Reblochon cheese is the star of the show in tartiflette, which is a dish that is popular in the French Alps.
The gooey dairy base is perfectly complemented by the meaty lardons, carby potatoes and sweet onions, all of which come together to form the ultimate winter meal.
Whether served on its own or as part of a comforting spread, Mary Berry’s recipe makes it as easy as possible to cook tartiflette from scratch, which is fitting considering she debuted it in her BBC show, “Mary Makes it Easy”.
Her simplistic formula is a take on the classic French dish so allows plenty of room for substitutions.
Mary suggested swapping Reblochon for Brie or Camembert if it makes it easier.
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Ingredients
- Eight slices of Parma or Black Forest ham
- Two onions
- 500g new potatoes
- Two tablespoons of olive oil
- Two garlic cloves (peeled and crushed)
- Six small chicken breasts (boneless and skinless)
- 200g button mushrooms
- 200ml white wine
- 150ml double cream
- 115g Reblochon cheese (rindless and diced)
- One tablespoon of wholegrain mustard
- Juice of half a lemon
- One tablespoon of fresh thyme (chopped)
- Two tablespoons fresh parsley (chopped)
- Salt and freshly ground black pepper
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Tartiflette recipe
Allow 30 minutes to prepare the dish, starting by preheating the oven to 200C (180C fan).
Next, snip just two slices of the Parma ham into small pieces, slice the potatoes into thick, even rounds and chop the onions to your liking.
Then, peel and crush the garlic, chop the cheese and herbs, and set these aside for later.
In a large, shallow roasting tin, add the prepared ham, potatoes, oil and garlic followed by a generous helping of salt and pepper to taste.
Toss the ingredients together and roast in the warm oven for 25 minutes, or until the potatoes are almost tender.
Allow 30 minutes to prepare the dish, starting by preheating the oven to 200C (180C fan).
Use the remaining six slices of Parma to wrap around the chicken breasts. Do this by laying the ham flat on a chopping board then place the chicken breasts on top of the ham, and wrap. Season each one with salt and freshly ground black pepper.
Remove the roasting tin from the oven stir in the whole mushrooms, wine and cream, and add the prepared cheese.
Place the wrapped chicken breasts on top of the vegetables and return to the oven for around 20 minutes, or until everything is tender and the chicken is cooked through.
Remove the chicken from the tin and place on a warm plate to rest, then stir the mustard, lemon juice and herbs into the roasting tin until combined.
Carve each chicken breast into three slices, spoon over the vegetables and sauce, and enjoy piping hot with green vegetables on the side.
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