This Mary Berry Chicken Tartiflette recipe is a creamy and cheesy take on the French classic, which is made with tender chicken and rich Reblochon cheese. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Mary Berry Chicken Tartiflette Recipe Ingredients
- 1kg waxy potatoes (like Charlotte or Maris Piper), peeled
- 2 tbsp olive oil
- 2 skinless, boneless chicken breasts, diced
- 150g smoked bacon lardons
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 100ml dry white wine
- 200ml double cream
- 1 whole Reblochon cheese (about 250g), sliced
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper
- Butter, for greasing the dish
How To Make Mary Berry Chicken Tartiflette
- Cook the Potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until just tender but still holding their shape. Drain well and allow to cool slightly before slicing into thick rounds.
- Cook the Chicken and Bacon: While the potatoes are boiling, heat the olive oil in a large frying pan over medium-high heat. Add the diced chicken and cook until golden brown on all sides. Remove with a slotted spoon and set aside. Add the bacon lardons to the same pan and fry until crisp.
- Sauté the Aromatics: Add the sliced onion to the pan with the bacon and cook for 5-7 minutes until soft and translucent. Add the crushed garlic and thyme leaves and cook for another minute until fragrant.
- Make the Sauce: Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let it bubble for a minute to cook off the alcohol. Reduce the heat, stir in the double cream, and season with salt and pepper. Let it simmer gently for 2 minutes to thicken slightly.
- Assemble the Dish: Preheat your oven to 200°C / 400°F. Generously butter a large ovenproof dish. Arrange a layer of sliced potatoes on the bottom, followed by the cooked chicken and the creamy bacon and onion mixture. Repeat the layers until all ingredients are used.
- Add Cheese and Bake: Arrange the slices of Reblochon cheese evenly over the top of the dish. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted, golden, and browned in spots.
- Rest and Serve: Let the tartiflette rest for 5 minutes before serving hot.
Recipe Tips
- What are the best potatoes to use? Waxy potatoes are essential as they hold their shape after boiling and slicing. Floury potatoes will fall apart and turn mushy in the creamy sauce.
- What’s a good substitute for Reblochon cheese? If you can’t find Reblochon, a good quality Camembert, Brie, or a nutty Gruyère are excellent substitutes that will still give you a delicious, melted topping.
- Can I prepare this dish in advance? Yes, you can assemble the entire dish, cover it, and keep it in the refrigerator for up to a day. You may need to add 5-10 minutes to the baking time when cooking from chilled.
- How to get a perfectly golden top: Place the dish under a hot grill (broiler) for the last 1-2 minutes of cooking to get the cheese extra bubbly and golden brown, but watch it carefully to prevent burning.
What To Serve With Chicken Tartiflette
This is a very rich and self-contained meal, so it’s best served with simple, crisp sides to cut through the richness.
- A simple green salad with a sharp vinaigrette dressing.
- Crusty French bread to mop up the sauce.
- Steamed green beans or asparagus.
- A glass of dry white wine, like Sauvignon Blanc.
How To Store Chicken Tartiflette
Refrigerate: Cool any leftovers completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C / 350°F until piping hot.
Freeze: Tartiflette is not ideal for freezing as the cream sauce can split and the texture of the potatoes can change upon thawing. It’s best enjoyed fresh.
Chicken Tartiflette Nutrition Facts
- Serving Size: 1/6 of the dish
- Calories: 720kcal
- Carbohydrates: 35g
- Fat: 48g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tartiflette is a classic French dish from the Savoy region in the Alps. Traditionally, it’s made with potatoes, Reblochon cheese, lardons, and onions. This version adds chicken for a complete and hearty meal.
For a more rustic dish, you can leave the skins on the potatoes. Just be sure to scrub them very well before boiling.
Yes, this is a great way to use up leftover roast chicken. Simply shred or dice the cooked chicken and add it to the dish at the assembly stage (step 5), skipping the part where you cook it raw.
Try More Recipes:
- Mary Berry Chicken Chasseur Recipe
- Mary Berry Chicken and Ham Pie Recipe
- Mary Berry Hoisin Chicken Recipe
Mary Berry Chicken Tartiflette Recipe
Description
A rich, comforting, and indulgent bake of sliced potatoes, tender chicken, and bacon lardons, all enveloped in a creamy white wine sauce and topped with melted Reblochon cheese.
Ingredients
Instructions
- Boil potatoes until just tender, then drain and slice them.
- In a pan, brown the diced chicken and set aside. Fry the bacon until crisp.
- Sauté the onion and garlic in the same pan, then deglaze with white wine.
- Stir in the double cream to create a sauce.
- In a buttered dish, layer the potatoes, chicken, and the creamy bacon mixture.
- Top the dish with slices of Reblochon cheese.
- Bake at 200°C / 400°F for 20-25 minutes until golden and bubbly.
Notes
- Don’t Overcook the Potatoes: The initial boil is just to get them tender. They will finish cooking in the oven, so slightly undercooking them is better than overcooking them.
- Use a Good Melting Cheese: The star of this dish is the gooey, melted cheese top. Reblochon is traditional and has a strong, nutty flavor, but any good melting cheese will work.
- Season Every Layer: Add a little salt and pepper to the potato layer as you assemble the dish to ensure it’s well-seasoned throughout, not just in the sauce.
