This Chicken Tartiflette takes the best parts of a French classic and makes them easy for everyday cooking. The rotisserie chicken saves time, and the Brie melts into the creamiest sauce for this comforting chicken gratin.
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Why This Recipe Stands Out
I make this Chicken Tartiflette whenever I want something cozy, creamy, and full of flavor. It’s my favorite kind of comfort food — simple ingredients, big payoff. Here’s what makes it special:
- Creamy Layers: The Brie melts right into the potatoes and chicken, creating a silky sauce that coats every bite. It’s that same rich, comforting vibe I love in my Leek and Potato Gratin.
- Easy Shortcut: Using rotisserie chicken saves time without losing flavor. It makes this dish feel homemade but weeknight-friendly, which is always a win in my book.
- Perfect Balance: The crispy bacon, tender potatoes, and creamy cheese hit all the right notes — salty, soft, and just a little smoky. Every layer adds something different.
- Comfort Food Upgrade: This isn’t your average potato bake. The white wine and thyme give it a subtle depth that makes it taste like something you’d find in a cozy French café.
- Crowd Pleaser: It’s hearty, cheesy, and satisfying — the kind of dish that disappears fast, just like my Potato Rosti With Parmesan And Goat Cheese. Perfect for sharing, though you might not want to.
Key Ingredients
- Rotisserie Chicken Breasts – Using cooked rotisserie chicken keeps things simple and adds a rich, savory flavor. I like to cube the meat so it layers easily with the potatoes. You can also use leftover roasted or grilled chicken.
- Bacon – Crispy bacon adds saltiness and a smoky depth that balances the creamy cheese. Pancetta or smoked ham can work if you prefer something milder.
- Onion – Sliced onion brings sweetness and a bit of texture to the dish once caramelized. Yellow or white onions both work well here.
- Garlic – Freshly minced garlic gives the sauce a subtle, aromatic base that ties the flavors together.
- White Wine – A splash of dry white wine helps deglaze the pan and adds brightness to the creamy sauce. If you don’t cook with wine, use chicken broth instead.
- Thyme – Fresh thyme adds a gentle herbal note that complements the richness of the cheese and bacon. Dried thyme can be used in smaller amounts if that’s what you have.
- Potatoes – The heart of the dish. I use medium potatoes that hold their shape after boiling, such as Yukon Gold or red potatoes. They soak up the creamy sauce beautifully.
- Butter – A touch of butter keeps the potatoes from sticking and adds a bit of richness to the layers.
- Double Cream Brie Cheese – This soft, creamy cheese melts into a luscious sauce that coats every layer. If you can’t find Brie, try Raclette, Camembert, or a mix of Camembert and Gruyere.
- Half and Half – Adds creaminess without being too heavy. You can substitute with light cream or a mix of milk and cream if needed.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Cheese Options: I usually go with double cream Brie, but Raclette, Camembert, or even a mix of Camembert and Gruyere work great too. Use whatever soft, melty cheese you can find.
- Protein Swaps: You can swap the chicken for leftover turkey, ham, or even cooked sausage. It’s a great way to use up what’s already in your fridge.
- Veggie Add-Ins: Try adding sautéed mushrooms, leeks, or spinach for extra texture and flavor. I like to toss them in with the onions before layering.
How to Make Chicken Tartiflette
Step 1: Fill a medium pot with water and add ½ teaspoon salt. Add whole peeled potatoes and cook over medium heat for 10 minutes until slightly tender.
Step 2: Drain the potatoes and let them cool completely. Once cooled, slice them into ¼–½ inch thick rounds.
Step 3: Cut the bacon into small lardons about ¼–½ inch thick.
Step 4: Heat a large skillet over medium heat and cook the bacon until crispy, about 10 minutes. Transfer the cooked bacon to a paper towel-lined plate.
Step 5: In the same skillet, add the sliced onions and cook over medium heat for about 7 minutes until translucent.
Step 6: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the bacon back into the skillet.
Step 7: Pour in the white wine and bring to a boil. Cook for 5–7 minutes until the liquid reduces by half, scraping up any browned bits from the bottom of the skillet.
Step 8: Add the half and half, thyme, ¼ teaspoon salt, and pepper. Bring to a gentle simmer, then remove from heat.
Step 9: Preheat the oven to 350°F. Lightly grease an 8x6-inch baking dish with butter.
Step 10: Arrange a layer of sliced potatoes in the dish, followed by cubed chicken, and then spoon over some of the onion and bacon mixture.
Step 11: Add half of the sliced Brie cheese over the first layer.
Step 12: Repeat with another layer of potatoes, chicken, onions, and bacon. Top with the remaining Brie slices.
Step 13: Bake for 20 minutes or until the cheese is fully melted and the dish is bubbling around the edges.
Step 14: Remove from the oven and let rest for a few minutes before serving warm.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Chicken Tartiflette
Side Dishes
- This creamy Chicken Tartiflette pairs beautifully with simple, fresh sides. We love serving it with Baked Carrots With Garlic And Thyme for a touch of sweetness that balances the rich cheese and bacon.
- It’s also delicious next to Fried Chanterelle Mushrooms And Potatoes or Pea Fritters With Greek Yogurt Sauce And Radish Salad for a lighter, earthy contrast.
Appetizers
- Start your meal with something simple and elegant like Tuna Rillettes (Tuna Pâté) or Crostini With Whipped Cream Cheese And Kalamata Olive Tapenade.
- If you’re hosting, Crostini With Brie And Blueberry Lemon Fruit Spread or Cottage Cheese Toast make lovely, easy starters that pair perfectly with the creamy, savory tartiflette.
Frequently Asked Questions
You can. Simply replace the white wine with chicken broth or even water. The dish will still have plenty of flavor from the bacon, onions, and thyme.
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and soak up the creamy sauce. Avoid starchy varieties like Russets, which can fall apart after boiling.
Yes. You can assemble the tartiflette a few hours before baking, cover it, and refrigerate. Bake it just before serving so the cheese stays fresh and melty.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze it for up to a month, then thaw overnight in the fridge before reheating.
Recipe
Chicken Tartiflette
Ingredients
- 2 rotisserie chicken breasts cut into cubes
- 6 oz bacon thick cut
- 1 small onion wedged and sliced
- 3 garlic cloves finely minced
- ½ c white wine
- 1 teaspoon fresh thyme minced
- 7 medium potatoes peeled
- 1 tablespoon butter
- ¾ tsp salt divided
- ¼ teaspoon pepper
- 12 oz double cream Brie cheese sliced ¼ inch thick
- 2 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 to a paper towel lined plate and drain all but 1 tablespoon of bacon fat from the skillet.
- 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 in the 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 and the potatoes are tender.
- Serve immediately.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
Delicious!