Potato Gratin with Chicken
This Potato Gratin with Chicken is a decadent, layered casserole where thinly sliced potatoes meet a rich, creamy sauce infused with nutmeg and Parmesan. The dish balances tender, melt-in-your-mouth potatoes with the savory depth of caramelized onions and the sharp, salty bite of crispy bacon and grilled chicken. A final broil gives the top a golden, bubbly crust that contrasts beautifully with the silky layers beneath. Worth making for its comforting, restaurant-worthy appeal—simple enough for weeknights but impressive enough for guests.
Ingredients
- Potatoes800g
- Onions3
- Olive Oil2 tblsp
- Chicken Stock100ml
- Creme Fraiche1 pot
- ParmesanTopping
- Chicken Breasts4
- Bacon4
- SpinachTopping
- PeasTopping
Nutrition
Directions
- 1
15 minute potato gratin with chicken and bacon greens: a gratin always seems more effort and more indulgent than ordinary boiled or roasts, but it doesn't have to take 45mins, it's nice for a change and you can control the calorie content by going with full fat to low fat creme fraiche. (It's always tastes better full fat though obviously!) to serve 4: use 800g of potatoes, finely slice and boil in a pan for about 5-8 mins till firmish, not soft. Finely slice 3 onions and place in an oven dish with 2 tblsp of olive oil and 100ml of chicken stock. Cook till the onions are soft then drain the potatoes and pour onto the onions. Season and spoon over cream or creme fraiche till all is covered but not swimming. Grate Parmesan over the top then finish under the grill till nicely golden. serve with chicken and bacon, peas and spinach.
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