Chicken Tartiflette Mary Berry Recipe
Introduction
Chicken Tartiflette Mary Berry Recipe is a beloved French dish known for its indulgent combination of potatoes, cheese, and bacon. In this version, inspired by Mary Berry, the classic tartiflette is elevated with tender chicken for a heartier, more satisfying meal. Perfect for chilly evenings, this Chicken Tartiflette Recipe brings together layers of creamy potatoes, succulent chicken, smoky bacon, and gooey Reblochon cheese, creating a comforting dish that’s rich in flavor and perfect for sharing with family and friends.
This delicious twist on the classic French tartiflette takes the comfort food factor to a whole new level. Mary Berry's version combines tender, pan-seared chicken with layers of creamy potatoes, crispy bacon, and gooey Reblochon cheese. The dish is rich and warming, with a blend of flavors that perfectly complement each other—from the smoky bacon to the buttery potatoes and melted cheese. Ideal for cold nights, this Chicken Tartiflette is both satisfying and easy to make, offering a perfect balance of hearty and indulgent.
- 500 g (1 lb) chicken breasts, cut into bite-sized pieces
- 1.5 kg (3 lbs) potatoes, peeled and thinly sliced
- 200 g (7 oz) smoked bacon lardons or streaky bacon, chopped
- 1 large onion, finely sliced
- 250 ml (1 cup) double cream
- 1 garlic clove, minced
- 250 g (9 oz) Reblochon cheese (or Brie/Camembert as a substitute), sliced
- 1 tablespoon olive oil (for cooking the chicken)
- 1 tablespoon butter (for sautéing the onions)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
-
Preheat the Oven: Preheat your oven to 200°C (400°F). Grease a large baking dish with butter.
-
Cook the Potatoes: Place the thinly sliced potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes until just tender. Drain and set aside.
-
Cook the Chicken: In a large frying pan, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the pan and set aside.
-
Cook the Bacon and Onions: In the same pan, add the chopped bacon and cook until crispy. Remove the bacon and set aside. Then, melt the butter in the pan and sauté the sliced onions for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
-
Layer the Tartiflette: In the greased baking dish, layer half of the cooked potatoes. Season with salt and pepper. Add the cooked chicken, crispy bacon, and sautéed onions. Pour over half of the double cream. Then layer the remaining potatoes on top and pour over the rest of the cream.
-
Add the Cheese: Arrange the sliced Reblochon cheese (or substitute) on top of the potatoes, ensuring it covers the surface. This will melt beautifully and create a golden, bubbling crust.
-
Bake the Tartiflette: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the cheese is melted and bubbly.
-
Garnish and Serve: Remove the tartiflette from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve hot.
-