Chicken tartiflette

Chicken tartiflette
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
642kcals
Fat
43g (22.5g saturated)
Protein
38.9g
Carbohydrates
27.1g (3.5g sugars)
Salt
2.2g
Calories
642kcals
Fat
43g (22.5g saturated)
Protein
38.9g
Carbohydrates
27.1g (3.5g sugars)
Salt
2.2g

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

Method

  1. 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.
  2. 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.
  3. Lightly grease a large ovenproof dish (about 2 litres) with butter. Mix the cream with the stock and season.
  4. 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.
  5. 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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3.4 votes

Reviews

Read what others say...

  1. 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!

    1. 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!

  2. 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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3.4 votes

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