Mary Berry Chicken Tartiflette Recipe

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This Mary Berry Chicken Tartiflette is a comforting, creamy potato bake layered with tender chicken, smoky bacon, and melted cheese. The texture is rich and indulgent, with soft potatoes and a golden, bubbling topping. It is a straightforward, family-friendly dish that feels special enough for a weekend dinner. Expect a total time of around 1 hour and 10 minutes from start to finish.

Ingredients

For the Chicken Filling

2 cooked chicken breasts, shredded or diced
150g smoked bacon lardons
1 tbsp olive oil
1 onion, finely sliced
2 cloves garlic, crushed
100ml dry white wine
150ml double cream
Salt and black pepper, to taste

For the Potatoes

800g waxy potatoes, peeled and sliced
Salt, for boiling

For the Topping

200g Reblochon cheese or Brie, sliced
1 tbsp fresh thyme leaves (optional)

How to Make Mary Berry Chicken Tartiflette

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tartiflette cooks evenly and the topping turns golden and bubbling.
Cook the potatoes: Place the sliced potatoes in a pan of salted water and bring to the boil. Simmer for 8 to 10 minutes until just tender, then drain well and set aside.
Prepare the filling: Heat the olive oil in a large frying pan. Fry the bacon until crisp, then add the sliced onion and cook until soft and lightly golden. Stir in the garlic and cook for another minute.
Add chicken and cream: Stir in the cooked chicken, then pour in the white wine and let it bubble for 2 to 3 minutes. Add the cream, season with salt and pepper, and simmer gently until slightly thickened.
Assemble the dish: In a buttered ovenproof dish, layer half the potatoes, followed by the chicken mixture, then the remaining potatoes. Arrange the cheese slices over the top.
Bake: Place in the oven and bake for 25 to 30 minutes until the top is golden, melted, and bubbling.
Cool slightly and serve: Remove from the oven and let it rest for 5 minutes before serving so the layers settle nicely.

Tips

How do I stop the dish from becoming watery?

Make sure the potatoes are well drained and allow the cream sauce to thicken slightly before assembling.

Can I use leftover roast chicken?

Yes, leftover roast chicken works perfectly and adds extra flavour to the dish.

What cheese works best if I cannot find Reblochon?

Brie or Camembert are excellent substitutes and give a similar creamy finish.

How do I get a golden topping?

Place the dish on the middle shelf and bake until bubbling. You can grill for a few minutes at the end if needed.

Serving Suggestions

Serve with a crisp green salad
Add steamed green beans or broccoli
Pair with crusty bread to soak up the sauce
Enjoy with a glass of dry white wine

Storage

Room Temperature

Allow to cool and serve within 2 hours. Do not leave out longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot throughout.

Nutrition

Calories: 520 kcal
Carbohydrates: 35g
Protein: 32g
Fat: 28g
Saturated Fat: 14g
Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make chicken tartiflette ahead of time?

Yes, assemble the dish in advance and refrigerate. Bake when ready to serve, adding a few extra minutes to the cooking time.

What potatoes are best for tartiflette?

Waxy potatoes such as Charlotte or Yukon Gold hold their shape well and give the best texture.

Can I make this without alcohol?

Yes, simply replace the white wine with chicken stock for a similar depth of flavour.

Can I use raw chicken instead of cooked?

It is best to use cooked chicken. If using raw, cook it fully before adding to the dish.