Mary Berry Chicken Tartiflette

Let me tell you, the first time I made Mary Berry’s Chicken Tartiflette, I absolutely underestimated how indulgent this dish really is. I thought, “Oh, just chicken, spuds, a bit of cheese—simple weeknight fare.” Then I opened the oven and got walloped by the smell of bubbling Reblochon and crispy ham and immediately knew I was in trouble. The good kind.

But not everything went smoothly. I overdid the wine once (very Mary Berry of me, I’d like to think), and ended up with a runnier sauce than I wanted. Another time, my potatoes were still a bit too firm. But once I got the timing right—oh my days. Creamy, savoury, hearty… and somehow still elegant.

So if your chicken tends to dry out or your sauce separates or you’re not sure when to add the cheese—don’t worry, I’ve done the wonky batch for you. Let me show you how to nail this.

The Secret Behind This Bake

Most tartiflette-style bakes throw everything in and hope for the best. This one? It’s clever. You roast the potatoes and onions first, separately from the chicken, which stops the veg going mushy or greasy. Wrapping the chicken in ham keeps it juicy, while the cream, wine, and cheese bubble into this dreamy French-inspired sauce.

I didn’t think the mustard and lemon at the end would do much—but they absolutely lift the richness and stop it from feeling heavy. That tiny bit of sharpness is magic.

Also: don’t skip the mushrooms. They soak up the flavour like little sponges.

INGREDIENTS + WHY THEY MATTER

• Parma or Black Forest Ham – Wraps the chicken and crisps up in the oven. I tested both—Black Forest gives a slightly smokier edge.
• New Potatoes – Hold their shape better than floury spuds. Slice thick so they don’t fall apart.
• Reblochon Cheese – The classic choice. Creamy, slightly nutty. I tried Brie once—it worked, but was milder.
• White Wine – Adds acidity and depth. Go dry, not sweet.
• Double Cream – Don’t swap for single—it’ll split.
• Grainy Mustard + Lemon Juice – Sounds odd, but trust me—it brightens everything.
• Fresh Thyme & Parsley – Add right at the end for that fresh herby finish.

Making It Yours (Without Ruining It)

• Cheese swap: No Reblochon? Brie or Camembert are fine, just go for the riper, gooier ones. Gruyère works, but changes the vibe.
• Gluten-free: Naturally GF—just double-check your mustard and ham.
• Dairy-free: I tried it once with Oatly cream and DF camembert. Texture held up, but flavour wasn’t quite the same.
• Veg additions: Spinach stirred in at the end is lovely. Roasted red peppers add sweetness. Avoid watery veg like courgette—it’ll mess up the sauce.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Potatoes too firm	Didn’t pre-roast long enough	Roast at least 25 mins before adding chicken
Sauce too runny	Too much wine or underbaked	Measure wine properly + don’t skip resting
Cheese disappeared	Added it too early	Add just before second bake
Chicken dry	Overbaked or no resting	Bake 20–22 mins, rest 5 mins before slicing

HOW TO MAKE MARY BERRY’S CHICKEN TARTIFLETTE

1. Preheat oven to 200°C (180°C fan)/Gas 6.
2. Roast the veg: Snip 2 slices of ham, toss with onions, sliced potatoes, garlic, olive oil, salt & pepper in a large roasting tin. Roast for 25 mins until potatoes start to soften.
3. Wrap the chicken: Lay the remaining ham flat, top each with a chicken breast, and roll. Season well.
4. Assemble: Remove tin from oven, stir in mushrooms, white wine, double cream, and diced cheese. Nestle chicken on top.
5. Bake again: Return to oven for 20–22 mins, or until chicken is just cooked and golden in spots.
6. Rest and finish: Lift chicken onto a warm plate. Stir mustard, lemon juice, thyme, and parsley into the veg. Carve chicken and spoon over the sauce.

TIPS FROM MY KITCHEN

• I slice potatoes about 5mm thick—any thinner and they go too soft.
• I always rest the dish on a wooden board before serving—it thickens just enough in those 5 mins.
• Don’t skimp on seasoning. Potatoes need more salt than you think.
• I use a deep metal roasting tin—it crisps better than ceramic.

STORAGE + SERVING

• Fridge: Keeps well for 3 days. Reheat gently in oven or microwave with a splash of cream or stock.
• Freezer: Freeze portions in containers. Reheat from chilled for best texture—fully defrosted ones can get a bit soggy.
• Serve with: Steamed green beans, buttery peas, or a crisp green salad. It’s rich, so something light helps.

FAQs – Real Query Answers

Q: Can I make this without wine?
A: Yes—use chicken stock instead. You’ll lose a bit of sharpness, so add an extra splash of lemon.

Q: What’s the best cheese if I can’t find Reblochon?
A: I like Brie or Camembert—make sure they’re ripe. You want gooey, not chalky.

Q: Can I prep this ahead?
A: You can roast the veg and wrap the chicken ahead. Keep them separate in the fridge and assemble just before baking.

Q: Is it very rich?
A: Yes—but in the best way. I sometimes serve smaller portions with a big pile of greens.

Q: Can I use thighs instead of breasts?
A: You can! Boneless, skinless thighs work beautifully—just give them an extra 5 mins to cook through.

Try More Recipes:

• Mary Berry Chipolata Cassoulet
• Mary Berry Shepherd’s Puff Pastry Pie
• Mary Berry Five Veg Pasta
• Mary Berry Chicken and Ham Pie Recipe