Chicken Tartiflette – an Indulgent French Winter Warmer

We could all do with a little indulgence in these wintery lockdown times we find ourselves in, so thought you might appreciate this recipe for Chicken Tartiflette. A French Alpine classic, it’s usually eaten after a hard day’s skiing, but is equally good at home with the family on a chilly evening in the UK.

Chicken Tartiflette – an Indulgent French Winter Warmer

Recipe by Delicious Magazine, tasted by GraceCourse: MainDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

45

minutes

I didn’t actually cook this particular recipe. It was my friend Julia’s idea to cook this indulgence for supper and what a great idea it turned out to be. We all had seconds. Total yum. Thanks J…

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

Directions

  • 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.

Cook’s Tip

  • If you can’t get Reblochon cheese, gruyère, taleggio or fontina are all excellent substitutes. And any green leafy veg can replace the spinach. Make it your own!