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  • Writer's pictureDavid

Chicken and Mushroom Tartiflette

Updated: Apr 29, 2020

A comforting, unctuous, rich dish that tastes great the next day

There are many versions of tartiflette, the main commonality being thinly sliced, crispy potatoes. I've gone overboard with the béchamel, and - owing to lockdown store cupboard issues - I've used gruyère instead of the traditional reblochon or raclette. Make it your own!





thyme & sage

chicken breast

Dijon mustard

glass of white wine - Sauvignon, Pinot Grigio, Pecorino - something with a citrusy freshness


chicken stock



plain flour






Watch the video


  • Finely chop the onions and carrots

  • Heat oil in a frying pan and fry the veg with the herbs until soft

  • Slice the chicken into bite-sized chunks and add to the pan

  • Stir through and seal

  • Add two teaspoons of mustard and a glass of white wine, reduce and season to taste

  • Cut the mushrooms into large chunks and add to the pan, stirring through

  • Add enough chicken stock to nearly cover, and reduce for 20-30 minutes


  • Put about a spoonful of butter into a pan and melt - don't burn

  • Add an equal amount of flour and whisk vigorously to a dry gloop

  • Add a splash of milk* and whisk to a paste - this is your roux

  • Keep adding small splashes of milk and whisking; don't add so much that the mix goes cold

  • After about 10 minutes of adding and whisking, you should have a good sauce

  • *You can heat the milk first, infusing it with onions and cloves, then strain those away if you want. For this dish, plain milk does me fine, and will be less of a kerfuffle

  • Grate some nutmeg - or use ground, add some pepper and a teaspoon of mustard

  • Stir through

  • Pour the chicken mix into a casserole or ovenproof dish and spoon most of the béchamel over

  • Slice the potatoes no thicker than a coin

  • Layer over the mix

  • Top with the remaining [if any] béchamel and slices of cheese, add nutmeg and pepper

  • 180º for 40 minutes

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