Turkey Tartiflette (Alcohol-Free)
This cozy and creamy Turkey Tartiflette is a comforting twist on the French classic—made without alcohol and perfect for a family dinner or small gathering. Layers of thinly sliced potatoes, tender turkey, sweet onions, and gooey Reblochon cheese make it unforgettable.
Equipment
- Oven-safe Skillet or Baking Dish
Ingredients
Main Ingredients
- 2.5 pounds Yukon Gold or Russet potatoes peeled and thinly sliced
- 1 pound turkey breast cut into bite-sized cubes
- 2 large yellow onions thinly sliced
- 3 cloves garlic minced
- 450 g Reblochon cheese or Brie with rind removed, sliced into rounds
- 1 cup heavy cream
- 1 cup chicken or turkey broth low-sodium preferred
- 3 tbsp unsalted butter divided
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- salt and pepper to taste
- 1 pinch nutmeg optional
Instructions
- Preheat the oven to 400°F (200°C). Peel and thinly slice the potatoes into even rounds.
- In an oven-safe skillet, melt 1 tablespoon of butter over medium heat. Add the turkey cubes, season with salt and pepper, and cook until lightly browned but not fully cooked. Remove and set aside.
- Add another tablespoon of butter to the skillet. Sauté the onions for 5–7 minutes until softened and starting to caramelize. Add garlic and thyme; cook for 1 more minute.
- Layer half the potatoes over the onion mixture. Add turkey on top. Season with salt, pepper, and nutmeg if using. Pour in the broth and half the cream.
- Top with sliced cheese. Add remaining potato slices. Pour over the rest of the cream and dot with the last tablespoon of butter.
- Bake for 30 to 40 minutes until golden and bubbly. For a crisp top, broil for 2–3 minutes at the end.
Notes
This alcohol-free version of Tartiflette is just as comforting and delicious. Feel free to swap turkey for chicken or add extra herbs to suit your taste.