Mary Berry Chicken Tartiflette​ Recipe

This creamy Mary Berry Chicken Tartiflette recipe is made with tender chicken, sliced potatoes, smoky bacon, and a rich, bubbly Reblochon cheese sauce. The result is a decadent, savory, and deeply satisfying baked dish. It’s perfect for a cozy winter evening, especially after a long day, and serves 4-6 people.

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Mary Berry Chicken Tartiflette Ingredients

• 2 lbs waxy potatoes (like Yukon Gold or Charlotte), peeled and sliced 1/4-inch thick
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 7 oz bacon lardons or thick-cut bacon, diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup double cream (heavy cream)
• 2 cups cooked chicken, shredded or cubed
• 1 (1 lb) whole Reblochon cheese
• Salt and freshly ground black pepper
• Fresh thyme or parsley for garnish (optional)

How To Make Mary Berry Chicken Tartiflette

1. Cook the potatoes: Place the sliced potatoes in a large pot of salted water. Bring to a boil and cook for 5-7 minutes until they are just tender when pierced with a fork, but still hold their shape. Drain them thoroughly and set aside.
2. Preheat oven and cook the base: Preheat your oven to 400°F (200°C). While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the sliced onion and bacon lardons and cook for 8-10 minutes until the onion is soft and the bacon is golden and crisp.
3. Create the sauce: Add the minced garlic to the skillet and cook for one more minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine has reduced by half. Stir in the double cream, bring to a gentle simmer, and season with salt and pepper.
4. Assemble the Tartiflette: In a large gratin or baking dish, spread half of the par-boiled potato slices in an even layer. Scatter the cooked chicken over the potatoes. Spoon the bacon and onion mixture evenly over the chicken. Arrange the remaining potato slices on top.
5. Add cheese and bake: Pour the cream sauce from the skillet all over the potatoes. Slice the Reblochon cheese in half horizontally to create two discs. Place the cheese halves on top of the potatoes, rind-side up.
6. Bake until golden: Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted, golden, and browned in spots. Let it rest for 5 minutes before serving, garnished with fresh herbs if desired.

Recipe Tips

• Use Waxy Potatoes: Choose a waxy potato variety like Yukon Gold, Charlotte, or fingerlings. These potatoes hold their shape well after boiling and baking, preventing the dish from becoming mushy.
• Don’t Overcook the Potatoes: The initial boiling step is just to par-cook the potatoes. They should be tender enough to pierce with a fork but still have a firm bite, as they will finish cooking in the oven.
• Find Real Reblochon: The authentic, pungent, and nutty flavor of Tartiflette comes from Reblochon cheese. If you can’t find it, a good substitute would be a strong, creamy melting cheese like Gruyère, Comté, or even a high-quality Brie.
• Keep the Rind Facing Up: When you place the Reblochon on top, make sure the rind is facing upwards. As the cheese melts in the oven, it bastes the entire dish with flavor, and the rind becomes deliciously toasted.

What To Serve Chicken Tartiflette

Chicken Tartiflette is an incredibly rich and satisfying dish, so it pairs best with something light and acidic to cut through the creaminess. A simple green salad tossed in a sharp vinaigrette is the perfect companion. You can also serve it with a side of cornichons (small, tart French pickles) and some crusty bread to mop up the delicious cheesy sauce. A glass of crisp white wine, such as one from the same Savoy region in France, would be a classic and ideal pairing.

How To Store Chicken Tartiflette Leftovers

• Refrigerate: Once cooled, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until hot and bubbly for the best texture.
• Freeze: Freezing is not highly recommended as the texture of the potatoes and cream sauce can become grainy upon thawing. If you must freeze, place it in a freezer-safe container for up to one month. Thaw in the refrigerator overnight before reheating.

Mary Berry Chicken Tartiflette Nutrition Facts

• Calories: 710 kcal
• Total Fat: 52g
• Saturated Fat: 28g
• Cholesterol: 160mg
• Sodium: 950mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 34g

Frequently Asked Questions

• What is Reblochon cheese? Reblochon is a soft, washed-rind cheese made from unpasteurized cow’s milk in the Savoie region of the French Alps. It has a pungent aroma but a mild, nutty, and creamy taste that melts beautifully, making it the signature ingredient for Tartiflette.
• Can I make this dish vegetarian? Yes, you can easily make a vegetarian version. Simply omit the chicken and bacon. To add a savory, earthy flavor, sauté 8 oz of sliced mushrooms along with the onions until they are well-browned before making the sauce.
• Can I assemble Tartiflette ahead of time? Yes, this is a great dish to prepare in advance. You can assemble the entire dish, then cover it with plastic wrap and store it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time since it will be going into the oven cold.
• My sauce seems thin, what did I do wrong? A thin sauce can happen if the wine was not allowed to reduce properly, or if low-fat cream was used, which contains more water. Be sure to let the wine simmer and reduce by half, and always use full-fat double cream (heavy cream) for a rich, stable sauce.

Try More Recipes:

• Mary Berry Chicken And Mushroom Pie​ Recipe
• Mary Berry Tarragon Chicken​ Recipe
• Mary Berry Paprika Chicken Thighs Recipe