Mary Berry Recipes

Home / Dinner / A Hearty Chicken and Potato Tartiflette

Oh, what a joy it is to bring you a dish that truly embodies comfort and warmth, perfect for sharing with those you love! Today, we're taking a delightful journey to the French Alps with my very own twist on a classic Tartiflette, transforming it into a hearty Chicken and Potato Tartiflette. It’s a wonderfully simple concept, combining tender potatoes, succulent chicken, and the glorious richness of cheese, all baked to golden perfection.

The original Tartiflette is a triumph of French country cooking, often featuring lardons and Reblochon cheese. My addition of chicken makes it a complete meal, substantial enough to satisfy even the hungriest of appetites after a long day. The flavours meld together beautifully in the oven, creating a creamy, savoury experience that is just utterly irresistible.

Don't be daunted by the French name, my dears; this recipe is straightforward and incredibly rewarding. With just a little preparation, you'll have a bubbling, golden masterpiece emerging from your oven, filling your home with the most inviting aromas. It's truly a real family favourite in my kitchen, and I do hope it becomes one in yours too!

Why You'll Love This Recipe

It's a wonderfully comforting and satisfying meal, perfect for chilly evenings.
The combination of tender potatoes, succulent chicken, and melted cheese creates a truly indulgent flavour profile.
This recipe is surprisingly straightforward to assemble, making it a brilliant choice for a family dinner.

Ingredients

1.2 kg (2½ lb) potatoes, such as Maris Piper or King Edward
2 tbsp olive oil
200g (7oz) smoked streaky bacon or lardons, chopped
1 large onion, finely sliced
2 cloves garlic, crushed
250g (9oz) cooked chicken, shredded or diced
125ml (4fl oz) dry white wine
200g (7oz) Reblochon cheese, rind on, cut into thick slices
300ml (10fl oz) double cream
Salt and freshly ground black pepper

Equipment Needed

Large saucepan • Large frying pan • Ovenproof baking dish (approx. 25x30cm) • Sharp knife • Chopping board • Slotted spoon

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas 6). Lightly grease a large ovenproof baking dish (approx. 25x30cm) and set aside.
Peel the potatoes and cut them into 1cm (½ inch) thick slices. Place them in a large saucepan of cold, salted water, bring to a boil, and simmer for about 5-7 minutes until just tender but still holding their shape. Drain thoroughly and set aside.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the chopped bacon or lardons and cook for 5-7 minutes until crisp and golden. Remove the bacon with a slotted spoon and set aside on a plate lined with kitchen paper, leaving the fat in the pan.
Add the sliced onion to the same pan with the bacon fat and cook gently for 8-10 minutes until softened and translucent. Stir in the crushed garlic and cook for another minute until fragrant.
Pour in the white wine and bring to a simmer, scraping up any delicious bits from the bottom of the pan. Allow it to bubble gently for 2-3 minutes until slightly reduced. Remove from the heat.
Now, let's assemble our tartiflette! Arrange half of the par-cooked potato slices evenly over the base of your prepared baking dish. Season lightly with salt and pepper.
Scatter half of the cooked chicken over the potatoes, then spoon over half of the onion and garlic mixture, followed by half of the crispy bacon.
Place half of the Reblochon cheese slices over this layer. Don't worry if it doesn't cover perfectly, it will melt beautifully.
Repeat the layers: the remaining potatoes, seasoning, chicken, onion mixture, and finally the rest of the crispy bacon.
Pour the double cream evenly over the entire dish. Arrange the remaining Reblochon cheese slices on top, rind side up.
Bake in the preheated oven for 30-35 minutes, or until the tartiflette is bubbling, golden brown on top, and the cheese is gloriously melted and bubbly. A real triumph!
Remove from the oven and let it stand for 5-10 minutes before serving. This allows the flavours to settle and makes it easier to serve.

Perfect Substitutions

Reblochon cheese: If Reblochon is difficult to find, a good quality Camembert or Brie will also work wonderfully, providing a similar creamy, melting quality. A strong, mature Cheddar could also be used for a more British flavour.
Bacon lardons: Smoked pancetta or even finely diced smoked ham can be used in place of bacon.
White wine: For a non-alcoholic option, use an equal amount of good quality chicken or vegetable stock.
Cooked chicken: If you don't have leftover cooked chicken, you can quickly pan-fry two raw chicken breasts, then shred or dice them once cooked.
Potatoes: Any waxy potato variety like Desiree or Charlotte will also work well.

Serving Suggestions

This hearty Chicken Tartiflette is wonderfully rich and satisfying on its own. To balance the richness, I always suggest serving it with a crisp, simple green salad dressed with a light vinaigrette. A side of crusty bread for soaking up any creamy sauce is also a delightful addition. If you enjoyed this, you might also love our Creamy Chicken Korma: A Gentle & Aromatic Delight and Classic Creamy Fish Pie with a Golden Potato Topping.

How to Store \u0026 Reheat

Any leftover Chicken Tartiflette can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can place individual portions in the microwave until piping hot, though the texture of the potatoes might soften further. For best results, I recommend reheating larger portions in a preheated oven at 180°C (160°C fan/Gas 4) for about 20-25 minutes, covered with foil initially to prevent drying out, then uncovered for the last 5-10 minutes to crisp up the top. It does not freeze particularly well due to the potatoes becoming quite mushy upon thawing.

Mary's Secrets to Success

For sheer perfection, don't overcook your potatoes in the initial boiling stage; they should be just tender, as they'll continue to cook in the oven. Always use a good quality dry white wine; it truly lifts the flavour of the dish. And finally, ensure your Reblochon cheese is at room temperature before slicing, as it will melt much more evenly and gloriously over the top. A little fresh parsley sprinkled over just before serving adds a lovely touch of colour and freshness!

Frequently Asked Questions

Can I make this Chicken Tartiflette ahead of time?

You certainly can! You can assemble the entire dish up to the point of baking, cover it tightly with cling film, and store it in the refrigerator for up to 24 hours. When you're ready to bake, remove it from the fridge about 30 minutes beforehand to allow it to come to room temperature, then bake as directed, perhaps adding an extra 10-15 minutes to the cooking time.

What if I can't find Reblochon cheese?

Not to worry, my dear! While Reblochon gives it that authentic Alpine flavour, a good quality Camembert or Brie will melt beautifully and provide a similar creamy texture. A strong, mature Cheddar would also work for a more robust, British-inspired tartiflette.

Can I use raw chicken in this recipe?

Yes, you can. If using raw chicken, dice it into small pieces and pan-fry it in a little olive oil after the bacon (or before, if you prefer a clean pan for the chicken) until it's cooked through and lightly golden. Then proceed with the recipe as normal, adding the cooked chicken to the layering stages.

How do I prevent the tartiflette from being too greasy?

A good tip is to drain the cooked bacon lardons thoroughly on kitchen paper to remove excess fat before adding them to the dish. Also, when you cook the onions in the bacon fat, you can always pour off a little of the fat if there seems to be too much, leaving just enough to cook the onions beautifully. The Reblochon itself is quite rich, so these steps help balance it out.

Is this dish suitable for freezing?

I wouldn't recommend freezing this dish, my dear. Cooked potatoes, especially when sliced and in a creamy sauce, tend to become quite watery and mushy upon thawing and reheating. It's best enjoyed fresh or from the refrigerator within a couple of days.