Chicken tartiflette

Name: Chicken tartiflette
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves 6
Cuisine: French recipes

This indulgent French chicken tartiflette recipe is a real winter warmer. Don’t save it for a post-ski meal, have it as a hearty supper.

Prefer salmon? You should try our salmon and potato bake made with spinach, double cream and a good grating of gruyere.

Ingredients

700g charlotte potatoes
300g baby spinach
1 tbsp olive oil
1 large onion, finely chopped
2 large garlic cloves
200g smoked bacon lardons
2 tbsp plain flour
Butter for greasing
200ml double cream
200ml chicken stock
370g leftover roast chicken (or poach 3 breasts in stock for 10 minutes until cooked through), shredded
250g Reblochon cheese, rind removed, chopped

700g charlotte potatoes
300g baby spinach
1 tbsp olive oil
1 large onion, finely chopped
2 large garlic cloves
200g smoked bacon lardons
2 tbsp plain flour
Butter for greasing
200ml double cream
200ml chicken stock
370g leftover roast chicken (or poach 3 breasts in stock for 10 minutes until cooked through), shredded
250g Reblochon cheese, rind removed, chopped

Preheat the oven to 200°C/fan180°C/gas 6. Slice the potatoes 3mm thick and simmer in salted water for 5 minutes until just tender. Drain. Put the spinach in a colander, pour over freshly boiled water from a kettle to wilt, then refresh under cold running water and squeeze dry.
Heat the oil in a frying pan over a medium heat and soften the onion, stirring, for 8 minutes. Stir through the garlic and cook for 2 minutes more, then remove to a bowl. Add the bacon to the pan and fry until starting to crisp. Add to the onion, then stir through the flour.
Lightly grease a large ovenproof dish (about 2 litres) with butter. Mix the cream with the stock and season.
Layer the potato, onion and bacon, spinach, shredded chicken and half of the cheese, pouring over the cream sauce as you go. Finish with a layer of potatoes. Season with salt.
Bake for 30 minutes, then scatter over the remaining Reblochon and return to the oven for 10-15 minutes more until golden and piping hot.

Preheat the oven to 200°C/fan180°C/gas 6. Slice the potatoes 3mm thick and simmer in salted water for 5 minutes until just tender. Drain. Put the spinach in a colander, pour over freshly boiled water from a kettle to wilt, then refresh under cold running water and squeeze dry.
Heat the oil in a frying pan over a medium heat and soften the onion, stirring, for 8 minutes. Stir through the garlic and cook for 2 minutes more, then remove to a bowl. Add the bacon to the pan and fry until starting to crisp. Add to the onion, then stir through the flour.
Lightly grease a large ovenproof dish (about 2 litres) with butter. Mix the cream with the stock and season.
Layer the potato, onion and bacon, spinach, shredded chicken and half of the cheese, pouring over the cream sauce as you go. Finish with a layer of potatoes. Season with salt.
Bake for 30 minutes, then scatter over the remaining Reblochon and return to the oven for 10-15 minutes more until golden and piping hot.

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Deborah Dartnell says:

21st Mar 2016 at 11:17 am

Can you replace the spinach? – I love the reblochon cheese – used it in something else and it was gorgeous – not certain if it will have the same flavour without it!

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1. Rebecca Brett says:
  
  23rd Mar 2016 at 4:01 pm
  
  Hi Debbie, yes of course you can replace the spinach – you could try it with kale, savoy cabbage or any other green, leafy veg. Enjoy!
Pauline Locke says:

27th Jan 2016 at 5:06 pm

I will definitely make this again!! I used Brie instead of Reblochon, it works just as well.

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Hilary Watts says:

21st Dec 2015 at 6:59 pm

Just gorgeous! What a treat! Will definitely be making again!

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Patti Evans says:

24th Aug 2015 at 8:13 pm

I make this regularly in winter. It’s gorgeous and totally out of order for a diabetic who needs to curb carbs, but I cannot resist it! Nor can my husband. It’s the ULTIMATE comfort food!

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