Mary Berry has given her own twist to the classic tartiflette recipe, a hearty dish from Savoy in the French Alps and Aosta Valley.
This scrumptious version is made with potatoes, reblochon cheese, lardons and onions, and sometimes a splash of white wine adds a nice touch.
Households can choose a smoked cured ham of their choice. For those who can’t find Reblochon, use Brie or Camembert instead.
The legendary chef’s take on the tartiflette takes “less than half an hour” to prepare and around 30 minutes to an hour to cook in the oven.
With a serving of six, this dish requires barely any effort as all of the ingredients are cooking in one tray in the oven.
Ingredients
Eight slices Parma or Black Forest ham
Two onions, thinly sliced
500g new potatoes, thickly sliced
Two tablespoons olive oil
Two garlic cloves, crushed
Six small chicken breasts, boneless and skin removed
200g button mushrooms
200ml white wine
150ml double cream
115g Reblochon cheese, rind removed, diced
One tablespoon wholegrain mustard
Half a lemon, juice only
One tablespoon freshly chopped thyme
Two tablespoons freshly chopped parsley
Salt and freshly ground black pepper
Method
Preheat your oven to 200C/180C Fan/Gas 6. Cut two slices of Parma ham into small pieces.
In a large, shallow roasting tin, combine the chopped Parma ham, onions, potatoes, oil, and garlic. Season with salt and freshly ground black pepper, then mix everything together. Roast for approximately 25 minutes, until the potato slices are almost soft.
The first stage of cooking the vegetables, before adding the chicken, can be made up to two hours ahead.
While the vegetables are roasting, place the remaining Parma ham slices on a cutting board. Wrap each chicken breast with one slice of ham, seasoning with salt and freshly ground black pepper.
When the veggies are almost cooked, remove the roasting tin from the oven. Add in the mushrooms, wine, cream, and cheese, giving it a good stir.
Place the wrapped chicken breasts on top of the vegetables and pop them back into the oven for roughly 20 to 22 minutes, or until everything is tender and the chicken is thoroughly cooked.
Remove the chicken from the tin and let it rest on a warm plate. Mix mustard, lemon juice, and herbs in the tin, stirring until well combined.
Cut each chicken breast into three slices and serve atop the vegetables and sauce, piping hot, with a side of green vegetables.
