Tartiflette "The Overloaded Potato" | Chef Jean-Pierre
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Published 2024-05-13
RECIPE LINK: chefjeanpierre.com/potato-recipes/tartiflette-reci…
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All Comments (21)
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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 🙂
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Chef Jean-Pierre....50% French 50% Italian. 100% American. God Bless you sir and thank you for all you do for us.
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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. 😊
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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!
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Potatoes can be made into fries, hashbrowns, chips and Vodka. It’s like the other vegetables aren’t even trying.
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I love potato, lets go for the potato monday!
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Potatoes, bacon and onyo! And of course a lot of cheese! What could go wrong... Perfect recipe my friend! 🙏🏻♥️👌🏻👍🏻
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Potato Monday! Yes I love potatoes in any and all forms!
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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!
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One can never get enough of potato recepies! Especially with onyo and bacon, must be the holy trinity in food. 😄
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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!
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Move over taco Tuesday’s, potato Monday’s are here!! 😃💚
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The real question is… can a potato ever be really overloaded? 😊
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This man is psychic...i was thinking why are you scratching the non-stick pan...and then he said don't worry. Love it!
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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!!!!!!!!
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La tartiflette la plus esthétique que j'ai vue ! Félicitations chef !
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I just dug Yukon Gold potatoes from my garden. I'm making this for supper.
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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...
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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!
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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.
