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    Home » Vegan Entrees

    Published: Aug, 2018. Updated: Mar, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Chicken Tartiflette (Chicken Gratin)

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    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.

    Chicken Tartiflette

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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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    Chicken Tartiflette

    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.
    Chicken Tartiflette Recipe

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    How To Make Tartiflette

    1. Precook the potatoes

    Preparing Chicken Tartiflette

    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.

    Preparing Tartiflette

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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.

    How To make chicken Tartiflette

    4 Add half and half

    Chicken Tartiflette Tutorial

    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.

    Arranging Chicken Tartiflette

    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;

    Kale And Apple 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

    Chicken Tartiflette

    Creamy and so delicious, this CHICKEN TARTIFLETTE packs a serious flavor punch. Classic French recipe your family will thank you for. Perfect for Sunday meal or holidays.
    4.06 from 18 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 5
    Calories: 802kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    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

    ---Nutritional Information Should Be Considered An Estimate---

    Nutrition

    Calories: 802kcal | Carbohydrates: 51.7g | Protein: 53.4g | Fat: 41g | Saturated Fat: 18.5g | Cholesterol: 176mg | Sodium: 1818mg | Potassium: 1972mg | Fiber: 7.6g | Sugar: 4.4g | Calcium: 140mg | Iron: 3.2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    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.

    Click HERE To PIN this recipe!

    If you make my Chicken Tartiflette, don't forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I'd love to see your creations.

    I'd love to connect with you on social media. Follow me on:

    Chicken, Potato and Brie Gratin

    Pinterest, Facebook, Instagram, Bloglovin, Twitter

    Iryna Bychkiv
    Website

    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.

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    Comments

    1. Sherry says

      February 28, 2024 at 2:05 pm

      3 stars
      Instructions leave a lot to be desired. There was too much bacon grease and after draining it and following the directions there really wasn’t much bacon/wine/cream sauce to make this anything other than the layers. The potatoes need to be cooked, but not mushy so you can slice them. Thee needs to be more cream sauce and Brie for this to work for me. Mine also turned out fairly oniony. How do you cut Brie in 1/4” slices?!

      Reply
    2. Mireille says

      February 12, 2024 at 1:06 pm

      Are you using the chicken already cooked or raw?

      Reply
      • Iryna Bychkiv says

        February 12, 2024 at 1:08 pm

        The chicken is already cooked.

        Reply
    3. Dona Patterson says

      October 04, 2023 at 8:52 pm

      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!

      Reply
      • Iryna says

        October 05, 2023 at 11:49 am

        Hi Dona! Yes, you can leave out the onions.

        Reply
    4. Cindy says

      September 02, 2023 at 11:09 pm

      3 stars
      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…

      Reply
      • Iryna says

        September 07, 2023 at 3:06 pm

        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.

        Reply
    5. N says

      June 19, 2023 at 9:35 pm

      2 stars
      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

      Reply
    6. Bev says

      December 11, 2022 at 1:09 pm

      4 stars
      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.

      Reply
      • Iryna says

        December 13, 2022 at 4:15 pm

        Bev, thank you so much for your comment! I'm so glad you enjoyed this recipe!

        Reply
    7. Nicola says

      August 27, 2022 at 5:11 am

      2 stars
      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.

      Reply
    8. Sharon says

      June 02, 2022 at 2:34 pm

      4 stars
      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.

      Reply
    9. Linda Lum says

      October 26, 2021 at 1:27 pm

      4 stars
      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?

      Reply
      • Iryna says

        October 28, 2021 at 11:26 am

        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.

        Reply
    10. Shannon says

      September 02, 2021 at 9:05 pm

      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.

      Reply
      • Iryna says

        September 04, 2021 at 12:12 pm

        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!

        Reply
    11. Lisa says

      August 24, 2021 at 2:26 am

      1 star
      Terribly dry. Just awful. Had to make extra sauce with more wine and dram. Will never make again.

      Reply
    12. Sally says

      February 25, 2021 at 12:54 pm

      I take it this is an American recipe. What is half and half?
      Also do your measurements with 'c' mean cup?

      Reply
      • Iryna says

        February 26, 2021 at 7:39 am

        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!

        Reply
    13. Taylor says

      December 01, 2020 at 12:30 pm

      I'm so excited to make this! What white wine did you use?

      Reply
      • Iryna says

        December 01, 2020 at 1:41 pm

        Hi Taylor! That's wonderful! I hope you'll like this recipe! I used Pinot Grigio.

        Reply
    4.06 from 18 votes (10 ratings without comment)

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    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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