- October 2010
- Serves 6
- Takes 30 minutes to make, 50-55 minutes to cook
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.
- 43g (22.5g saturated)
- 27.1g (3.5g sugars)
- 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.
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