Chicken Tartiflette is an ultimate French potato bake taken up a notch. So creamy and insanely delicious, this comforting Chicken Gratin packs a serious flavor punch. Perfect entree for when that comfort food craving kicks in.
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Tartiflette
Potatoes, roasted chicken, crispy fried bacon are all thoughtfully arranged in a baking dish and layered with creamy Brie cheese.
All this goodness is then baked until bubbly perfection and believe it or not - devoured before you know it. This is pretty much a short description of my new favorite comfort dish that I'm sure will become a popular in your house too, especially if you like good and quality potato bake.
Speaking of comfort dish, did you have a chance to try my Eggplant Gratin, Cauliflower Gratin or Potato with Zucchini Gratin? If you did, you absolutely have to make this Tartiflette recipe and you won't be disappointed.
In this recipe, I'm including tons of useful information including:
- Tartiflette origin;
- How to make Tartiflette;
- Where can you buy cheese for Chicken Tartiflette;
- What to serve with Tartiflette.
If you want to get straight to the recipe, just scroll to the bottom of the page where you can find a printable recipe card.
What Is Tartiflette
Tartiflette is a traditional French dish from the region of Savoy. Main ingredients of it are potatoes, onions, bacon and Reblochon cheese.
Tartiflette was first introduced to public in 1980, where it began to appear in the menus of restaurants in the ski stations. Flavorful, comforting and so delicious, Tartiflette was a perfect meal after a day of skiing.
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Traditionally, Tartiflette was made with Reblochon cheese which is a soft washed-rind cheese made with a raw cow's milk. It has a distinctive flavor (one might call it "stinky") and its production takes place in Savoy.
To promote the sales of Reblochon, Le Syndicat Interprofessionnel du Reblochon introduced a dish where Reblochon would be the star of the recipe.
That being said, when I was shopping for the ingredients for this recipe, I couldn't find Reblochon. Even Whole Foods didn't carry it and the salesperson rolled his eyes when my husband mentioned Reblochon.
So, I decided to go with my favorite Double Cream Brie, which has also a fruity and nutty flavor and can be a good substitute to Reblochon.
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What Are Some Other Reblochon Alternatives
Any type of soft melting cheese preferably from the Savoy can be a good replacement for Reblochon. Here are my suggestions:
- Raclette;
- Camembert;
- Camembert + Gruyere. The first one will give the melt and second one - a distinctive flavor;
- Triple Cream Brie.
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How To Make Tartiflette
1. Precook the potatoes
Fill a medium pot with water, add ½ teaspoon salt, whole potatoes and cook on a medium heat for 10 minutes. Remove from the heat, drain and cool the potatoes. Once cooled, cut the potatoes into ¼ - ½ inch slices.
2. Cook the bacon and the onions
Start by cutting the bacon into lardons, about ¼ -½ inches thick. Put a large skillet on the heat, add bacon and cook on a medium heat until it is crispy, about 10 minutes.
Using a slotted spoon, transfer bacon on a plate lined with a paper towel. To the same skillet add onions and cook until translucent, about 7 minutes. Stir in garlic and cook for 3 more seconds.
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3. Deglaze the pan
Add bacon back into the skillet. Pour over wine, bring to a boil and cook until reduced by half, scrapping the browned bits off the bottom of the skillet, about 5-7 minutes.
4 Add half and half
Add half and half, thyme, salt, pepper, bring everything to a simmer and remove from the heat.
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5. Arrange the ingredients
Preheat the oven to 350 F.
Grease 8 x 6 baking dish and arrange sliced potatoes and chicken followed by onion and bacon mixture. Arrange half of the cheese on top. Add one more layer of potatoes, chicken, onions and bacon and finish with a remaining slices of Brie.
Bake for 20 minutes or until cheese has melted.
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What To Serve With Tartiflette
Tartiflette is best served with light and easy salads that don't require a lot of preparation. Here are my suggestions:
Beets, Goat Cheese And Arugula Salad;
Corn, Tomato And Avocado Salad.
This Chicken Tartiflette will make a delicious and comforting Sunday night meal for your family or flavorful and satisfying holiday meal.
Recipe
Chicken Tartiflette
Ingredients
- 2 rotisserie chicken breasts cut into cubes
- 8 oz bacon
- 1 small onion wedged and sliced
- 3 garlic cloves finely minced
- ¼ c white wine
- 1 teaspoon thyme minced
- 7 medium potatoes peeled
- ½ teaspoon butter
- ¾ tsp salt divided
- ¼ teaspoon pepper
- 9.5 oz double cream Brie cheese sliced ¼ inch thick
- ¾ c half and half
Instructions
- Fill a medium pot with water, add ½ teaspoon salt, whole potatoes and cook on a medium heat for 10 minutes. Remove from the heat, drain and cool the potatoes. Once cooled, cut the potatoes into ¼ - ½ inch slices.
