eat almost anything won't eat paper...." Hahaha
When I make my baked beans, I have often thought about stopping after I put the onions in with all that bacon. That smell is--well, there are no words to describe that smell
Your vocal inflection makes every sentence sound like a question?
+Joshua Wilson Yes?
+Food Wishes HA! Best....answer....ever....
I'd go with more of a wistful tone, almost like Chef John sighs with every ingredient, yearning for something.
Or it's just how everyone will talk in 20 years and we're witnessing the future
+Joshua Wilson in the earlier videos he didnt do that...but i don't mind...but it's funny because my husband hates that when im watching the videos
+Nicholas Zustak Yearning for more Cayenne
Amazingly I found Reblochon here in Thailand and made this great dish. Loved it.
You're the best Chef John, cooked this for dinner tonight, couldn't get the real cheese but used a washed rind Brie and it was superb. Have done the cashew chicken curry 3 times now. Love your work, thank you sir!
Just pulled mine out of the oven. That is some aromatic (putting it nicely) cheese. Having taken a small taste, it is quite a stunning dish. However, my house smells like the south side of a football locker room. LOL
My modifications:
- Yukon gold potatoes instead of russet
- Finer dice on the onions
- Assembled in multiple layers like a lasagna
You should test out Karelian pies. Delicious rice filling in a thin rye crust and served with egg-butter (just hard boiled eggs sliced into butter and some chive). Let's put little bit of Finland on to your plate, shall we?
Just made this for my wife. She said “don’t ever make this again... tomorrow night please” 🤣
But did you get llllllots of compliments?
considered by people who consider such things, is a great line. I went to French culinary school twenty years ago. love this. thanks.
I just enjoy listening to your voice so much
Only if my dish comes with Chef John's jokes, that will be double plus otherworldly.
as a french, i can just tell you that we always start with the onions, so that they are all brown and sugary. It's very important to start with those, cause else the process won't happen, and the onions will be more acid.
As a good cook, I always start with the bacon. The point is to make the bacon grease stick to the pan, giving a roast flavor. Then the onion juice will deglaze the greases from the pan (a bit). The wine deglazing the pan is the final touch. If you must, precook the onions separatly before adding them to the bacon. Try it, it's better that way (different, I might say)
En tant que cuisto amateur, je commence toujours par la poitrine. Le but est de faire accrocher les graisses de la poitrine à la poêle, donnant un petit goût rôti au tout. Ensuite le jus des oignons vient commencer à déglasser la poêle des sucs. Et puis le vin achève l'opération. Si vous préférez, cuisez les oignons séparément avant des les ajouter à la poitrine. Essayez, c'est meilleur comme ça (différent, peut-on dire).
@@KEvinou Je suis 100% d'accord avec toi, il ne faut plus faire d'erreurs dans l'ordre avec ce plat divin
@@KEvinou You are technically in the right, but the bacon is not the point of la tartiflette. Onions are more important there, so we prefer to emphasize their taste. Us French and European in general don't live for bacon.
@@MickD464 It's a matter of balance. I like how the onions taste like the bacon AND the reblochon. I like how the onions get caramelized by the bacon juices. When in the oven the onions will gorge themselves with the reblochon, and keep cooking. I know its not the traditional way because for one the tartiflette (based on the Savoyard dish its inspired from) is originally made in a pan, but sometimes the traditions can be bettered. When I cook my tartiflette I tend to use a few big chunks of poitrine fumée to leave room to the potatoes, onions and reblochon. Then, my tartiflette ends being an ocean of sweetness with a few islands of saltiness as delicious surprises. I myself I'm French, and like to cook and to perfect my cooking, I'm a purist, but not to the point of negating the power of bacon :p
All in all it's just a matter of taste. I'm just saying that I find the tartiflette to be better with a little fond de poitrine as a base. Deglazed with a Sauternes or any good fruity Moelleux... C'est à se damner :p
Damn if Chef John is speaking so highly about this dish, it's gotta be something serious.
Tartiflette is one of the very best confort dish you can have. It's a declaration of love from France, a bite into the heavens. Reblochon is my favorite cheese of all time i could eat it every day if i had the money to do it
The cheese having the paper still and you featuring it instead of simply cutting out the human error completely is why I watch and love these videos. Haha
Cooking Wine = Margarine. Wow...that's harsh! Don't mess w/ Chef John!!🤣🤣❤
Looks so good. You have cheese, bacon, potato, onion, creme frieche , (too lazy to check spelling), how could you possibly go wrong?
5:44 "Although if you had eaten paper, it really is not a bad way to go" My god he's so weird hahahha
Thanks! Turned out great! I used Brie instead of reblochon and sour cream instead of creme fraiche. I also added a dash of cajun seasoning.
It started out as a rough day - by the time I got to .... " and as always... enjoy!...." things began to look up very nicely. Thanks Chef John.
"Now I have to lick that off the board, Which is fine" You say it like it's a bad thing.
+Brandon Togans--Best way to do dishes.
his voice goes up and down like a
sewing machine needle and I really don't know if I hate it or love it...-
It hurts my brain
Hard to take him seriously with that voice.
It wouldn't quite fit a President but it's fine and refreshing for a cookery show i rekon.
its horrible-its the worst intonation i have ever heard its a rollercoaster
I find him whimsical and happy! A dose of that does us all good. :-)
"The margarine of alcohol..." :-)
it's true, in many countries they purposfully try to make "cooking wine" as unappetizing as possible to prevent people from drinking it to avoid alcohol taxes
I love French cuisine and this is sooooo mouth watering. I am definitely going to try.