Chicken and Bacon Tartiflette

Chicken and Bacon Tartiflette

I think you can call this a tartiflette, that was what I had in mind when surveying the contents of our fridge anyway…

We had my entire family (6 people plus a baby..!) to stay this weekend and ended up with the sorts of random leftovers you’re not quite sure what on earth to do with (namely bits of bacon, cheese and random vegetables)

I was feeling a bit down after everyone had left (and the weather took a delightful decline into winter) so I was really craving something comforting. Every year when we’d go skiing my Dad would make this amazing Tartiflette (recipe reliably supplied by my mum) and I decided on a whim to try and re-create a slightly healthier version with what we had left!

Classic tartiflette uses softer cheeses such as Reblochon as well as double cream, but I’m afraid to say I only had good old mature cheddar and semi-skimmed milk in the fridge (and I also added some leftover roast chicken too). Anyone French reading this will probably have deserted this blog immediately at the sheer audacity of me calling this a tartiflette but soz about that – I’m sticking with it!

Serves 2-3


  • 1 tbsp butter
  • 2 sweet potatoes
  • 1 large onion finely diced
  • 1 garlic glove minced/finely chopped
  • 1 tsp plain flour
  • 4 slices bacon cut into small pieces
  • Handful shredded roast chicken
  • 200g grated cheese
  • 100ml milk/cream


  • Pre-heat your oven to 200 degrees
  • Slice your sweet potato into thin round slices and boil for 10 mins until starting to soften
  • Meanwhile melt your butter in a pan and add your onion. Gently fry for a few minutes until starting to soften then add your garlic and bacon. Fry for roughly another 5 mins until both are lightly coloured
  • Add your flour to the mix and stir until fully covered. Cook out for a further minute (this will absorb the milk and melting cheese to make a nice thick sauce)
  • Grease an ovenproof dish with butter or oil and layer half of your potatoes across the bottom – don’t worry if there are gaps. Top with half the bacon mix and then with a layer of cheese. Repeat until it looks like the below: 



  • Pour your milk evenly over the top and bake for 10 mins or until the cheese on top has gone golden
  • Serve with a salad/green veg and enjoy!


1 Comment

  1. mistimaan
    August 19, 2017 / 5:17 pm

    Nice recipe….love it 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *