 Hi, I'm Cecio. Hi, I'm Sabina. Hi, I'm Louis. How are you? How's it going? All recipes we make come from old French king's tables. Some of them come from the peasants' ones. Food was scarce and people were great at using produce and herbs from their garden, and cheese from their cows, goats, or sheep. Potatoes were introduced in Spain by the conquistadors coming back from their expedition in the Inco World during the 16th century. It took almost 200 years for potatoes to spread all over Europe and be cultivated for human consumption. At first it was so precious that it was only used as medicine by rich people. By the beginning of the 18th century, potatoes became a staple of the everyday meal. Because every house would have cheese and potatoes at hand, grottin' recipes began to flourish in every region of France. The word tartiflette is probably derived from the Franco-Provencal word for potato, tartifla, or tartifoli in Italian. This modern recipe was inspired by a truly traditional dish called pelle, a grottin' of potatoes and onions without cheese cooked in the hearth on a long-handled pen called the pellegie, or shovel, in the east of France. The tartiflette, as we know it today, was developed 40 years ago by a group of cheese professionals to promote sales of a cheese called rebelochon. Several French regions developed their own recipes using different cheeses like morbière or morroix. Some use cream, white wine, milk, or even beer to keep the moisture in the grottin'. Rebelochon is pretty difficult to find in the U.S. and it's quite expensive here, about $20 a pound. For good results we can use a substitute, raclette cheese, which is easier to find in specialty stores. Enjoy this nice winter recipe. Stay warm and keep on cooking. The tartiflette is something we eat usually in the mountains when we go skiing, because it's a kind of heavy meal. So first, what we do, we prepare the potatoes. We cook first the potatoes. We cook separately the pancetta and the onions, and you mix everything together in a big pan, or the small one, just nicer. You mix everything, you put the potatoes, the mix of the onions and the pancetta, a little bit of cream to be rich. And on the top, you add a piece of cheese. And usually when you do it in the traditional way, it's a big pan, and you put the rebelochon with the round cheese, so you get the rebelochon in half, and you put it on the top of the potatoes and the rest of the ingredients. So are you ready? Yes. And it's typical for this weather, because here, now we are freezing, there's no air everywhere, so it's perfect. So first thing, peel the potatoes. So Sabina, are you able to peel the potatoes? Do you want your hand? I don't. If you can, tell me. I will help you. So you peel the potatoes, and you slice... You have two options in cubes or slices. For this mold, we are going to use slices because it's more convenient to fit inside the long jam. Maybe I can add a cube spoon. So during that time, we prepare for some boiling water. Right, potatoes. So you know how to do it. Okay, so we're about to set. Okay. And of course... No, no, wait, wait, wait. I'm sorry, I left it so we do the same. So now we need the big saucepan. And we'll cut the onions. And the pie. And we'll peel the onion. Never, never, hold a knife like this. It's too dangerous, because if you break it, it's directly in your stomach. So you know how to do it. You slice in two or... Like this. And you do this. Okay. So for you, it's like this. So put your fingers. Like this. And not too close to the knife. Voila, perfect. So here we have the pancetta. So you know what is pancetta? Yeah. Tell me. Oh, it's like... I don't know. It's an Italian bacon, actually. And it's not cooked as we do in the US, it depends. But it's an Italian style bacon. You can use it because it's very convenient. This brand is already cut, so you get some time. Okay. We have plenty of onions. Do you like onions? No. Are you kidding me? No. Really? I don't like onions. I don't? Even when it's cooked? No. Okay, so we will do a special one for you without onions. No. But yes, we can. No, I eat onions. I don't like onions. No? Okay. Okay. So now you put the pancetta in the pan. And then you have the onions cooked together. Some more there for the specificity. So what we have to do is to measure the heavy cream because we are going to mix the heavy cream with the onions and pancetta. So can you measure one cup? Yes. Okay. And we are going to dry out the potatoes. Okay. Okay. Yes. Perfect. Put the cream in this turn. Yes. So we can turn. Oops. Oops. It's cold. Okay. Okay. Good. So then you can take... Yeah. Go ahead. You put some potatoes. And then you add... I'm going to take that one. You add some cream. Okay. And then some pancetta, the onions and the cream on top. Okay. Then you add another potato on top. And then we add the cheese. Come here. Easy, huh? Not too much. Okay. And the piece of cheese on the top. Good. Oh. You can put some cheese inside. Okay. And do it again. Do you know what we do after skiing in France when we deserve a good meal? We do tartiflette. But there is a famous also... We do a raclette. Yes. This kind of cheese, but with charcuterie and potatoes. But we grill the... We marinate the cheese. And we put the cheese on the top of the potatoes and the charcuterie. Oh. What we can do also is delicious. It's fondue savoyard. It's a fondue made with sweet different cheese. It depends if it's fondue from Switzerland. So, first of all, can you tell us how to do the fondue from Switzerland? It's not the same as the fondue in France. The cheese are not the same. But, you know, in Switzerland you have what we call moitié moitié. So it's half, vache, frivogioir and gruyere, for example. And it's very good. Those are very good cheese. And in France, we put more emmental... Gouffard. Gouffard. Yeah. So it's not the same kind of cheese. But the result is the same. It's very good. And you melt the cheese in some wine. And also some kirsch. And you add a little bit. And it's super good. And you eat that with some bread. Yes. You keep a piece of dry bread inside the melted cheese. Oh, it's delicious. But very rich. Now, Gouffard is ready. Careful. Now, be careful. It's super, super hot. It's still bubbling. Smells good, huh? Even you can decide if you don't like too much onions. Are you... Sure. You want to try? Okay. Okay. So before to try, we have to wait five minutes. Because otherwise, you are going to burn yourself. Oh. Well, also, maybe I'll take this. I'm not tasting it until it's cooled down. Try this one, no? Try this one. So, pick a little piece on the edge. The potato. Okay. And wait, wait. Ready? Smoking. Oh, I can't wait. Mm-hmm. Ready? So, yeah. You like it? Mm-hmm. Good. It's good. You like it, Kallisto? Yeah. Okay. Really, so this is the tartiflette. And for next month, maybe Kels, you want to do some dessert? Yeah. Something sweet? Yeah. Okay. So maybe next month, it will be sweet. And thank you for everything.