Mary Berry Raclette Recipe

This bubbling, golden Mary Berry Raclette Recipe (also known as her famous Chicken Tartiflette) is made with tender chicken breasts, salty Parma ham, and melting alpine cheese, ready in under an hour. Instead of a fiddly table-top machine, the hero moment comes when you pull the entire roasting tin from the oven with the sauce rich, creamy, and oozing over the potatoes. I find this method delivers all the comfort of a ski lodge dinner with none of the fuss.

Restaurant-Quality At Home

I used to think making a proper alpine cheese supper required special equipment, little pans, and a lot of patience. What I learned from this traybake method is that you can achieve that same luxurious, velvety cheese texture by letting the oven do the work. The secret lies in roasting the vegetable base first, so the potatoes are perfectly tender before they bathe in the rich wine and cream sauce.

My first attempt at a raclette-style dinner at home was a bit of a juggling act, trying to melt cheese while cooking meat on a hot stone. This version changes everything because the flavours marry together in one tin. The salty Parma ham crisps up beautifully against the soft chicken, and the cheese melts into the wine to create a sauce that rivals anything I’ve eaten in the French Alps.

Mary Berry Raclette Recipe Ingredients

• 2 tbsp olive oil
• 2 onions, thinly sliced
• 500g new potatoes, thickly sliced (no need to peel)
• 2 garlic cloves, grated
• 8 slices Parma ham or Black Forest ham
• 6 small chicken breasts, skinless and boneless
• 200g button mushrooms, sliced
• 200ml dry white wine
• 150ml double cream
• 115g Reblochon or Raclette cheese, rind removed and diced
• 1 tbsp grainy mustard
• Juice of ½ a lemon
• 1 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Raclette Recipe

1. Roast the vegetable base: Preheat your oven to 200°C (180°C Fan/Gas 6). Snip two slices of the Parma ham into small pieces. In a large, shallow roasting tin, toss the snipped ham, sliced onions, potatoes, olive oil, and grated garlic. Season with salt and pepper. Roast for about 25 minutes until the potatoes are starting to soften.
2. Prepare the chicken: While the vegetables are roasting, lay the remaining 6 slices of Parma ham on a board. Place a chicken breast on each slice and wrap the ham around the chicken. Season the parcels with a little black pepper.
3. Assemble the traybake: Remove the tin from the oven. Stir in the sliced mushrooms, white wine, double cream, and the diced Reblochon or Raclette cheese. Nestle the wrapped chicken breasts on top of the vegetables.
4. Bake until golden: Return the tin to the oven and bake for another 20–22 minutes. The chicken should be cooked through, the cheese melted and bubbling, and the sauce slightly thickened.
5. Finish and serve: Lift the chicken onto a warm plate to rest for a moment. Stir the mustard, lemon juice, and chopped herbs into the creamy sauce in the tin. Spoon the vegetables and sauce over the chicken to serve.

Recipe Tips

• Tip: Don’t slice potatoes too thin: If the potato slices are wafer-thin, they may break apart in the sauce. Keep them thick and rustic so they hold their shape against the rich cheese.
• Tip: Swapping the cheese: If you cannot find Reblochon, traditional sliced Raclette cheese works perfectly. In a pinch, a ripe Brie or Camembert also delivers that essential creamy melt.
• Tip: Resting is key: Let the chicken rest for 5 minutes after coming out of the oven. This relaxes the meat and allows the sauce in the pan to cool slightly and thicken up, making it easier to serve.

What To Serve With Chicken Tartiflette

Because this dish is incredibly rich with cream and cheese, it needs a sharp, fresh counterpoint. A crisp green salad with a simple vinaigrette cuts through the heaviness perfectly. I also recommend serving plenty of crusty baguette to mop up the wine-infused cheese sauce left at the bottom of the tin.

How To Store

This dish is best eaten fresh while the cheese is gooey. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven covered with foil to prevent the chicken from drying out; I don’t recommend freezing this dish as the cream sauce may split upon thawing.

FAQs

• Can I use a different type of ham?
  Yes, while Parma ham adds a lovely saltiness, smoked streaky bacon or Black Forest ham works just as well. Just ensure it is thin enough to wrap easily around the chicken.
• Do I have to use wine?
  The wine adds acidity to balance the rich cheese. If you prefer not to use alcohol, swap it for chicken stock with a splash of apple cider vinegar to keep that necessary tang.
• Can I prepare this ahead of time?
  You can roast the vegetable base (step 1) up to 2 hours in advance. When ready to eat, simply add the liquids, cheese, and chicken, then finish baking as directed.

Nutrition

• Calories: 720 kcal
• Total Fat: 48g
• Saturated Fat: 24g
• Cholesterol: 145mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Protein: 30g