- Meanwhile, cut the bacon into lardons, about ¼ -½ inches thick.
- Add bacon to a large skillet and cook on a medium heat until it is crispy, about 10 minutes. Transfer on a paper towel lined plate.
- To the same skillet add onions and cook until translucent, about 7 minutes.
- Stir in garlic and cook for 3 more seconds. Add bacon back into the skillet.
- Pour over wine, bring to a boil and cook until reduced by half, scrapping the browned bits off the bottom of the skillet, about 5-7 minutes.
Add half and half, thyme, ¼ teaspoon salt and pepper, bring it to simmer and remove from the heat. - Preheat the oven to 350 F.
- Grease 8 x 6 baking dish and arrange sliced potatoes and chicken followed by onion and bacon mixture. Arrange half of the cheese on top.
- Add one more layer of potatoes, chicken, onions and bacon and finish with a generous layer of sliced Brie.
- Bake for 20 minutes or until cheese has melted.
- Serve immediately.
Notes
Nutrition
If you love these this French Tartiflette recipe as much as I did, please leave me a comment below and write a five star review.
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Dona Patterson says
Hi, this looks like a great casserole! I've read the comments, will probably make some adjustments. Question....I can't eat onions, can I leave them out? Or maybe season with a little onion powder? Thanks!
Iryna says
Hi Dona! Yes, you can leave out the onions.
Cindy says
Made this not entirely impressed. Potatoes ended being underdone so had to microwave each persons plate to finish cooking which means my chicken became chewy. Sauce was watery and oily due to bacon grease after draining most of it off. And it separated. Seven potatoes…what type? Weight equivalent? The potential is there…
Iryna says
Hi Cindy! Sorry, the recipe didn't turn out as you expected. I used 7 medium potatoes in the recipe, about 1 kg or 35-40 oz in weight. I suggest cooking the bacon a little longer until most of the fat is rendered. Also, maybe cook the potatoes for 15 minutes instead of 10? If you give this recipe another go, I hope it turns out delicious.
N says
The ingredients made me very excited to try this recipe. i LOVE Brie. I followed the recipe exactly. the finished prodict was very runny, the potatoes were not cooked through and the cheese had a separated consistency
Bev says
Made this for tea 10/12/2022 I read the comments before hand and noticed some we’re saying it was on the dry side so I added 200 ml of low sodium chicken stock to the wine / half & half sauce boom it was absolutely perfect for me and was definitely not dry you don’t have to add the whole 200 ml just as much as you need to get more sauce for the dish or the right consistency but it definitely worked for me and I will definitely make this dish again both me and my son enjoyed it. Thank you for sharing your recipe.
Iryna says
Bev, thank you so much for your comment! I'm so glad you enjoyed this recipe!
Nicola says
Wish I read the comments before making this. It was very dry, hardly any sauce. Definitely triple the sauce or even more if you make it.
Sharon says
I'm on keto and don't do potatoes so I substituted cauliflower florets. Not as dense as potatoes so there was enough delicious sauce for my needs. My guest liked it as well.
Linda Lum says
A few people have commented that the dish was dry, or they needed to double the sauce. Perhaps the problem is that the quantity "7 potatoes" is not very exact. The number of cups of potatoes would more helpful. Also, what kind of potatoes did you use? Russets or all-purpose Yukon golds?
Iryna says
Linda, I believe I used red potatoes. It was smaller potatoes that equaled to about 6 cups. In my experience, I had enough sauce for the whole dish, but you're welcomed to double sauce just in case.
Shannon says
Made this recipe and there wasn’t nearly enough sauce to go with potatoes and chicken. I realized that early on and doubled it and then even added more after that. The flavors were amazing after I baked it. If I was to make this again I would for sure triple the sauce amount and add Brie into the layering. When I ate I I mixed it all together and it tasted much better after I mixed it all up.
Iryna says
Shannon, thank you for your comment and a suggestion to triple the sauce. I might edit my recipe to reflect your recommendations. I'm glad that you enjoyed this recipe!
Lisa says
Terribly dry. Just awful. Had to make extra sauce with more wine and dram. Will never make again.
Sally says
I take it this is an American recipe. What is half and half?
Also do your measurements with 'c' mean cup?
Iryna says
Hi Sally! Half and half is made of part milk and part cream. If you don't have this product, you can just mix these 2 ingredients in equal proportions. And yes, "c" means cups. Hope this helps!
Taylor says
I'm so excited to make this! What white wine did you use?
Iryna says
Hi Taylor! That's wonderful! I hope you'll like this recipe! I used Pinot Grigio.