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Chicken Tartiflette
  • Prep
    15 minutes
  • Total
    31 minutes
  • Serving

Chicken Tartiflette


  • 225 g (1/2 lb.) bacon, cut into 1-inch pieces
  • 8 shallots, sliced ½-inch thick
  • 1 garlic clove, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 6 Russet potatoes, blanched, peeled, and sliced 
  • The meat from 2 chicken breasts, cooked and chopped
  • 125 ml (1/2 cup) dry white wine
  • 750 ml (3 cups) 15% cream
  • 2 packages (125 g each) Alexis de Portneuf Petit Rubis


  1. Preheat oven to 190°C (375°F).
  2. In a pan set over medium heat, cook the bacon until slightly golden. Add the shallots and stir. Reduce heat to low and continue to cook 5 minutes, stirring occasionally. Remove from the pan and set aside.
  3. Add the garlic, thyme, and bay leaf to the bacon fat. Cook for 3 minutes, stirring occasionally. Add the wine and reduce by half. Add the cream and bring to a boil. Season.
  4. In a bowl, combine the bacon, shallots, potato slices, chicken, and sauce. Pour the mixture into a baking dish. Top with slices of Alexis de Portneuf Petit Rubis cheese and cook in the centre of the oven for 10 minutes. Garnish with thyme and serve.