Mary Berry’s creamy chicken potato gratin recipe is an easy take on the French classic
If you're looking to impress guests this winter, Mary Berry's take on the classic tartiflette is bound to win guests over.
Tartiflette, a dish from the French Alps, is traditionally made with potatoes, reblchon cheese, lardons and onions.
It’s super tasty and can be eaten as a starter, main or as a side dish with some crusty bread.
Mary’s recipe is a take on the traditional recipe and serves six people, perfect for a dinner party.
It is ready in under one hour, and the first stage of cooking can be made up to two hours ahead.
The chef recommended choosing a smoked cured ham of choice, and using brie or camembert if you can’t find reblochon.
Ingredients:
Eight slices of parma ham
Two onions, thickly sliced
500g new potatoes, thickly sliced
Two tablespoons of olive oil
Two garlic cloves, crushed
Six small chicken breasts
200g button mushrooms
200ml white wine
150ml double cream
115g reblochon cheese, diced
One tablespoon of wholegrain mustard
Half a lemon, juice
One tablespoon of thyme
Two tablespoons of parsley
Salt and pepper
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Method:
Preheat the oven to 200C or 180C Fan and snip two slices of the parma ham into small pieces.
Place these in a roasting tin with the onions, potatoes, oil and garlic, seasoning with salt and pepper. Once mixed, roast for 25 minutes, or until the potatoes are tender.
Meanwhile, put the remaining slices of ham on a board, placing the chicken breasts on top of the ham and wrapping one around each breast, seasoning with salt and pepper.
Remove the roasting tin from the oven and stir in the mushrooms, wine and cream as well as the cheese.
Sit the wrapped chicken on top of the vegetables and return to the oven for 20 to 22 minutes, until everything is tender and cooked.
Remove the chicken from the tin and place on a warm plate to rest before stirring the mustard, lemon juice and herbs into the tin.
Carve each chicken breast into three pieces, and spoon over the vegetables and sauce before serving with green vegetables alongside.
