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Meat, South and mountains

Chicken with reblochon and potatoes

Chicken with reblochon and potatoes is a complete one dish dinner for 4 people, ready in 60 minutes, rated easy, for about €3.80 per person. The chicken bakes right on top of soft, creamy potatoes and finishes under a blanket of melted, golden reblochon. The key to success is parboiling the potatoes first so they turn tender under the cheese.

Love tartiflette? Then you're going to love this chicken baked with melted reblochon and cream, on a bed of potatoes.

Chicken with reblochon and potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€3.80
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a mountain style dish built around chicken, with the melt of reblochon, the crunch of bacon bits, and potatoes soaked in cream. The chicken stays juicy because it bakes sitting on its bed of vegetables, shielded from drying out, while the cheese forms a golden crust on top.

This is a Sunday night winter dish, the kind that brings the whole family around one big steaming dish. Kids love the melty, creamy side of it, and you can prep everything quietly in the afternoon and just slide it into the oven when it's time to eat.

The ingredients

4 people

Butcher

  • Chicken breasts 4
  • Smoked bacon bits 100 g

Dairy

  • Reblochon 350 g
  • Heavy cream 20 cl

Fruits and vegetables

  • Potatoes 900 g
  • Onion 2

Pantry

  • Dry white wine 10 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, slice them thin, and parboil them in salted water. 10 min

    They'll keep cooking in the oven.

  2. Sauté the sliced onions and bacon bits in a pan, then deglaze with the white wine. 8 min

    Let the alcohol cook off.

  3. Spread the potatoes in a baking dish, add the onions and bacon, pour over the cream, season with salt and pepper.

    Go generous on the pepper, the reblochon is already salty.

  4. Place the chicken breasts on top, then cover with slices of reblochon.

    Cut the reblochon in half through its thickness so it melts better.

  5. Bake at 200°C until the chicken is cooked through and the cheese is nicely golden. 30 min

    Check doneness by cutting into the largest breast.

Our tips to get it right

  • Pick a firm, waxy potato like Yukon Gold, it holds up better during baking and won't turn mushy under the cheese.
  • If the reblochon browns too fast before the chicken is cooked through, cover the dish with foil for the last ten minutes.
  • Let the dish rest for five minutes out of the oven, the cheese firms up slightly and cuts more cleanly.

The variations

  • Swap the chicken breasts for turkey cutlets, the cooking time stays the same.
  • For a vegetarian version, skip the chicken and bacon, double the potatoes, and add pan fried mushrooms.
  • For a quick version, use precooked vacuum packed potatoes and cut the oven time down to 20 minutes.

What to serve it with

  • A green salad with sharp vinaigrette
  • A glass of white Savoie wine
  • Toasted country bread

Storage

This dish keeps 2 to 3 days in the fridge in a sealed container. It doesn't freeze especially well because the cream can split once thawed. Reheat it covered in the oven at 180°C so the cheese melts again without burning.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can assemble the dish up to the point of adding the reblochon and keep it in the fridge for a few hours. Bake it right before dinner so the cheese comes out melted and golden.

Can you use a different cheese instead of reblochon?

Reblochon gives this dish its signature flavor, but you can swap in morbier or munster if you can't find it. The result will taste a bit different but still melt nicely.

Do you need to cut off the rind of the reblochon?

No, the rind is edible and it helps the cheese brown well in the oven. Just place the reblochon rind side up as noted in the tip.

Do kids usually like this dish?

This dish tends to be a hit with kids thanks to its melty, creamy texture. You can leave out the bacon if needed, the reblochon alone brings plenty of flavor.

How long does it take to make a chicken with reblochon and potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with reblochon and potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with reblochon and potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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